This delicate milk soup prominently features the bright, slightly bitter taste of asparagus. The recipe produces the best results when it is made with very fresh, in-season asparagus, one of the reasons why piimasupp aedviljaga is a springtime favorite in Estonia. Tender-cooked root vegetables add more body and substance to the dish.
Recipe Servings: Serves 6
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 Tbsp (15 g) unsalted butter
- 1/2 leek, thinly sliced
- 1 medium onion, quartered and thinly sliced
- 2 idaho or russet potatoes, peeled and julienned
- 2 carrots, peeled and julienned
- 1 bunch asparagus, rough ends peeled, sliced diagonally into 2 in (5 cm) pieces
- 4 tsp (20 g) salt
- 1/4 tsp (1 ml) sugar
- 2 cups (480 ml) whole milk
Directions
- In a large pot over medium heat, melt the butter and then stir in the leeks and onion. Sauté for 10–12 minutes, or until tender.
- Add 6 cups (1.4 L) of warm water. Add the potatoes, carrots, asparagus, salt, and sugar. Bring to a boil then reduce the heat and simmer the soup for about 30 minutes, until the vegetables are tender but not overly soft.
- Finish the soup by stirring in the milk. Simmer for 5 additional minutes until heated through. Serve warm.
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