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ASPARAGUS & BABY CORN SOUP RECIPE

Asparagus and Baby Corn Soup Recipe (LC14182) : This recipe is a healthy soup recipe for a cold winter night made from asparagus & baby corn.


Prep Time : 15
Cooking Time : 25
Resting Time : 40 Min

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Ingredient

Asparagus

8 number

Washed & Cleaned

Baby Corn

6 number

Washed & Cleaned

Olive oil

2 tablespoon

All Purpose flour

1 tablespoon

Black Pepper

1 tablespoon

Salt

to taste

Vegetable Stock

As required

Sunflower seeds

1/2 tablespoon

Milk

1/2 Cup


How to make ASPARAGUS & BABY CORN SOUP recipe

1. The ingredients quantity can be set as per your serving requirement under Change Serving. We recommend you set it prior to the start.

2. Chop the asparagus and baby corn into thin slices.

3. In a heavy bottom pan, add olive oil and sauté chopped Asparagus and baby corn for 3 to 4 minutes or until slightly cooked.

4. Combine together plain flour, salt, pepper and stock. Mix well.

5. Cover the pan and cook for 5 - 8 minutes or until the asparagus turn tender. Set aside to cool.

6. Take another pan, dry toast sunflower seeds and keep it aside.

7. Once cool, in a blender add the boiled vegetable and grind them into a smooth paste.

8. Pour the soup into a fine sieve over a pan and use the ladle to press the soup through the sieve.

9. Place the soup on the flame again and add milk. Stir well.

10. Transfer the soup into a serving bowl & sprinkle with toasted sunflower seeds.

11. Serve hot.


Equipment

Cooking pot -Deep - with lid

Grinder

Knife

Ladle

Seive


Cuisines

Arabic Recipes