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Creamy soup with shrimp
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 2 hrs 30 mins
Calories:
589
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 589 cal. | (28 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 576 mg | (14 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 184 μg | (92 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 302 mg | |||
| Cholesterol | 326 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- to garnish
- parsley
- olive oil
- ground paprika
- Ingredients
- 1 shallot
- 25 grams butter
- 25 grams Pastry flour
- 800 milliliters Vegetable broth (Instant)
- 3 bay leaves
- 200 grams Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- 16 shrimp (ready to cook)
- 2 garlic cloves
- 5 Tbsps olive oil
Preparation steps
1.
Peel garlic, mash with a little salt and mix with olive oil in a bowl. Add shrimp and let marinate a few hours.
2.
Peel and finely chop shallots. In a pot, cook shallots in melted butter until translucent. Stir in flour and sauté briefly (do let flour take on any color). Whisk in broth, add bay leaf and simmer over low heat, stirring occasionally, about 15 minutes. Remove bay leaf, stir in cream and bring to a boil again. Remove pan from heat and puree with an immersion blender. Season with salt, pepper and nutmeg. Remove shrimp from marinade and pat dry with paper towels. Fry over high heat until cooked through.
3.
To serve, ladle soup into warmed bowls, top with shrimp and garnish with parsley and paprika. Drizzle with oil.
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