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Asparagus and Almond Soup


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

15 min 5 min prep

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