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Creamy cheese soup with shrimp
(2 votes)
Health Score:
69 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 45 mins
Calories:
719
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 719 cal. | (34 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 324 mg | (8 %) | ||
| Calcium | 809 mg | (81 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 78 μg | (39 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 36.7 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 204 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 1 garlic clove
- 1 shallot
- 150 grams Raclette Cheese
- 250 grams grated Cheddar cheese
- 125 milliliters dry white wine
- 4 Tbsps butter
- 1 ½ Tbsps Pastry flour
- 500 milliliters Vegetable broth
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 150 grams shrimp (peeled and deveined)
- parsley (for garnish)
Preparation steps
1.
Peel and finely chop garlic and shallot. Remove rind from raclette cheese and dice. In a saucepan, cook garlic and shallot in 2 tablespoons butter until softened. Sprinkle with flour, cook until slightly darkened, and add wine. Stir in broth, cream, cheese cubes and 200 grams (approximately 7 ounces) grated cheese. Stir until melted. Season with salt, pepper and nutmeg.
2.
Heat the remaining butter in a pan. Add shrimp and sauté 1-2 minutes. Season with salt and pepper. Divide soup among warmed plates, top with shrimp and garnish with parsley leaves and remaining grated cheese. Serve topped with freshly ground pepper.
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