Asparagus Soup with Cheese Baguettes
Asparagus Soup with Cheese Baguettes - Popular classics with crispy side dish.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 353 cal. | (17 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 50.9 μg | (85 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 397 mg | (10 %) | ||
| Calcium | 214 mg | (21 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 250 grams white Asparagus
- 250 grams green Asparagus
- 1 Tbsp butter (15 grams)
- 2 Tbsps Pastry flour
- 100 milliliters dry white wine
- 1 egg
- 3 Tbsps Whipped cream (30 ml)
- salt
- Nutmeg
- 8 slices Baguette
- 100 grams Gorgonzola
- 4 sprigs rosemary
Preparation steps
Leave white asparagus whole, For the green asparagus peel the lower third, cut off woody ends. put peels and sections in a pan, cover with 800 ml (approximately 3 1/3 cups) water, cover and simmer on low heat for 10 minutes. Strain through a sieve, collect liquid.
Meanwhile, peel off outer layer of white asparagus. Cut asparagus into 3 cm (approximately 1 inch) long pieces. Cook in hot soup about 10 minutes. Remove asparagus, drain. Optionally add more water, up to 800 ml (approximately 3 1/3 cups.
Melt butter in a saucepan. Sprinkle in flour and sauté over medium heat. Deglaze with wine. Pour into asparagus soup, mix well and simmer for 10 minutes over medium heat.
Separate the egg (use white elsewhere). Whisk egg yolk with cream. At the end of cooking stir into the no longer boiling soup. Season with salt and freshly grated nutmeg. Put in asparagus and warm through.
Toast baguette slices in a preheated oven at 250°C (highest gas convection 220°C; 500°F or 425°F convection) about 5 minutes on both sides. Cut Gorgonzola into thin slices, rinse rosemary, shake dry.
Remove bread from the oven, let cool, cover each slice with Gorgonzola and 1/2 sprig of rosemary. Distribute soup on 4 plates and serve with cheese baguettes.
