How to make Asparagus Soup -
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 : Soups
For more recipes related to Asparagus Soup checkout Cream of Asparagus and Almond Soup - Nutralite, Asparagus and Almond Soup - Cook Smart. You can also find more Soups recipes like Paya Shorba Carrot And Almond Soup Spicy Curry Leaf Soup Balinese Vegetable Soup
Asparagus Soup Recipe Card
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.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Asparagus Soup Recipe
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.
Nutrition Info
Calories : 1165 Kcal
Carbohydrates : 54.4 gm
Protein : 40.7 gm
Fat : 82.2 gm
Other : Potassium- 1045.1mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
