Suhana Shorba - Asparagus Shorbha with Chili Bread

A smooth Asparagus soup

Preparation time:15 mins
Cooking time:30 mins
Recipe Ingredients:
2 cups asparagus, cut in half crosswise
½ tbsp salt
½ tsp pepper
3 tbsp butter
½ onion, chopped
½  stalk celery, chopped
½ carrot, chopped
4 tbsp all-purpose flour
2 parsley sprigs
2 sprigs fresh thyme
1 bay leaf
¼ cup heavy cream
Recipe Method:
Bring a large pot of water to a boil. Fill a medium bowl with salted ice water. Working in 2 batches, add the asparagus to the boiling water and cook until just tender, about 4 minutes per batch. Using a slotted spoon, transfer the asparagus to the bowl of ice water. Drain. Reserve 4 cups of the cooking liquid.
Thinly slice 10 of the asparagus tips on the diagonal and reserve for a garnishing the soup. Chop the remaining asparagus spears into small pieces.
Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
Pour in the reserved asparagus cooking liquid and bring to a boil while whisking constantly. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat, and simmer for 10 minutes.
Stir in the chopped asparagus and bring to a boil. Remove from the heat and allow to cool.
Remove and discard the herb bundle. Working in batches, transfer the asparagus mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the asparagus soup. Return the puree to the pot and reheat over medium heat.
Whisk the heavy cream, and salt into the soup and season with pepper. Divide among warm soup bowls, sprinkle each soup with the reserved asparagus tips, and serve immediately.
Recipe Ingredients: for Chili Bread:
½ Baquette Bread, Slice 1 cm thick
½ cup hung curd
1 tbsp chili powder
½ tsp salt
Recipe Method: :
Mix the hung curd, chili powder and salt. Lightly toast the bread. Spread the hung curd mixture on the bread and serve.




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Author of the Recipe: reetika varshney

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Brand Pankaj Bhadouria

Life always gives big opportunities in the form of small hints. The big move in Pankaj Bhadouria’s life came with a small step when she decided to leave her successful teaching career spanning over 16 years and enter India's 1st televised cookery reality show - MasterChef India on the leading GEC - Star Plus. And as they say, fortune favours the brave, Pankaj went on to become a worthy winner and with it India's first ever MasterChef. The comfort of the classroom gave way to the adulations, accolades and a host of achievements. Pankaj hosted her first cookery show - "Chef Pankaj ka Zayka" on Star Plus during Sep-Oct 2011 where she showcased her passion for cooking. The success of this daily show added another flavor to her sweet success.

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