White Asparagus Soup

0
Average: 0 (0 votes)
(0 votes)
White Asparagus Soup
share Share
print
bookmark_border Copy URL
Health Score:
9,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
152
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie152 kcal(7 %)
Protein5.23 g(5 %)
Fat12.68 g(11 %)
Carbohydrates6.54 g(4 %)
Sugar added0 g(0 %)
Roughage2.66 g(9 %)
Vitamin A306.37 mg(38,296 %)
Vitamin D0.19 μg(1 %)
Vitamin E2.45 mg(20 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.27 mg(25 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.14 mg(10 %)
Folate204.21 μg(68 %)
Pantothenic acid0.67 mg(11 %)
Biotin5.01 μg(11 %)
Vitamin B₁₂0.28 μg(9 %)
Vitamin C16.47 mg(17 %)
Potassium346.25 mg(9 %)
Calcium77.34 mg(8 %)
Magnesium25.78 mg(9 %)
Iron1.75 mg(12 %)
Iodine17.85 μg(9 %)
Zinc1.17 mg(15 %)
Saturated fatty acids6.99 g
Cholesterol141.51 mg

Ingredients

for
4
Ingredients
500 grams white Asparagus
1 ⅛ liters water
2 egg yolks
salt
peppers
½ bunch parsley
l Whipped cream
How healthy are the main ingredients?
Whipped creamparsleysalt

Preparation steps

1.

Peel asparagus and cut off woody ends. Rinse asparagus, place in a pot and cover with water. Bring water to a boil, cover and cook for 15 minutes. Pour asparagus water through a sieve and set aside. Cut asparagus into 2 cm (approximately 1 inch) long pieces.

2.

Bring reserved asparagus broth to a boil. Add asparagus pieces, bring everything to a boil and cook for 5 minutes over low heat. Whisk egg yolks in a bowl with cream and a little broth and slowly stir into hot, not boiling soup and season with salt and pepper. Serve soup in deep plates and garnished with parsley leaves.