Recipe Details
Title Asparagus vichyssoise soup
Author Ottolenghi
Portions 4
Created 16th February 2015 08:38 am
Weight (Per Portion)

One portion of this dish weighs approximately 459.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Asparagus400 Gram
Potato, raw, skin1 Medium
Stock, vegetable, liquid600 Millilitre
Sugar, brown1 Teaspoon
Salt, sea1 Pinch
Pepper, white, ground1 Pinch
Cream, fresh, whipping50 Millilitre
Yoghurt, Greek, organic100 Millilitre
Samphire, Marsh, raw40 Gram
Leeks, raw2 Medium
Butter, unsalted20 Gram
Lemon, peel8 Millilitre
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 209
Protein 15.49%
Other Carbohydrate 5.77%
Sugar 8.04%
Fat Saturated 37.15%
Fat Unsaturated 7.06%
Fiber 21.94%
Sodium 25.49%
Salt 26.89%
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Recipe Method
1. Chop off and discard the green of the leeks, cut them in half lengthways, wash and slice. 2. Cut off and discard the woody base of the asparagus, then cut into 2cm-long pieces; keep the tips separate. In a big pan, saut
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