Asparagus Soup with Scallops
Nutritional values
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 5.4 μg | (27 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 50.2 μg | (84 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 758 mg | (19 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 134 μg | (67 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 369 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 500 grams white Asparagus
- 1 onion
- 100 grams starchy potatoes
- 3 Tbsps butter
- 100 milliliters dry white wine
- 600 milliliters Vegetable broth
- 100 milliliters Whipped cream
- salt
- ½ organic lemon (juice and zest)
- Nutmeg
- 8 small Scallop (ready to cook)
- freshly ground peppers
- Tarragon (for garnish)
Preparation steps
Peel the asparagus and cut off the woody ends. Place in plenty of water and simmer, covered, for about 10 minutes. Pour through a sieve and catch the water.
Cut the asparagus into 2-3 cm long pieces. Peel and dice the potaotes and onion. Sweat the onion in 1 tablespoon of hot butter. Add the potatoes and about half of the asparagus. Deglaze with the white wine. Pour in the asparagus water and the broth. Cover and simmer for about 20 minutes. Puree the soup and stir in the cream. Depending on the desired consistency, let simmer or add more broth. Add the remaining asparagus. Let simmer over low heat for about 15 minutes. Season with salt, lemon juice, lemon zest and nutmeg.
Rinse the scallops, pat dry and season with salt and pepper. Saute on both sides in the remaining butter, until golden brown.
Pour the soup into bowls. Top with the scallops and serve garnished with tarragon.
