Asparagus Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 49.5 μg | (83 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 364 mg | (9 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 201 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 500 grams white Asparagus
- 1 ⅛ liters water
- 2 egg yolks
- salt
- peppers
- ⅛ l Whipped cream
- 3 slices white bread
- 2 Tbsps butter
- Chervil (for garnish)
Preparation steps
Peel asparagus and cut off the woody ends. Rinse asparagus. Bring water to a boil and add asparagus peelings and ends. Cover and cook for 15 minutes.
Trim the crusts from the bread. Cut into small squares. Melt butter in a pan and sauté until the bread is golden on both sides. Remove from heat and set aside.
Pour asparagus cooking water through a sieve into another pot, squeeze out solids and discard. Cut the asparagus into 2 cm (approximately 3/4-inch) long pieces.
Bring the asparagus broth to a boil. Add asparagus spears and cook for 10 minutes on low heat. Whisk egg yolks with the cream and a little broth and stir into the hot (not boiling) soup. Season with salt and pepper. Distribute soup on plates and sprinkle with chervil leaves and croutons.
