Frothy Cress Soup with Easter Bunny
Nutritional values
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 652 mg | (16 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 172 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 100 grams Puff pastry dough
- 1 egg yolk
- peppercorns
- 250 grams starchy potatoes
- 150 grams Celery root
- 4 scallions
- 1 garlic clove
- 2 Tbsps vegetable oil
- 800 milliliters Vegetable broth
- 2 bunches Cress (about 2 handfuls)
- 100 grams Crème fraiche
- salt
- peppers
- 150 grams shrimp (cooked, ready to eat)
Preparation steps
Line a baking tray with parchment paper.
Roll out the puff spread (if necessary, roll 3-4 mm thin) and cut out small rabbits shapes. Place the rabbits over the lined baking tray and brush with the egg yolk. Top with peppercorns as eyes and bake in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 420°F) until golden brown, about 10-15 minutes. Remove from the oven and let cool.
Peel the potatoes and celery, and dice. Rinse, trim and cut the scallions into thin rings. Peel the garlic and chop finely. Saute the garlic together with the spring onions and celery in a pan in hot oil for 1-2 minutes until translucent. Pour the broth and simmer for about 15 minutes over low heat.
Cut the garden cress and set aside about ¼ cress for garnish. Pour the rest of the cress into the simmering broth and make a smooth puree using immersion blender. You may still boil down the broth slightly depending on consistency or even add some more broth. Stir in the creme fraiche stir (up to 2 tablespoons) and season with salt and pepper. Transfer the soup to plates, garnish with the remaining crème fraîche, cress and cooked shrimps (to taste, just toss in hot butter). Serve.
