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Crunchy Celery and Asparagus Soup
By : Method
- Grind the celery & asparagus - coarsely, along with coriander & some water.
- Beat the sour cream & set aside at room temperature.
- Heat oil and fry the onions till pink.
- Add the garlic and chili and fry well.
- Add the ground paste and fry well for 2 minutes.
- Gradually add the cream, followed by the herbs, salt and pepper to taste.
- Add water to reach desired consistency.
- Serve hot with croutons or bread sticks or serve chilled with celery sticks.
Ingredients:
1 cup - chopped celery
1/2 bunch - coriander
2 cups - sour cream
2 tbsp - butter
salt to taste
1/4 tsp - oregano or basil
10 - asparagus sticks - tinned or boiled
2 to 3 - crushed garlic pods
1 - chopped green chili
Salt & pepper to taste
1 cup - chopped celery
1/2 bunch - coriander
2 cups - sour cream
2 tbsp - butter
salt to taste
1/4 tsp - oregano or basil
10 - asparagus sticks - tinned or boiled
2 to 3 - crushed garlic pods
1 - chopped green chili
Salt & pepper to taste
RECIPES BY MEARL FERNANDES
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