Chilled Asparagus And Almond Soup Recipe
Ingredients
| 1 x 450 g. / 1 lb. can asparagus spears, drained | ||
| 1 1/4 L / 2 pints chicken stock | ||
| 125 g. / 4 oz. ground almonds | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut off and reserve some of the asparagus tips.
Blend the remaining asparagus and half of the stock to a pure in an electric blender.
Put the pure, the remaining stock, almonds, salt and pepper to taste in a saucepan.
Cover, bring to the boil and simmer for 1 minute.
Strain and chill.
Serve in a chilled serving bowl and garnish with the reserved asparagus tips.
Blend the remaining asparagus and half of the stock to a pure in an electric blender.
Put the pure, the remaining stock, almonds, salt and pepper to taste in a saucepan.
Cover, bring to the boil and simmer for 1 minute.
Strain and chill.
Serve in a chilled serving bowl and garnish with the reserved asparagus tips.
Chef
