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Thursday, November 25, 2010

Asparagus Spinach Mushroom Soup

You can make this soup with any vegetables that you have in your fridge. I had Asparagus, spinach and mushrooms that were screaming to be used soon, so I decided to use these. However you can make this soup with only asparagus, if you wish to omit mushroom and spinach.


2 bunches of asparagus

1 16 oz bag of spinach

1 8 oz box of fresh mushroom sliced

1 large onion chopped

2 tomatoes

1 cup of crushed tomatoes from can

6 cloves of garlic

1 stick of butter

2 cups of milk

1/2 cup of flour

4-6 cups of water (or to desired consistency)

1 tablespoon of cumin powder

Salt to taste

1 teaspoon of white pepper

1/2 cup of heavy cream (optional)


* To make white sauce: Melt 1/2 stick of butter, add flour and milk and cook it on medium heat with constant stirring until smooth and thick. Set aside.

* Boil spinach and asparagus in separate pans until tender.

* Boil tomatoes and peel the skin off and chop.

* Add 1/2 stick of butter to heated pan, saute onions and garlic for 3-4 min.

* Add mushroom, saute for another 2-3 min

* Add cooked asparagus, spinach and tomatoes.

* Cook for another min or so.

* Add crush tomatoes, cumin powder, white sauce and salt.

* Add 4-6 cups of water and cook everything together for 3-5 min.

* Take the pan off of stove and blend everything with hand blender until smooth.

* Add white pepper and cook in on the stove for 2-3 min, turn the stove off

* Add cream and stir.

* Serve hot with drizzle of heavy cream.

Recipe and photographs by Surekha.

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