Quinoa and Asparagus Soup with Floating Islands

Ingredients

• 1 cup Quinoa
• 8 Asparagus
• 1 Egg white
• 1 tablespoon Butter
• 6 Shallots, sliced
• 5-6 cloves Garlic, chopped
• 2-3 sprigs Parsley
• 1 tablespoon Curry powder
• to taste Salt
• 2 tablespoons Lemon juice
• 1/2 cup Basil leaves
• 2 tablespoon Oil

Method

1. Boil 4 cups water in a deep non-stick pan. Add the quinoa grains and boil for 10-15 minutes.
2. Drain and set aside. Do not throw away the water.
3. Trim the asparagus spears and blanch in boiling water. Place in chilled water. Keep the heads separate for garnish.
4. Heat butter in a non-stick pan. Add the shallots, garlic and sauté for 2 minutes.
5. Add the quinoa grains, parsley, ½ tablespoon curry powder and sauté for 2 minutes.
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.
7. Blend to a coarse paste. Add the lemon juice and mix well. Add more water if the consistency is too thick.
8. Blend the basil leaves, remaining curry powder and oil to a coarse paste.
9. Bring sufficient water to a boil in a deep non-stick pan. Add salt.
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.
11. Boil for 30 seconds, drain with a slotted spoon and gently place in a bowl of chilled water.
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.
13. Pour the soup all around.
    Serve piping hot.