Hello, dear friends greetings.馃檹 today here is my dinner for meatless Monday. asparagus soup and salad with Norwegian flatbread. This recipe I made for last week's contest but because of a technical problem, I couldn't make it in time.
For making asparagus soup the ingredients:
500-gram asparagus
1/2 broccoli separated from stem and tops.
2 small onions
1 chinese garlic
1.5 tbsp olive oil
1 tbsp rock salt
2 tsp mustard seeds
1 tsp black pepper.
2 tsp dried thyme
1 tsp frozen lemon zest
small piece of nutmeg
Clean the asparagus made in three different portions- the fibrous base for making stock, the middle part for cooking soup, and the tender tops for garnish on the soup.. separate broccoli from tops and hard stems save some tops to use together with asparagus tops. chop onion and garlic.
Peel the fibrous base of the asparagus and the hard part of the broccoli stem.
wash and cook the peeled asparagus and broccoli stems. after it becomes soft blend it in a blender or mixer.
strain the mixture discard the fiber and keep aside stock.
In the pan heat the oil and add dried thyme as it starts to become aromatic add chopped onion and garlic stir until translucent add the broccoli tops and middle part of asparagus in stir for a few minutes.
Make powder of mustard seed and nutmeg. add salt pepper and powder of nutmeg and mustard seeds. Adding strained water from asparagus and broccoli stems cook asparagus and broccoli until soft.
Using an immersible mixer blend the cooked mixture and add frozen lemon zest.
Now add the very tender tops of asparagus and a few saved broccoli tops to the mixture and cook for 5 minutes
The healthy soup is ready. we had it with flatbread and salad.
Thank you 馃檹very much.
