1 tin cream of asparagus ½-kilo tomatoes
100 grams Chinese moong bean ¼-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
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.