Asparagus and almond soup

imageAnother easy to make, nutritious, and delicious to taste, soup in my kitty. This one’s star ingredient is asparagus, which has to be very fresh and brilliantly verdant. To add a creamy and nutty taste and texture, nothing better than one of my all time favourites, almonds. I love adding almonds to my soups and many sauces too. Asparagus is abundant everywhere these days in San Francisco, be it our local grocery store or nearby Chinatown, which I love to frequent for fresh produce.

Asparagus, almonds, onions and garlic, that’s it. I definitely want the flavour of asparagus to shine in this recipe, which it certainly does!

Servings 4

Ingredients :

12- 15 fresh asparagus spears

Raw almonds – 1/2 cup, soaked in water for a few hours. Remove skins and purée in a small processor with a little milk.image

2/3 garlic cloves, minced

Chopped onions – 1/2 cup


Extra virgin olive oil – 1 tbsp.

Salt and fresh black pepper, to taste

Water, as required

Prepare the asparagus – I like to peel the asparagus spears, just lightly peel with a vegetable peeler. It just helps eliminate any stringy bits in the soup. imageChop the spears.

Heat the extra virgin olive oil in a large pot or Dutch oven, over medium high heat. Add the onions, sauté for a few minutes till light pink.image Add garlic. Add the asparagus and sauté for a couple of minutes. imageAdd sufficient water, just enough to cover the asparagus. Bring to a boil, cover and simmer on low, for 15 minutes or so, till asparagus is cooked and tender. Blend in a blender, when cool, or use an immersion blender, to a smooth purée. Add the almond paste.image Add salt and pepper to taste. Serve hot, as all soups should be!




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