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Zuppa Di Asparagi

Grannys.kitchen's picture
Adapted from Singing Chef Pasquale Cookery Show on PBS Canada.
Ingredients
  Asparagus ends 2 Pound
  Potatoes 2
  Leek 1
  Water 5 Cup (80 tbs)
  Butter 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Egg yolk 1
  Heavy cream 4 Ounce
  Croutons 1 Cup (16 tbs)
Directions

Wash asparagus under running water and scrape tough parts.
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

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

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Zuppa Di Asparagi Recipe