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Ingredientes
- Asparagus: 1 bunch
- Spinach : 1/4 cup
- Peas: a small handful
- Green onion: 1
- Garlic : 1/4tsp, grated
- Heavy Cream: 1/4 cup (or add yogurt )
- Milk: 1/4 cup
- Salt/Pepper : to taste
- Butter: 1 tsp
- Water: 1 cup
- Zest of Lemon
- Moong bean sprouts: few, gently sauteed for garnishing
Direcciones
- Cut the tips of the asparagus and save the tips to be sauteed later.*
- Cut the rest of the asparagus stalk into 1'' pieces.
- Remove hard ends.
- Melt a teaspoon of butter in a saucepan and saute chopped onion, garlic, spinach and the stems of asparagus.
- Add some water and let it simmer for 15-20 minutes till the stems are tender.
- Let it cool and blend in a mixer to make smooth puree.
- Boil hard-ends in a separate container for 10-15 mins to extract flavor.
- We will mix it with the puree now to enhance its flavor.
- Heat the puree again, add salt, pepper and heavy cream to taste.
- Adjust the thickness of the soup to taste by adding milk.
- Garnish with spoonful of moong bean (green lentil) sprouts for more healthy crunch.
- Inviting and vibrant creamy soup is ready.
- Enjoy hot with garlic bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 98g | |
| Recipe makes 4 servings | |
| Calories 23 | |
| Calories from Fat 13 | 57% |
| Total Fat 1.49g | 2% |
| Saturated Fat 0.9g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 17mg | 1% |
| Potassium 76mg | 2% |
| Total Carbs 1.74g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.23g | 1% |
| Protein 1.01g | 2% |
