Basic Healthy Recipe

Light Asparagus Broth

with Egg Custard
4.666665
Average: 4.7 (3 votes)
(3 votes)
Light Asparagus Broth

Light Asparagus Broth - An ideal starter during asparagus season

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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
97
calories
Calories

Healthy, because

Even smarter

Nutritional values

Asparagus is rich in folic acid. This vitamin from the B group promotes cell renewal and blood formation. 

You can freeze peeled, raw asparagus easily. When you're ready to eat, simply throw the frozen asparagus directly into hot water and cook as usual.

1 serving contains
(Percentage of daily recommendation)
Calorie97 kcal(5 %)
Protein6 g(6 %)
Fat6 g(5 %)
Carbohydrates3 g(2 %)
Sugar added1 g(4 %)
Roughage1.5 g(5 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.9 μg(5 %)
Vitamin E2.8 mg(23 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2 mg(17 %)
Vitamin B₆0.1 mg(7 %)
Folate63 μg(21 %)
Pantothenic acid0.9 mg(15 %)
Biotin9.2 μg(20 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C11 mg(12 %)
Potassium186 mg(5 %)
Calcium59 mg(6 %)
Magnesium20 mg(7 %)
Iron1.3 mg(9 %)
Iodine9 μg(5 %)
Zinc0.7 mg(9 %)
Saturated fatty acids1.4 g
Uric acid33 mg
Cholesterol119 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
2 eggs
3 tablespoons Soy creamer
salt
peppers
½ bunch parsley
28 fluid ounces Chicken broth
4 ⅖ pounds white Asparagus
sugar
How healthy are the main ingredients?
parsleyeggsaltsugar
Preparation

Kitchen utensils

2 Pots, 1 Small baking dish, 1 deep Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Brush, 1 Immersion blender, 1 Kitchen towel, 1 Sieve, 1 Roasting pan, 1 Oven rack

Preparation steps

1.
Light Asparagus Broth preparation step 1

In a deep bowl, combine eggs and soy creamer, season with salt and pepper, and puree until smooth with an immersion blender.

2.
Light Asparagus Broth preparation step 2

Rinse parsley, shake dry, pluck leaves and coarsely chop. Add to egg mixture.

3.
Light Asparagus Broth preparation step 3

Brush a small baking dish (about 1 cup) with a little oil. Pour in the egg mixture. Place baking dish in a roasting pan and add enough hot water to the pan to come approximately 1/2 - 3/4 inch up sides of the baking dish. Bake in a preheated oven at 300°F until the custard has set but is still jiggly in the center, about 40 minutes.

4.
Light Asparagus Broth preparation step 4

Meanwhile, combine chicken broth with approximately 2 cups of water in a pot. Rinse and dry asparagus, then trim woody ends and peel outer layer of stalks. Add asparagus trimmings to the broth. Bring to a boil, then simmer over medium heat for 10 minutes. Remove pot from heat and let stand to allow the flavor to develop, about 30 minutes.

5.
Light Asparagus Broth preparation step 5

Remove baking dish from the water bath; let cool on a rack until custard feels firm to the touch. 

6.
Light Asparagus Broth preparation step 6

Meanwhile, slice off tips from 12 asparagus stalks. (Reserve remaining asparagus for another use, such as in a salad.)

7.
Light Asparagus Broth preparation step 7

Cook asparagus tips in a pot of boiling water that has been seasoned lightly with salt and sugar until crisp-tender, 3-5 minutes. Drain asparagus, reserving cooking water. Rinse asparagus in cold water and drain well.

8.
Light Asparagus Broth preparation step 8

Line a sieve with a clean kitchen towel. Pour asparagus-flavored chicken broth through sieve into another pot. Add asparagus cooking water as well; keep warm.

9.
Light Asparagus Broth preparation step 9

Run a sharp knife around the edges of the egg custard to loosen from baking dish, then invert onto a work surface. Cut into approximately 1/2-inch cubes. Add warm custard cubes and the asparagus tips to the broth. Serve soup immediately in warmed soup plates.