Asparagus Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 211 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 104.7 μg | (175 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 275 μg | (92 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 598 mg | (15 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 kilogram white Asparagus
- 1 Tbsp lemon juice
- 1 tsp sugar
- salt
- 1 shallot
- 20 grams butter
- 30 grams Pastry flour
- 80 milliliters white wine
- 100 milliliters Whipped cream
- freshly ground peppers
- freshly grated Nutmeg
- 1 Tbsp freshly chopped parsley
Preparation steps
Rinse, peel and cut the ends off the asparagus. Boil 1 liter (approximately 4.5 cups) water with the lemon juice. Add the sugar and 1 teaspooon of salt. Place the asparagus in the water and cook for about 20 minutes. Drain through a sieve and collect the cooking water. Cut the asparagus stalks into chunks and discard the shells. Set the asparagus tips aside.
Peel and finely dice the shallot. Sweat in melted butter until translucent. Sprinkle the flour over. Deglaze with 700 ml (approximately 3 cups) of the wine. Add the asparagus and simmer for about 10 minutes. Puree the contents of the pan. Stir in the cream and season with salt, pepper and nutmeg. Add the asparagus tips back into the soup and serve sprinkled with parsley and with a baguette.
