Broccoli Soup with Crackers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 231.4 μg | (386 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 478 mg | (12 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the broccoli soup
- 4 garlic cloves
- 1 bunch scallions
- 1 kilogram Broccoli
- 1 bunch Basil
- ½ bunch Chives
- 3 Tbsps olive oil
- 1 ½ liters Vegetable broth
- 150 grams Whipped cream
- salt
- freshly ground pepper
- For the crackers
- 100 grams soft butter
- 1 tsp salt
- 4 egg whites
- 100 grams Pastry flour
- 1 tsp Caraway
Preparation steps
For the broccoli soup: Peel the garlic. Rinse the scallions and broccoli. Chop the scallions and 2 garlic cloves. Slice the remaining garlic. Divide the broccoli into florets. Peel and finely chop the broccoli stems. Rinse the basil and chives, and shake dry. Finely chop the basil leaves.
Heat 2 tablespoons of the olive oil in a skillet. Add the chopped scallions and garlic, and cook until fragrant. Stir in the broccoli and half the basil.
Stir in the broth, bring to a boil and simmer until the broccoli is tender, about 20 minutes.
Heat the remaining olive oil in a skillet. Add the sliced garlic and cook until golden brown. Remove and place on a paper towel.
Puree the soup with an immersion blender. Stir in the cream and season with salt and pepper to taste. Divide the soup between bowls. Serve garnished with garlic slice, basil and chives.
For the crackers: In a bowl, beat the butter until creamy. In another bowl, beat the egg white with the salt until very stiff. Alternately fold the butter and flour into the egg white mixture. Stir in the caraway.
Use a 10 cm (approximately 4 inch) cardboard Easter bunny template to shape the batter into crackers. Place the template on a baking sheet and lightly butter it and dust with flour so the batter doesn't stick. Pour some batter in the center of the template, smooth into an even layer with a palette knife and remove the template. Repeat until all the batter is used up. Bake in a 180°C (approximately 350°F) oven until golden brown, about 8-10 minutes. Remove and allow to cool.
