Cream of Asparagus & Almond Soup

A light green color creamy soup enriched with almonds.

Preparation Time : 15 min 

Cooking Time : 15 min

Servings : 4 

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 stalks. Cut the remainder into short lengths, keeping a few tips for garnish. Blanch tips in enough boiling salted water for one to two minutes. Drain and pack. Blanch the remaining asparagus in enough boiling water for two to three minutes. Drain and pack. Puree in blender. Set aside. Broil or dry roasted almonds over medium heat until almond skin color changes slightly. Remove from heat, cool and chop into pieces. Set aside. Melt the butter in a saucepan and add onion. Sauté over low heat until soft. Stir in flour and cook for one minute, then gradually add the broth and whisk so that no lumps are formed. Bring the mixture to a boil. Simmer for two to three minutes or until thickened, add the asparagus puree, salt and crushed pepper. Add milk and cook for two or three minutes, stirring constantly. Serve hot garnished asparagus and cream.