Asparagus Soup with Croutons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 61.1 μg | (102 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 372 mg | (9 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 201 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 500 grams white Asparagus
- 1 ⅛ liters water
- 2 egg yolks
- salt
- peppers
- ⅛ l Whipped cream
- 3 slices white bread
- 2 Tbsps butter
- parsley
- Chives
Preparation steps
Peel asparagus and cut off the woody ends. Rinse asparagus ends and peelings and combine with water in a pot. Bring to a boil. Cover and cook for 15 minutes.
To make croutons: Remove crust from bread, cut into cubes and fry in hot, melted butter until golden-brown. Set aside.
Strain asparagus cooking water through a sieve into another pot, press on solids to extract liquid, and discard solids. Cut asparagus into 2 cm (approximately 3/4 inch) long pieces.
Bring strained asparagus broth to a boil. Add asparagus pieces and simmer about 5 minutes over low heat. Whisk egg yolks with cream and a little broth. Stir mixture into hot (but not boiling) soup. Season with salt and pepper. Divide soup among bowls and sprinkle with parsley leaves, chives and croutons.
