Asparagus Bisque with Soft Cheese
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
548
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 548 cal. | (26 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 152.7 μg | (255 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 433 μg | (144 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 881 mg | (22 %) | ||
| Calcium | 287 mg | (29 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 76 μg | (38 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Tbsp lemon juice
- 1 tsp sugar
- 4 ½ cups white Asparagus (peeled, woody ends removed)
- 1 ½ Tbsps butter
- 3 Tbsps all-purpose flour
- ⅜ cup cream
- 4 Tbsps olive oil
- 1 ¾ cups green Asparagus (halved lengthways and cut into bite-sized pieces)
- 2 tsps pink peppercorns (crushed lightly in a mortar)
- Himalayan salt
- 8 slices whole-wheat Baguette
- 1 cup Feta (crumbled)
- 1 handful Lemon thyme
Preparation steps
1.
Bring 1 l of water to the boil with the lemon juice, sugar and 1 tsp salt. Add the white asparagus and peelings and boil for around 10 minutes. Drain through a sieve and reserve the cooking water. Chop the asparagus into large chunks and discard the peel.
2.
In a separate pan, melt the butter, stir in the flour and mix in the asparagus cooking water. Add the cooked asparagus and blend to a fine purée. Pass through a sieve if desired. Stir in the cream and season to taste with salt and ground black pepper.
3.
Heat 2 tbsp oil in a frying pan and fry the asparagus pieces for 2-3 minutes, stirring. Add the crushed peppercorns and season with Himalaya salt.
4.
Divide the soup between bowls. Top each bowl with 2 slices of baguette, a little feta, fried asparagus and thyme. Drizzle with the remaining oil and serve.
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