Two Asparagus Soup Shooters

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Two Asparagus Soup Shooters
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
167
calories
Calories

Healthy, because

Even smarter

Nutritional values

This refreshing app is rich in fiber, folate and vitamins A and K.

If you don't have crab meat, a strip of prosciutto or a little bacon is a nice substitute. 

1 serving contains
(Percentage of daily recommendation)
Calorie167 kcal(8 %)
Protein4.34 g(4 %)
Fat11.41 g(10 %)
Carbohydrates10.46 g(7 %)
Sugar added0 g(0 %)
Roughage1.44 g(5 %)
Vitamin A93.52 mg(11,690 %)
Vitamin D0 μg(0 %)
Vitamin E0.79 mg(7 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.06 mg(5 %)
Niacin1.46 mg(12 %)
Vitamin B₆0.11 mg(8 %)
Folate58.2 μg(19 %)
Pantothenic acid0.19 mg(3 %)
Biotin0.12 μg(0 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C9.4 mg(10 %)
Potassium275.92 mg(7 %)
Calcium57.83 mg(6 %)
Magnesium16.48 mg(5 %)
Iron0.72 mg(5 %)
Zinc0.63 mg(8 %)
Saturated fatty acids7.12 g
Cholesterol35.95 mg

Ingredients

for
4
For the green soup
2 cups green Asparagus (chopped, peeling the bottom third)
1 shallot (finely diced)
0.333 cup floury potatoes (diced)
1 tablespoon butter
2 tablespoons dry white wine
1 cup vegetable stock
3 sprigs Basil
2 tablespoons Crème fraiche
For the white soup
2 cups white Asparagus (peeled and chopped)
1 shallot (diced)
½ cup floury potatoes (diced)
1 tablespoon butter
2 tablespoons dry white wine
1 cup vegetable stock
2 tablespoons Crème fraiche
Nutmeg
To garnish
4 tablespoons Crabmeat (tinned)
1 tablespoon whole Chives
lemon juice
whole Chives
How healthy are the main ingredients?
potatopotatoBasilChivesshallotNutmeg

Preparation steps

1.
For the green soup, gently fry the asparagus, shallot and potatoes in the butter. Deglaze with the wine and pour over the stock. Simmer gently for around 10 minutes until all the vegetables are soft.
2.
Add the basil and crème fraîche and blend to a purée. Add extra stock if necessary, or reduce slightly. Season to taste with salt and ground black pepper.
3.
For the white soup, gently fry the asparagus, shallot and potatoes in the butter. Deglaze with the wine and pour over the stock. Simmer gently for around 15 minutes.
4.
Purée with the crème fraîche as for the green soup, blending so that it is foamy, and season to taste with salt and nutmeg.
5.
Mix together the crab and chopped chives and season to taste with salt and a dash of lemon juice.
6.
First spoon the green soup into four glasses, then carefully pour the white soup on top. Finish off with 1 tbsp of the crab mixture per glass and serve garnished with chives.