1/3 Photos of Asparagus and Almond Soup
bluemoon downunder's Note:
An asparagus and almond soup, made with only three main ingredients, which can be served chilled in the summer. Recipes really don't come much simpler than this, and with such recipes it is even more essential than usual to use only the freshest and best quality ingredients you can find. I have adapted this recipe from one I found on an English website, and I am posting it for the 2005 Zaar World Tour. For the stock, I'd recommend either JKC’s Root Vegetable Stock (For Mushroom Stroganoff With Spinach). or my Vegetable Stock.
My Private Note
Units: US | Metric
- 1Cook 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.
- 2Serve either warm or chilled, garnished with the reserved asparagus tips.
- 3This soup can also be frozen.
- 4Chef'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.
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Nutritional Facts for Asparagus and Almond Soup
Serving Size: 1 (95 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 136.9
- Calories from Fat 96
- Total Fat 10.7 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 10.7 mg
- Total Carbohydrate 7.1 g
- Dietary Fiber 3.9 g
- Sugars 1.9 g
- Protein 6.2 g
The following items or measurements are not included: