How to make Cream Of Asparagus And Almond Soup - Pale green pool of perfection sets the right tone at the start of an elegant meal.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Asparagus (ऐस्परैगस / शतावरी), Almonds (आलमंड/बादाम)

Cuisine : Fusion

Course : Soups

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Cream Of Asparagus And Almond Soup Recipe Card

Cream Of Asparagus And Almond Soup

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Cream Of Asparagus And Almond Soup checkout Asparagus Soup, Cream of Asparagus and Almond Soup - Nutralite. You can also find more Soups recipes like Thai Sweet Corn Soup, Gajar Aur Tamatar Ka Shorba, Zuppa Mediterranean, Chicken and Rice Soup.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Cream Of Asparagus And Almond Soup Recipe

  • Asparagus 300 grams

  • Almonds 10-12

  • Salt to taste

  • Butter 2 tablespoons

  • Onion chopped 2 medium

  • Refined flour (maida) 2 tablespoons

  • Vegetable stock 2 1/2 cups

  • Spinach puree 1 tablespoon

  • Black peppercorns crushed 4-5

  • Milk 2 cup


Step 1

Trim the asparagus, discarding the woody part of the stem. Cut the remainder into short lengths, reserving a few tips for garnishing.

Step 2

Blanch the reserved tips in boiling salted water for one or two minutes. Drain and refresh in cold water. Blanch the remaining asparagus in boiling water for two to three minutes. Drain and refresh in cold water.

Step 3

You can also cook them in the microwave oven - just sprinkle a little water and cook for one minute. Purée in a blender. Melt the butter in a pan and add the onions. Sauté over a low heat until lightly browned.

Step 4

Stir in the flour and cook for one minute, then gradually add the stock and whisk so that no lumps are formed. Bring the mixture to a boil.

Step 5

Toast the almonds over medium heat till the skins change colour slightly. Remove from heat, cool and slice into slivers.

Step 6

Simmer the soup for two to three minutes or until thickened, then stir in the asparagus purée and stir. Add spinach puree and stir to mix well.

Step 7

Add salt and crushed peppercorns. Add the milk and simmer for two to three minutes, stirring continuously.

Step 8

Serve hot, garnished with the blanched asparagus tips and almond slivers.