Satatsuri is a traditional Georgian recipe for a classic soup of asparagus cooked in water to which fried onions are added which is thickened with beaten eggs and flavoured with herbs. The full recipe is presented here and I hope you enjoy this classic Georgian version of: Asparagus Soup.
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Ingredients:
450g asparagus spears, trimmed and chopped
1.5l hot water
1 tbsp butter
2 onions, finely chopped
1 tsp salt
1/2 tsp freshly-ground black pepper
35g fresh dill, finely chopped
40g fresh flat-leaf parsley, finely chopped
3 eggs, beaten
Method:
Place the asparagus in a bowl, cover with cold water and set aside to soak for 10 minutes. Drain the asparagus then transfer to a large pan and cover with the hot water then bring the mixture to a boil.
Meanwhile, melt the butter in a pan and use to fry the onions until golden brown, about 8 minutes. Add this to the asparagus soup along with the salt, black pepper, dill and parsley. Reduce to a simmer and cook the soup for a further 15 minutes.
Remove the pan from the heat then beat together the eggs in a bowl. Add 120ml of the cooled soup to the eggs, beating constantly then pour the mixture back into the soup. Return the mixture to the hob and bring back to a simmer. Cook gently for 5 minutes, until the soup thickens then ladle into 6 warmed soup bowls and serve.
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