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Turnip Soup with Salmon Balls

Soup Soup lunch Public
Course: Main course
Preparation time: 0 minutes
Cooking time: 60 minutes
Energy: 317 kcal / serving

Instructions

  • 1.   Peel the onions, turnips, and potatoes and cut them into pieces.
  • 2.   Melt the butter in a saucepan. Sauté the vegetables in it and season with pepper and salt.
  • 3.   Add 2 liters of water and the bouillon cubes. Let the soup simmer until the vegetables are tender.
  • 4.   Blend the soup, incorporate the cream, and season with pepper and salt.
  • 5.   Peel the shallot and garlic and put them in the blender with the salmon. Blend until smooth.
  • 6.   Shape the mixture into balls and coat them in breadcrumbs.
  • 7.   Cook the balls in a pan with a little butter. Garnish the soup with them when serving.

Ingredients for servings

  • 800 g of turnip
  • 120 g of bintje potato
  • 1 onion
  • 2 vegetable bouillon cubes
  • 250 ml of cream
  • 1 butter
  • 500 g of salmon
  • 1 garlic clove
  • 1 shallot
  • 1 breadcrumbs
  • salt (according to taste)
  • pepper (according to taste)
  • parsley (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    317 kcal
    16 %
  • Fat
    20,91 g
    30 %
  • of which saturated
    10,69 g
    53 %
  • Carbohydrates
    9,74 g
    4 %
  • of which sugar
    6,94 g
    8 %
  • Protein
    20,21 g
    40 %
  • Fibers
    2,96 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference