Cream of Asparagus Soup with Toasted Almond Garnish
 

My favorite way to serve Asparagus! This Cream of Asparagus Soup is smooth, creamy and flavorful. It can be made pretty quickly. I work all my stove top burners simultaneously  to get it done super quick. Even my 6 year old gave this ‘GREEN stuff’ her thumbs up!

Cream of Asparagus Soup with Toasted Almond Garnish

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Ingredients:

• 300 g Fresh asparagus (thin shoots)
• 12 raw almonds
• 2 Tbsp butter
• 1 medium red onion(I like to use 1 small red onion + 1 Vidalia Onion) – chopped up
• 2 Tbsp plain flour
• 4-5 black pepper corns – crushed
• 2 cups light/ low fat milk
• salt to taste

For the vegetable stock:

• 1 large carrot
• 1 onion
• 1 rib of celery
• 2-4 cloves of garlic
• 8 black pepper corns
• 3 cloves (spice)
• 5 cups of water

Method:

• First on one burner – get the vegetable stock going. Add all the vegetables, roughly chopped/sliced, and the water and spices to a saucepan and bring to a boil.
• Simmer for 15 minutes till reduced. Strain the clear stock and set aside.
• While the stock is simmering, rinse the asparagus shoots. Cut of some of the tips for a garnish and set aside.
• Chop up the remaining asparagus into small pieces.
• Bring another saucepan on a second burner with water to boil.
• Add the tips for garnish and blanch in the boiling water for 1-2 minutes. Drain from the boiling water (do not throw out the boiled water).
• Add to cold water to refresh. When completely cool drain and set aside.
• In the same boiling water add the remaining chopped asparagus for 2-3 minutes (or till soft/tender).
• Drain again. Refresh again in cold water.
• Remove the refreshed pieces  from the water and blend to a smooth puree  (no added water). Set aside.
• On the third burer place a small pan, and dry roast the almonds on medium heat, tossing occasionally till the skin is slightly darker. Chop up the toasted almonds into slivers for garnish and set aside.
• Now the stove top is free and we get our soup ready.
• Add the butter  to a pot and melt. Add the onions and saute till nicely softened and slightly golden.
• Add the flour and stir continuously for about a minute, till the ‘roux’ is nicely cooked.
• No add the reserved stock, gradually stirring as you do so. Stir continuously till the stock boils, to prevent the formation of lumps. Simmer for 2 – 3 minutes.
• When thickened, add the puree of asparagus and the crushed black pepper corns.
• Lastly add the milk and bring to a simmer again for about 2 – 3 minutes more.
• Serve hot with the toasted almond slivers and the tips as garnish.

Cream of Asparagus Soup with Toasted Almond Garnish

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