2 tablespoons butter 1 tablespoon garlic, minced ½ medium onion, chopped 1 lb. asparagus, chopped 150 g green peas ½ tablespoon garam masala ½ tablespoon chaat masala ½ tablespoon salt (adjust to taste) ½ cup cream Water (To cook asparagus)
1. In a medium-sized pot, melt butter over medium heat. Add minced garlic and sauté until fragrant. 2. Add chopped onions and cook until translucent. 3. Stir in garam masala and add the chopped asparagus and green peas. 4. Pour in enough water to cover the vegetables. Bring to a boil, then reduce the heat and simmer until the asparagus and peas are tender but still bright green (avoid overcooking to maintain vibrant color). 5. Stir in cream and chaat masala. 6. Use an immersion blender or transfer to a blender to purée the soup until smooth. 7. Reheat gently if needed, check seasoning, and adjust salt or spices as desired. 8. Ladle the hot shorba into bowls. 9. Garnish with boiled quail eggs, croutons, asparagus tips, and microgreens for an elegant presentation.
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