Asparagus Soup with Salmon and Chives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 303 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 65.3 μg | (109 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 184 μg | (61 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 752 mg | (19 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 500 grams white Asparagus
- 1 onion
- 150 grams Celery root
- 150 grams starchy potatoes
- 1 Tbsp butter
- 100 milliliters dry white wine
- 500 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 100 grams Crème fraiche
- salt
- 1 splash lemon juice
- 4 slices Smoked salmon
- 1 Tbsp scallions
Preparation steps
Peel the asparagus and cut off any hard ends. Place all the peelings in a saucepan, cover with water and simmer for about 15 minutes, covered. Strain through a sieve and catch the liquid.
Cut the asparagus spears into small pieces. Peel and dice the onion, celery root and potatoes.
Sauté the onion in some butter, add the potatoes, celery and asparagus and then deglaze with the white wine. Pour in the asparagus stock and the vegetable broth and simmer for about 20 minutes until soft.
Add the cream and purée the soup with a hand blender. Pour through a fine sieve and, depending on the desired consistency, simmer for a little longer or add extra broth.
At the end, stir in the crème fraîche and season with salt and lemon juice.
Cut the salmon into strips.
Pour the soup into cups and serve garnished with salmon strips and chives.
Suggestion: Serve with bread or toast.
