Asparagus Soup

Ingredients

1 cup chopped asparagus
2 tsp oil
1/2 cup chopped onions
1/2 cup peeled and chopped potatoes
1 1/2 cups vegetable stock
1/2 cup low-fat milk , 99.7% fat-free
salt to taste and freshly ground black pepper (kalimirch) powder

To Serve
chopped asparagus

Method

Heat the oil in a non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes. Add the potatoes, asparagus and vegetable stock and bring to boil. Cover and cook on a slow flame for 8 minutes or till the potatoes are cooked.

 Allow the mixture to cool slightly and then blend in a mixer to a smooth puree using 2 cups of water. Transfer the purée back into the deep non-stick pan, add the milk, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot with asparagus.

Tips

VARIATION: PARSLEY SOUP
Substitute the asparagus with 1 cup of chopped parsley.