Chilled Green Asparagus and Cucumber Soup with Oysters
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 26 min.
Ready in
Calories:
329
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 329 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 46.1 μg | (77 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 465 mg | (12 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams green Asparagus
- salt
- 1 Cucumber
- 200 milliliters Whipped cream
- 3 Tbsps Crème fraiche
- 2 tsps lemon juice
- freshly ground peppers
- 12 Oyster
- 4 Tbsps olive oil
Preparation steps
1.
Rinse asparagus and snap off woody ends. Cook asparagus in salted boiling water, about 6 minutes. Drain and plunge immediately into ice water. Drain asparagus and cut into small pieces. Rinse cucumber. Cut 12 thin slices and set aside for garnish. Coarsely chop remaining cucumber.
2.
In a blender, puree asparagus, cucumber, heavy cream and crème fraîche. Season with lemon juice, salt and pepper. Refrigerate until ready to serve. Open oysters just before serving and drain shucked oysters on paper towels. Divide soup among bowls, garnish with cucumber slices and top with oysters. Drizzle with olive oil and sprinkle with pepper.
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