Lunch

Asparagus Soup/ Chicken Tortellini

INGREDIENTS

500 Gms fresh asparagus spears
2 Tbsp- onion, chopped
1 Tablespoon – butter
200 ml chicken stock
2 tbsp – celery chopped
100 ml cream
Salt to taste’
4 Nos.-Cooked Chicken Tortellini
30 Gms parmesan cheese

INSTRUCTIONS

1. Cook tortellini pasta in salted boiling water and drain. Keep aside.
2. In a saucepan heat butter and sauté onion until translucent.
3. Add chicken stock, asparagus tips and stems, potato, celery, thyme and pepper.
4. Cover and bring to a boil.
5. Reduce heat and simmer for 10 min or until vegetables are soft
6. Remove from heat and let cool.
7. Remove asparagus tips and set aside.
8. Put the soup in a blender and blend at until very smooth.
9. Pass through a sieve and return the blended soup to saucepan.
10. Add chicken tortellini and cook for 2 minutes.
11. Serve hot garnished with asparagus spears and parmesan cheese.

Preferred recipes by Chef Rakesh Sethi.

Leave a Reply

Your email address will not be published. Required fields are marked *

x

Please login to rate this recipe!

x

You have already rated this recipe!

x

Thanks for rating this recipe!