Creamy Asparagus Soup
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(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
290
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 66.8 μg | (111 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 389 mg | (10 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams green Asparagus
- 200 grams Whipped cream
- 1 Tbsp butter
- 2 tsps Pastry flour
- 3 finely chopped shallots
- 2 Tbsps chopped parsley
- salt
- freshly ground peppers
- Nutmeg
- olive oil
Preparation steps
1.
Rinse asparagus, then cut off hard ends and discard. Cut remaining asparagus into 8 small pieces and add into 600 ml (approximately 2 1/2 cups) of lightly salted water. Cook until soft (8–10 minutes). Remove asparagus with a slotted spoon, set the asparagus tips aside and puree the stems. Add puree back into cooking water and pour contents of pot through a sieve. Melt butter in a pan and cook shallots until soft. Dust with flour and continue stirring until all butter is absorbed. Add soup liquid and bring to a boil while stirring. Add cream and let boil for about 5 minutes on medium heat. Season with pepper, parsley, nutmeg and saffron. Season as needed with salt.
2.
Add asparagus soup to bowls and serve garnished with asparagus tips.
