Lemongrass Soup with Scallops
Nutritional values
(Percentage of daily recommendation)
| Calorie | 275 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 2.4 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 502 mg | (13 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 64 μg | (32 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 300 grams starchy potatoes
- 5 sprigs Lemongrass
- 1 shallot
- 1 garlic clove
- 2 Tbsps vegetable oil
- 500 milliliters Vegetable broth
- salt
- freshly ground peppers
- 100 milliliters Whipped cream (at least 30% fat content)
- 4 Scallop (in the shell)
- 1 red chili pepper
- 30 grams butter
Preparation steps
Peel, rinse, and dice the potatoes. Remove the hard outer stalk of the lemon grass, and cut into 4 cm (approximately 1/2 inch) pieces. Roll over the lemon grass using a rolling pin, so that the pieces are malleable.
Peel and chop the garlic, then sauté with the lemongrass in a pot with the oil. Add the potato and the broth, and simmer for 20 minutes over medium heat. Season with salt and pepper, and remove 1 ladle of the soup. Puree the remaining soup, and pass through a fine strainer. Bring the pureed soup to a boil with the cream and puree again with the immersion blender.
Rinse the scallops and pat dry. Skewer the scallops on the stalks of lemongrass. Remove the stem of the chili and halve lengthwise. Remove the seeds and julienne. Melt the butter in a pan, and briefly sweat the chili pepper. Add the scallops, and cook until golden brown. Season to taste with salt and pepper.
Season the soup to taste, add to glasses, and top with the creamy broth. Top each with a scallop skewer and drizzle with the chili butter and serve.
