Asparagus Cream Soup with Fine Almond Flavor
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g asparaus (peels and waste)
- 200 g asparaus (leftovers)
- 1 pinch baking soda
- 1 teaspoon, leveled salt
- 1 liter water
- 1 tablespoon cornstarch
- 2 teaspoons, heaped vegetable broth
- 0.5 ½ teaspoon, leveled pepper
- 1 pinch nutmeg
- 5 tablespoon, leveled almond butter
Print Recipe
Pin Recipe Instructions
- Boil the asparagus waste (woody parts, peels) in salted water with a little baking soda for at least 10 minutes.
- Drain, bring the stock to the boil again and thicken with cornstarch. Season to taste with vegetable stock, salt, pepper and nutmeg. Mix the almond butter with cold water; until it is easy to pour and add. Cut the asparagus leftovers into bite-sized pieces, add them to the soup and let them get hot.
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