Asparagus Soup (Spargelsuppe)

1. Scrape asparagus stalks to remove tough portion and cut into bite-size pieces.

2. Place in boiling salted water with a pinch of sugar.

3. Simmer gently for 20 minutes.

4. Remove from heat and stir in cream.

5. Blend in lightly beaten egg yolks.

6. Season with pepper, add lemon juice and white wine.

7. Fry diced ham in butter till crisp. Sprinkle on top.

8. Serve at once.

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Nutrient	Quantity
Total fats	62.9201 g
Protein	25.1307 g
Carbohydrates	32.3272 g
Energy	739.8224 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1532 g
Water	524.0323 g
Aspartic acid	3.7676 g
Calcium, Ca	251.4968 mg
Lutein + zeaxanthin	3779.9747 g
Fiber, total dietary	13.591 g
Fatty acids, total saturated 22:0	0.0194 g
Carotene, beta	2081.6139 g
Niacin	6.4144 mg
Vitamin A, RAE	367.1253 g
Arginine	2.0835 g
Riboflavin	0.9869 mg
Tocopherol, beta	0.0255 mg
Fatty acids, total polyunsaturated 15:0	0.0067 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.054 g
Glutamic acid	3.6522 g
Sodium, Na	49.5622 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4898 g
Total lipid (fat)	62.9201 g
Manganese, Mn	2.5294 mg
Fructose	4.6834 g
Proline	0.9536 g
Fatty acids, total saturated 16:0	7.853 g
Fatty acids, total saturated 8:0	2.9206 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0012 g
Sucrose	1.4079 g
Choline, total	491.3954 mg
Sugars, total	9.3545 g
Serine	1.5271 g
Fatty acids, total saturated 10:0	2.3238 g
Fatty acids, total saturated 18:0	3.6912 g
Fatty acids, total saturated 20:4 undifferentiated	0.2234 g
Vitamin B-6	0.6747 mg
Selenium, Se	39.0028 g
Ash	5.6547 g
Vitamin D	111.18 IU
Fatty acids, total saturated 18:1 undifferentiated	9.9125 g
Pantothenic acid	3.1983 mg
Phenylalanine	1.0499 g
Copper, Cu	1.5945 mg
Betaine	3.1806 mg
Thiamin	0.9692 mg
Retinol	189.21 g
Methionine	0.5032 g
Iron, Fe	14.2209 mg
Carbohydrate, by difference	32.3272 g
Phosphorus, P	694.7845 mg
Folate, total	354.6616 g
Dihydrophylloquinone	0.051 g
Tocopherol, gamma	1.0865 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0056 g
Fatty acids, total saturated 22:1 undifferentiated	0.0046 g
Alanine	1.3096 g
Cholesterol	553.35 mg
Valine	1.4188 g
Fatty acids, total saturated 18:2 undifferentiated	5.5399 g
Glycine	1.0601 g
Carotene, alpha	60.2034 g
Glucose (dextrose)	3.1408 g
Fatty acids, total saturated 14:0	7.3612 g
Zinc, Zn	5.4756 mg
Isoleucine	1.0672 g
Maltose	0.0357 g
Tocopherol, delta	0.0306 mg
Fatty acids, total saturated 12:0	18.4667 g
Fatty acids, total polyunsaturated	5.9836 g
Fatty acids, total saturated 14:1	0.0124 g
Leucine	1.8215 g
Tocotrienol, alpha	0.0153 mg
Vitamin A, IU	4175.2424 IU
Folate, DFE	354.6616 g
Tryptophan	0.3217 g
Vitamin C, total ascorbic acid	32.6957 mg
Phytosterols	108.8623 mg
Galactose	0.0357 g
Fatty acids, total polyunsaturated 18:1 c	0.0004 g
Fatty acids, total saturated 20:0	0.0163 g
Fatty acids, total saturated 6:0	0.2364 g
Lactose	0.0357 g
Tyrosine	0.828 g
Vitamin B-12	0.9945 g
Vitamin K (phylloquinone)	189.0517 g
Fatty acids, total saturated	42.9684 g
Histidine	0.6127 g
Fatty acids, total monounsaturated	10.476 g
Threonine	1.0006 g
Folate, food	354.6616 g
Fatty acids, total polyunsaturated 17:0	0.026 g
Vitamin D (D2 + D3)	2.754 g
Fatty acids, total polyunsaturated 24:0	0.0046 g
Cryptoxanthin, beta	17.2367 g
Vitamin D3 (cholecalciferol)	2.754 g
Vitamin E (alpha-tocopherol)	6.4566 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0581 g
Magnesium, Mg	114.6688 mg
Lysine	1.3701 g
Potassium, K	1434.5028 mg
Cystine	0.4156 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 pinch	1.1471	0.2869	0
White wine	1 tablespoon	0	0	0
Butter	1 tablespoon	85.5	3.9285	7.2
Lemon juice	2 teaspoons	2.2367	0.7015	0.0244
Cream	0.5 cup	396	7.98	41.616
Asparagus	1	90.7186	17.5994	0.5443
Egg yolk	3	164.22	1.8309	13.5354
Ham	2 tablespoons	0	0	0
Pepper	0	0	0	0
salt water	3.25 cups	0	0	0