Panadlsuppe

1. Cut rolls into cubes and cook with the stock until the rolls have been completely absorbed by soup.

2. Salt and pepper to taste.

3. Whisk egg yolk with cream, gradually pour on the hot soup whisking all the time.

4. Sprinkle with chives and serve at once.

5. A small lump of butter added just before serving greatly improves the flavor.

6. For vegetarian use the vegetable stock.

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Nutrient	Quantity
Total fats	49.0078 g
Protein	13.1002 g
Carbohydrates	17.0623 g
Energy	537.14 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0391 g
Water	294.7327 g
Aspartic acid	0.6883 g
Calcium, Ca	42.33 mg
Lutein + zeaxanthin	188.38 g
Fiber, total dietary	2.64 g
Fatty acids, total saturated 22:0	0.0065 g
Carotene, beta	14.96 g
Niacin	4.8737 mg
Vitamin A, RAE	67.17 g
Arginine	0.9008 g
Riboflavin	0.2938 mg
Tocopherol, beta	0.0085 mg
Fatty acids, total polyunsaturated 15:0	0.0022 g
Fatty acids, total saturated 20:1	0.0242 g
Glutamic acid	1.3297 g
Sodium, Na	356.16 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3697 g
Total lipid (fat)	49.0078 g
Manganese, Mn	1.5742 mg
Fructose	0.0119 g
Proline	0.2898 g
Fatty acids, total saturated 16:0	5.299 g
Fatty acids, total saturated 8:0	2.9175 g
Sucrose	0.0119 g
Choline, total	161.514 mg
Sugars, total	3.8872 g
Serine	0.4498 g
Fatty acids, total saturated 10:0	2.3187 g
Fatty acids, total saturated 18:0	2.7005 g
Fatty acids, total saturated 20:4 undifferentiated	0.0745 g
Vitamin B-6	0.2623 mg
Selenium, Se	14.8 g
Ash	3.1827 g
Vitamin D	37.06 IU
Fatty acids, total saturated 18:1 undifferentiated	4.7508 g
Pantothenic acid	0.8215 mg
Phenylalanine	0.3366 g
Copper, Cu	0.5963 mg
Betaine	0.153 mg
Thiamin	0.1499 mg
Retinol	65.47 g
Methionine	0.1459 g
Iron, Fe	3.7041 mg
Carbohydrate, by difference	17.0623 g
Phosphorus, P	277.5 mg
Folate, total	64.42 g
Dihydrophylloquinone	0.017 g
Tocopherol, gamma	0.2261 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0019 g
Fatty acids, total saturated 22:1 undifferentiated	0.0015 g
Alanine	0.3641 g
Cholesterol	191.65 mg
Valine	0.4253 g
Fatty acids, total saturated 18:2 undifferentiated	1.5459 g
Glycine	0.2894 g
Carotene, alpha	6.46 g
Glucose (dextrose)	0.0306 g
Fatty acids, total saturated 14:0	7.3269 g
Zinc, Zn	1.879 mg
Isoleucine	0.3176 g
Maltose	0.0119 g
Tocopherol, delta	0.0102 mg
Fatty acids, total saturated 12:0	18.4635 g
Fatty acids, total polyunsaturated	1.6807 g
Fatty acids, total saturated 14:1	0.0041 g
Leucine	0.5606 g
Tocotrienol, alpha	0.0051 mg
Vitamin A, IU	252.34 IU
Folate, DFE	64.42 g
Tryptophan	0.0805 g
Vitamin C, total ascorbic acid	3.84 mg
Galactose	0.0119 g
Fatty acids, total saturated 20:0	0.0054 g
Fatty acids, total saturated 6:0	0.2364 g
Lactose	0.0119 g
Tyrosine	0.2497 g
Vitamin B-12	0.3315 g
Vitamin K (phylloquinone)	0.599 g
Fatty acids, total saturated	39.2977 g
Histidine	0.1703 g
Fatty acids, total monounsaturated	5.1623 g
Threonine	0.2752 g
Folate, food	64.42 g
Fatty acids, total polyunsaturated 17:0	0.0087 g
Vitamin D (D2 + D3)	0.918 g
Fatty acids, total polyunsaturated 24:0	0.0015 g
Cryptoxanthin, beta	5.61 g
Vitamin D3 (cholecalciferol)	0.918 g
Vitamin E (alpha-tocopherol)	0.5106 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0194 g
Magnesium, Mg	44.05 mg
Lysine	0.3989 g
Potassium, K	660.53 mg
Cystine	0.1313 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Cream	0.5 cup	396	7.98	41.616
Bread	2	0	0	0
Egg yolk	1	54.74	0.6103	4.5118
Pepper	0	0	0	0
chive	0	0	0	0
chicken stock	1 1	86.4	8.472	2.88