Milk Soup With Asparagus and a Walk in Zasele

In my previous post I promised to share with you the recipe of the milk soup that can be prepared with the whey of home-made ricotta. This is our favourite soup of the season and I keep cooking it every week! Not only it is easy to prepare, but is also so delicious and packed with nutrients!

Before the soup, however, I want to tell you about a breath-taking place that I visited this weekend … and wanted to remain there for at least a month!

This is a small village high in the gorge of the longest Bulgarian river Iskar. The small village looks like time there has stopped long ago – little houses nested on the hill, overlooking the gorge, huddled in lavish greenness… Nature has generously flowed its charms in the area – shadowy groves, sun-bathed meadows, mounting hills, intriguing paths, an impressive waterfall and small mountain creeks – all you can ever need to fully enjoy nature and relax.

We walked in the area of the waterfall seeing it from different perspectives, enjoying the sun and the panoramic view from the natural terraces of the slope and then diving into the soggy, jungle-like tunnels of foliage close to the waterfall, occasionally getting sprinkled with refreshing drops of falling mountain water.

I was only sorry for not having my tripod with me because taking good pictures of the waterfall with a hand-held camera is quite of a challenge. I was a funny sight at times creeping through bushes and slippery paths, taking awkward postures and propping the camera on rocks, trees and backpacks – all in pursue of the perfect picture.

And I had a few nice pictures in the end but next time I go there, I’ll make sure to be properly equipped with a tripod, filter and the rest. A girl can go a way for her hobbies!

After the walk beside the waterfall, we made another one in the village and came across a picturesque family hotel where we enjoyed the most delicious lunch in the open, on a terrace overlooking the gorge! The family running the hotel were really nice and the lady has true cooking skills! The dock soup and nettle patties that I tired were simple bliss! All was preapred with local produce – fresh herbs, organic eggs and milk from cows freely-grazing in the open mountian meadows.

I simply didn’t want to go and keep thinking about that place ever since, planning my next trip which will be for longer this time!


Back at home, we were in for a light dinner and I quickly whipped up the milk soup with the whey left from my last ricotta prepration. This soup is highly nutritios, rick in proteins, vitamins and minerals but should be consumed with caution, if you are lactose intolerant because natural whey contains more than 70% lactose. If this is your case, or if you are vegan, just repalce the whey in the recipe with strong home-made vegetable stock and enjoy your soup.

Milk Soup with Asparagus

Ingredients (serves 2):

  • 3 cups (0,75l) fresh whey (or vegetable stock)
  • 1 green onion
  • 1 cup young potatoes
  • 7-8 asparagus
  • 1 tsp ghee
  • 1/4 tsp black pepper
  • a few springs fresh thyme

Preparation:
Preheat the oven and melt the ghee in a small casserole. Chop the onion and cook it in the ghee for a couple of minutes. Clean the potatoes (I do not remove the peel when it is really young and tender), chop in two, if necessary and add in the casserole together with the black pepper. Stir well for 30 seconds and poor in the whey. Let it simmer gently for 15-20 minutes until the potatoes are almost done.
In the mean time clean the asparagus chopping off the hard parts. Remove the tops, keeping them for later, chop the stems in 2cm pieces and add them to the almost-cooked potatoes. Keep simmering for another 5 minutes and remove from the oven.
Upon serving, top the soup with fresh thyme and the asparagus’ tops.

NB! If the whey you use is a side-product of preparing home-made ricotta, it will be salty enough and you do not need to add more salt. If not, add a 1/2 tsp salt

Related posts:

May 7, 2012  |  Other, Starters, Recipes

6 comments


  1. The soup looks so SPRING, fresh and delectable. Great photos!

  2. Yay! Something to do with the homemade whey! Although I do find it rather delicious on it’s own….

  3. Great soup recipe and I love the pics too.

    You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here offering a new theme each month. All bloggers are welcome, hope to see you participate soon.

  4. Hi Magdalena,

    This is my first time on your site. I was searching for a raw coconut mousse recipe to make for a special occasion and found your coconut-persimmon mousse. I think I am going to try that, with some small variations (peaches instead of persimmons). It’s so simple and elegant!

    I looked around your blog some more, and I really love it. Your recipes are so healthy and nutritious and your photos are beautiful! I am bookmarking this site and will certainly come back :-)

    I would like to use this opportunity and invite you to share some of your posts on a new photo based recipe sharing site that launched only last week. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author’s site.

    It’s called RecipeNewZ (with Z) – http://recipenewz.com

    I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board :-)

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