Asparagus Soup with Orange
Nutritional values
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 79.2 μg | (132 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 234 μg | (78 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 675 mg | (17 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 500 grams green Asparagus
- 300 grams white Asparagus
- 1 onion
- 1 starchy potato
- 2 Tbsps butter
- 100 milliliters dry white wine
- 500 milliliters Vegetable broth
- 1 organic Orange
- 150 milliliters Whipped cream
- salt
- freshly ground peppers
Preparation steps
Rinse both types of asparagus and snap off woody ends. Peel white asparagus completely; peel the lower thirds of green asparagus. In a saucepan, combine asparagus peelings with water to cover. Bring to a boil. Cover and simmer over low heat, about 10 minutes. Strain through a sieve and into another pot. Cut asparagus into pieces and set aside a handful of asparagus tips. Peel and dice onion and potato. In a saucepan, cook onion in 1 tablespoon melted butter until translucent. Add potatoes and asparagus pieces and fry briefly. Deglaze with white wine.
Add broth and strained asparagus broth. Cover and simmer until vegetables are soft, about 20 minutes. Rinse orange with hot water, wipe dry and grate zest. Halve orange and squeeze juice. Add cream to soup and puree until smooth. Stir in orange juice and season with salt and pepper. In a small frying pan, fry reserved asparagus tips in remaining butter, 3-5 minutes. Ladle soup into bowls and serve garnished with fried asparagus tips and orange zest.
