Asparagus soup


  • 15 asparagus sticks
  • 3 tbsp white wine
  • 1 cup 2% milk
  • 2 cup water/vegetable stock
  • 1/2 potato
  • 1 small yellow onion
  • 1 garlic pod
  • 2 tbsp butter
  • 1 tsp white pepper pwd
  • 2 tsp crushed black pepper
  • salt to taste
  • croutons for garnish
Wash the asparagus, cut into pieces and throw into pressure cooker along with chunks of onion, chopped garlic and potato cubes. If you have vegetable stock add that, or use water. Let the contents cook for 2 'whistles'. Now let it cool before pouring everything into the blender. Give everything a blend, now add half of the milk and blend again.

Use a really powerful blender, it helps with the texture. I have a Waring Commercial Bar blender (51BL24) and I just love it. Thanks to a wonderful aunt!

In a separate pot, heat the butter, add the white pepper and now pour in blender contents, along with remaining milk and salt to taste. Lid the pot and boil for 15 minutes. Now add in the white wine and boil for another 5 minutes and its done. Add croutons in the serving bowl.

Health Benefits:

We enjoyed the soup on our patio with a glass of chilled white wine. I served it with vegetable pulav with lots more beetroot in it for the bright color and bean cutlets drizzled with a tangy hot and sour relish.


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