Another 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!
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.
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. Chop 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. Add garlic. Add the asparagus and sauté for a couple of minutes. Add 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. Add salt and pepper to taste. Serve hot, as all soups should be!