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
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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
