Recipe: Yummy Asparagus Almond Soup

Asparagus Almond Soup. An asparagus and almond soup, made with only three main ingredients, which can be served chilled in the summer. Recipes really don't come much simpler than this, and with such recipes it is even more essential than usual to use only the freshest and best quality ingredients you can find. Heat the olive oil in a sauce pan and add the minced white onion.

Prepare the asparagus by snapping off the woody ends. Remove from the heat and add the lemon juice. Blend carefully, in batches if necessary. You can have Asparagus Almond Soup using 11 ingredients and 20 steps. Here is how you cook it.

Ingredients of Asparagus Almond Soup

1. It's 400 grams of asparagus.
2. It's as needed of Water.
3. You need 10-12 of almonds.
4. It's 4-5 of basil leaves chopped.
5. Prepare of to season Salt.
6. You need 1 of finely chopped / sliced white onion.
7. Prepare 2 of garlic cloves finely chopped.
8. It's of to season Crushed black pepper.
9. You need 4 tablespoon of milk.
10. Prepare 1 tablespoon of unsalted butter.
11. You need 2-3 of almonds slivered fine.

Asparagus and almond soup makes for a delicious lunch or light starter whatever the weather. Eat the asparagus part of the soup chilled on a warm spring day or serve hot when the weather turns and you need something comforting. Don't leave soup behind as the seasons change. This vegan take on a Creamy Roasted Asparagus Soup is simple, full of flavor, and really showcases the flavor of the vegetable!

Asparagus Almond Soup instructions

1. Soak the almonds in water for 3-4 hours.
2. Drain the water post soaking and peel the almonds.
3. Add the almonds in a blender and blend it smooth using the milk.
4. Transfer the almond milk in a bowl.
5. Discard the shoots of the asparagus, reserving a few for garnishing.
6. Chop the asparagus into smaller pieces and blanch using adequate water for 3-4 minutes.
7. Drain the water immediately and add the asparagus to cold or ice cold water.
8. Transfer the asparagus into a blender after 2 minutes of soaking in cold water.
9. Add 2 chopped basil leaves and just enough water to purée.
10. Blend and transfer the asparagus purée in a bowl.
11. Melt the butter a wok.
12. Add the garlic and sauté till light brown.
13. Next, add the onions and sauté on Low heat till to see their colour changing.
14. Add the asparagus purée next.
15. Add a bit of water and the almond milk.
16. Mix and bring to a boil.
17. Once on a boil, reduce heat and let the soup simmer to desired consistency (you may want to cook covered).
18. Just before taking off heat, season with salt, pepper, sliced almonds and remaining chopped basil leaves.
19. Mix well and transfer the soup into serving bowls.
20. Garnish with the reserved shoots of asparagus as serve warm with breads of your choice.

Add all of the cooked flour/onion/garlic mixture, unsweetened almond milk, and vegetable broth into the blender containing the roasted asparagus spheres. Sounds like the setup to a joke but its not. Every now and then I would buy a box of the stuff when I was feeling all 'granola and flax seed oil' while frequenting the. Almond milk makes this soup so creamy and satisfying. The perfect soup for spring and summer.