Asparagus Soup

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Asparagus Soup
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
308
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie308 cal.(15 %)
Protein8 g(8 %)
Fat21 g(18 %)
Carbohydrates22 g(15 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.1 μg(6 %)
Vitamin E3.7 mg(31 %)
Vitamin K49.5 μg(83 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.1 mg(7 %)
Folate165 μg(55 %)
Pantothenic acid1.6 mg(27 %)
Biotin11.2 μg(25 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C26 mg(27 %)
Potassium364 mg(9 %)
Calcium103 mg(10 %)
Magnesium36 mg(12 %)
Iron2 mg(13 %)
Iodine13 μg(7 %)
Zinc1.4 mg(18 %)
Saturated fatty acids11.3 g
Uric acid35 mg
Cholesterol201 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
500 grams white Asparagus
1 ⅛ liters water
2 egg yolks
salt
peppers
l Whipped cream
3 slices white bread
2 Tbsps butter
Chervil (for garnish)
How healthy are the main ingredients?
white breadWhipped creamsalt

Preparation steps

1.

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.

2.

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. 

3.

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.

4.

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.