(Kuşkonmaz Çorbası - Istanbul)
1 cup asparagus, rinsed (break and discard bottom stems), thinly sliced
1 small onion, thinly sliced
5-6 tbsp extra virgin olive oil
2 tbsp flour
3/4 cup warm water + 1 cup hot water
1 garlic clove, mashed with salt
2 tbsp vinegar (I used wine vinegar with raspberry juice)
Saute the onion, asparagus and flour with olive oil for about 3-4 minutes at medium-low heat in a medium-size pot. Add the 3/4 cup warm water, stir. Cover and cook until the asparagus is softened. Then add the 1 cup hot water, salt and pepper, stir. Cover and continue to cook for about 8-10 more minutes at medium-low heat.
Meanwhile whisk the mashed garlic with vinegar and pour into the soup, stir. Let it simmer for 1-2 minutes, turn the heat off. Sprinkle some red pepper flakes over the top and serve.