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.
|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)|
|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.