Asparagus and Almond Soup Recipe

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Ingredients:

Serving

450 g asparagus spears
1 1/4 liters vegetable stock, top quality
125 g ground almonds
salt , to taste
fresh ground black pepper , to taste

Directions:

Cook the asparagus spears until they are tender, and reserve some of the tips; blend half of the stock and the asparagus together, then combine the puree with the remaining stock, ground almonds and salt and pepper in a large saucepan and bring it to the boil and simmer for 1 minute.
Serve either warm or chilled, garnished with the reserved asparagus tips.
This soup can also be frozen.
Chef's Note: If you have spare spears or left over asparagus, use them to make my Asparagus Sauce, which can be served with pasta, salmon, or chicken. It too is great hot or cold and can be frozen.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	137.92 Kcal (577 kJ)
Calories from fat	99.38 Kcal
		% Daily Value*
Total Fat	11.04g	17%
Sodium	5.46mg	0%
Potassium	288.79mg	6%
Total Carbs	6.96g	2%
Sugars	2.54g	10%
Dietary Fiber	3.58g	14%
Protein	5.88g	12%
Vitamin C	4.5mg	8%
Iron	2.1mg	12%
Calcium	67.2mg	7%

Amount Per 100 g
Calories	143.91 Kcal (603 kJ)
Calories from fat	103.7 Kcal
		% Daily Value*
Total Fat	11.52g	17%
Sodium	5.7mg	0%
Potassium	301.35mg	6%
Total Carbs	7.26g	2%
Sugars	2.65g	10%
Dietary Fiber	3.74g	14%
Protein	6.13g	12%
Vitamin C	4.7mg	8%
Iron	2.2mg	12%
Calcium	70.1mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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