Cold Asparagus Soup from the Pressure Cooker
Nutritional values
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 72.6 μg | (121 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 190 μg | (63 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 519 mg | (13 %) | ||
| Calcium | 351 mg | (35 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 potato (about 3 ounces)
- 1 little green chili pepper
- 24 ozs Asparagus
- 1 shallot
- 1 garlic clove
- 4 Tbsps olive oil
- 20 ozs Vegetable broth
- 6 ozs Whipped cream
- salt
- freshly ground peppers
- 1 Lime (juice)
- 3 ozs grated Manchego
Preparation steps
Peel potato, rinse and dice small. Rinse the chile, halve, remove seeds and cut into small cubes.
Rinse the asparagus, peel the bottom third and cut off the woody ends. Then cut up the asparagus into small pieces.
Peel the shallot and the garlic, dice and sauté in 2 tablespoons hot oil in pressure cooker. Cook the potato cubes briefly, then add the asparagus pieces and pour in broth. Bring to a boil, close the lid and cook on Level 1 for 5 minutes. Then pull the pressure cooke from heat, set aside and wait until the pressure has completely receded. Only then open and puree soup until creamy. Season with cream, salt, pepper and 1 tablespoon lime juice. Cool the soup, pour into a bowl and place in the refrigerator for about 4 hours.
Cook the asparagus in a pan with the remaining olive oil for 4-5 minutes, set aside and let cool.
When the soup is well cooled, pour into bowls and serve with the cooked asparagus tips and grated cheese.
