Shrimp Soup
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
333
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 676 mg | (17 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 76 μg | (38 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 onion
- 2 medium sized carrots
- 2 floury potatoes (250 grams)
- 1 Tbsp butter
- 120 milliliters dry white wine
- 800 milliliters Vegetable broth
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- lemon juice
- 300 grams shrimp (ready to eat, peeled and pre-cooked)
- 2 Tbsps chopped Chervil
Preparation steps
1.
Peel onion and finely chop. Peel carrots and potatoes and dice finely. Fry all together in a pan with hot butter. Deglaze with wine, allow to boil down a bit and add the broth. Simmer for about 15 minutes.
2.
Add half of the cream, season with salt and pepper and then puree with a hand blender. Season with a dash of lemon. Whip remaining cream until stiff. Pour soup into bowls, put a dollop of cream on it, top with prawns and serve garnished with chopped chervil.
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