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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
broccoli	500			15470.0	3021.2	1283.1	168.35
potato	1			-	-	-	-
eel	100	g	smoked	184.0	0.0	18.44	11.66
chicken bouillon cube	2			-	-	-	-
whipping cream	125	ml	unsweetened	185.132	1.8767	1.3758	19.5974
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.