Cream of Asparagus Soup
by Tarla Dalal
Added to 62 cookbooks
This recipe has been viewed 17325 times
A soup which the vegetarians adore.
- Cut the vegetable into big pieces. If using fresh asparagus, cut then also into big pieces.
- Heat the butter in a vessel and fry the onions and potatoes (and asparagus if using fresh asaparagus) for 3 to 4 minutes.
- Add 6 teacups of water. If using cannes asparagus, add the asparagus and the liquid from the can also.
- Cook in a pressure cooker.
- When cooked, put the mixture into a liquidiser. Blend and strain the mixture.
- Boil for 15 minutes.
- Just before serving, add salt, pepper and beaten cream. Mix well.
- Serve hot.
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