Asparagus Soup
Asparagus Soup - One of the classics of the asparagus season.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 195 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 386 mg | (10 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 72 mg |
Ingredients
- Ingredients
- 700 grams white Asparagus
- 1 l Vegetable broth
- 1 tsp sugar
- 1 Tbsp butter (about 15 grams)
- lemons
- 2 stalks parsley
- 30 grams Pastry flour
- 1 egg
- 90 grams Heavy cream
- salt
- peppers
Preparation steps
Rinse the asparagus, peel, cut off the end and cut into 2 cm pieces. Simmer the vegetable broth, sugar and 1 teaspoon of butter over low heat for 15 minutes. Pour through a sieve and into another pot. Cook the asparagus for 12-15 minutes in the broth until al dente. Remove the asparagus from the broth and set aside.
Rinse the lemon in hot water, zest and squeeze the juice. Rinse the parsley, shake dry and chop.
Melt the remaining butter over medium heat. Stir in the flour and saute briefly. Gradually pour in the asparagus broth, stirring constantly. Simmer for 15 minutes and remove from the heat.
Separate the egg (this recipe does not require the egg whites). Whisk the egg yolk with the cream. Slowly pour the egg yolk mixture into the soup, stirring constantly. Stir in the asparagus pieces and simmer for about 3 minutes. Season with salt, pepper and lemon juice. Serve sprinkled with parsley.
