Asparagus-Wild Garlic Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 50.2 μg | (84 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 604 mg | (15 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 500 grams Asparagus
- 1 onion
- 150 grams starchy potatoes
- 1 bunch Wild garlic
- 2 Tbsps butter
- 100 milliliters dry white wine
- 500 milliliters Vegetable broth
- 150 milliliters Whipped cream
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 2 slices Whole Wheat Bread
Preparation steps
Peel the asparagus. Place the scraps in a saucepan, cover with water and simmer, covered, about 10 minutes. Strain through a sieve and reserve the broth. Cut the asparagus tips and simmer for about 10 minutes in the broth. Then remove and cut in half lengthwise. Cut the remaining asparagus into pieces. Peel the onion and potato and dice.
Rinse the wild garlic, pat dry and cut into strips.
Sweat the onion in 1 tablespoon hot butter, add the potatoes and asparagus pieces and add the white wine. Add the broth and asparagus broth, cover and simmer for about 20 minutes until soft. Then add half the wild garlic and 100 ml cream and puree. Season with salt and pepper.
Cut the bread into cubes and saute in remaining butter. Drain on paper towels.
Spoon into soup bowls, drizzle with remaining cream, top with the asparagus and serve garnished with remaining wild garlic and croutons.
