Vegetable Bisque with Seafood

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Vegetable Bisque with Seafood
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Health Score:
Health Score
6,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
608
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie608 kcal(29 %)
Protein10.15 g(10 %)
Fat53.55 g(46 %)
Carbohydrates28.68 g(19 %)
Sugar added0 g(0 %)
Roughage2.73 g(9 %)
Vitamin A369.07 mg(46,134 %)
Vitamin D0.64 μg(3 %)
Vitamin E1.34 mg(11 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.21 mg(19 %)
Niacin3.25 mg(27 %)
Vitamin B₆0.28 mg(20 %)
Folate82.63 μg(28 %)
Pantothenic acid0.5 mg(8 %)
Biotin3.01 μg(7 %)
Vitamin B₁₂4.58 μg(153 %)
Vitamin C23.92 mg(25 %)
Potassium580.87 mg(15 %)
Calcium81.27 mg(8 %)
Magnesium38.47 mg(13 %)
Iron3.05 mg(20 %)
Iodine28.46 μg(14 %)
Zinc0.92 mg(12 %)
Saturated fatty acids19.04 g
Cholesterol82.41 mg
Author of this recipe:
How healthy are the main ingredients?
LeekgarlicLeek

Ingredients

for
4
For the soup
2 tablespoons
¼ cup
2
medium potatoes (peeled and diced)
2
Leeks (trimmed, finely sliced and washed)
2 cloves
garlic (minced)
5 cups
cup
double cream
For the garnish
¼
small Leek (sliced into rings)
¼ cup
1 ½ tablespoons
½ cup
4
1 teaspoon
red peppercorns (cracked)
1 teaspoon
white peppercorns (cracked)

Preparation steps

1.
Start by preparing the soup; melt the butter and olive oil in a large saucepan set over a medium heat.
2.
Sweat the leek and garlic for 10-12 minutes, stirring occasionally, until softened and lightly coloured.
3.
Add the potatoes and cover with the stock. Bring to the boil, then simmer for 20 minutes until the potatoes are soft.
4.
Once the potatoes are soft, remove from the heat and purée the soup using a hand blender. Return the soup to the heat and add the cream.
5.
Bring the soup back to the boil, then reduce the heat to low and adjust the seasoning as necessary. Keep the soup over a very gentle heat as you prepare the garnish.
6.
Bring a saucepan of salted water to the boil and blanch the asparagus spears for 1 minute. Drain the spears and refresh in iced water. Split them in half through their stems and reserve to one side.
7.
Heat the olive oil in a small saucepan set over a moderate heat until hot. Shallow-fry the leek rings until golden and slightly crisp. Drain on kitchen paper and set to one side.
8.
Melt the butter in a large frying pan set over a medium heat. Add the cooked mussels and the split asparagus spears and toss them in the butter to warm through, seasoning as you do.
9.
Ladle the soup into serving bowls and spoon the mussels and asparagus onto the middle of the soup. Sprinkle over the leek rings and the cracked peppercorns before serving.
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