Try this Scandinavian Vegetable Soup with Shrimp recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan combine the carrot, the peas, the cauliflower, the potato, drained, and the green beans with 2 cups salted cold water and boil the mixture for 7 minutes, or until the vegetables are tender. Add the spinach and cook the mixture, stirring, for 1 minute. In a small bowl whisk together the half-and-half and the yolk, stir in 1 cup of the vegetable mixture, a little at a time, and stir the yolk mixture gradually back into the pan. Cook the mixture, stirring, for 1 minute, or until a thermometer registers 160°F. (but do not let it boil). Add the shrimp and simmer the mixture for 1 minute, or until the shrimp are pink and just firm. Add the salt, the chopped dill, pepper to taste, and the Sherry, divide the soup between 2 large soup bowls, and garnish each serving with a dill sprig. Serves 2. Gourmet July 1990
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Serving Size: 1 Serving (1153g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1170 | ||
Calories from Fat: 919 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 102.1g | 136 % | |
Saturated Fat 62.3g | 312 % | |
Monounsaturated Fat 30.2g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 523.2mg | 161 % | |
Sodium 358.1mg | 12 % | |
Potassium 1195.2mg | 31 % | |
Total Carbohydrate 40.9g | 12 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 39.3g | ||
Protein 28.4g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1170
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