Asparagus Soup with Crispy Croutons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 52.7 μg | (88 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 360 mg | (9 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 201 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 500 grams white Asparagus
- 1 ⅛ liters water
- 2 egg yolks
- salt (pepper)
- ⅛ l Whipped cream
- 3 slices white bread
- 2 Tbsps butter
- Edible flowers (such as borage, comfrey, sage and chervil leaves for garnishing)
Preparation steps
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.
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.
Strain asparagus water through a sieve, squeeze asparagus parts and discard. Cut asparagus stalks into 2 cm (approximately 3/4 inch) long pieces.
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.
