Shrimp Soup with Peas
Shrimp Soup with Peas - Fine cuisine from the coast works well as a starter, small dish or light lunch
Healthy, because
Even smarter
Nutritional values
With delicious crabs from the North Sea coast, an extra portion of iodine is added to soup plates or cups. Our body urgently needs this rare trace element for a well-functioning thyroid gland.
If you are planning to use the soup for a party buffet or a multi-course menu, you can prepare the stock for it the day before and chill it. Then\'s is particularly fast on the day of the invitation!
(Percentage of daily recommendation)
| Calorie | 229 cal. | (11 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 415 mg | (10 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 144 mg | |||
| Cholesterol | 107 mg |
Ingredients
- Ingredients
- 2 carrots (200 grams)
- 1 pc Celery root (100 grams)
- 1 pc Leeks (about 70 grams)
- 1 ¾ pints fish stock (from a jar)
- ½ tsp Anise seed
- 3 Tbsps Crab butter (40 grams)
- 1 heaping Tbsp Pastry flour (20 grams)
- ½ bunch Dill
- 7 ozs shrimp (shelled)
- 2 tsps Tomato paste
- 4 ozs Peas (frozen)
- 3 Tbsps Whipped cream
- salt
- cayenne pepper
Kitchen utensils
Preparation steps
Peel carrots and celery root and cut into thin slices.
Halve leek lengthwise, rinse and cut crosswise into thin strips.
Add fish stock, 300 ml (approximately 1 1/4 cup) of water, carrots, celery, leek and aniseed to a pot and bring to a boil. Cook covered for about 20 minutes on low heat.
Meanwhile, put crab butter and flour in a small bowl and knead together with a fork.
Hang a sieve over a clean pot. Strain vegetables and fish broth into pot and press the vegetables with back of a spoon.
Boil the stock again. Stir in the crab-flour-butter, bring to a boil and simmer for 5 minutes, covered, over low heat.
Meanwhile, rinse dill, shake dry, pluck fronds and coarsely chop. Set aside some dill for garnish. Rinse shrimp and drain well.
Stir tomato paste, peas and cream into the soup and simmer over low heat for about 3 minutes.
Add shrimp and chopped dill to the soup. Season with salt and cayenne pepper to taste, garnish with dill and serve.
