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So, it is Easter time once again - time is flying, guys, we have to make the most of every day - I hope you will all be with families and/or friends and have a wonderful, relaxing weekend. And even if you come from different religious backgrounds and this coming weekend will just be the last weekend in March 2013 for you, you might enjoy the following delicious soup recipe, which could make a beautiful starter for your Easter menu, resp. your last-weekend-in-March-2013-menu.
Remember: just because it is a festive season does not mean you have to necessarily stuff yourself with heavy food! You can create beautiful menus with the fresh green vegetables, which are coming into season now, use white meat or fish (even though rabbit is quite a healthy meat), use delicious wild rice instead of potatoes in gravy and prepare your sorbet with fresh fruits, honey and spices like fresh ginger. Use light soy cream instead of creme fraiche and surprise your guests with chocolate eggs with a high cacao percentage.
You will see that you'll feel so much better and have much more energy for your traditional Easter egg hunt!
Enjoy!!!
Asparagus Coconut soup
Ingredients:
750 g green asparagus
125 ml coconut milk
500 ml water
1 tsp vegetable stock
1 tsp lime juice
½ tsp lemongrass
1 slice fresh ginger
1/2 tsp ground fennel seeds
1 tbsp rice flour
1 tbsp soy sauce
1 pinch of nutmeg
Preparation:
1. Take skin of the lower third of the asparagus and cut into 1/2 cm thick slices.
2. Heat the water in a saucepan. Boil asparagus, ginger, fennel seeds, lime juice, lemongrass and salt on medium heat for about 10 minutes until soft.
3. Add coconut milk and bring to a boil again.
4. Add 1 tbsp of rice flour to half of the soup, mix well with a blender and mix with the other half of the soup. Add soy sauce, white pepper and nutmeg to taste.
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