Creamy Asparagus and Potato Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 49.9 μg | (83 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 517 mg | (13 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 250 grams white Asparagus
- 250 grams green Asparagus
- 1 onion
- 150 grams starchy potatoes
- 1 Tbsp butter
- 100 milliliters dry white wine
- 500 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 100 grams Crème fraiche
- salt
- ½ organic lemon (juiced and zested)
- freshly grated Nutmeg
Preparation steps
Peel the bottom third of the green asparagus and peel the white asparagus entirely. If necessary, trim the hard ends. Place both the asparagus in a pot, cover with water and simmer covered for about 10 minutes over low heat. Drain the asparagus into a sieve and collect the broth.
Cut the green asparagus lengthwise into 3-4 cm (approximately 1½ inches) long pieces. Cut the white asparagus in smaller pieces. Peel the onion and the potatoes, and dice.
Heat the butter in a saucepan and saute the onion in it. Add the potatoes and the white asparagus, and pour the white wine. Pour the vegetable broth and the collected asparagus broth, cover the saucepan with lid, and simmer for about 20 minutes until soft. Stir in the cream and puree the soup finely with a immersion blender.
Strain the soup through a sieve, if desired, and let simmer a little depending on the desired consistency, or add more broth. Add the green asparagus into the soup and leave until done for 6-8 minutes on low heat.
Stir the crème fraîche, lemon juice and zest in the end, and season with salt and nutmeg. Pour the soup in small bowls and serve.
