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| Asparagus Celery Soup with Curry Leaves |
Saute red onion diced in olive oil with one red dry chilli. Add I
celery diced 1 cup of carrot diced and sauté. Add a pinch of marjoram,
sage and basil. 1/2 tsp turmeric and ground cumin. Add 3 or 4 plum
tomatoes and 8 cups water . Bring to boil . Add a pound of tender
asparagus and 1/2 cup of toor dal and let simmer for 45 min on low heat. (You can use precooked dal if you prefer or you have left overs. The quantity is optional.)
Add 1/2 stick of butter, fresh pepper and salt. Remove the vegetables with a slotted spoon and puree them
with 6 curry leaves and two cups of milk. Add 12 cherry tomatoes to the
liquid stock and let them cook for 2 min. Add sprig of fresh thyme.
Stir in the puréed vegetables. Serve with warm French baguettes or
sourdough bread.
