Recipe Details
| Title | Asparagus vichyssoise soup |
|
| Author | Ottolenghi | |
| Portions | 4 | |
| Created | 16th February 2015 08:38 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 459.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Asparagus | 400 Gram | |
| Potato, raw, skin | 1 Medium | |
| Stock, vegetable, liquid | 600 Millilitre |  |
| Sugar, brown | 1 Teaspoon | |
| Salt, sea | 1 Pinch | |
| Pepper, white, ground | 1 Pinch | |
| Cream, fresh, whipping | 50 Millilitre |  |
| Yoghurt, Greek, organic | 100 Millilitre | |
| Samphire, Marsh, raw | 40 Gram | |
| Leeks, raw | 2 Medium | |
| Butter, unsalted | 20 Gram | |
| Lemon, peel | 8 Millilitre |
Special Dietary Requirements Suitability
 |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 209 |  |
| Protein | 15.49% | |
| Other Carbohydrate | 5.77% | |
| Sugar | 8.04% | |
| Fat Saturated | 37.15% | |
| Fat Unsaturated | 7.06% | |
| Fiber | 21.94% | |
| Sodium | 25.49% | |
| Salt | 26.89% | |
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Recipe Method
1. Chop off and discard the green of the leeks, cut them in half lengthways, wash and slice. 2. Cut off and discard the woody base of the asparagus, then cut into 2cm-long pieces; keep the tips separate. In a big pan, saut