Godrej Sahi Shuruaat Cook Book

Roughly Cut Asparagus - 8nos (Keep the tip of asparagus for garnish). Blanched asparagus shaving - 4 (For garnish) Mushroom puree - 2cups Vegetable Stock - 2 Cups Cream - 2 tbsp Unsalted butter - 1tbsp Seasoning (Salt, white pepper powder) Godrej Rice Bran Oil - 3 tbsp Grissini (soup sticks) - 2 Asparagus shaving & Tip. Fried cherry tomato Crushed peppercorn & olive oil. Ingredients Heat Godrej Rice Bran Oil in a heavy saucepan, add mushroom puree, asparagus, stock and seasoning. Add water and let it cook till soft. Remove it from heat, allow it to cool. Transfer this mixture in a blender, add cream, butter and seasoning. Blend into a smooth paste and store in the refrigerator for 2-3 hr. Garnish it with some asparagus shaving & tip, grissini, olive oil, crushed pepper corn & fried cherry tomato. Serve in a chilled soup plate. Method Mushroom Olive and Asparagus Soup Executive Chef ,BLVD Nasik Chef 33