Asparagus and Almond Soup

Ingredients

• 300 grams asparagus
• 10-12 almonds
• to taste salt
• 2 tablespoons butter
• 2 Medium onions chopped
• 2 tablespoons refined flour
• 2 1/2 cups vegetable stock
• 1 tablespoon spinach puree
• 2 cups milk

Method

1. Trim the tips of the asparagus and set aside for garnishing. Discard the woody part of the
   asparagus and cut the remaining into 1 inch pieces.
2. Heat 2 cups of water in a non-stick pan, add salt and asparagus pieces and blanch for 2 minutes drain and transfer into a bowl of ice.
3. Melt butter in a deep non-stick pan, add onion and sauté over a low heat until lightly browned.
4. Add flour and saute, stirring continuously, till the raw smell disappears.
5. Toast the almonds in another non-stick pan over medium heat till the skins change colour slightly.
6. Add 2 cups vegetable stock to the onion-flour mixture, a little at a time, and keep stirring so that no lumps form. Simmer for 2-3 minutes or till it thickens slightly.
7. Transfer the blanched asparagus pieces into a blender jar, add a little vegetable stock and blend into a puree.
8. Add this puree to the pan and mix well. Add spinach puree and salt and mix well. Simmer on low heat for 2-3 minutes.
9. Thickly slice the toasted almonds.
10. Add milk to the soup and mix well and simmer for 2-3 minutes. Add almonds and mix well.
11. Put the asparagus tips into a serving bowl, pour the boiling soup over them and serve hot.