Autumn Bisque with Shellfish

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Autumn Bisque with Shellfish
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
651
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie651 kcal(31 %)
Protein30.64 g(31 %)
Fat43.13 g(37 %)
Carbohydrates39.84 g(27 %)
Sugar added0 g(0 %)
Roughage3.55 g(12 %)
Vitamin A335.72 mg(41,965 %)
Vitamin D0 μg(0 %)
Vitamin E0.68 mg(6 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.1 mg(9 %)
Niacin6.47 mg(54 %)
Vitamin B₆0.4 mg(29 %)
Folate65.77 μg(22 %)
Pantothenic acid0.54 mg(9 %)
Biotin0.31 μg(1 %)
Vitamin B₁₂2.45 μg(82 %)
Vitamin C32.28 mg(34 %)
Potassium1,216.42 mg(30 %)
Calcium212.22 mg(21 %)
Magnesium75.81 mg(25 %)
Iron2.44 mg(16 %)
Zinc2.18 mg(27 %)
Saturated fatty acids23.45 g
Cholesterol128.41 mg
Author of this recipe:
How healthy are the main ingredients?
PumpkinLeekolive oilsalt

Ingredients

for
4
Ingredients
2 tablespoons
1
small Pumpkin (peeled and diced)
4
potatoes (peeled and diced)
1
Leek (sliced)
2 tablespoons
8
1.333 cups

Preparation steps

1.
Melt the butter in a large saucepan. Fry the pumpkin, potato and leek for a few minutes in the butter, stirring constantly, and then just cover with water and leave to simmer until the pumpkin is tender, 25-30.
2.
Meanwhile, heat the oil in a non-stick frying pan. Fry the scallops for 1 minute on each side. Season with salt and pepper.
3.
Take them out of the pan and cut them in two across the middle. Keep warm.
4.
When the vegetables are cooked, liquidise the soup thoroughly and pour it into the pan.
5.
Place it over a low heat and add 250 g crème fraîche and warm gently for 5 minutes, stirring throughout and without allowing it to come to the boil. Season generously.
6.
Pour the soup into six bowls, add the scallops and decorate with a sprig of chervil or a drizzle of crème fraîche. Serve immediately.