Broccoli Soup with Cream and Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 235 cal. | (11 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 231 μg | (385 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 124 mg | (131 %) | ||
| Potassium | 532 mg | (13 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 66 μg | (33 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 183 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 500 grams Broccoli
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 1 l Vegetable broth (instant or homemade)
- 150 grams Whipped cream
- lemon juice
- salt (and pepper)
- grated Nutmeg (to taste)
- 4 precooked Shrimp tails (without heads, or 60 g deepwater crab)
- 1 Tbsp flat-leaf parsley
Preparation steps
Rinse the broccoli and divide into florets. Cut off, peel and chop the stalks.
Peel and chop the onion. Peel and press the garlic. In a large saucepan, melt the butter, add the onion and garlic and cook until steaming, then pour in the vegetable broth.
Add the broccoli florets and stalks, cover, and cook for about 10 minutes.
Add approximately 100 g (about 3 1/2 ounces) of the heavy cream and blend with a hand blender until smooth. Bring the soup to a boil again and season with lemon juice, salt, pepper and nutmeg.
Rinse the shrimp in cold water, pat dry and add to the soup. Simmer to heat the shrimp through.
To serve, whip the remaining heavy cream until stiff. Divide the soup into bowls and top each with a dab of whipped cream and garnish with parsley.
