INGREDIENTS:
1 tin cream of asparagus
�-kilo tomatoes
100 grams Chinese moong
bean �-kilo peas
2 tbsp. rice soaked in
water for 5 minutes pepper powder
Salt 6 cups
water
1-cup milk 1 tbsp.
Butter
1 tbsp. Vinegar 1 tsp.
corn flour
2 tbsp. Tomato sauce
PREPARATION:
In a
pressure cooker take chopped tomatoes, and rice. Add 6 cups of water and
pressure cook till 1 whistle. Slow down the gas for 5 minutes. Close the gas
and strain through fine shift.
Boil peas
and pieces in water and add a pinch of soda.
Add
asparagus, butter and corn flour mixed with milk to the soup. Boil for 10
minutes. Remove from the heat and add salt, pepper, vinegar and tomato sauce.
Sprinkle boiled and peas. Serve warm.
