How to make Quinoa and Asparagus Soup with Floating Islands -
A healthy soup alongwith the goodness of eggs
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Quinoa, Asparagus (ऐस्परैगस / शतावरी)
Cuisine : Fusion
Course : Soups
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You can also find more Soups recipes like Burnt Garlic Mushroom Soup Thai Corn Soup Minestrone Soup with Chicken Narangi Shorba With Spinach
Quinoa and Asparagus Soup with Floating Islands Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Quinoa and Asparagus Soup with Floating Islands Recipe
Quinoa 1 cup
Asparagus 8
Egg white 1
Butter 1 tablespoon
Shallots, sliced 6
Garlic, chopped 5-6 cloves
Parsley 2-3 sprigs
Curry powder 1 tablespoon
Salt to taste
Lemon juice 2 tablespoons
Basil leaves 1/2 cup
Oil 2 tablespoon
Method
Step 1
Boil 4 cups water in a deep non-stick pan. Add the quinoa grains and boil for 10-15 minutes.
Step 2
Drain and set aside. Do not throw away the water.
Step 3
Trim the asparagus spears and blanch in boiling water. Place in chilled water. Keep the heads separate for garnish.
Step 4
Heat butter in a non-stick pan. Add the shallots, garlic and sauté for 2 minutes.
Step 5
Add the quinoa grains, parsley, ½ tablespoon curry powder and sauté for 2 minutes.
Step 6
Add 4 cups water in which quinoa is boiled. Once the water comes to a boil, add salt, asparagus and cook for 2-3 minutes.
Step 7
Blend to a coarse paste. Add the lemon juice and mix well. Add more water if the consistency is too thick.
Step 8
Blend the basil leaves, remaining curry powder and oil to a coarse paste.
Step 9
Bring sufficient water to a boil in a deep non-stick pan. Add salt.
Step 10
Beat egg whites with a pinch of salt till soft peaks are formed. Take a spoonful of beaten egg and place in boiling water.
Step 11
Boil for 30 seconds, drain with a slotted spoon and gently place in a bowl of chilled water.
Step 12
Brush the prepared pesto onto a soup plate. Place the asparagus heads at the base and place 4 egg white floating islands on top of asparagus heads.
Step 13
Pour the soup all around. Serve piping hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
