Creamy Pea Soup with Lobster
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(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
521
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 521 cal. | (25 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 65.5 μg | (109 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12 mg | (100 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 185 μg | (62 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 908 mg | (23 %) | ||
| Calcium | 229 mg | (23 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 91 μg | (46 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 18.6 g | |||
| Uric acid | 305 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 cooked lobsters 500 grams (approximately 18 ounces) each
- 1 bunch scallions
- 100 grams butter
- 500 grams fresh Peas
- 75 centiliters fish stock (jarred)
- 100 grams Crème fraiche
- 1 pinch sugar
- salt (and pepper)
Preparation steps
1.
Remove the lobster meat, keeping the claws intact. Rinse the scallions and slice thinly. Heat the butter in a large pot and sauté the scallions and peas until softened. Stir in the fish stock, cover and simmer for about 10 minutes.
2.
Stir in the creme fraiche, season with salt, pepper and sugar and puree with an immersion blender until smooth. Ladle the soup into bowls, arrange the lobster meat and claws on top and serve.
