EL Iberico

Kuala Lumpur

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  • Oxana Zhiber

Asparagus soup

  • 2 tbsp extra-virgin olive oil

  • 3 scallions, chopped

  • 2 small potatoes, diced

  • 3 garlic cloves, minced

  • ½ tsp sea salt

  • ½ tsp black pepper

  • 3 cups water

  • 2 cups chopped asparagus

  • 1 cup frozen peas

  • 3 tbsp lemon juice

  • ½ tsp lemon zest

  • 1 packed cup basil

  • Fresh mint sprigs, optional

  1. Heat the oil in a medium pot over medium heat. Add the scallions and cook until soft (2 minutes). Add the potatoes, garlic, salt, pepper, and water and simmer until the potatoes are fork-tender.

  2. Add the asparagus to the pot of potatoes and continue simmering for 5 more minutes. Remove the pot from the heat and let cool. 

  3. Stir in the peas and then blend the soup in a food processor. Add the lemon juice, zest, and basil leaves, and blend until creamy. Sprinkle with the mint and drizzle with the olive oil.

Asparagus soup

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