Ingredients - Serves 4
- 500 g asparagus
- 1 large onion, chopped
- 2 celery stalks, trimmed and chopped
- 5 cups vegetable stock or water
- 2 tbsp extra virgin olive oil or butter
- ground black pepper
- Salt, to taste
Steps
- Chop the tips off the asparagus and set aside. Chop the remaining stalks roughly
- Heat oil in a pot. Saute the onion and celery until soft
- Add the chopped asparagus stalks and vegetable stock, cover and simmer for 15 minutes
- Remove from heat and blend till smooth
- Season with salt and pepper, adjust the thickness by adding more water if necessary
- Put the pot back on the stove and bring to a boil
- Turn off and serve hot with crunchy bread or croutons
- Alternatively, serve chilled with a bit of lemon juice
Use a regular {blender} or you can also use a {hand blender} (or immersion blender) which works wonderfully for soups
By Sirisha Tadimalla on