Asparagus and Parsley Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 213 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 132 μg | (220 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 282 μg | (94 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 675 mg | (17 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 kilogram white Asparagus
- 2 shallots
- 3 Tbsps Corn oil
- salt
- freshly ground peppers
- 200 milliliters white wine
- 700 milliliters Vegetable broth
- 4 Tbsps finely chopped parsley
- 4 Tbsps Crème fraiche
- 2 Tbsps apple cider vinegar
- cayenne pepper
- parsley (for garnish)
Preparation steps
Rinse, trim ends and peel asparagus. Set 2 stalks asparagus aside. Cut remaining asparagus into small pieces. Peel and chop shallots. In a pot, fry shallots and asparagus pieces briefly in 1 1/2 tablespoons hot oil. Season with salt and pepper. Add wine and broth, cover and simmer over low heat, 12-15 minutes. Stir together crème fraiche with 2 tablespoons of asparagus broth. Season with a little salt and pepper. Remove 4 tablespoons asparagus tips from the pot and set aside.
Stir parsley and crème fraiche mixture into soup. Puree soup and season with vinegar, salt and cayenne pepper. With a peeler, cut reserved asparagus lengthwise into thin strips. In a large frying pan, fry asparagus strips in remaining oil on both sides. Serve soup topped with asparagus tips and fried asparagus strips and garnish with parsley leaves.
