Spring is coming ! Therefore for us who lives in Upper Normandy, cloudy and rainy day sometimes come along. But don’t be sad, because it would be a good season to find fresh spring vegetables easily everywhere. Asparagus is one of this kind vegetables. Since I’m Indonesian, I’m going to share you one of my old asparagus spring soup recipe with Indonesian taste. This recipe might give you a smart idea for those who prefer to eat asparagus soup without cream. Say good-bye to creamy soup because it’s spring baby !!
- 150 gr of prawn, Wash the prawns and shell them without removing the tails.
- keep 2 heads of the prawn and put it to boil water
- 2 carrots, chopped into small dice
- 1 medium potato, small chopped
- 12 asparagus, snap off
- 2 garlics, minced
- 1/2 onion, minced
- 1 shallot leek, finely chopped
- 1 cm ginger
- 1 tbs of maizena, dissolved with water
- 1 egg, scrambled
- salt and pepper
Stir garlic, onion, shallots leeks and ginger with a margarine into a pan, put the prawns and stir it often for another 5 minutes. In the mean time, boil the water and put carrots, potatoes and asparagus, also 2 heads of the prawns (it would give you the prawn broth). Check up the boiled vegetables until it finely tender, pour prawn stir-fry into the boiled vegetables. Stir it and put slowly the maizena. Stir it again and put the egg. Season it with salt and pepper. Stir it and turn off the stove.
Ladle into bowl and flavour with lemon.