ASPARAGUS AND ALMOND SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation 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

Directions

  • 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.

Notes

15 min 5 min prep

Categories: Nuts  Soup  Vegetable 
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