Asparagus Soup with Scallops

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Asparagus Soup with Scallops
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
305
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie305 cal.(15 %)
Protein15 g(15 %)
Fat19 g(16 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage2.4 g(8 %)
Vitamin A0.3 mg(38 %)
Vitamin D5.4 μg(27 %)
Vitamin E3.5 mg(29 %)
Vitamin K50.2 μg(84 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.3 mg(53 %)
Vitamin B₆0.2 mg(14 %)
Folate159 μg(53 %)
Pantothenic acid1.4 mg(23 %)
Biotin5.2 μg(12 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C35 mg(37 %)
Potassium758 mg(19 %)
Calcium142 mg(14 %)
Magnesium88 mg(29 %)
Iron8.9 mg(59 %)
Iodine134 μg(67 %)
Zinc2.9 mg(36 %)
Saturated fatty acids11.2 g
Uric acid369 mg
Cholesterol196 mg
Complete sugar4 g

Ingredients

for
4
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)
How healthy are the main ingredients?
potatoWhipped creamonionsaltlemonNutmeg

Preparation steps

1.

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.

2.

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.

3.

Rinse the scallops, pat dry and season with salt and pepper. Saute on both sides in the remaining butter, until golden brown.

4.

Pour the soup into bowls. Top with the scallops and serve garnished with tarragon.