I tasted asparagus only a fortnight ago. I had neither seen nor heard about them when I was in India. I came to know about their existence only after moving to Africa. To me they seemed like long stems with little feathery leaves. It was only later that I came to know that the "stems" were called as Asparagus and it was actually a vegetable. It did seem very healthy and full of nutrients. Despite this, I couldn't bring myself to cook these spears. Simply because, I really didn't know how to include asparagus in my style of cooking.
About two weeks ago, I came down with a nasty flu. For three days, I was going around with a throat that felt like it was rubbed with Sand paper and a temperature that refused go down. It was during this period that I craved for a bowl of soup. Since I was not in a condition to make that bowl of soup, S took me to one of my favorite restaurants and ordered this Asparagus soup for me. At first, I was extremely skeptical. It did look rich and creamy. But would it taste as good? I reluctantly took a sip and I was completely bowled. I had never expected the soup to taste so delicious.
I am not sure if it was the flu, the ambiance of the restaurant, the garlicky flavor. Or simply the combination of all these. The soup was so good that I could have easily licked the bowl clean. After that, I simply had to make this soup. It wasn't very long before I got a large bunch of Asparagus.
My version of Asparagus tastes a little different than the one that was served in the restaurant. But it is just as delicious. This soup is incredibly flexible and I am sure it would taste just as great with countless variations.
I know it's not great to fall sick. But a steaming bowl of soup can make things a lot brighter!!!
Cream of Asparagus Soup Recipe:
Preparation time: 20min
Cooking time- 20 min
Butter or oil- 2tbsp
Garlic- 3 cloves, peeled and chopped
Spring onions- 5, finely chopped
Salt- To taste
Black Pepper powder- 1/2 tsp or to taste
Vegetable stock- 250ml
Red chili flakes- 1/2 tsp (optional)
- Wash the asparagus and break off the woody ends. If the skin is tough and thick, then peel it. Cut the asparagus into 1/2" cubes and set aside.
- Heat the butter or oil in a thick bottomed pan. Add the chopped garlic and fry till the raw smell subsides.
- Add the chopped spring Onions, Asparagus, Salt and pepper and fry for 3-4min.
- Add the Vegetable stock and cook covered for 10-15mins or till the vegetables are completely cooked.
- Remove the mixture from heat and set aside to cool completely. Once cooled, blend the mixture in a blender till smooth.
- Transfer the ground mixture back to the pan. Add the milk, mix well and bring the mixture to a gentle boil.
- Stir in the cream and allow the soup to simmer for five more mins.
- Adjust the salt and pepper if required. Sprinkle the red chili flakes if desired and serve the soup hot with some croutons on the side.
- Leeks and/or potato can be included in the soup.
- The Spring onion can be replaced with one medium sized onion.
- The milk and the cream can be replaced with 200 ml of half and half.