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Asparagus and Almond Soup
Main Ingredients | Asparagus, Almonds |
Cuisine | Fusion |
Course | Soups |
Prep Time | 0-5 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
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
- 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. - 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.
- Melt butter in a deep non-stick pan, add onion and sauté over a low heat until lightly browned.
- Add flour and saute, stirring continuously, till the raw smell disappears.
- Toast the almonds in another non-stick pan over medium heat till the skins change colour slightly.
- 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.
- Transfer the blanched asparagus pieces into a blender jar, add a little vegetable stock and blend into a puree.
- 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.
- Thickly slice the toasted almonds.
- Add milk to the soup and mix well and simmer for 2-3 minutes. Add almonds and mix well.
- Put the asparagus tips into a serving bowl, pour the boiling soup over them and serve hot.
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