Asparagus Bisque with Soft Cheese

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Asparagus Bisque with Soft Cheese
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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)
Calorie548 cal.(26 %)
Protein21 g(21 %)
Fat35 g(30 %)
Carbohydrates36 g(24 %)
Sugar added2 g(8 %)
Roughage6.9 g(23 %)
Vitamin A0.6 mg(75 %)
Vitamin D0.2 μg(1 %)
Vitamin E9.7 mg(81 %)
Vitamin K152.7 μg(255 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.7 mg(64 %)
Niacin9.1 mg(76 %)
Vitamin B₆0.2 mg(14 %)
Folate433 μg(144 %)
Pantothenic acid2.4 mg(40 %)
Biotin8 μg(18 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C76 mg(80 %)
Potassium881 mg(22 %)
Calcium287 mg(29 %)
Magnesium89 mg(30 %)
Iron4.2 mg(28 %)
Iodine76 μg(38 %)
Zinc2.7 mg(34 %)
Saturated fatty acids17.1 g
Uric acid92 mg
Cholesterol66 mg
Complete sugar12 g

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
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
How healthy are the main ingredients?
Fetaolive oilsugar

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.