Prep 5 mins
Cook 10 mins
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.
- 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
- 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.
- Serve either warm or chilled, garnished with the reserved asparagus tips.
- This soup can also be frozen.
- 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.
What a wonderful blend of flavours. My soup ended up being fairly thin and would be beautiful as a first course when entertaining. Made for PRMR Tag.
Incredible flavor without any butter or cream! I thought it woud be a very thin soup but the almonds gave it a thicker, creamy consistency...very gourmet and fresh tasting, without much work!
I made this soup this past weekend - it's quick and easy and I love it! I did add some garlic to it, mostly just because I love garlic and will probably add a little more asparagus next time, but this is a wonderful light soup that's very flavorful.