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