Soup with Asparagus and Wild Garlic
(Percentage of daily recommendation)
|Calorie||250 kcal||(12 %)|
|Protein||5.7 g||(6 %)|
|Fat||16.8 g||(14 %)|
|Carbohydrates||18.71 g||(12 %)|
|Sugar added||0 g||(0 %)|
|Roughage||3.96 g||(13 %)|
|Vitamin A||272.11 mg||(34,014 %)|
|Vitamin D||0.15 μg||(1 %)|
|Vitamin E||2.36 mg||(20 %)|
|Vitamin B₁||0.25 mg||(25 %)|
|Vitamin B₂||0.23 mg||(21 %)|
|Niacin||2.6 mg||(22 %)|
|Vitamin B₆||0.23 mg||(16 %)|
|Folate||199.1 μg||(66 %)|
|Pantothenic acid||0.43 mg||(7 %)|
|Biotin||2.17 μg||(5 %)|
|Vitamin B₁₂||0.07 μg||(2 %)|
|Vitamin C||21.8 mg||(23 %)|
|Potassium||513.2 mg||(13 %)|
|Calcium||70.97 mg||(7 %)|
|Magnesium||30.53 mg||(10 %)|
|Iron||1.57 mg||(10 %)|
|Iodine||4.81 μg||(2 %)|
|Zinc||1 mg||(13 %)|
|Saturated fatty acids||10.36 g|
For the soup, peel the bottom third of the green asparagus and peel the white asparagus entirely. Place both in a saucepan, cover with water and simmer while covered for about 10 minutes. Strain through a sieve and set aside the strained liquid.
Cut the asparagus into 2-3 cm (approximately 3/4 - 1 inch) long pieces. Peel the onion and potatoes and dice.
Sweat the onion in 1 tablespoon of hot butter. Add the potatoes and about half of the white asparagus, then deglaze with white wine. Pour in the broth and asparagus water that was set aside. Cover and simmer for about 20 minutes until soft. Stir in the cream and blend the soup finely with a hand blender. If desired, strain through a sieve, depending on the desired consistency. Or just simmer and add broth. Add the remaining white asparagus to the soup and leave on low heat for 10 minutes. Place the green asparagus in the soup and cook for about 5 minutes. Season with salt, lemon juice and zest and nutmeg.
Rinse the wild garlic, pat dry, remove the stems and cut into thin strips.
Remove the asparagus with a slotted spoon from the soup and transfer to plates or cups. Blend the soup with the remaining butter until frothy and pour over the asparagus. Serve with wild garlic as garnish.