Wednesday, June 22, 2016

Asparagus & Thyme Soup


500 GMS Asparagus
25 GMS Carrot
25 GMS Onion
25 GMS Leeks
25 GMS Celery
8 GMS Thyme
50 GMS Olive oil
20 GMS Salt
500 GMS Vegetable stock
50 GMS Butter


1. Roughly cut onion, carrot, leeks and celery.
2. Sauté them and add asparagus,
3. Add vegetable stock and cook till aspagus is well cooked
4. Puree it well and strain.
5. Heat the puree adjusts the consistency by adding vegetable stock. Add butter and blend it well.
6. Season with salt.

Recipe Developed & Created By Chef Ashish Bhasin

Content Partner : Trident, Bandra Kurla

Chef Ashish Bhasin
Executive Chef at Trident, Bandra Kurla
Read more about Chef Ashish Bhasin

You can connect with Chef Ashish Bhasin on his social media handles - 
Facebook Page : Chefbhasin
Twitter @Chefbhasin
Instagram @chefbhasin

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