Asparagus Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 260 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 98.7 μg | (165 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 278 μg | (93 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 712 mg | (18 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 500 grams white Asparagus
- 500 grams green Asparagus
- 1 onion
- 100 grams floury potatoes
- 2 Tbsps butter
- 100 milliliters dry white wine
- 600 milliliters Vegetable broth
- 150 milliliters Whipped cream
- salt
- ½ organic lemon (zested and juiced)
- Nutmeg
- fresh Fresh herbs (for garnish such as chervil, parsley, chives)
Preparation steps
Peel the bottom third of the asparagus and remove the tough ends. Place the stalks in a saucepan, cover with water and simmer for 10 minutes, covered. Strain through a sieve, saving the cooking water.
Cut the cooked asparagus diagonally into small pieces. Peel and dice the onion and potatoes.
Sauté the onion in a large pot with hot butter, add the potatoes and white asparagus, then deglaze with white wine. Add the broth and enough asparagus water to cover the vegetables and simmer for about 20 minutes until soft.
Add the cream and puree the soup with a hand blender. Pass through a sieve, pour back into the pot and depending on the desired consistency either simmer or add broth. Add the green asparagus tips back into the soup, season with salt, nutmeg, lemon zest and juice.
Pour the soup into bowls and serve garnished with herbs.
