EatSmarter Exklusiv-Rezept

Easy Potato-Cheese Soup

with Asparagus

Easy Potato-Cheese Soup - Easy Potato-Cheese Soup - Spring greetings from a cup: Great taste, low in calories
172 kcal
Easy Potato-Cheese Soup - Spring greetings from a cup: Great taste, low in calories

(0)

Difficulty:easy
Preparation:40 min
Ready in:55 min
Low-sugar
low-carb
Vegetarian
High-protien
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
172
9%
Protein
9 g
18%
Fat
11 g
14%
Added Sugar
1 g
1%
Carbohydrates
7 g
3%
Roughage
2 g
-
Saturates
3 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

14 ouncesgreen Asparagus
Salt
1 pinchSugar
1Shallots
4 sprigsParsley
4 ouncesstarchy Potatoes
1 tablespoonCanola oil
4 ouncesFontina cheese
½Lemons
½ cupsSoy creamer
Pepper

Kitchen Utensils

1 Cutting board, 1 Peeler, 1 Small knife, 2 Pots, 1 Teaspoon, 1 Slotted spoon, 1 Sieve, 1 Citrus juicer, 1 Tablespoon, 1 Wooden spoon, 1 Immersion blender, 1 Measuring cups, 1 Whisk, 1 Ladle

Directions

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1 Rinse asparagus, cut off woody ends and peel lower third of the spears if desired. 
2 Cut asparagus tips about 3 inches long and cut the remaining portions diagonally into 1 cm (approximately 1/4-inch) pieces.
3 In a pot, bring 1 liter (approximately 1 quart) water to a boil with 1/2 teaspoon salt and the sugar. Add all asparagus pieces and cook until crisp-tender, 4-5 minutes.
4 Lift out asparagus with a slotted spoon, rinse in a seive with cold water and drain.
5 Peel and chop the shallot. Rinse the parsley and shake dry. Peel the potatoes, halve and cut into very thin slices.
6 Heat oil in a pot and sauté the shallot and 2 sprigs of parsley. Add potatoes and the asparagus cooking liquid. Bring to a boil, then simmer for 20 minutes.
7 Meanwhile, cut off the rind from the cheese and cut cheese into very small pieces. Squeeze lemon.
8 Remove parsley sprigs from potato mixture. Puree mixture with an immersion blender in the pot. Stir in soy creamer and cheese. Reduce heat and cook until cheese is completely melted, stirring.
9 Pluck the leaves from the remaining parsley and chop finely. Season cheese soup to taste with lemon juice, salt and pepper. Add asparagus and heat until warmed through, stir in parsley and serve.
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