Directions:
- Rinse the broccoli and cut rosettes from stem. Separate rosettes into even smaller ones, peel the stem and cut it into slices. Peel and wash the potato, and cut it into chunks. Cut eel into 1/2 inch pieces.
- Bring 3/4 litre water to the boil and add broccoli, potato and crumbled bullion cubes. Bring to the boil again and cover. After about 3 minutes, remove 1/4 of the broccoli rosettes, rinse under cold running in a sieve, and reserve for garnish. Add cream to soup and let simmer for 10 more minutes.
- Puree soup with staff mixer or, even better, in blender. Add salt, pepper and worcestershire sauce to taste. Ladle into pre-warmed bowls and garnish with eel and reserved broccoli rosettes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 215.38 Kcal (902 kJ) | ||
| Calories from fat | 117.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.1g | 20% | |
|---|---|---|---|
| Cholesterol | 66.92mg | 22% | |
| Sodium | 574.02mg | 24% | |
| Potassium | 620.75mg | 13% | |
| Total Carbs | 16.83g | 6% | |
| Sugars | 4.28g | 17% | |
| Dietary Fiber | 4.73g | 19% | |
| Protein | 9.87g | 20% | |
| Vitamin C | 112.9mg | 188% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.9mg | 11% | |
| Calcium | 100.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 98.98 Kcal (414 kJ) | ||
| Calories from fat | 54.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.02g | 20% | |
|---|---|---|---|
| Cholesterol | 30.75mg | 22% | |
| Sodium | 263.81mg | 24% | |
| Potassium | 285.29mg | 13% | |
| Total Carbs | 7.73g | 6% | |
| Sugars | 1.97g | 17% | |
| Dietary Fiber | 2.17g | 19% | |
| Protein | 4.54g | 20% | |
| Vitamin C | 51.9mg | 188% | |
| Vitamin A | 0.3mg | 19% | |
| Iron | 0.9mg | 11% | |
| Calcium | 46.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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