CREAM OF ASPARAGUS AND ALMOND SOUP

A light green color creamy soup enriched with almonds. Preparation Time : 15 minutes Cooking Time : 15 minutes

Ingredients

Asparagus 300 grams Almonds 10-12 Salt to taste Butter 2 tablespoons Onion , chopped 1 medium Refined flour (maida) 2 tablespoons Vegetable stock 2 1/2 cups Black peppercorns, crushed 4-5 Milk 2 cups

Method

Trim the asparagus, discarding the woody part of the stem. Cut the remainder into short lengths, keeping a few tips for garnish. Blanch the tips in sufficient boiling salted water for one to two minutes. Drain and refresh. Blanch the remaining asparagus in sufficient boiling water for two to three minutes. Drain and refresh. Puree in a blender. Set aside. Broil or dry roast almonds on medium heat till almond skin changes colour slightly. Remove from heat, cool and slice into slivers. Set aside. Melt butter in a pan and add onion. Sauté over low heat until soft. Stir in the refined flour and cook for one minute, then gradually add the stock and whisk so that no lumps are formed. Bring the mixture to a boil. Simmer for two to three minutes or until thickened, then stir in asparagus puree, salt and crushed peppercorns. Add milk and simmer for two to three minutes, stirring continuously. Serve hot garnished with asparagus tips and almond slivers.