Asparagus Vichyssoise with Mint
1 serving of asparagus vichyssoise with mint contains 160 Calories. The macronutrient breakdown is 27% carbs, 63% fat, and 10% protein. This is a good source of potassium (8% of your Daily Value), vitamin a (19% of your Daily Value), and vitamin k (45% of your Daily Value).
- Makes
- 4 servings
- Prep Time
- 25 minutes
- Cook Time
- 60 minutes
Ingredients
Directions
- Finely chop mint. Thinly slice leeks using only the white and pale green portions. Trim asparagus and cut into 1-inch pieces.
- Melt butter in heavy large saucepan over medium heat. Add leek and potato; saute 2 minutes. Add broth; bring to boil. Reduce heat to medium; cover and cook until vegetables are tender, about 10 minutes. Add asparagus. Simmer uncovered until asparagus is just tender, 5 to 6 minutes (depending on thickness of stalks). Remove pan from heat. Transfer 8 asparagus tips to small bowl for garnish.
- Working in batches, puree soup in blender until smooth. Season to taste with salt and pepper. Divide soup among 4 shallow bowls. Freeze 15 to 20 minutes to chill quickly.
- Meanwhile, whisk cream, mint, and large pinch of salt in small bowl until cream is slightly thickened.
- Drizzle mint cream over soup, then garnish with asparagus tips.
Nutrition Facts
For 1 serving of asparagus vichyssoise with mint (315g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 160 | |
| Fats | 12g | 15% |
| Saturated fats | 7g | 36% |
| Trans fats | 0.2g | |
| Cholesterol | 39mg | 13% |
| Sodium | 610mg | 27% |
| Carbs | 12g | 4% |
| Net carbs | 9g | |
| Fiber | 3g | 11% |
| Sugar | 4g | |
| Protein | 4g | |
| Calcium | 60mg | 6% |
| Iron | 3mg | 38% |
| Potassium | 368mg | 8% |
| Vitamin D | 0.2μg | 1% |
| Vitamins and Minerals | ||
| Alpha carotene | 9μg | |
| Beta carotene | 697μg | |
| Caffeine | 0mg | |
| Choline | 26mg | 5% |
| Copper | 0.3mg | 31% |
| Fluoride | 1μg | |
| Folate (B9) | 72μg | 18% |
| Lycopene | 0μg | |
| Magnesium | 28mg | 7% |
| Manganese | 0.3mg | 15% |
| Niacin | 2mg | 10% |
| Pantothenic acid | 0.4mg | 8% |
| Phosphorus | 88mg | 13% |
| Retinol | 108μg | |
| Riboflavin (B2) | 0.3mg | 19% |
| Selenium | 3μg | 6% |
| Theobromine | 0mg | |
| Thiamine | 0.2mg | 16% |
| Vitamin A IU | 1588IU | |
| Vitamin A | 169μg | 19% |
| Vitamin B12 | 0.1μg | 3% |
| Vitamin B6 | 0.2mg | 17% |
| Vitamin C | 12mg | 14% |
| Vitamin D IU | 8IU | |
| Vitamin D2 | 0μg | |
| Vitamin D3 | 0.2μg | |
| Vitamin E | 2mg | 11% |
| Vitamin K | 54μg | 45% |
| Zinc | 1mg | 7% |
| Sugars | ||
| Sugar | 4g | |
| Sucrose | 0.3g | |
| Glucose | 1g | |
| Fructose | 1g | |
| Lactose | 0g | |
| Maltose | 0g | |
| Galactose | 0g | |
| Starch | 3g | |
| Fats | ||
| Saturated fats | 7g | 36% |
| Monounsaturated fats | 3g | |
| Polyunsaturated fats | 1g | |
| Trans fats | 0.2g | |
| Fatty Acids | ||
| Total omega 3 | 0g | |
| Total omega 6 | 0.2g | |
| Alpha Linolenic Acid (ALA) | 0g | |
| Docosahexaenoic Acid (DHA) | 0g | |
| Eicosapentaenoic Acid (EPA) | 0g | |
| Docosapentaenoic Acid (DPA) | 0g | |
| Amino Acids | ||
| Alanine | 0.2g | |
| Arginine | 0.2g | |
| Aspartic acid | 1g | |
| Cystine | 0g | |
| Glutamic acid | 0.4g | |
| Glycine | 0.1g | |
| Histidine | 0.1g | |
| Hydroxyproline | 0g | |
| Isoleucine | 0.1g | |
| Leucine | 0.2g | |
| Lysine | 0.2g | |
| Methionine | 0g | |
| Phenylalanine | 0.1g | |
| Proline | 0.1g | |
| Serine | 0.2g | |
| Threonine | 0.1g | |
| Tryptophan | 0g | |
| Tyrosine | 0.1g | |
| Valine | 0.2g | |
