• Cooking Time:
  • Servings:
  • Preparation Time:


15 min 5 min prep


  • 450 g asparagus spears
  • 1 1/4 liters vegetable stock, top quality
  • 125 g ground almonds
  • salt, to taste
  • fresh ground black pepper, to taste


  • 1. Cook the asparagus spears until they are tender, and reserve
  • some of the tips; blend half of the stock and the asparagus together,
  • then combine the puree with the remaining stock, ground almonds and
  • salt and pepper in a large saucepan and bring it to the boil and
  • simmer for 1 minute.
  • 2. Serve either warm or chilled, garnished with the reserved
  • asparagustips.
  • 3. This soup can also be frozen.
  • 4. Chef's Note: If you have spare spears or left over asparagus,
  • use them to make my Asparagus Sauce, which can be served with
  • pasta, salmon, or chicken. It too is great hot or cold and can be frozen.

Categories: Nuts  Soup  Vegetable 
© 2006-2017 BakeSpace, Inc. All Rights Reserved