Ingredient:
2½ cups Asparagus, chopped
½ cup Onions, chopped
½ cup Potatoes, chopped
2 tsp Low Fat Butter
1 cup Low Fat Milk
Salt (to taste)
Pepper (to taste)
8 Asparagus Spears (for garnishing)
Method:
Take a pan and saute asparagus spears in a tsp of butter. Keep it aside for the garnish.
In the same pan, heat the remaining butter and saute onions and potatoes for 3-4 minutes.
Now, add 2 cups of water to the pan and turn the knob of the stove on simmer, to allow potatoes to become nearly cooked.
Add asparagus to it, cook for a few seconds and remove from heat. Let the mixture cool completely.
Now, make a puree of the mixture in the grinder and then strain it.
Put the strained soup in the pan and add salt, milk, pepper and cream to it. Bring the soup to boil.
Garnish the soup with the sauteed asparagus spears and serve hot.
2½ cups Asparagus, chopped
½ cup Onions, chopped
½ cup Potatoes, chopped
2 tsp Low Fat Butter
1 cup Low Fat Milk
Salt (to taste)
Pepper (to taste)
8 Asparagus Spears (for garnishing)
Method:
Take a pan and saute asparagus spears in a tsp of butter. Keep it aside for the garnish.
In the same pan, heat the remaining butter and saute onions and potatoes for 3-4 minutes.
Now, add 2 cups of water to the pan and turn the knob of the stove on simmer, to allow potatoes to become nearly cooked.
Add asparagus to it, cook for a few seconds and remove from heat. Let the mixture cool completely.
Now, make a puree of the mixture in the grinder and then strain it.
Put the strained soup in the pan and add salt, milk, pepper and cream to it. Bring the soup to boil.
Garnish the soup with the sauteed asparagus spears and serve hot.
