Oyster Cream Soup with Toasted Bread
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
188
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 188 cal. | (9 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 18.5 μg | (31 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 386 mg | (10 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 95 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 1 garlic clove
- 100 grams Celery root
- 12 Oyster
- 1 Tbsp butter
- 100 milliliters dry white wine
- 400 milliliters fish stock
- 100 milliliters Whipped cream
- Sea salt
- cayenne pepper
Preparation steps
1.
Peel the shallot and garlic and trim the celery, then dice. Rinse and drain the oyster meat. Sauté the vegetables in butter until translucent. Add the oyster meat, sauté briefly and pour in the wine. Add the stock and simmer for about 10 minutes. Add the cream and if needed, add more broth or let simmer to achieve the desired thickness. Puree everything until frothy with a hand blender. Season with sea salt and cayenne pepper to taste and pour into bowls.
2.
Serve with toasted bread and garnish with finely diced peppers.
