Creamy Oyster Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 369 cal. | (18 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 40.3 μg | (67 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 6.6 μg | (220 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 578 mg | (14 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 4 g |
Ingredients
- to garnish
- Chervil
- Ingredients
- 16 Oyster
- 2 garlic cloves
- 1 shallot
- 20 grams butter
- 150 milliliters white wine
- 500 milliliters fish stock
- 150 milliliters Whipped cream (at least 30% fat content)
- 30 grams room temperature butter
- 3 Tbsps Pastry flour
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- 1 stalk Leeks
Preparation steps
Rinse oysters and open shells with an oyster knife. Remove oysters from shells. Peel and finely chop garlic and shallot. In a hot pan, sauté garlic and shallots in melted butter, 1-2 minutes. Add oysters, toss briefly, remove and set aside. Add white wine, fish stock and cream. Simmer over medium heat, 10-15 minutes. Strain mixture through a fine sieve into another pot. Bring to a boil again. Knead butter with flour and add to fish stock to thicken.
Season with salt, pepper and lemon juice. Simmer 5 minutes more. Rinse and trim leeks, shake dry, and cut crosswise into thin rings. Blanch leeks in salted boiling water for 1 minute, then rinse with cold water and drain well. Return oysters to stock, heat until warmed through, and ladle into soup bowls. Sprinkle with leeks and garnish with chervil leaves.
