Autumn Bisque with Shellfish
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
581
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 581 cal. | (28 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 5.1 μg | (26 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 53.4 μg | (89 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 237 μg | (79 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 2,104 mg | (53 %) | ||
| Calcium | 261 mg | (26 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 12 mg | (80 %) | ||
| Iodine | 142 μg | (71 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 20 g | |||
| Uric acid | 557 mg | |||
| Cholesterol | 235 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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.
