Soups & Salads

Cream of Asparagus Soup

Even though winter season is long gone now, it’s not going to stop me from picking up a nice hot bowl of asparagus soup for dinner. Asparagus is a well-balanced nutritional vegetable packed with vitamins, potassium and fibres. And with a drizzle of truffle oil this tastes absolutely delish.

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Course Soup
Servings 4
Preparation Time 5 Min.
Cook Time 15 Min.

Ingredients for the Soup

(1cup=200ml, 1 tbsp=15ml)

1 cup Chopped green asparagus (fresh stems)
1 no.  Red onion, chopped
½ Potato ( peel & chop)
2 tbsp Butter
½ cup  Milk
¼th cup Cream (Amul)
Salt and pepper to taste
Truffle oil to drizzle (optional)
1 tsp Microgreen to garnish

Instructions for the Soup

1. Heat the butter in a cooker, add onions, potato and asparagus and sauté on a medium flame for 2 minutes.
2. Add 3 cups of water, mix well and cook for 2-3 whistles.
3. Blend the mixture once cooked in a blender and then strain the soup.
4. Transfer the mixture to a vessel. Add in the milk, cream, salt and pepper. Cook on a low flame until the soup reaches the desired consistency.

(It should not be too thick nor too thin)

5. Serve warm with a drizzle of truffle oil.

Notes:- I usually use the thick stem for the soup. The thin spears you can chop finely, sauté in 1 tbsp butter
and add to the soup before serving.

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