Cream of Asparagus Soup
with watercress
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
350
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 350 kcal | (17 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 9 g | (6 %) |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 200 grams potatoes
- 1 kilogram white Asparagus
- 3 tablespoons butter
- 650 milliliters Vegetable broth
- salt
- freshly ground pepper
- ground Nutmeg
- 100 grams Watercress
- 1 lemon (juice)
- 200 grams Whipped cream
Preparation steps
1.
Peel and dice the potatoes. Rinse the asparagus and remove the woody ends. Heat the butter in a large pot. Add the potatoes and asparagus and cook briefly.
2.
Stir in the broth. Season with salt, pepper and nutmeg to taste. Rinse the watercress and stir half into the asparagus. Cover and simmer over low heat for 15 minutes. Puree the potatoes and asparagus with an immersion blender, about 15 minutes. Season with salt, pepper and lemon juice to taste. In a bowl, beat the cream until stiff. Stir into the soup. Finely chop the remaining watercress and stir into the soup.
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