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)

Broccoli Soup

Broccoli belongs to the cabbage family,it has a lots of nutritional value.Broccoli's noteworthy nutrients include vitamin C, vitamin A (mostly as beta-carotene), folic acid, calcium, and fiber. While the calcium content of one serving doesn't equal that of a glass of milk, broccoli is an important calcium source for those who don't consume dairy products.

Calcium does more than build strong bones. Research shows that this mineral may play a role in the control of high blood pressure, and it may work to prevent colon cancer. Beta-carotene and vitamin C are important antioxidants that have been linked to a reduced risk of numerous conditions, including cataracts, heart disease, and several cancers.

Broccoli is a fiber find. Not only is it a rich source, but half of its fiber is insoluble and half is soluble, helping to meet your needs for both types of fiber. But the story doesn't end with broccoli's rich array of nutrients. Broccoli provides a health bonus in the form of protective substances that may shield you from disease.

U can steam the broccoli florets and eat it with ranch,or u can even marinate the florets with some olive oil,salt,pepper and balsamic vinegar and grill it,u can even toss it into any salad.But for those people who dont like to eat broccoli as a whole,u can eat it in a soup form.

I usually like the Broccoli and cheddar soup that we get in panera bread,but this one is a healtier version of broccoli soup minus the cheese and cream....

Ingredients:

2 cups broccoli florets

1 medium potatoe peeled n chopped

1 bay leaf

1 tsp peppercorns

1 small onion chopped

2 cloves garlic chopped

1 stick celery(optional)

salt

Method:

• Heat some oil on medium heat.
• Add the bay leaf n peppercorns.Be sure not to burn them
• Then add the chopped garlic , onions,celery and saute until the onions turn transparent
• Next add the broccoli florets and potatoes and let them cook for sometime.
• Then add 2 cups water,salt and let it come to a boil
• Once u notice the potatoes turned soft switch off the stove and let it cool
• Then remove the bayleaf from the liquid .
• Strain the water(this is the broth) and reserve the water and pulp seperately.
• Grind the pulp with bit of water that we reserved.
• U will get a thick mixture ,Now in this mixture mix the remaining water until u get ur desired thickness
• Now let this come to a boil again.Serve Hot with fresh bread or croutons .

Note : I usually put in some herbs into the soup like dill/parsely/thyme which give it a lot of flavour.Once done instead of serving with fresh cream or cheddar cheese,u can just add 1 tsp of half n half or milk for one bowl of soup.