Chervil Soup with Shrimp
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
369
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 369 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 728 mg | (18 %) | ||
| Calcium | 337 mg | (34 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 201 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 3 scallions
- 1 potato
- 1 Tbsp butter
- 1 tsp vegetable oil
- 400 milliliters Vegetable broth
- 100 grams Chervil
- 100 milliliters Whipped cream
- salt
- peppers
- 1 Tbsp lemon juice
- 1 tsp grated Lemon peel
- 1 hard-cooked egg
- 50 grams shrimp
Preparation steps
1.
Rinse and thinly slice the scallions. Peel the potato and cut into small cubes. Heat the butter and oil in a saucepan and sauté the scallions and potatoes, stirring constantly until the scallions are tender, Add the broth and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, about 15 minutes. Rinse, dry and finely chop the chervil. Set some of the chervil aside for garnish and add the remainder to the pot along with the cream. Stir in the lemon juice and zest and season with salt and pepper. Simmer 3-4 minutes. Working in batches if necessary, transfer the soup to a blender and puree. Season to taste.
2.
Peel and finely chop the egg.
3.
Divide the soup among bowls and serve garnished with egg, shrimp and chervil.
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