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Asparagus cream soup is a creamy and delicate side dish, perfect for accompanying meat or fish dishes. The asparagus gives the cream a unique flavor and makes it particularly tasty. The original recipe comes from the northern regions of Italy, but it is a dish appreciated throughout the country.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: This soup is highly appreciated
Step 2 of 6: It can be made with canned asparagus or with fresh or cooked asparagus
Step 3 of 6: Add the desired amount of meat broth to the asparagus cooking water and bring to a boil
Step 4 of 6: Dilute 1 cup of rice flour (or regular flour if unavailable) in the milk and pour into the boiling soup, stirring continuously
Step 5 of 6: The cooking time is about 30 minutes
Step 6 of 6: After passing the soup through a food mill, add an egg yolk and a little fresh cream, and at the last moment the finely cut asparagus
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Eggs, Milk and dairy products, and Celery
In gray: not detectedDetected
| Average values | Per serving63 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 868 kJ208 kcal | 1,389 kJ332 kcal |
| Fat | 0.31 g | 0.5 g |
| of which saturated fatty acids | 0.08 g | 0.13 g |
| Carbohydrates | 49.44 g | 79.1 g |
| Fibre | 0.63 g | 1 g |
| Protein | 4.56 g | 7.3 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
