By using parmesan powder and garlic chip butter, I was able to make a soup that wasn't salty without adding salt.
Calories
277kcal
Carbs
13.4g
Protein
12.3g
Fat
19.4g
Sodium
210.3mg
Ingredients
Others
Scallop 100g, Onion 25g, Broccoli 40g, Spinach 10g, Fresh Cream 25g, Milk 200g Butter 15g, Parmesan Powder 3g, Chopped Garlic 5g, White Pepper 1g, Garlic Chips 2g
Nutrition Facts
Per 100g of main ingredientsScallop
- Rich in protein (17g) — used to build and maintain muscle and body tissue
- Rich in vitamin B3 (niacin) (1.9mg) — supports energy metabolism and skin health
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Broccoli
- Rich in vitamin C (29mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Spinach
- Rich in vitamin C (51mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin A (430μg) — supports normal vision and skin health
Milk
- Rich in calcium (120mg) — a key building block of bones and teeth
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Slice 50g of scallop thin.
🔍Stir-fry the sliced scallop in chopped garlic, white pepper, and butter.
🔍Use the remaining 50g of scallop to make broth.
🔍Blanch the broccoli and spinach in hot water, then blend the broth-making stir-fried scallop with the broccoli and spinach.
🔍Boil in a pan, add milk, and boil once more.
🔍Adjust the thickness with fresh cream and parmesan cheese, plate, and top with garlic chips to finish.