Broccoli Soup with Custard

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Broccoli Soup with Custard
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Health Score:
84 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
109
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie109 cal.(5 %)
Protein8.13 g(8 %)
Fat4.68 g(4 %)
Carbohydrates6.97 g(5 %)
Sugar added0 g(0 %)
Roughage1.05 g(4 %)
Vitamin A166.16 mg(20,770 %)
Vitamin D2.18 μg(11 %)
Vitamin E4.46 mg(37 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.32 mg(29 %)
Niacin0.61 mg(5 %)
Vitamin B₆0.06 mg(4 %)
Folate61.85 μg(21 %)
Pantothenic acid0.28 mg(5 %)
Biotin0.87 μg(2 %)
Vitamin B₁₂1.25 μg(42 %)
Vitamin C27.97 mg(29 %)
Potassium155.87 mg(4 %)
Calcium55.5 mg(6 %)
Magnesium11.85 mg(4 %)
Iron0.37 mg(2 %)
Iodine60.36 μg(30 %)
Zinc0.26 mg(3 %)
Saturated fatty acids1.5 g
Cholesterol157.22 mg

Ingredients

for
4
Ingredients
4 eggs
125 milliliters milk
salt
Nutmeg
soft butter (for the ramekins)
1 Broccoli (600 grams)
2 scallions
800 grams Vegetable broth
peppers
How healthy are the main ingredients?
eggsaltNutmegBroccoli

Preparation steps

1.

Preheat oven to 180°C convection (approximately 350°F).

2.

For the custard, whisk eggs with milk and season with salt and nutmeg. Butter an ovenproof, shallow baking dish. Pour in egg mixture and cover with aluminum foil. Place dish in a water bath and bake until set, about 30 minutes.

3.

For the soup, rinse and trim broccoli. Separate florets. Peel and slice stems.

4.

In a pot, bring broth to a boil and season with salt and pepper. Add  broccoli and scallions and simmer about 5 minutes over low heat.

5.

Invert custard and cut into diamond shapes. Divide custard pieces among bowls and top with hot broccoli soup.