Asparagus Soup

Asparagus has been used from very early times as a vegetable and medicine, owing to its delicate flavour.

Only the young shoots of asparagus are eaten.

The shoots are prepared and served in a number of ways around the world.

In Asian-style cooking, asparagus is often stir-fried. Cantonese restaurants in the United States often serve asparagus stir-fried with chicken, shrimp, or beef, also wrapped in bacon. Asparagus may also be quickly grilled over charcoal or hardwood embers. It is also used as an ingredient in some stews and soups.

In the French style, it is often boiled or steamed and served with hollandaise sauce, melted butter or olive oil, Parmesan cheese or mayonnaise. It may even be used in a dessert.[9] The best asparagus tends to be early growth (meaning first of the season) and is often simply steamed and served along with melted butter. Tall, narrow asparagus cooking pots allow the shoots to be steamed gently, their tips staying out of the water.



The bottom portion of asparagus often contains sand, and as such thorough cleaning is generally advised in cooking asparagus.

Asparagus is used ethnomedically to treat urinary tract infections, as well as kidney and bladder stones.Asparagus is low in calories and carbohydrates, and compared to other vegetables it is relatively rich in protein.

One cup of asparagus supplies only 24 calories, almost half of which are derived from protein. Asparagus is an excellent source of potassium, vitamin K,folic acid (263 micrograms per cup), vitamins C and A, riboflavin, thiamine, and vitamin B6. It has an excellent ratio of potassium (288 milligrams per cup) to sodium (19.8milligrams per up). Asparagus is also a very good source of dietary fiber, niacin,phosphorus, protein, and iron.

Historically, asparagus has been used as a diuretic and in the treatment of arthritis and rheumatism.

Ingredients:

12 stalks of asparagus washed trimmed n cut into 1 inch pc's
1 bay leaf
1/2 tsp peppercorns
2 cloves garlic chopped fine
pinch of lemon zest
pinch of nutmeg powder

Method

1.Heat some olive oil in a pan on medium heat.
2.Add the chopped garlic,bay leaf n peppercons...do not burn them
3.Add the asparagus pc's n fry for a while
4.Then add 2 cups water or chicken stock
5.Once the asparagus is cooked i.e it breaks to the touch.Remove n let it cool.
6.Once its cool blend this whole mixture until smooth.
7.Pour it into a pan again add salt,lemon zest n nutmeg powder.
8.See the consistency..according to ur thickness level adjust the water(because some like they soup thick n some like it thin)
9.Serve hot with 1 tsp of Fresh cream(optional)