Green Vegetable Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 209 cal. | (10 %) | ||
| Protein | 5.17 g | (5 %) | ||
| Fat | 16.84 g | (15 %) | ||
| Carbohydrates | 11.2 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.78 g | (13 %) |
| Vitamin A | 320.84 mg | (40,105 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 1.48 mg | (12 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 2.14 mg | (18 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 129.02 μg | (43 %) | ||
| Pantothenic acid | 0.37 mg | (6 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0.04 μg | (1 %) | ||
| Vitamin C | 19.27 mg | (20 %) | ||
| Potassium | 275.16 mg | (7 %) | ||
| Calcium | 55.9 mg | (6 %) | ||
| Magnesium | 25.78 mg | (9 %) | ||
| Iron | 1.83 mg | (12 %) | ||
| Iodine | 1.95 μg | (1 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 10.35 g | |||
| Cholesterol | 45.95 mg |
Ingredients
- For the soup
- 250 grams green Asparagus
- 100 grams Peas
- 1 shallot
- 40 grams butter
- 650 milliliters chicken stock (jarred)
- 20 grams butter
- 2 Tbsps whipped Whipped cream
Preparation steps
For the soup: Rinse the asparagus, trim the ends and cut off the tips. Cut the asparagus stems into pieces. Peel the shallot and finely dice. Heat the butter in a saucepan and saute the shallot and peas for a few minutes. Season with salt and pepper, add the chicken stock and simmer for 10 minutes. Trim the snow peas and blanch with the peas and asparagus tips in plenty of boiling salted water for 4 minutes.
Remove, drain well. Melt the butter for the soup in a pan and toss the vegetables in it. Cook the remaining butter until a brown foam forms, then blend together with the asparagus soup in a blender and pour through a sieve. Bring the soup to boil and stir in the cream. Place the blanched vegetables in soup bowls, pour the asparagus soup over the vegetables, garnish with chervil and mint leaves and serve.
