Cream of Asparagus Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 247 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 73.4 μg | (122 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 206 μg | (69 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 482 mg | (12 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 750 grams Asparagus
- 1 Tbsp butter
- 1 small lemon (organic)
- 200 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- salt
- Nutmeg (freshly grated)
- Chervil (for garnish)
Preparation steps
Rinse asparagus thoroughly, snap off ends and peel. In a pot, sauté asparagus peelings and ends in melted butter, stirring. Add about 1 liter (approximately 4 1/4 cups) water. Rinse lemon with hot water, cut into slices and add to pot. Season with salt and simmer about 30 minutes. Strain through a sieve into another pot.
Slice asparagus tips off. Cut asparagus stalks into 3 cm (approximately 1 inch) long pieces.
Bring asparagus stock to a boil. Add asparagus tips and cook about 8 minutes. Remove with a slotted spoon and rinse with cold water. Add asparagus stalks to stock and simmer until softened, about 20 minutes. Puree until smooth, then strain through a sieve. Return pureed soup to pot, stir in cream and bring to a boil. Stir in creme fraiche, asparagus tips and season with salt and nutmeg.
Serve soup garnished with chervil.
