Soup and Bread is a match made in Heaven. Nothing beats a good hearty dinner like a bowl of soup, some warm bread and butter. This soup uses some fresh ingredients. And you would not believe how creamy it is considering I have not used any cream or milk. There is no flour to make the roux either. The taste of Asparagus is predominant. The potatoes add to the creaminess of the soup. You can add some chilli flakes while serving the soup to add a subtle spiciness.
Ingredients
Onion 1
Potato 1
Celery 4 sticks
Garlic 1 pod
Asparagus 2 bunches (500gms)
Optional Chilli Flakes
Oil and Salt to taste
Method of Preparation
1. Heat a little oil in a pot. Add chopped onions and garlic. Saute till it starts to brown.
2. Add chopped potatoes and celery. Cook for a little bit.
3. Snap the tough ends of the asparagus and discard. Cut the tips and save it for later. Chop the middle portion and add to the pan.
4. Add some water and boil till the veggies are all cooked.
5. Use an immersion blender and puree. Otherwise wait for it to cool a little and then puree in a blender. You can go as course or chunky as you like.
6, Pour back to the pot. Add some water or milk to get the desired consistency. If you like thick soup, you may not need to add anything.
7. Season with salt and pepper.
8. Bring a pot of water to boil. Add the asparagus tips in it for 2 min. Take out and use it as topping in soup while serving. Or you can just chop them up along with the rest and cook in the soup.
Enjoy with some good bread. I served some Kummelweck Roll with it. Recipe here
Ingredients
Onion 1
Potato 1
Celery 4 sticks
Garlic 1 pod
Asparagus 2 bunches (500gms)
Optional Chilli Flakes
Oil and Salt to taste
Method of Preparation
1. Heat a little oil in a pot. Add chopped onions and garlic. Saute till it starts to brown.
2. Add chopped potatoes and celery. Cook for a little bit.
3. Snap the tough ends of the asparagus and discard. Cut the tips and save it for later. Chop the middle portion and add to the pan.
4. Add some water and boil till the veggies are all cooked.
5. Use an immersion blender and puree. Otherwise wait for it to cool a little and then puree in a blender. You can go as course or chunky as you like.
6, Pour back to the pot. Add some water or milk to get the desired consistency. If you like thick soup, you may not need to add anything.
7. Season with salt and pepper.
8. Bring a pot of water to boil. Add the asparagus tips in it for 2 min. Take out and use it as topping in soup while serving. Or you can just chop them up along with the rest and cook in the soup.
Enjoy with some good bread. I served some Kummelweck Roll with it. Recipe here
A healthy and delicious soup :)
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