New Update
| Main ingredients | Asparagus, Olive oil, Butter, Bay leaves, Garlic, White onions, Vegetable stock, Fresh cream, Parmesan shavings, Crushed black peppercorns |
| Cuisine | Fusion |
| Course | Soup |
| Prep time | 10-15 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 30-40 asparagus stalks
- Boiled asparagus spears for garnish
- 4 teaspoons olive oil
- 4 teaspoons butter
- 2 bay leaves
- 4 teaspoons chopped garlic
- 2 medium white onions, chopped
- Salt to taste
- 6 cups vegetable stock
- 4 tablespoons fresh cream + to drizzle
- Parmesan shavings for garnish
- Crushed black peppercorns to sprinkle
Method
- Chop asparagus roughly.
- Heat olive oil and butter in a deep pan, add bay leaf and garlic, mix and sauté for 30 seconds. Add onions, mix and sauté till translucent.
- Add chopped asparagus and mix well. Add salt, mix and sauté for 1 minute.
- Add vegetable stock and mix well and cook for 10-15 minutes.
- Grind with a hand blender to fine mixture. Cook for 2-3 minutes more. Discard the bay leaves.
- Add fresh cream and mix well.
- Transfer into a serving bowl, drizzle fresh cream, garnish with parmesan shavings and boiled asparagus, sprinkle crushed peppercorns and serve hot.
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