She hung up on me and telling me to give her buzz after 15 minutes,
I waited for the clock to complete exactly 15 mins and buzzed her to find what ‘s keeping her so busy.
She paused and said she was in hurry and so she had to finish cooking dinner. So my next obvious question was what was she cooking for dinner, any clues for me to ignite my creative cooking cells
Wow! Sound’s really delicious
My brain latched on to the signal and a hypothetical strong kick goaded my thinking process, let me also try this out with my variation. I got her recipe and googled to find some variation. Soon I was flooded with so many ideas and varieties of blending these divine stalks into a delicious creamy soup.
Kitchen junkies like me who have tapped into the cooking passion can hardly wait to try new dishes. What better way to beat the blues than with the soup of a few green spears and some toasted bread and a slice of cheddar cheese to accompany it? A glass of red would be overdoing it.
So here goes the asparagus soup!
1- Trim the woody edges of the asparus.
2- Chop the tip and retain the middle portion
3- Chop the middle stalk into small pieces.
4- Boil the woody edges in 2 cup approx water for 10 mins
5- Drain and retain the stock.
6- Heat oil in a pan and sauté Garlic
7- Add the chopped middle portion.
8- Cover and cook till they are tender
9- When done blend them very well together with boiled potato and adding the stock.
10- Transfer them to a saucepan and add milk.
11- Keep stirring and don’t let it boil
12- Season it with salt, pepper and nutmeg
13- Garnish it with cream and dried herbs
14- Serve hot with bread.
PS- Sauté the tips in oil and add them to the soup, they taste excellent!!!!!!!!