Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Asparagus and Parsley Soup
- 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)
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.
(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 %) |