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.
Ingredients:
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)
Method:
* 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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