Pea Soup with Seared Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 587 cal. | (28 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 36.6 μg | (61 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 750 mg | (19 %) | ||
| Calcium | 258 mg | (26 %) | ||
| Magnesium | 169 mg | (56 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 187 μg | (94 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 370 mg | |||
| Cholesterol | 326 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 300 grams Frozen pea
- 1 shallot
- 25 grams butter
- 25 grams Pastry flour
- 750 milliliters Vegetable broth
- 3 bay leaves
- 200 grams Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- 16 large shrimp
- 2 garlic cloves
- 5 Tbsps olive oil
Preparation steps
For the seared shrimp: Peel the garlic, season with salt and finely chop until a smooth paste is formed. In a bowl, stir the garlic with the olive oil. Add the shrimp and marinate in the refrigerator for a few hours.
For the soup: Peel and finely chop the shallots. Heat the butter in a pot. Add the shallots and cook until translucent. Add the flour and cook until toasted but not colored. Whisk in the broth and add the bay leaf. Simmer, stirring occasionally, for 15 minutes.
Remove the bay leaf from the soup and stir in the cream. Return to a boil. Remove from the heat, puree with a hand blender and season with salt, pepper and nutmeg to taste. Stir in the frozen peas, bring to a boil, and simmer until the peas are soft, about 5 minutes.
For the seared shrimp: Remove the shrimp from the oil mixture and drain on paper towels. Heat a skillet set over high heat. Add the shrimp and sear on both sides until bright pink.
For serving: Serve the soup in warmed soup plates garnished with the shrimp.
