Cream of Asparagus Soup with Poached Egg
Nutritional values
(Percentage of daily recommendation)
| Calorie | 326 cal. | (16 %) | ||
| Protein | 12.97 g | (13 %) | ||
| Fat | 17.47 g | (15 %) | ||
| Carbohydrates | 24.71 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 432.17 mg | (54,021 %) | ||
| Vitamin D | 1.91 μg | (10 %) | ||
| Vitamin E | 7.72 mg | (64 %) | ||
| Vitamin B₁ | 0.38 mg | (38 %) | ||
| Vitamin B₂ | 0.56 mg | (51 %) | ||
| Niacin | 3.86 mg | (32 %) | ||
| Vitamin B₆ | 0.28 mg | (20 %) | ||
| Folate | 347.96 μg | (116 %) | ||
| Pantothenic acid | 0.58 mg | (10 %) | ||
| Biotin | 2.47 μg | (5 %) | ||
| Vitamin B₁₂ | 1.16 μg | (39 %) | ||
| Vitamin C | 25.44 mg | (27 %) | ||
| Potassium | 754.31 mg | (19 %) | ||
| Calcium | 100.8 mg | (10 %) | ||
| Magnesium | 45.16 mg | (15 %) | ||
| Iron | 2.38 mg | (16 %) | ||
| Iodine | 57.61 μg | (29 %) | ||
| Zinc | 1.46 mg | (18 %) | ||
| Saturated fatty acids | 9.44 g | |||
| Cholesterol | 196.03 mg |
Ingredients
- For the soup
- 800 grams white Asparagus
- 1 onion
- 150 grams starchy potatoes
- 1 Tbsp butter
- 150 milliliters dry white wine
- 500 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
- For eggs
- 4 eggs
- 50 milliliters Vinegar
- 1 Watercress (for garnish)
Preparation steps
Peel the asparagus. Put the peelings in a saucepan, cover with water and simmer quietly about 10 minutes, covered. Strain through a sieve and catch the soup.
Cut the asparagus tips and simmer for about 10 minutes in the soup. Then take out. Cut the remaining asparagus into pieces. Peel the onion and the potatoes and dice.
Cook the onion in hot butter, add the potatoes and asparagus pieces and deglaze with the white wine. Add the broth and the asparagus soup, cover and simmer for about 20 minutes until soft. Remove some of the pieces of asparagus, add the cream and creme fraiche and puree. Add the removed asparagus pieces and tips back to the soup and season with salt and pepper.
For poaching, crack each egg into a small bowl or cup. Add the vinegar to 1 liter (approximately 1 quart) of nearly boiling water in a small pot. Slide each egg into the water carefully. bringing to a round shape with a tablespoon. Ideally, the yolk should be completely surrounded by the protein. Poach about 4 minutes.
To serve, pour the soup in plates, scatter trimmed watercress on each, top with poached eggs and serve with pepper.
