Asparagus Soup with Ginger and Chicken
Nutritional values
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 89.3 μg | (149 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 43.9 mg | (366 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 221 μg | (74 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,712 mg | (43 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 583 mg | |||
| Cholesterol | 180 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the broth
- 2 carrots
- 150 grams Celery root
- 1 stalk Leeks
- 1 onion
- 2 bay leaves
- 5 cloves
- 1 chicken (about 1 kg)
- 1 tsp peppercorns
- 5 Juniper berries
- For the soup
- 250 grams green Asparagus
- 2 Tbsps lemon juice
- salt
- 250 grams button Mushroom
- 1 shallot
- 30 grams fresh ginger
- 150 grams Bamboo shoots (canned)
- 3 Tbsps butter
- 1 tsp cornstarch
- 1 Tbsp dark soy sauce
- 1 tsp Lime juice
Preparation steps
Peel the carrots and celery and cut them into chunks. Rinse the leek, trim and cut into large pieces. Peel the onion, halve and lard with the bay leaves and the cloves. Rinse the chicken and put with the vegetables, the studded onion, peppercorns and juniper berries in a large pot, pour in about 2 liters (approximately 2 quarts) of cold water and cook on low heat for 2-2.5 hours.
Rinse the asparagus, peel the ends and blanch the asparagus with lemon juice in plenty of salted water for 8-10 minutes until al dente. Then strain, rinse with cold water, drain and cut into large pieces.
Brush mushrooms, wipe with a damp paper towel and cut into slices. Peel the shallot, peel the ginger and finely chop both. Drain the bamboo shoots.
If the chicken broth is ready, remove the chicken, loosen the meat from the bone and cut up into bite size pieces. Strain the broth through a sieve.
Melt the butter in a wide, large saucepan and sauté the shallot with the ginger until soft. Add the mushrooms and cook 3-4 minutes. Deglaze with 1 liter chicken stock and add the meat, asparagus and sprouts. Combine starch with a small amount of cold water, stir into soup to thicken slightly and season with soy sauce, lime juice, salt and pepper. If desired add more fresh ginger, or dilute with a little broth.
Ladle into four soup plates and serve hot.
