Cream of White Asparagus Soup
Cream of white asparagus soup - Creamy classic with lots of flavor
Healthy, because
Even smarter
Nutritional values
The dietary fiber inulin from the sticks promotes the growth of good intestinal bacteria and thus supports healthy intestinal flora.
If you want to avoid alcohol, you can replace the wine with vegetable stock or grape juice. Green asparagus makes a good substitute.
(Percentage of daily recommendation)
| Calorie | 147 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 62.3 μg | (104 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 613 mg | (15 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 6 g |
Ingredients
Preparation steps
Peel asparagus; wash asparagus and the peels. Place peels in a pot. Cut off woody ends from asparagus and add to peels. Add salt and honey and pour in 26 ounces of water. Bring to a boil, remove from heat, and let steep for 20 minutes.
In the meantime, cut off the tips of the asparagus and set aside; chop the remaining asparagus. Peel and dice shallots and potato.
Heat 2 tablespoons of butter in a wide pot. Sauté shallot and potato cubes together with the finely chopped asparagus for 3 minutes over medium heat. Add bay leaf, season with freshly grated nutmeg, salt and pepper and deglaze with wine and simmer for 3 minutes over medium heat.
Pour the asparagus stock through a fine sieve and simmer on low heat for about 20 minutes.
Meanwhile, wash parsley, shake dry, pluck leaves, chop finely and set aside. At the end of cooking time, puree soup with yogurt and cream, season with salt and pepper and keep warm.
Heat remaining butter in a frying pan. Sauté asparagus tips in it over medium-low heat for 5-6 minutes. Arrange soup in bowls, put the asparagus tips, garnish with parsley and sprinkle with pepper.
