Creamy Asparagus Soup
with red pesto
(0 votes)
(0 votes)
Health Score:
59 / 100
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
310
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 52.8 μg | (88 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 569 mg | (14 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams white Asparagus
- 2 shallots
- 200 grams potatoes
- 2 tsps sugar
- 30 grams butter
- 100 milliliters white wine
- 750 milliliters Vegetable broth
- 250 grams White pepper
- 100 milliliters Whipped cream
- 2 tsps lemon juice
- salt
- peppers
- sugar
- 5 tsps red Pesto
Preparation steps
1.
Peel the asparagus, cut off the ends and cut into slices. Peel and dice the shallots. Peel and chop the potatoes. Saute the asparagus, shallots, potatoes and sugar in hot butter.
2.
Pour in the wine and broth. Cover and simmer for 10-15 minutes.
3.
Puree the soup and bring to a boil. Stir in the white pepper and simmer for 5-6 minutes. Whip the cream.
4.
Season to taste with lemon juice, salt, pepper and sugar. Stir in the cream. Serve with the red pesto.
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