Subtle flavours, creamy and silky smooth. Served with a gremolata of your choice or a light cheese toast-with or without garlic, or a buttermilk cheese biscuit, or simply on its own.
1 lb cleaned fresh asparagus spears
2 1/2 cup vegetable broth
2 tsp salted butter
1 cup whole milk
Simmer together the vegetable broth and the asparagus until it is tender and cooked through. Bring it to a boil, cover it, and cook it on a gentle flame. Cook for one hour.
Remove from the heat and puree this with an immersion blender or in a food processor with the butter and milk.
Taste it for seasoning. Reheat the soup on a low flame and serve immediately.
To ensure there are no fibres in the soup, you can pass it through a sieve.
A drizzle of cream before serving will make it look pretty.
The flavour of this soup largely depends on the quality of the vegetable broth you choose or prepare. You can use chicken stock if you prefer.
My published cookbooks are available for sale through myself and on Amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.