Cream Of Asparagus Soup
|Canned asparagus/1 fresh bundle asparagus||450 Gram|
Cut the vegetable into big pieces. If using fresh asparagus, cut them also into big pieces.
Heat the butter in a vessel and fry the onions and potatoes (and asparagus if using fresh asparagus) for 3 to 4 minutes.
Add 6 teacups of water. If using canned asparagus, add the asparagus and the liquid from the can also.
Cook in a pressure cooker.
When cooked, put the mixture into a liquidiser. Blend and strain the mixture.
Boil for 15 minutes.
Just before serving, add salt, pepper and beaten cream. Mix well. Serve hot.