How to make Asparagus and Almond Soup - Cook Smart -
A lovely and simply delicious asparagus and almond soup
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Asparagus (ऐस्परैगस / शतावरी), Almonds (आलमंड/बादाम)
Cuisine : Fusion
Course : Soups
For more recipes related to Asparagus and Almond Soup - Cook Smart checkout Asparagus Soup, Cream of Asparagus and Almond Soup - Nutralite. You can also find more Soups recipes like Thukpa-SK Khazana Seafood Soup with Chilli Ginger Green Peas And Basil Soup Mulligatawny Soup
Asparagus and Almond Soup - Cook Smart Recipe Card
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.
Prep Time : 0-5 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Asparagus and Almond Soup - Cook Smart Recipe
Asparagus 300 grams
Almonds 10-12
Salt to taste
Butter 2 tablespoons
Medium onions chopped 2
Refined flour 2 tablespoons
Vegetable stock 2 1/2 cups
Spinach puree 1 tablespoon
Milk 2 cups
Method
Step 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.
Step 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.
Step 3
Melt butter in a deep non-stick pan, add onion and sauté over a low heat until lightly browned.
Step 4
Add flour and saute, stirring continuously, till the raw smell disappears.
Step 5
Toast the almonds in another non-stick pan over medium heat till the skins change colour slightly.
Step 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.
Step 7
Transfer the blanched asparagus pieces into a blender jar, add a little vegetable stock and blend into a puree.
Step 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.
Step 9
Thickly slice the toasted almonds.
Step 10
Add milk to the soup and mix well and simmer for 2-3 minutes. Add almonds and mix well.
Step 11
Put the asparagus tips into a serving bowl, pour the boiling soup over them and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
