Asparagus Cream Soup with Fish
Nutritional values
(Percentage of daily recommendation)
| Calorie | 399 cal. | (19 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 58 μg | (97 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 733 mg | (18 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 278 μg | (139 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 400 grams green Asparagus
- 150 grams Peas (frozen)
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 3 Tbsps olive oil
- 150 milliliters dry white wine
- 500 milliliters Vegetable broth
- salt
- 4 Red mullet fillets (each approximately 80 grams)
- lemon juice
- 150 milliliters Whipped cream
- peppers (white)
- sugar
Preparation steps
Rinse the asparagus, peel the bottom third, cut off the woody ends and cut into pieces. Set 3 aside.
Thaw the peas. Peel the shallot and garlic and finely chop. Heat the butter and 1 tablespoon of olive oil in a saucepan and sauté the shallots and garlic. Add the peas and asparagus and deglaze with the white wine. Pour in the vegetable stock, season with salt, cover and cook for 10-15 minutes until the vegetables are soft.
Meanwhile, cut the fish into about 6 cm (approximately 2 inch) wide pieces and cook for about 2 minutes in remaining hot oil on both sides. Sprinkle with salt and a few splashes of lemon juice.
Cut the asparagus stalks with a vegetable peeler into thin slices and blanch in boiling salted water for about 1 minute. Then drain, rinse in cold water and drain again. Puree the soup and strain through a sieve. Refine with the cream and season with salt, pepper, lemon juice and sugar. Mix again and distribute into bowls. Wrap the asparagus around the fish fillets and carefully put in the soup.
