Asparagus: 300 gm

Salt to taste

Almonds: 10-12

Butter: 2 tbsp

Onion, chopped: 1

Flour: 2 tbsp

Veg stock: 2 1/2 cups

Black pepper powder: 1/2 tsp

Low fat milk: 2 cups

Fresh cream: 2 tbsp



  1. Trim the edges of asparagus, discarding the woody part.
  2. Cut the remaining into short lengths, keeping a few to garnish.
  3. Blanch the tips in sufficient water, adding salt for 1-2 mins.
  4. Drain, Refresh in a bowl of cold water.
  5. Blanch the remaining asparagus in sufficient boiling water for 2-3 mins.
  6. Drain & refresh, then puree in a blender.
  7. Dry roast almonds on medium heat, till they change colour.
  8. Cool & slice into slivers.
  9. Melt butter in a pan & add onions.
  10. Sauté over low heat till soft, then stir in flour.
  11. Cook for a minute, then gradually add in veg stock.
  12. Whisk furiously so that no lumps are formed.
  13. Bring the mixture to a boil & simmer for 2-3 mins till it thickens.
  14. Stir in asparagus puree, salt & black pepper powder.
  15. Lower the flame, then add milk.
  16. Simmer for 2-3 mins.
  17. Remove & strain.
  18. Add fresh cream & serve garnished with asparagus tips & almonds slivered.                                                                                NOTE: This is a soft, tender soothing soup. It will appease your appetite. Enjoy!


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