How to make Asparagus Soup Recipe - Asparagus adds a special touch to this whole and flavourful soup.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Asparagus ( ऐस्परैगस / शतावरी ) ,

Cuisine : Fusion

Course : Soup

Asparagus Soup

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Asparagus Soup checkout Cream Of Asparagus And Almond Soup , Cream of Asparagus and Almond Soup - Nutralite . You can also find more Soup recipes like Mixed Vegetable Soup, Corn Soup, Asparagus Soup, Almond And Broccoli Soup. Or try out these recipes from Fusion Cuisine like Carrot Muffins, Nutri Sandwich, Lemon Chicken With Chickpeas, Ramdane Ke Laddoo.

Asparagus Soup Recipe Card

Asparagus Soup
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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Asparagus Soup

  • Asparagus 400 grams

  • Olive oil 3 tablespoons

  • Garlic 3 cloves

  • Onion roughly chopped 1 medium

  • Potato thinly sliced 1 medium

  • Bay leaf 1

  • Salt to taste

  • Fresh basil leaves 20

  • Vinegar 1 tablespoon

  • Eggs 4

  • Milk 1 cup

Method

Step 1

Trim the tips of the asparagus. Peel the bottom end of the stalks and chop them roughly. Heat one tablespoon oil in a deep pan, add garlic, onion and potato and sauté. 

Step 2

Add bay leaf and continue to sauté for two minutes. Add salt and stir. Add asparagus and stir. Add one cup of water to the first pan and cook till asparagus becomes soft.

Step 3

Heat one tablespoon oil in another pan, add the asparagus tips and sauté for two minutes. Drain and set aside for garnish.

Step 4

Heat the remaining oil in the pan. Roughly chop basil leaves and crush them in a mortar with a pestle. Add the hot oil and mix and set aside to cool. 

Step 5

Remove the bay leaf from the asparagus mixture, transfer the asparagus and potatoes into a blender. Add a little cold water and blend into a puree. Let the cooking liquour remain in the pan.

Step 6

Strain the basil-oil mixture through a muslin cloth and squeeze to remove all the oil. Pour water into a pan and add a little vinegar and heat. Place the ring mould in the centre.

Step 7

Break an egg in a bowl and gently slide it into the ring mould and poach. Gently scoop the white over the yolk and cook till set. Cook the remaining eggs similarly.

Step 8

Pour the puree into the cooking liquour remaining in the deep pan. Add milk and stir. Adjust salt and let the soup heat through. Transfer soup into individual soup bowls.

Step 9

Gently lift the poached eggs from the water and place one over the soup in each bowl.

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