- Fresh Asparagus Soup
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- 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
- In a large saucepan, gently fry the onion in olive oil until translucent, then add asparagus and cook for 1 to 2
minutes.
- Add 120ml of vegetable broth and bring to a boil, reduce heat and let simmer until the vegetables are tender.
- Reserve a few asparagus tips for garnish.
- Place remaining vegetable mixture in an electric blender and purée until smooth.
- In the same saucepan, heat olive oil and sprinkling flour, salt, and pepper.
- Allow the mixture to cook for 1 to 2 minutes, but do not burn the flour.
- Stir in remaining 295ml of vegetable broth and increase the heat.
- Continue stirring until the mixture comes to a boil.
- Stir the vegetable purée and milk into the saucepan. Whisk yoghurt into the mixture, followed by lemon
juice.
- Stir until heated through, then ladle into bowls.
- Garnish with the reserved asparagus tips.
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- Words, Recipe & Image courtesy of Vanille atdownunder.com
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