Creamy Asparagus Soup

Preparation time: 5 minutes
Cooking time: 10 ~ 15 minutes
Serves 4
Source: sarasyummybites 

Ingredients:
1 bunch asparagus
2 tbsp butter
1 cup chopped onion
3 ~ 4 garlic pods
½ tsp red chill powder (optional)
Ground black pepper to taste
Salt to taste
3 ~ 4 cups water
3 tbsp heavy cream or as needed

Method:

For Soup:

1.Wash and trim the base of asparagus and discard it. Cut the asparagus in to 4 pieces.
2. Heat butter in a sauce pan,  add onions, garlic and saute for few seconds. Throw in chopped asparagus and saute for few minutes.
4. Add 4 cups of water, followed by red chill powder and salt. Let it cook for 7 ~ 10 minutes or  until asparagus become soft.
5. Adjust salt and spice. Puree the mixture using hand blender or mixer grinder. Stir in heavy cream as needed. Serve with cooked whole asparagus. ( Boil whole asparagus with sufficient water, salt.  Drain the water when cooked, toss it with oil and pepper. If needed add salt).

Note: 
* For clear soup, drain the soup through strainer and extract the juice and discard the veggie pulp.
* For cream less soup, Heat 1 tbsp of butter and add 2 tbsp of all purpose flour. Fry for few seconds, then add 2 cup of milk and stir continuously to avoid lumps. Bring the mixture to boil and remove from the heat. Replace this white sauce with 2 cups of water in the recipe and avoid adding cream.

Creamy Asparagus Soup

Preparation time: 5 minutes

Cooking time: 10 ~ 15 minutes

Serves 4

Ingredients:

1 bunch asparagus

2 tbsp butter

1 cup chopped onion

3 ~ 4 garlic pods

½ tsp red chill powder (optional)

Ground black pepper to taste

Salt to taste

3 ~ 4 cups water

3 tbsp heavy cream or as needed

Method:

For Soup:

1.Wash and trim the base of asparagus and discard it. Cut the asparagus in to 4 pieces.

2. Heat butter in a sauce pan,  add onions, garlic and saute for few seconds. Throw in chopped asparagus and saute for few minutes.

4. Add 4 cups of water, followed by red chill powder and salt. Let it cook for 7 ~ 10 minutes or  until asparagus become soft.

5. Adjust salt and spice. Puree the mixture using hand blender or mixer grinder. Stir in heavy cream as needed. Serve with cooked whole asparagus. ( Boil whole asparagus with sufficient water, salt.  Drain the water when cooked, toss it with oil and pepper. If needed add salt).

Note: 

* For clear soup, drain the soup through strainer and extract the juice and discard the veggie pulp.

* For cream less soup, Heat 1 tbsp of butter and add 2 tbsp of all purpose flour. Fry for few seconds, then add 2 cup of milk and stir continuously to avoid lumps. Bring the mixture to boil and remove from the heat. Replace this white sauce with 2 cups of water in the recipe and avoid adding cream.

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This recipe is for Blogging Marathon 38 under the theme Soups and salad with side. Do check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 38