A unique & interesting soup which can be had cold or hot – a perfect start to any meal – taught to me by Shef-the-Chef of the ‘Tiramisu’ recipe fame!

PrepTime 10mins – Serves 3-4 – CookTime 10mins

1 cup chopped celery

1/2 bunch coriander

2 cups sour cream

2 tbsp butter

salt to taste

1/4 tsp oregano or basil

10 asparagus sticks – tinned or boiled

2-3 crushed garlic pods

1 chopped green chili

salt & pepper to taste

Cooking Instructions:

Grind the celery & asparagus – coarsely, along with coriander & some water. Beat the sour cream & set aside at room temp. Heat oil & fry the onions till pink. Add the garlic & chili & fry well. Add the ground paste & fry well for 2 minutes. Gradually add  the cream, followed by the herbs, salt & pepper to taste. Add water to reach desired consistency. Top with butter dollops & serve hot with croutons or bread sticks, or cold with celery sticks.