Ingredients for Asparagus And Almond Soup
- 1 lb asparagus spears
- 3 cups vegetable stock
- 1/2 cup ground almonds
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 1 tablespoon almond slivers
- drizzle of olive oil
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How to Make Asparagus And Almond Soup
- Bring the vegetable broth to a boil in a saucepan. Add the asparagus spears and simmer for about 5-7 minutes, until tender-crisp.
- Remove the asparagus from the broth and set aside to cool slightly. Reserve the broth.
- Once the asparagus is cool enough to handle, roughly chop it.
- In a blender or food processor, combine the blanched asparagus, almonds, and about 1 cup of the reserved broth. Blend until completely smooth and creamy. Adjust broth as needed to achieve desired consistency.
- Stir in a pinch of salt and white pepper to taste.
- Transfer the soup to a bowl and chill in the refrigerator for at least 2 hours before serving. Garnish with extra almond slivers and a drizzle of olive oil (optional) before serving.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
7g
Fat
4g
Carbs
2g
Recipe Tags (Choose a tag and find related recipes!)
Lactose
15 Minutes Or Less
Time To Make
Course
Main Ingredient
Cuisine
Preparation
Occasion
5 Ingredients Or Less
Soups Stews
Vegetables
Easy
European
Beginner Cook
Dinner Party
Vegan
Vegetarian
English
Food Processor Blender
Stove Top
Dietary
Gluten Free
Egg Free
Free Of Something
Asparagus
Taste Mood
Savory
Equipment
Small Appliance
Presentation
