Thursday, February 19, 2009

Asparagus & Leek Soup - with an Indian Flair

I just had to tweak this recipe and the result was surprisingly delicious!

3 tablespoons of butter
1 1/2 tsp cumin seeds
2 leeks halved lengthwise, washed thoroughly and chopped (use both white and green parts)
3 big garlic cloves chopped
2 lbs of asparagus cut into 1 inch pieces
About 32 oz of vegetable broth
a pinch of cayenne pepper (mine is the super duper hot kind, so a pinch is all I needed, but you might want to add more.)
salt and fresh ground black pepper to taste

In a large soup pot, heat the butter over medium-high heat.
As the butter starts melting, add the cumin seeds.
Continue stirring and don't let the seeds burn.
When the seeds are getting nice golden brown, add the leeks and the garlic and sauté for 2 minutes.

Add the asparagus and cook for another 1 minute.

Add the cayenne, black pepper and salt and stir again for 5-10 seconds.

Now add the broth to the pot, then bring to a boil.

Lower heat, then cover and simmer for 10 minutes or until the asparagus is tender.

Blend soup in batches in a blender/food processor until smooth. (Be careful if your blender is plastic, let the soup cool down first before adding to the plastic jar.) I used my Stainless steel Vitamix.

I had the plan to add some yogurt and garnish with cilantro after this stage, but it was so delicious that I stopped here!

Maybe next time :)


1 comment:

Karen Sioson said...

Hi Srishti,
Glad I saw your food blog. I'm very fond of meatless dishes and your recipes look delicious. Will be trying this asparagus and leek soup soon. You're so talented!
Thank you for sharing the recipes.
:D K