11
190
40
Description
Grown under the ground, white asparagus are the lighter counterpart to their green cousin or what most of us think of when we picture asparagus. Featuring white asparagus, this Asparagus and Mint Cream soup is a hearty and creamy soup that can be served for lunch or dinner. Combining the flavors and textures of white asparagus, potatoes, onions, garlic, and mint, this soup is filling and flavorful. Serve this Asparagus and Mint Cream with homemade croutons.
Ingredients
- 350 grams white asparagus (fresh)
- 200 grams potatoes
- 1 onions
- 2 garlic cloves
- 5 mint leaves
- 850 milliliters water
- salt (to taste)
- olive oil (to taste)
- 20 grams fresh coriander
- 2 slices bread (Mafra, or whole wheat bread)
- olive oil
Directions
- Peel the asparagus with a potato peeler, from the base to the tip.
- Boil the asparagus with the potato, onion, 1 garlic clove, mint, and water.
- Once cooked, in the food processor, grind everything (including the mint) very well until it becomes a silky cream, season, and bring to boil for 3 minutes with the pinch of olive oil.
- Use a knife to cut the bread coarsely. In a food processor, add the sauce, 1 garlic clove, and chop finely.
- In a saucepan, add the sauce and the bread, and bring to a boil with a smidgen of olive oil.
- Saute until obtaining desired consistency.
- Serve the cream and croutons hot, with a drizzle of olive oil on top.
NutritionView more
190Calories
Sodium13%DV300mg
Fat15%DV10g
Protein8%DV4g
Carbs7%DV21g
Fiber16%DV4g
PER SERVING *
| Calories190Calories from Fat90 |
| % DAILY VALUE* |
| Total Fat10g15% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium300mg13% |
| Potassium470mg13% |
| Protein4g8% |
| Calories from Fat90 |
| % DAILY VALUE* |
| Total Carbohydrate21g7% |
| Dietary Fiber4g16% |
| Sugars4g8% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
Yummly User
Debra W. 6 Jul 2015
The flavors in this cream blended well to make a rich, lemony-minty-garlic undertone contrasted with the slight cabbage flavor of the asparagus. The hot croutons absorbed the cream.
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