Pea Soup with Halibut and Chopped Egg
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
390
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 50.3 μg | (84 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 685 mg | (17 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 210 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Peas
- 2 Tbsps finely chopped shallots
- 1 Tbsp butter
- salt
- white peppers
- 3 Tbsps lemon juice
- 200 grams Whipped cream
- 400 milliliters Vegetable broth
- 2 sprigs mint
- 1 hardboiled egg
- 1 Tbsp ground almonds (blanched)
- 200 grams Halibut fillet (sushi-grade)
Preparation steps
1.
Cut halibut into thin slices and marinate with lemon juice. Pluck mint leaves from the stalk, put aside 4 leaves for garnish and chop the rest.
2.
Sauté shallots in butter, add peas, pour in broth and cream and cook for about 5 minutes. Puree with a blender, strain through a sieve and season with salt, pepper and lemon juice.
3.
Peel egg and separate white and yolk. Chop white small and mix the egg yolk with the almonds. Pour the soup in bowls and garnish with egg white, egg yolk and chopped mint.
4.
Pat the halibut slices dry, roll up and insert 1-2 slices halibut into each soup. Serve garnished with the mint leaves.
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