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

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

Cuisine : French

Course : Soup

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Cream Of Asparagus And Almond Soup

French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

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 Soup recipes like Chicken Barley Soup, Creamy Vegetable Soup, Minestrone Soup with Chicken, Mixed Vegetable Soup. Or try out these recipes from French Cuisine like Potato Chips and Sev Omelette, Mayonnaise, Mushroom Quiche, French Toast.

Cream Of Asparagus And Almond Soup Recipe Card

Cream Of Asparagus And Almond Soup
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Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Cream Of Asparagus And Almond Soup

  • 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

Method

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.

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