Creamy Asparagus Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 50.4 μg | (84 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 532 mg | (13 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 500 grams white Asparagus
- 1 onion
- 100 grams starchy potatoes
- 4 Tbsps butter
- 100 milliliters dry white wine
- 600 milliliters Vegetable broth
- 100 milliliters Whipped cream
- salt
- ½ organic lemon (Juiced and zested)
- Nutmeg
- 2 slices Whole Wheat Bread
- 2 Tbsps scallions
Preparation steps
Peel asparagus and remove any woody ends. Place peels and end in a saucepan, cover with water, cover and simmer for about 10 minutes. Strain through a sieve and reserve liquid for broth.
Cut asparagus diagonally into 2-3 cm (approximately 1 inch) long pieces. Peel onion and potatoes and dice.
Melt butter in a saucepan, saute onion until soft, add potatoes and about half of white asparagus. Then deglaze the saucepan with white wine. Add vegetable broth and asparagus broth, cover and simmer for about 20 minutes until soft. Add cream, stir and blend the soup with an immersion blender. If desired, pour pureed soup through a sieve. Let simmer or add broth as needed to reach desired consistency. Add remaining white asparagus to the saucepan, simmer over low heat for 15 minutes and season with salt, lemon juice, lemon zest and nutmeg.
Crumble bread. Melt 1 tablespoon butter in a pan and toast breadcrumbs for about 5 minutes until golden brown.
Remove asparagus with a slotted spoon from the saucepan and arrange in soup bowls. Blend soup with remaining butter using an immersion blender until frothy and pour over asparagus in the soup bowls. Serve garnished with bread crumbs and chives.
