Asparagus Soup with Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 238 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 42.9 μg | (72 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 430 mg | (11 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 400 grams green Asparagus
- 1 onion
- 150 grams starchy potatoes
- 1 bunch Basil
- 2 Tbsps butter
- 75 milliliters dry white wine
- 500 milliliters Beef broth
- 50 grams Crème fraiche
- salt
- freshly ground peppers
- 4 slices Bacon
Preparation steps
Peel bottom thirds of asparagus stalks. Combine asparagus peelings with water to cover in a saucepan. Cover and simmer about 10 minutes over low heat. Strain broth through a sieve into another pot. Cut asparagus into pieces. Peel and dice onion and potatoes. Rinse basil, pat dry and cut leaves into strips.
In a pot, cook onion in 1 tablespoon melted butter until translucent. Add potatoes and asparagus and deglaze with white wine. Add beef broth and asparagus cooking liquid. Cover and simmer until vegetables are soft, about 20 minutes. Stir in basil and crème fraîche and puree until smooth. Strain soup through a sieve into a pot. Simmer a few minutes more or add additional broth until soup is desired consistency. Season with salt and pepper.
Fry bacon slices in a hot pan until crispy. Drain on paper towels.
Divide soup among glasses (rinsed with hot water) and garnish with bacon.
