Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
643
Calories
20g
Protein
2g
Fat
137g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Asparagus | 6 spears (90g) | 27 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 l stock
- 350 g thin fresh asparagus
- 2 tbsp potato flour
Directions
1
Peel the asparagus so that all hard areas are removed.
2
Cut off the hard ends.
3
Chop the asparagus in finger length pieces and cook in water to cover for about 45 minutes.
4
Pour through a sieve, keep the asparagus water.
5
Pour ¼ liter of the asparagus water in with the hot stock.
6
Bring to the boil and bind with the potato flour.
7
Add the warm pieces of asparagus.
8
Serve in heated bowls.
9
Category:Dutch Soups
10
Category:Dutch Vegetarian
11
Category:Asparagus Recipes
12
Category:Stock and broth Recipes
13
Category:Potato starch Recipes
Recipe sourced from
fandom