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Quinoa and Asparagus Soup with Floating Islands
Main Ingredients | Quinoa, Asparagus |
Cuisine | Fusion |
Course | Soups |
Prep Time | 15-20 minutes |
Cook time | 35-40 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
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
- Boil 4 cups water in a deep non-stick pan. Add the quinoa grains and boil for 10-15 minutes.
- Drain and set aside. Do not throw away the water.
- Trim the asparagus spears and blanch in boiling water. Place in chilled water. Keep the heads separate for garnish.
- Heat butter in a non-stick pan. Add the shallots, garlic and sauté for 2 minutes.
- Add the quinoa grains, parsley, ½ tablespoon curry powder and sauté for 2 minutes.
- 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.
- Blend to a coarse paste. Add the lemon juice and mix well. Add more water if the consistency is too thick.
- Blend the basil leaves, remaining curry powder and oil to a coarse paste.
- Bring sufficient water to a boil in a deep non-stick pan. Add salt.
- Beat egg whites with a pinch of salt till soft peaks are formed. Take a spoonful of beaten egg and place in boiling water.
- Boil for 30 seconds, drain with a slotted spoon and gently place in a bowl of chilled water.
- 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.
- Pour the soup all around.
Serve piping hot.
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