Fresh asparagus soup, with plenty of onions and almonds and flavourings of garlic and thyme.
All put together with literally five ingredients, the result is an appetizing and pleasant tasting soup. Rustic and nutty in texture and flavour, this soup is vegetarian and gluten-free. No butter and no heavy cream to add on those unwanted calories. The creaminess and silky texture comes from adding almond-milk purée, one of my favorite add-ons to many soups I make.
Asparagus seems to be still in season this late spring or early summer our part of the globe. And soup is one of my favorite ways of eating this nutty green vegetable. If you love asparagus and want to highlight its flavours in a simple and unassuming dish, give this soup a try.
Fresh asparagus – 10 to 12 stalks. I prefer using thick stalks. Snap the ends off, which tend to be hard and fibrous. Lightly peel the outer layer of the stalks with a peeler. Cut into inch size pieces.
1 large yellow onion, chopped. Use a mild variety of onion
2 garlic cloves, minced
Raw almonds – 1/2 cup. Soak the almonds overnight or for 6-8 hours. Peel skins.
Milk – 1/2 cup
A couple of sprigs fresh thyme. Remove leaves and chop.
Salt and black pepper, to taste
Olive oil – 1 tbsp.
Store-bought onion chips, to garnish (optional)
In a large soup pot or Dutch oven, heat olive oil. Add the onions and sauté till they start sweating and turn translucent to light pink. Add the garlic and thyme. Add the asparagus and stir well.
In a small food blender, purée the almonds and milk to form a purée. It could be a little grainy, doesn’t have to be smooth.
Add the almond purée. Stir well. Add 4 cups of water. Bring to a boil. Reduce heat, cover and simmer for 15 minutes, till asparagus is tender.
Puree the soup with a hand blender. Add salt and pepper to taste. Serve with a garnish of crispy fried onions.