Asparagus Soup with Crispy Croutons

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Asparagus Soup with Crispy Croutons
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
307
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie307 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 K52.7 μg(88 %)
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 %)
Potassium360 mg(9 %)
Calcium100 mg(10 %)
Magnesium36 mg(12 %)
Iron2.1 mg(14 %)
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 (pepper)
l Whipped cream
3 slices white bread
2 Tbsps butter
Edible flowers (such as borage, comfrey, sage and chervil leaves for garnishing)
How healthy are the main ingredients?
white breadWhipped creamsalt

Preparation steps

1.

Peel asparagus and trim ends. Rinse asparagus stalks. Combine cut-off ends and peeled-off asparagus parts with water and bring to a boil. Reduce heat and simmer, covered, for 15 minutes. 

2.

Cut crust off white bread, cut bread into cubes. Heat butter in a pan and saute bread cubes until golden brown. Drain on paper towels.

3.

Strain asparagus water through a sieve, squeeze asparagus parts and discard. Cut asparagus stalks into 2 cm (approximately 3/4 inch) long pieces.

4.

Bring strained asparagus broth to a boil. Add asparagus stalks and bring to a boil. Reduce heat and simmer for 5 minutes.Whisk egg yolks with cream and a little broth and stir into the soup. Do not boil soup. Season with salt and pepper. Pour soup into bowls and sprinkle with chervil leaves, edible flowers and croutons. Serve.