Oyster Soup
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
374
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 38.1 μg | (64 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 570 mg | (14 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 Oyster
- 1 garlic clove
- 1 shallot
- 40 grams butter
- 1 stalk Leeks
- 50 grams ground almonds (blanched)
- 150 milliliters dry white wine
- 400 milliliters fish stock
- 150 milliliters Whipped cream
- salt
- peppers
- 1 splash lemon juice
- 1 Tbsp Almond liqueur
Preparation steps
1.
Rinse oysters and open with an oyster knife. Detach meat from shells. Peel and finely chop garlic and shallot. In a pot, sauté garlic and shallot in 1 tablespoon melted butter, 1-2 minutes. Add oyster meat and toss briefly to coat. Remove oysters and set aside. Rinse, trim and chop leeks. Add leeks and almonds to the pot and sauté briefly. Add white wine, stock and half of the cream. Simmer over medium heat, 10-15 minutes. Finely mash with remaining butter. Season with salt, pepper and lemon juice.
2.
Beat remaining cream with almond liqueur until stiff.
3.
Return oysters to the soup, cook until heated through and divide soup among bowls.
4.
Serve soup decorated with whipped cream rosettes.
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