Creamy Asparagus Soup
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 25 min.
Preparation
Calories:
169
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 169 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 49 μg | (82 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 360 mg | (9 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams white Asparagus
- 2 shallots
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 1 l Vegetable broth
- ⅛ l Whipped cream
- 1 Tbsp lemon juice
- salt
- freshly ground peppers
- 2 Tbsps scallions
Preparation steps
1.
Rinse and peel the asparagus, cut off the woody ends and cut into small pieces. Bring the vegetable broth to a boil, add asparagus, reduce the heat and simmer for 20 minutes on low heat. Drain the asparagus, reserving the broth. Puree the asparagus with a hand blender.
2.
Peel and finely chop the shallots.
3.
Melt the butter in a saucepan, stir in the flour and shallots. Sauté briefly, then gradually stir in the broth and simmer for about 10 minutes. Stir in the asparagus puree and the cream, season with salt, pepper, and lemon juice. To serve, pour the soup into bowls and garnish with chives.
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