Asparagus Creme Soup
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
244
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 244 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 68.5 μg | (114 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 193 μg | (64 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 449 mg | (11 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams white Asparagus
- 1 Tbsp butter
- 1 small lemon (untreated)
- 200 grams Whipped cream
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
- Nutmeg (ground)
Preparation steps
1.
Rinse asparagus thoroughly and peel. Sauté asparagus peelings in a pot in 1 tablespoon butter while stirring, then add about 1 liter (approximately 1 quart) of water. Rinse lemon in hot water, cut into wedges and add to asparagus. Season with salt and simmer for about 20 minutes. Strain through a sieve.
2.
Cut off asparagus tips and save. Chop asparagus stalks. Bring asparagus stock to a boil and add aspargus tips. Cook for about 8 minutes, remove and rinse cold. Add chopped asparagus to stock and simmer for about 20 minutes or until soft. Puree and strain through a sieve. Return to pot, add heavy cream and creme fraiche and heat. Add asparagus tips and season with salt, pepper and nutmeg.
