Asparagus Soup
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
205
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 205 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 127.5 μg | (213 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 294 μg | (98 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 770 mg | (19 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 500 grams green Asparagus
- 1 shallot
- 1 Tbsp Corn oil
- salt
- freshly ground peppers
- 125 milliliters white wine
- 300 milliliters Vegetable broth
- 2 Tbsps Crème fraiche
- cayenne pepper
- 1 Tomato
- 2 Tbsps finely chopped parsley
- 1 Tbsp Fruit Vinegar
Preparation steps
1.
Rinse and chop the asparagus. Peel and finely chop the shallot. Saute the shallot and asparagus in hot oil. Season with salt and pepper.
2.
Pour in the broth and wine. Cover and simmer over low heat for 12-15 minutes.
3.
Mix the creme fraiche with 1 tablespoon of water. Season with salt and pepper.
4.
Blanch the tomato, peel, quarter, remove the core and dice.
5.
Remove some of the asparagus from the pot. Add the parsley and half of the creme fraiche. Puree the soup. Season with vinegar, salt and cayenne pepper.
6.
Place the asparagus back into the soup and add the tomato. Serve with the remaining creme fraiche.
