Creamy Asparagus Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 79.5 μg | (133 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 228 μg | (76 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 722 mg | (18 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
Serve sprinkled with chives.
