Cream of Asparagus soup

Hellllooooooooo,

I am here with a quick, healthy and delicious recipe today. Cream of Aspragus soup, as the name implies, not too much of cream is used in this recipe. I just replaced the cream with low fat milk, which tastes equally good and used the cream just for garnishing . Here I used white asparagus. You can use green or white, according to your wish. Recipe is same for both.
This is a very easy, healthy and a very tasty recipe with no vegetable broth, butter or oil. I just used few simple ingredients, yet it tasted great.. Moreover, asparagus itself has got a lot of health advantages and is extremely low in calories. It is loaded with Vitamin A, C, E and K.

Ingredients

• Asparagus - 10 nos + 1 to garnish
• Onion - 1 big, cut in to cubes
• Garlic - 6 pods
• Pepper powder - 2 tsp
• Mixed Italian herbs - 1 tsp (optional)
• Salt - to taste
• Low fat milk - 1/2 cup
• Fresh lemon zest- 1 tsp - to garnish
• Paprika powder- 1 tsp - to garnish
• Cream - 1 tsp - to garnish

Method

• Peel the outer skin of the asparagus, cut the woody ends and cut each of them in to 1/2 inch pieces. If you are using the green asparagus, you don't have to peel off the outer skin.
• In a pressure cooker, combine asparagus, onion and garlic. Add enough water and pressure cook for 3 whistles.
• Once the pressure comes down, allow it to cool and make it to a smooth puree using your mixer.
• Transfer this to a heavy bottomed vessel and bring this to boil. Pour the milk, add salt, Italian herbs and pepper powder. 
• Bring this to boil again and turn off the heat.
• Take 1 asparagus, remove the outer skin and cut the woody ends and cut them to 1/2 inch pieces. Boil them in water for 5 minutes or until soft, still not mushy. Keep it aside
• Transfer the soup to the serving bowl. Add the boiled asparagus pieces. Pour some cream over the top. Sprinkle pepper powder, paprika powder and lemon zest.
• Serve hot.