Cream of Asparagus Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,500 cal. | (71 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 253 g | (169 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.2 g | (61 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 66.8 μg | (111 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 254 μg | (85 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 1,049 mg | (26 %) | ||
| Calcium | 373 mg | (37 %) | ||
| Magnesium | 149 mg | (50 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 500 grams green Asparagus
- 200 grams Whipped cream
- 1 Tbsp butter
- 2 tsps Pastry flour
- 3 shallots (finely chopped)
- 2 Tbsps chopped parsley
- salt
- freshly ground peppers
- Nutmeg
- 1 sm can Saffron
- 4 white bread
- olive oil
Preparation steps
Rinse the asparagus, remove the hard bottom ends and cut the rest of the asparagus into small pieces (setting aside 8 asparagus tips for the garnish). Cook the small pieces of asparagus in 600 ml (approximately 2 1/2 cups) of lightly salted water until soft (8-10 minutes). Remove the asparagus with a slotted spoon and puree. Pour the puree back into the cooking water and pour the whole soup through a sieve.
Melt the butter in a pan and fry the shallots until soft. Dust with flour and continue stirring until the butter has absorbed all of the flour. Add the soup and bring to a boil while stirring. Add the cream and let it boil for about 5 minutes over medium heat. Season with pepper, parsley, nutmeg and saffron. Season carefully with salt.
Cut the white bread into cubes and fry in a pan with 1 tablespoon oil until golden brown. Pour the asparagus soup in bowls and serve garnished with the asparagus tips and the croutons.
