White Asparagus Soup with Ricotta Pancakes

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White Asparagus Soup with Ricotta Pancakes
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
340
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie340 kcal(16 %)
Protein14.78 g(15 %)
Fat19.43 g(17 %)
Carbohydrates27.59 g(18 %)
Sugar added4.19 g(17 %)
Roughage3.45 g(12 %)
Vitamin A394.46 mg(49,308 %)
Vitamin D1.4 μg(7 %)
Vitamin E5.12 mg(43 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.47 mg(43 %)
Niacin4.02 mg(34 %)
Vitamin B₆0.18 mg(13 %)
Folate260 μg(87 %)
Pantothenic acid0.63 mg(11 %)
Biotin3.16 μg(7 %)
Vitamin B₁₂0.81 μg(27 %)
Vitamin C13.61 mg(14 %)
Potassium455.68 mg(11 %)
Calcium165.57 mg(17 %)
Magnesium33.26 mg(11 %)
Iron1.84 mg(12 %)
Iodine35.09 μg(18 %)
Zinc1.59 mg(20 %)
Saturated fatty acids11.03 g
Cholesterol146.36 mg

Ingredients

for
6
Ingredients
32 ounces white Asparagus
1 onion (finely chopped)
2 tablespoons butter
6 cups Chicken broth
½ cup half and half cream
salt
peppers
dry white wine (optional)
fresh Chives (sliced into thin strips)
For Ricotta Latkes
1 cup whole milk Ricotta cheese
¾ cup flour
3 eggs
2 tablespoons sugar
1 teaspoon salt
½ teaspoon Baking powder
fresh Chives (chopped)
How healthy are the main ingredients?
Ricotta cheesesugaronionsaltChivesegg
Preparation

Kitchen utensils

1 Cutting board, 1 Serrated knife, 1 Small knife, 1 Peeler, 1 Oven rack, 1 Bowl

Preparation steps

1.
Peel the asparagus well, using vegetable peeler, starting just below the head. Trim the woody ends and cut into 2-inch / 5 cm pieces, reserve the heads.
2.
Melt butter in a large saucepan and sauté the onions until soft. Add the asparagus, excluding the heads; cook for 5 minutes. Add the broth and gently simmer for 30 minutes, or until the asparagus is very tender.
3.
Purée the soup using an immersion blender. Bring to a simmer and add the reserved asparagus heads. Cook at least 5 minutes, or until the heads are fork tender. Reduce heat; add the cream, heat through.
4.
Season to taste with salt and pepper. Add wine to taste, if desired. Garnish with fresh chives.
5.
For Ricotta Cakes:
6.
Meanwhile, combine ricotta, flour, eggs, sugar, salt and baking powder in a food processor. Pulse for about 45 seconds, pausing to scrape the sides of the bowl, once or twice. Fold in the chopped chives.
7.
Coat a skillet set over medium heat with nonstick cooking spray. Drop batter by the spoonful onto the hot skillet. Cook the latkes in batches, for 1 to 3 minutes on each side until golden brown and cooked through. Coat the skillet with nonstick cooking spray between each batch. Keep warm and serve immediately with soup.