I'm vacationing in L.A right now. My drafts folder was calling out for help so I thought of relieving it of atleast this post! So here goes the hurriedly scribbled recipe :
1 cup chopped onion
5 to 6 garlic pods
3/4 cup chopped celery
1 and 1/2 cups chopped potatoes.
15 count asparagus
2 tbsp butter
2 tbsp all purpose flour/ maida
1 and 1/2 cup milk
1 pinch nutmeg powder (optional)
1 tsp rosemary, corriander leaves or any herb of your choice.
Remove the tough ends of the asparagus and discard. Cut the asparagus into one inch pieces. Reserve a few tips for garnishing.
In a deep bottomed pan, heat oil. Saute onions and garlic. Add celery and potatoes, two cups of water and allow to boil. Add the chopped asparagus and boil till the asparagus and potatoes are completely cooked.
Allow to cool. Blend into a paste.
Meanwhile prepare white sauce . To do this, melt butter in a small pan. Add maida and stir on low heat till it changes colour. Add 1/2 cup of milk and stir continously. The mixture will thicken. Continue adding milk and stirring constantly, preferably with a whisk, so that you get a thick paste. Using a whisk will also help you get rid of any lumps. Sprinkle nutmeg, salt and pepper.
Transfer the asparagus paste back into the deep bottomed pan and heat. Add white sauce (you can add the entire quantity or less, depending on how thick you want the soup). Stir well so that the white sauce blends in. Pour in enough water to get a soup consistency. Add salt and pepper as per taste. Toss in the asparagus tips and bring to a boil. Garnish with rosemary and cheese (I skipped the cheese) and serve hot.
Sending this refreshing soup to Akila's event - Dish name starts with 'A'.