Rhubarb soup with snow dumplings
- 700 g rhubarb
- 750 ml white grape juice
- 1 packet vanillin sugar
- 1 Protein (size M) span>
- 1 EL Sugar
- 1 pinch salt
- a few drops of lemon juice li>
-
2 EL chopped pistachio nuts - 1–2 EL span> Cornstarch
20 minutes
span> easy
- 1.
- Wash and clean the rhubarb and cut into pieces approx. 0.5 cm thick. Bring the grape juice and vanillin sugar to the boil. Add the rhubarb and simmer gently for about 5 minutes. Beat the egg white until stiff, pour in the sugar and salt.
- 2.
- Beat until the mixture is glossy and the sugar has dissolved. Withdraw lemon juice. Fold in 1 tbsp pistachios. Heat the water in a large saucepan, do not let it boil. With 2 tablespoons dipped in water, prick 4 large dumplings from the meringue and let them slide into the boiling water.
- 3.
- Put the lid on and let it sit for 5–6 minutes in the residual heat. Remove the dumplings with a slotted spoon and let them drain. Mix the starch and water until smooth and stir into the boiling soup. Simmer for 1–2 minutes and add a little sugar to taste.
- 4.
- Arrange the soup and snow dumplings and sprinkle with 1 tablespoon of pistachios.
1 person approx.:
- 230 kcal li>
- 960 kJ
- 3 g protein
- 3 g fat
- 44 g carbohydrates
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