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Zuppa Di Asparagi Recipe
|Asparagus ends||2 Pound|
|Water||5 Cup (80 tbs)|
|Heavy cream||4 Ounce|
|Croutons||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1322 Calories from Fat 643
% Daily Value*
Total Fat 73 g112.5%
Saturated Fat 43.6 g217.9%
Trans Fat 0 g
Cholesterol 405 mg135%
Sodium 2828 mg117.8%
Total Carbohydrates 142 g47.3%
Dietary Fiber 17.8 g71.3%
Sugars 18.9 g
Protein 28 g55.7%
Vitamin A 198.2% Vitamin C 196.9%
Calcium 53.4% Iron 95.1%
*Based on a 2000 Calorie diet
Peel potatoes and cut into small pieces.
Split leek and wash under running water, then slice white part thin.
Place vegetables in a pot and add the water.
Boil, uncovered, for 10-15 minutes until tender.
Force the vegetables and liquid through a sieve, or put in a blender until smooth.
Return to the pot, add butter and salt and bring to a boil.
Beat the egg yolk and the cream together in a bowl, then add some of the hot liquid.
Whisk this mixture into the soup and serve with croutons on top.