White Asparagus Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 140.1 μg | (234 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 298 μg | (99 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,031 mg | (26 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 500 grams white Asparagus
- 1 shallot
- 1 Tbsp Corn oil
- salt
- freshly ground peppers
- 125 milliliters white wine
- 300 milliliters Vegetable broth
- 2 Tbsps Crème fraiche
- cayenne pepper
- 2 Tbsps finely chopped parsley
- 1 Tbsp apple cider vinegar
- 1 tsp Grand Marnier
- 2 Tbsps Orange peel
- 2 carrots
- Orange extract
Preparation steps
Rinse the asparagus, peel, cut off the tough ends and cut all bu tone of the asparagus into small pieces. Peel the shallots and chop finely. Heat the oil in a saucepan and briefly saute the shallots and the asparagus pieces. Season with salt and pepper.
Pour the wine and broth into the pot, cover and simmer over low heat 12-15 minutes.
Meanwhile, in a bowl, stir combine the creme fraiche with 1 tablespoon water and season with, salt and pepper.
Remove some of the asparagus from the pot. Working in batches if necessary, transfer the soup to a blender along with the parsley and half the creme fraiche and puree, season with vinegar, salt, Grand Marnier and cayenne pepper.
Peel the carrots, place in a juicer and juice. Mix the carrot juice with 2-3 drops of orange flavor and a little salt. With a vegetable peeler, peel the remaining asparagus into thin strips. Sprinkle the soup with the carrot juice mixture and serve garnished with orange zest and asparagus strips.
