Asparagus Soup with Croutons

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Asparagus Soup with Croutons
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
298
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie298 cal.(14 %)
Protein7 g(7 %)
Fat23 g(20 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.6 μg(3 %)
Vitamin E4.4 mg(37 %)
Vitamin K73.7 μg(123 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.5 mg(29 %)
Vitamin B₆0.1 mg(7 %)
Folate209 μg(70 %)
Pantothenic acid1.4 mg(23 %)
Biotin5.3 μg(12 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C45 mg(47 %)
Potassium490 mg(12 %)
Calcium95 mg(10 %)
Magnesium45 mg(15 %)
Iron1.5 mg(10 %)
Iodine15 μg(8 %)
Zinc1.1 mg(14 %)
Saturated fatty acids14.1 g
Uric acid46 mg
Cholesterol59 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
500 grams white Asparagus
250 grams green Asparagus
2 Tbsps butter
1 small lemon (organic)
200 grams Whipped cream
salt
freshly ground peppers
4 slices Toast
How healthy are the main ingredients?
Whipped creamlemonsalt

Preparation steps

1.

Rinse asparagus thoroughly and peel only in the lower third of the green asparagus. Trim ends. Sauté asparagus peelings in a pot in 1 tablespoon butter while stirring, then pour in about 1 liter (approximately 1 quart) of water. Rinse lemon in hot water, cut into slices and add to the asparagus peelings. Season with salt and simmer about 20 minutes. Then strain through a sieve.

2.

Trim asparagus tips and chop stalks. Blanch stalks in the asparagus stock for about 8 minutes, remove and rinse in cold water. Then add the blanched asparagus pieces to the broth and cook until soft, about 20 minutes. Puree and strain through a sieve. Add back to the pot, pour in the cream and heat through. Stir the remaining butter into the soup, season with salt and pepper and pour in the asparagus tips. Toast the bread, cut out heart shapes and serve the croutons with the soup.