Green Asparagus Cream Soup
(1 vote)
(1 vote)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
350
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 350 cal. | (17 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 49.8 μg | (83 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 452 mg | (11 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 19.5 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams green Asparagus
- 3 shallots
- 4 Tbsps butter
- ¾ l Vegetable broth (from a jar)
- ⅛ l Whipped cream
- 3 Tbsps white wine
- 100 grams shrimp
- Chervil
- ⅛ l cream (for garnish)
Preparation steps
1.
Peel shallots and finely chop. Trim lower portion of the asparagus stalks and cut stalks into 4 cm (approximately 1 inch) pieces. Heat 2 tablespoons butter and saute shallots. Add asparagus, reserving some stalks for garnish. Cook while stirring for 10 minutes.
2.
Pour in vegetable broth and simmer over low heat for 15 minutes, then puree with an immersion blender and stir in heavy cream. Season the soup with salt, pepper and white wine. Heat the remaining butter in a pan and add the shrimp. Cook shrimp thoroughly. Whip the cream. Ladle soup into bowls, top with shrimp, cream and chervil leaves and serve.
