Estonia 
This delicate milk soup prominently features the bright, slightly bitter taste of asparagus. The recipe produces the best results when it is made with very fresh, in-season asparagus, one of the reasons why piima-köögiviljasupp is a springtime favorite in Estonia. Tender-cooked root vegetables add more body and substance to the dish.
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 Tbsp (15 g) unsalted butter
- ½ leek, thinly sliced
- 1 medium onion, quartered and thinly sliced
- 6 cups (1.4 L) water
- 2 Idaho or russet potatoes, peeled and julienned
- 2 carrots, peeled and julienned
- 1 bunch asparagus, rough ends removed, sliced diagonally into 2 in (5 cm) pieces
- 4 tsp (20 g) salt
- ¼ tsp (1 ml) sugar
- 2 cups (480 ml) whole milk
Directions
- In a large pot over medium heat, melt the butter and then stir in the leeks and onion.
- Sauté for 10–12 minutes, or until tender.
- Add water, potatoes, carrots, asparagus, salt, and sugar and bring to a boil.
- Reduce the heat and simmer the soup for about 30 minutes, until the vegetables are tender but not overly soft.
- Finish the soup by stirring in the milk.
- Simmer for 5 additional minutes until heated through.
- Serve warm.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.