Asparagus Soup
Nutritional values
(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 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 68.8 μg | (115 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 192 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 | 438 mg | (11 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 6 g |
Ingredients
Preparation steps
Rinse asparagus thoroughly and peel. Sauté asparagus peelings in a pot with 1 tablespoon butter while stirring, then pour 1 liter (approximately 32 ounces) of water over top. Rinse lemon with hot water, pat dry, cut into slices and add to the pot. Mix, simmer for 20 minutes and season with salt. Then strain through a sieve. Pour resulting broth back into a pot.
Cut off asparagus tips. Chop stalks. Boil asparagus stock, add asparagus tips and cook for about 10 minutes. Remove tips from the pot and rinse with cold water. Then add asparagus pieces to the pot and simmer for about 20 minutes until soft, then puree with an immersion blender and strain through a sieve. Pour soup back into the pot, add cream, stir and heat. Stir remaining butter into the soup and season with salt and pepper. Add asparagus tips. Serve in soup bowls.
