Green Asparagus and Pea Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 272 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 69.5 μg | (116 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 203 μg | (68 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 563 mg | (14 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 7 g |
Ingredients
Preparation steps
Peel, rinse and dice the potatoes. Peel bottom third of the asparagus and cut off the woody ends. Place the peelings with the ends in a pot with 800 ml (approximately 3 1/3 cups) of water with a pinch of salt and sugar and bring to a boil. Reduce to a simmer and cook about 10 minutes. Drain, saving the cooking water. Cut the peeled asparagus into 3 cm (approximately 1-inch) long pieces and set aside 9 pieces. Simmer asparagus pieces with diced potatoes until soft in the asparagus cooking water, 10-15 minutes. Thaw the peas and add to the soup. Allow to cook 5 minutes and puree everything fine. Add cream and season with salt, pepper and nutmeg. Remove from heat and let stand briefly.
Sauté 9 reserved pieces of asparagus in a pan with melted butter until golden brown. Pour the soup into bowls, place the fried asparagus pieces on top and serve garnished with freshly ground pepper.
