Veggie Foodie

Ingredients:

• 2 lbs asparagus
• 2 tbsp butter or olive oil
• 1 onion, finely chopped
• 2 cloves garlic, grated
• 2 tbsp white flour
• 1 cup full cream milk
• Salt to taste
• 1/2 tsp black pepper powder

Method:

1. Cut asparagus heads and keep aside
2. Cut the remaining asparagus parts in 1 inch pieces
3. Bring 4 cups of water to boil in large pan
4. Cook asparagus stem pieces in this boiling water for 5-7 minutes, till they soften and become olive in color
5. Once the asparagus pieces, along with the water, has cooled down, blend it well in a blender
6. In a large pan, heat the butter / oil and saute onions on medium heat for a couple of minutes
7. Add garlic and saute for a minute
8. Sprinkle flour and stir continuously till it becomes light brown
9. Add the asparagus tips and saute for 2-3 minutes
10. Add milk, bring to boil and keep on stirring making sure it doesn’t stick to the bottom of the pan
11. Add the pureed asparagus, salt, pepper and bring to boil
12. Cook the soup for 4-5 minutes, adding more water as necessary, till the asparagus tips are tender
13. Serve hot with any Italian bread