Seasonal Kitchen

Creamy Asparagus Soup

4.666665
Average: 4.7 (3 votes)
(3 votes)
Creamy Asparagus Soup
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
263
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie263 cal.(13 %)
Protein7 g(7 %)
Fat13 g(11 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage3.9 g(13 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.1 μg(1 %)
Vitamin E4.4 mg(37 %)
Vitamin K79.5 μg(133 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.2 mg(35 %)
Vitamin B₆0.2 mg(14 %)
Folate228 μg(76 %)
Pantothenic acid1.5 mg(25 %)
Biotin5 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C52 mg(55 %)
Potassium722 mg(18 %)
Calcium94 mg(9 %)
Magnesium52 mg(17 %)
Iron2.3 mg(15 %)
Iodine24 μg(12 %)
Zinc1.4 mg(18 %)
Saturated fatty acids8.7 g
Uric acid59 mg
Cholesterol38 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
800 grams white Asparagus
1 pc organic Lemon peel
salt
1 shallot
200 grams starchy potatoes
2 Tbsps butter
2 Tbsps Pastry flour
200 milliliters dry white wine
100 grams Crème fraiche
freshly ground peppers
2 Tbsps scallions
How healthy are the main ingredients?
potatosaltshallot

Preparation steps

1.

Peel the asparagus and cut off the woody ends. Cover and simmer the asparagus in 1.2 liters (approximately 5 cups) of water with the lemon zest for about 10 minutes. Season with salt. Simmer for about 20 minmutes. Remove from the broth and cool. Strain the broth through a sieve.

2.

Peel and dice the shallot. Peel, rinse and cut the potatoes into small pieces. Briefly sweat the potatoes and shallot in hot butter. Stir in the flour and 800 ml (approximately 3.5 cups) of the asparagus broth. Pour in the wine. Simmer for about 15 minutes, stirring occasionally.

3.

Cut the asparagus into 3 cm long pieces. Set the tips aside. Place approximately half of the remaining pieces to the soup, add the creme fraiche and puree. Depending on the desired consistency, let simmer or add more asparagus broth. Add the asparagus tips and the other pieces to the soup. Season with salt and pepper.

4.

Serve sprinkled with chives.