Creamy Asparagus Soup
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
297
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 42 μg | (70 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 334 mg | (8 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams green Asparagus
- ½ bunch scallions
- 20 grams butter
- 650 milliliters chicken stock (from a jar)
- 20 grams butter
- 100 grams Whipped cream
- 1 Tbsp Basil (finely chopped)
- 1 Tbsp parsley (finely chopped)
- 2 Tbsps Sour cream
- salt (and pepper)
- Basil (for garnish)
- parsley (for garnish)
Preparation steps
1.
Rinse the asparagus, cut off the woody ends and cut into pieces.
2.
Rinse the scallions, trim, chop, and fry in a pan in butter with asparagus pieces. Season with salt and pepper, pour poultry stock, and simmer for 10 minutes.
3.
Puree the asparagus soup coarsely. Again boil, mix in the cream and season with salt and pepper.
4.
Serve the soup on warmed plates, top each with a dollop of sour cream and serve garnished with parsley and basil.
