Creamy Asparagus Soup
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
312
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 61.1 μg | (102 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 374 mg | (9 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 202 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch white Asparagus
- 1.13 liters water
- 2 egg yolks
- salt
- freshly ground peppers
- 0.13 l Whipped cream
- 3 slices white bread
- 2 Tbsps butter
- parsley
- Chives
Preparation steps
1.
Peel the asparagus and cut off the ends. Rinse the asparagus and cook, covered, in boiling water for 15 minutes.
2.
Remove the crust from the bread and dice. Fry in hot butter until golden brown.
3.
Pour the asparagus through a sieve, catching the water. Cut the asparagus into 2 cm long pieces.
4.
Bring the asparagus broth to a boil. Add the asparagus and simmer over low heat for 10 minutes. Whisk the egg yolks, cream and a little broth. Stir into the hot, not boiling, soup and season with salt and pepper. Serve sprinkled with parsley leaves, chives and croutons.
