5 from 3 votes
Cold white asparagus soup with fennel, lemon & dill
Light, cold soup to serve at a spring brunch or with an Easter buffet. With asparagus and fennel cooked with lemon juice and lemon zest. Blend and top with fresh dill.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
servings
Calories:
107 kcal
Course:
Soup, Dinner
Cuisine:
European, American
Ingredients
- 12 to 15 white asparagus
- 1 bulb fennel
- 1 lemon
- 1 small handful dill
- 2½ cups water
Instructions
- Wash and zest the lemon with the grater. Then juice the lemon.
- Cut the fennel. Add to a cooking pot with the lemón zest, lemon juice and 2½ cups water. Let boil for 10 minutes.
- In the meantime peel the asparagus and cut them in about 3 pieces. Boil with the fennel for 4 to 5 minutes (depending on the thickness).
- Blend with the immersion blender. Than run through a sieve.
- Tear or cut the dille very fine and blend through the soup.
- Serve in 4 small wine glasses.
Cup of Yum
Notes
- Keeping it a bit thick? Than serve with a spoon. If you add extra water or lemon juice you dont even need a spoon and the soup can easily be drunk.
Nutrition Information
Calories
107kcal
(5%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
0.2g
(1%)
Sodium
154mg
(6%)
Potassium
1149mg
(24%)
Fiber
11g
(44%)
Sugar
12g
(24%)
Vitamin A
505IU
(10%)
Vitamin C
87mg
(97%)
Calcium
165mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 107
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 154mg | 6% |
| Potassium | 1149mg | 24% |
| Fiber | 11g | 44% |
| Sugar | 12g | 24% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 87mg | 97% |
| Calcium | 165mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.