Greek Recipes

Greek and Cypriot recipes

Greek Asparagus Soup

A light soup with asparagus, leeks, zucchini, and potatoes, slightly thickened with cornstarch and the traditional taste of lemon juice.

This asparagus soup is light and delightful, and easy to make. The recipe serves four to six and works well with a salad as a light meal, or as a soup course.

Fresh Greek Wild Asparagus

Fresh Greek Wild Asparagus

Cook Time: 1 hour

Total Time: 1 hour

Ingredients:

  • 2 1/4 pounds of fresh asparagus, tough stem ends removed
  • 2 potatoes, peeled
  • 2 leeks (white part of stem)
  • 1 zucchini
  • 2 large onions
  • 4-5 stems of fresh parsley
  • 1 small stem of celery leaves
  • 1 teaspoon of sea salt (or more to taste)
  • 1/4 teaspoon of freshly ground pepper
  • 1/4 pound of olive oil margarine (or good quality vegetable margarine)
  • 1 teaspoon of cornstarch
  • 3 tablespoons of freshly squeezed lemon juice

Preparation:

Cut off asparagus tips and set aside.

Chop potatoes, leeks, zucchini, onions, parsley, and celery leaves into small pieces. Add to a pot with remaining asparagus stems, salt, pepper, and 6 1/3 cups of water. Boil for 45 minutes or until the soup reduces to about 4 1/4 cups.

Press the soup through a coarse strainer or transfer to a blender and puree.

Return soup to the pot, add margarine, stir, and bring to a boil. As soon as it starts to boil, add the asparagus tips and cook just until the tips soften, about 5 minutes.

While the soup is finishing, combine cornstarch and lemon juice in a small bowl and mix until cornstarch dissolves completely. Stir into the soup and allow to boil for 1 minute.

Remove soup from the heat, add more salt and pepper to taste, and serve.

Yield: serves 4-6

  • Inez Hakimian says:

    Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter.:””;

    May 31, 2013 at 4:45 am
  • Nohemi Rattray says:

    The most common type of asparagus is green, but you might see two others in supermarkets and restaurants: white, which is more delicate and difficult to harvest, and purple, which is smaller and fruitier in flavor. No matter the type you choose, asparagus is a tasty, versatile vegetable that can be cooked in myriad ways or enjoyed raw in salads. ‘`’;

    June 8, 2013 at 1:35 pm

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