Frothy Cress Soup with Easter Bunny

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Frothy Cress Soup with Easter Bunny
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
345
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie345 cal.(16 %)
Protein13 g(13 %)
Fat23 g(20 %)
Carbohydrates22 g(15 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.7 μg(4 %)
Vitamin E5.7 mg(48 %)
Vitamin K17.8 μg(30 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin5 mg(42 %)
Vitamin B₆0.3 mg(21 %)
Folate70 μg(23 %)
Pantothenic acid0.8 mg(13 %)
Biotin4.7 μg(10 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C27 mg(28 %)
Potassium652 mg(16 %)
Calcium151 mg(15 %)
Magnesium56 mg(19 %)
Iron2.1 mg(14 %)
Iodine42 μg(21 %)
Zinc1.8 mg(23 %)
Saturated fatty acids11.1 g
Uric acid90 mg
Cholesterol172 mg
Complete sugar4 g

Ingredients

for
4
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)
How healthy are the main ingredients?
potatoCressgarlic clovesalt

Preparation steps

1.

Line a baking tray with parchment paper.

2.

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.

3.

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.

4.

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.