Cream of Asparagus and Almond Soup - Nutralite

This is a Sanjeev Kapoor exclusive recipe.

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Cream of Asparagus and Almond Soup - Nutralite
Main Ingredients Asparagus, Almonds
Cuisine Fusion
Course Soups
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Cream of Asparagus and Almond Soup - Nutralite

  • 300 grams Asparagus
  • 10-12 Almonds
  • to taste Salt
  • 2 tablespoons Nutralite
  • 1 medium Onion chopped
  • 2 tablespoons Refined flour (maida)
  • 2 1/2 cups Vegetable stock
  • 4-5 Black peppercorns crushed
  • 2 cups Milk


  1. Trim the asparagus, discarding the woody part of the stem. Cut the remainder into short lengths, keeping a few tips for garnish. Blanch the reserved tips in sufficient boiling salted water for one to two minutes. Drain and refresh in cold water.
  2. Blanch the remaining asparagus in sufficient boiling water for two to three minutes. Drain and refresh in cold water. Puree in a blender.
  3. Broil or dry roast almonds on medium heat till the skins change colour slightly. Remove from heat, cool and slice into slivers.
  4. Melt the Nutralite in a pan and add the onion. Sauté over low heat until soft. 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.
  5. Simmer for two to three minutes or until thickened, then stir in the asparagus puree, salt and crushed peppercorns.
  6. Add the milk and simmer for two to three minutes, stirring continuously.
  7. Serve hot garnished with the blanched asparagus tips and almond slivers.

Nutrition Info

Calories 756
Carbohydrates 51.7
Protein 22.7
Fat 51.1
Other Fiber Iron- 16.8mg