One of my many favourite things about Spring are the delicate shoots of Asparagus. I love their soft green color with beautiful ornate tops. Their nutty flavor takes me back to the monsoons in India when we used to boil whole in-shell peanuts in salt water and savor them one peanut at a time taking our own sweet time.
Those were the days when time was abundant and memories were made out of those sweet moments. But now, when time is such a luxury, I usually just char grill these babies and have them with salt and pepper.
But once in a while when I do have more time on my hands and the weather outside is perfect for having some warm soups, that is when I make this comforting soup which has now become a family favorite.
I hope you enjoy it as much as my family does.
Ingredients -
Olive Oil - 2 tbspns
Butter - 2 tbspns
Asparagus Shoots - 1lb
Shallots - 1 medium
Spring onions - 1 bunch
Spinach Leaves - 8 - 10
Garlic - 4-5 cloves
Vegetable Stock - 4 cups
Whole Milk or Cream - 3/4 cup
Green Chilies (Optional) - 4
Freshly Ground black pepper - 1 tbspn
Sugar - 3 tspns
Salt to taste
Directions -
Heat olive oil and butter in a pan
Finely chop the shallots and the white onions the spring onions
Add them to the hot oil-butter mixture and fry till golden brown
Chop the spinach leaves and add them to the pan
Snap off the woody stocks of Asparagus and cut them into 1 cm pieces. Save some of the top shoots for garnish. Blanch them separately in another pan or in the microware
Add the cut Asparagus to the pan and cook for 4-5 minutes till the Asparagus turns tender
Next add Vegetable Stock, Crushed Garlic, Crushed Green Chilies, Salt and Sugar
Bring it to a boil
Puree the soup with a hand blender
Add cream and black pepper and serve hot with finely chopped green onions and blanched Asparagus Tops.
Those were the days when time was abundant and memories were made out of those sweet moments. But now, when time is such a luxury, I usually just char grill these babies and have them with salt and pepper.
But once in a while when I do have more time on my hands and the weather outside is perfect for having some warm soups, that is when I make this comforting soup which has now become a family favorite.
I hope you enjoy it as much as my family does.
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| Cream of Asparagus |
Ingredients -
Olive Oil - 2 tbspns
Butter - 2 tbspns
Asparagus Shoots - 1lb
Shallots - 1 medium
Spring onions - 1 bunch
Spinach Leaves - 8 - 10
Garlic - 4-5 cloves
Vegetable Stock - 4 cups
Whole Milk or Cream - 3/4 cup
Green Chilies (Optional) - 4
Freshly Ground black pepper - 1 tbspn
Sugar - 3 tspns
Salt to taste
Directions -
Heat olive oil and butter in a pan
Finely chop the shallots and the white onions the spring onions
Add them to the hot oil-butter mixture and fry till golden brown
Chop the spinach leaves and add them to the pan
Snap off the woody stocks of Asparagus and cut them into 1 cm pieces. Save some of the top shoots for garnish. Blanch them separately in another pan or in the microware
Add the cut Asparagus to the pan and cook for 4-5 minutes till the Asparagus turns tender
Next add Vegetable Stock, Crushed Garlic, Crushed Green Chilies, Salt and Sugar
Bring it to a boil
Puree the soup with a hand blender
Add cream and black pepper and serve hot with finely chopped green onions and blanched Asparagus Tops.
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