Wednesday, 7 May 2014

Green Asparagus Soup

Its the Asparagus season and every where you see, from the fresh markets to the malls you can find beautiful and crunchy ones. Although many people fancy the white Asparagus but my favourite ones are the fine green crunchy ones. In the green ones there are also two varieties, the fat ones and the thin ones. I used the thin ones here, in that case you don't have to peel them a lot, just the ends but if you are using the fat ones, then they have a lot of peel and it has to be peeled fine. I use them in different ways, just a quick stir fry, on the pizza and as a very comforting soup.

Here is my attempt for the green soup. I made medium to small cups, like you can see in the picture, its a coffee cup and I served it as a starter before Pizza. If you want to make it as a main dish then I would suggest to double the quantity. 

Here is what you will need:

- 250 gms bunch of green Asparagus, chopped
- 2 medium white onions, chopped
- 1 clove of garlic (not necessary but optional)
- 1 tbsp butter
- 1 cube/powder of vegetable stock (diluted in 500 ml water)
- Salt to taste, try the soup first and then add, the stock is also quite salty.
- 2-3 tbsp creme or 3/4 cup of milk


1. Wash the Asparagus and bend it to break from the bottom (not the crown side but the other side) like a stick, this way you will see where is the hard peel which needs to be peeled and just peel that, in these finer babies we don't have to peel the whole vegetable. 
2. Heat Butter in a pan, add the chopped onions and let them fry till they turn translucent. 
3. Add the clove of garlic at this point if you are using, fry for about 30 seconds. 
4. Now add the chopped veggies and let them roast for about 5-7 minutes, this step gives a good roasted aroma to the soup. 
5. Now add the vegetable stock, mix it all well and cook it covered for about 12-15 minutes, turning every now and then. 
6. Close the heat and let it cool for a while, puree it with a hand mixer and add the creme and mix it all well. 
7. Serve it warm garnished with some chives or parsley. 




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