ASPARAGUS & BABY CORN SOUP WITH TOASTED SUNFLOWER SEEDS

ASPARAGUS & BABY CORN SOUP WITH TOASTED SUNFLOWER SEEDS

INGREDIENTS

7-8 Asparagus, chopped

5-6 Baby corn, Trimmed

2tbsp. Olive Oil

2tbsp. Toasted Sunflower seeds

Salt to taste

1tsp. Pepper, crushed

½ cup Milk

1tbsp. Cream

1tbsp. Plain flour

Homemade Stock

1tsp.  Parsley Chopped

METHOD

Heat Pan and add olive oil, Asparagus & corn. Sauté until slightly cooked. Add plain flour, salt, pepper and stock. Cook this on medium heat for 5-6 minutes. Remove from heat and cool slightly.

Transfer soup in the blender and puree until smooth. (If you want you can strain soup from strainer)

Heat pan with blended soup and add milk. Simmer for 4-5 minutes and stir cream. Remove and before serving add Toasted sunflower seeds and chopped parsley. Serve hot with grilled French bread.

 

 

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