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spring 2010

  • Fresh Asparagus Soup
  • 450 grams of asparagus (about 2 bunches), washed and cut into chunks
  • 120 grams of onion (about 2 onions), finely chopped
  • 120ml of vegetable broth
  • 1 tablespoon of olive oil
  • 2 tablespoons of buckwheat flour
  • 1 teaspoon of salt
  • pepper
  • 295ml of vegetable broth
  • 240ml of milk
  • 120ml of yoghurt
  • 1 teaspoon of lemon juice
  1. In a large saucepan, gently fry the onion in olive oil until translucent, then add asparagus and cook for 1 to 2 minutes.
  2. Add 120ml of vegetable broth and bring to a boil, reduce heat and let simmer until the vegetables are tender.
  3. Reserve a few asparagus tips for garnish.
  4. Place remaining vegetable mixture in an electric blender and purée until smooth.
  5. In the same saucepan, heat olive oil and sprinkling flour, salt, and pepper.
  6. Allow the mixture to cook for 1 to 2 minutes, but do not burn the flour.
  7. Stir in remaining 295ml of vegetable broth and increase the heat.
  8. Continue stirring until the mixture comes to a boil.
  9. Stir the vegetable purée and milk into the saucepan. Whisk yoghurt into the mixture, followed by lemon juice.
  10. Stir until heated through, then ladle into bowls.
  11. Garnish with the reserved asparagus tips.

  1. Words, Recipe & Image courtesy of Vanille atdownunder.com
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