Asparagus Soup with Peas and Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 363 cal. | (17 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 69.3 μg | (116 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 233 μg | (78 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 765 mg | (19 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 600 grams white Asparagus
- 1 potato
- salt
- sugar
- 2 Tbsps butter
- 100 grams Peas (frozen)
- 250 grams skinless Salmon
- 1 Tbsp lemon juice
- 1 Tbsp Pastry flour
- 150 grams Crème fraiche
- freshly ground peppers
Preparation steps
Rinse the asparagus thoroughly, peel and cut off the ends. Cut the asparagus tips, cover and set aside. Chop the stems. Peel the potato and finely grate.
Thaw the peas.
Combine the asparagus peelings and trimmings with 1 liter (approximately 1 quart) of water, some salt, sugar and 1 tablespoon butter in a saucepan, bring to a boil, cover and cook about 15 minutes. Remove the pot from the heat and drain the cooking liquid. Cook the asparagus stems and the potato in the cooking liquid for about 20 minutes. Finely puree the asparagus pieces inthe cooking juices and strain through a sieve.
Meanwhile, rinse the salmon fillet, pat dry, chop and sprinkle with lemon juice.
Melt the remaining butter in a saucepan. Add the flour and stir. Stir in the asparagus puree, bring to a boil and simmer. Add the peas, the asparagus tips and the salmon fillet and simmer gently 2-3 minutes. Stir the sour cream into the soup, season with salt and pepper and serve immediately.
