Public recipe with member extras
Camel Milk Asparagus Soup
A vibrant spring soup creamed gently with camel milk, keeping the asparagus flavor bright.
Soups & Broths · Spring Entertaining · Elegant Starters
What you need
Ingredients
- 1 1/2 lbs Asparagus, trimmed and chopped
- 2 tbsp Butter
- 1 Leek, sliced and rinsed
- 3 cups Vegetable Stock
- 3/4 cup Camel Milk
- Lemon Juice, to finish
Method
Instructions
- Melt the butter and cook the leek until soft, about 5 minutes.
- Add the asparagus and stock, simmer 12 to 15 minutes until very tender.
- Purée until smooth, straining if a silkier texture is desired.
- Remove from direct heat and stir in the camel milk.
- Finish with a squeeze of lemon juice added only after the milk is fully incorporated and off heat.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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