Hello all and here is wishing you all a very happy new year. I am back in action in the kitchen after a long absence during the festive season. And it feels great to be in my domain, after suffering the vegetarian’s plight in Tenerife. It was a great trip, but even then, I was annoyed at how the hotel restaurant was serving boiled vegetables with minute bits of meat…the meat didnt add to the taste at all and nor did it look very healthy, and yet it just HAD to be there!!! Understandably, I was craving for some healthy warm food by the time I was home…and some left over asparagus served the purpose just fine….
7 – 8 long asparagus stalks, 1 ½ tablespoons vegetable stock powder, 1 chopped red onion, salt and pepper to taste, a dash of milk, 2 tablespoons finely chopped fresh chives, 1 finely chopped garlic clove
- Chop the asparagus stalks into small horizontal pieces.
- Heat some oil in a pan and add garlic to it. Sauté it for 3 minutes till it is lightly brown in colour.
- Add the onions and cook for about 4 minutes.
- In the mean time, dissolve the vegetable stock powder in ½ cup water.
- Add the asparagus to the pan and cook for 2 minutes.
- Add the dissolved vegetable stock powder to pan, season it with salt, pepper and chives. Bring the mixture to a boil.
- Shimmer for another 5 – 7 minutes and add a dash of milk (the more the creamier).
- Transfer the entire mix to a blender and form a smooth mix.
- Transfer the soup back to pan and bring to a boil. Shimmer for another 3 minutes and serve with dash of butter.
Try a tip
Try adding cream instead of milk for a richer texture.