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.
