Sauté the onion and leeks (optional to add one fennel bulb sliced ), until soft but not colored.
Add asparagus cut into 4 to 5 pieces. Sauté and mix well, let the asparagus cook slightly.
When bright green, add stock and potatoes and bring to a boil.
Then simmer softly until asparagus and potatoes are cooked.
Add peas and leave covered for a few minutes.
Mix with a blender until everything is almost smooth depending on how you like the consistency. Add the double cream and nutmeg and simmer until the Flavours are mixed.
Add nutmeg and season to taste
For serving, top with sour cream/creme fresh or yogurt, asparagus tips and seared scallop, and a drizzle of olive oil and freshly ground black pepper
For another version, replace the cream and scallop with bacon and grated parmesan cheese
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (2046g) | ||
Recipe Makes: Servings | ||
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Calories: 1238 | ||
Calories from Fat: 802 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 89.1g | 119 % | |
Saturated Fat 53.6g | 268 % | |
Monounsaturated Fat 26.4g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 266.7mg | 82 % | |
Sodium 4082.1mg | 141 % | |
Potassium 1727.8mg | 45 % | |
Total Carbohydrate 91.8g | 27 % | |
Dietary Fiber 14.3g | 57 % | |
Sugars, other 77.5g | ||
Protein 24.2g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1238
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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