Asparagus Cream Soup with Parnsinps and Borage Flower
Asparagus wasn’t on our fridge when I was growing up. I think my mother never cooked asparagus. An interesting effect that we grow asparagus in Hungary actually a lot, but mostly going out for export to Germany.
Growing asparagus is pretty hard extremely sensitive for heat and cold, but most of the pesticides, rabbits gopher bypass afar.
NUTRITIONAL FACTS
Asparagus is rich in vitamin C and E also contains a good amount of magnesium.
Asparagus absolutely recorder in folic acid. Signs for Folic acid defiance when you feel extremely tired, lack of concentration and stressed out all the time.
Drinking Asparagus juice would help with skin disorders such as acne and eczema.
I love eatable flowers one of them is borage. Easy to grow and taste fresh like a cucumber.
Borage could be in food, beverages but also made oil of them. This versatile herbal plant traditionally has been used for gastrointestinal, hyperactive, respiratory and cardiovascular disorders.
Parsnip is rich in minerals and vitamins. Contains high amount of potassium, B-group vitamins, magnesium and antioxidants. Parsnip high fiber content helps with constipation and could reduce blood cholesterol.
As we all know with cooking, unfortunately, we are losing vitamin and mineral of the vegetables.
Asparagus Cream Soup with Parsnips and Borage Flower
Ingredients
- 1 bunch Green Asparagus chopped
- 3 Parsnips chopped
- 3 cloves Garlic minced
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Butter
- 1/4 cup Dry White Wine
- 3 cup Water or Vegetable Broth
- 1/2 cup Fresh Cream
- 1/2 tsp White Pepper
- 1/2 tsp Salt
- 1 cube Vegetable Bouillon
Roasted Asparagus Head and Parsnips Chips
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Garlic Powder
Instructions
- Heat the oil and the butter. Add the chopped onion and garlic. Sauteed them on low heat. Chopped up the asparagus, but do not forget to break the tuff end down. Asparagus always break on the right spot.
- Separate the head. We will roast the head separately. Chopped up two of the parsnip.
- Add the chopped up veggies to the onion and garlic. Add the listed spices and the wine. Let the wine simmer away and cover it for a couple of minutes.
- Add the 3 cups of water and cover it until it gets soft. Approximately needs about 15 minutes, not more.
- Use a hand blender to puree it down and add creamer to make it silky. Any type of plant-based creamer would work just fine as well.
Roasted Asparagus Head and Parsnips Chips
- Preheat the oven for 400F.
- Use peeler makes thin slices of Parsnips. In a mixing bowl mix the asparagus heads and the parsnips slices with the listed ingredients.
- Create a single layer on the baking sheet and put it in the oven. Constantly check it takes about 10-15 minutes.
