Wild Garlic Soup with Fried Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,567 cal. | (75 %) | ||
| Protein | 19.37 g | (20 %) | ||
| Fat | 154.78 g | (133 %) | ||
| Carbohydrates | 41.96 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.51 g | (5 %) |
| Vitamin A | 169.55 mg | (21,194 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 18.77 mg | (156 %) | ||
| Vitamin B₁ | 0.32 mg | (32 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 3.64 mg | (30 %) | ||
| Vitamin B₆ | 0.86 mg | (61 %) | ||
| Folate | 57.74 μg | (19 %) | ||
| Pantothenic acid | 0.87 mg | (15 %) | ||
| Biotin | 5.59 μg | (12 %) | ||
| Vitamin B₁₂ | 0.31 μg | (10 %) | ||
| Vitamin C | 21.96 mg | (23 %) | ||
| Potassium | 539.87 mg | (13 %) | ||
| Calcium | 177.06 mg | (18 %) | ||
| Magnesium | 51.56 mg | (17 %) | ||
| Iron | 3.07 mg | (20 %) | ||
| Iodine | 25.97 μg | (13 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 38.27 g | |||
| Cholesterol | 227.61 mg |
Ingredients
- Ingredients
- 250 grams Wild garlic
- 600 milliliters Vegetable broth (Instant)
- 200 milliliters Coconut milk (Dose, unsweetened)
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 2 shallots
- 2 Tbsps butter
- 1 tsp grated ginger
- salt
- freshly ground peppers
- 100 grams Whipped cream
- 2 egg yolks
- 4 raw, medium shrimp (with shell, without head) (each 30 g)
- salt
- freshly ground peppers
- 80 grams thin Egg noodle
- 2 egg whites
- 500 milliliters vegetable oil (for frying)
Preparation steps
Peel shrimp, devain but leave tails on. Slightly cut into ventral side, so shrimp stay straight during cooking. Season with salt and pepper.
Using scissors, cut the noodles into about 6 cm (approximately 3 inches) long strips and place in a bowl. Beat egg whites until stiff.
For the soup, rinse wild garlic and add dripping wet to boiling salted water. Allow to wilt, drain and rinse in bowl of ice water.
Peel garlic and chop finely.
Peel shallots, dice finely and saute with garlic in butter until translucent. Add wild garlic and ginger, sauté briefly. Add broth and coconut milk and bring to a boil. Remove from heat and puree with an immersion blender. Whisk together heavy cream and egg yolks and stir into broth (do not boil!). Season with salt and pepper.
Heat vegetable oil to about 180°C (approximately 400° F), (when bubbles rise on inserted wooden spoon).
Using a fork, dip shrimp into the egg whites, let excess drip off, then fold shrimp into pasta slices and fry in vegetable oil until golden brown, about 2 minutes. Degrease on paper towels.
Ladle soup into bowls and serve with fried shrimp.
