Lanny
Well-Known Member
- Relationship to Diabetes
- Type 2
I made this absolutely delicious soup that tastes like liquid Ambrosia because asparagus is starting to appear in the supermarkets again. My own recipe that I tried out & love! Will certainly make it again & thought I’d share it!😛
Asparagus, Sweetcorn & Prawn Soup 2 servings or 3 rice bowls
125g asparagus tesco fine asparagus
340g tinned sweetcorn green giant original
150g prawns asda extra special cold water prawns
1 chicken oxo cube
800ml of water
splash of sesame oil (optional)
1:- snip the asparagus into pieces. I start at the tips at about 2 inches then decrease to smaller as the shaft gets thicker at the end: depending on how thick it gets maybe ending up with less than an inch lengths.
2:- add the tin of sweetcorn, the prawns, the oxo cube & water.
3:- bring to the boil & simmer for about 15 to 20 minutes until the asparagus is tender.
4:- blitz it to how you like it. I like it semi-smooth but, still with some texture. I love sesame oil in soups with sweetcorn: enhances the flavour. But, you can leave it out!
You can also add chicken or pork instead of the prawns, as with my earlier, similar, recipe for chicken sweetcorn soup.
Also, I knew I wanted to blitz this soup so, no need for a soufflé effect of eggs to thicken the soup. But, If you don’t want your soup blended I suggest cutting the asparagus more evenly & beat an egg, or 2, well while the soup is cooking. Then turn off the heat after simmering before adding in the well beaten egg for the soufflé effect to thicken the soup into a semi-gel like consistency! As in the earlier recipe:-
https://forum.diabetes.org.uk/boards/threads/chinese-chicken-sweetcorn-soup.72651/
Asparagus, Sweetcorn & Prawn Soup 2 servings or 3 rice bowls
125g asparagus tesco fine asparagus
340g tinned sweetcorn green giant original
150g prawns asda extra special cold water prawns
1 chicken oxo cube
800ml of water
splash of sesame oil (optional)
1:- snip the asparagus into pieces. I start at the tips at about 2 inches then decrease to smaller as the shaft gets thicker at the end: depending on how thick it gets maybe ending up with less than an inch lengths.
2:- add the tin of sweetcorn, the prawns, the oxo cube & water.
3:- bring to the boil & simmer for about 15 to 20 minutes until the asparagus is tender.
4:- blitz it to how you like it. I like it semi-smooth but, still with some texture. I love sesame oil in soups with sweetcorn: enhances the flavour. But, you can leave it out!
You can also add chicken or pork instead of the prawns, as with my earlier, similar, recipe for chicken sweetcorn soup.
Also, I knew I wanted to blitz this soup so, no need for a soufflé effect of eggs to thicken the soup. But, If you don’t want your soup blended I suggest cutting the asparagus more evenly & beat an egg, or 2, well while the soup is cooking. Then turn off the heat after simmering before adding in the well beaten egg for the soufflé effect to thicken the soup into a semi-gel like consistency! As in the earlier recipe:-
https://forum.diabetes.org.uk/boards/threads/chinese-chicken-sweetcorn-soup.72651/
