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Asparagus Soup PDF Print E-mail
Ingredients (use vegan versions):
  • 8 oz marg, poly-unsaturated, vegetable
  • 1lb asparagus spears, hard bits peeled, chopped 1cm
  • 1 onion, roughly chopped
  • 1 leek, roughly chopped
  • 2-3 celery stalks
  • 8oz plain flour
  • 4pt vegetable stock
  • seasoning
Directions:

1. Melt the marg in a pan.

2. Add the vegetables and sweat them out until they are soft.

3. Stir in the flour to make a roux and then mix in the vegetable stock abit at a time so then you don't make it go all lumpy.

4. Boil for an hour and then blend it up with the blending machine and put back on the stove for a little while.

5. Serve with croutons.

Serves: 4

Preparation time: 20-30 min est


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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