Cream of Almond and Asparagus Soup

Spring is almost here! Nothing screams “Easter Dinner”, more than the taste of fresh asparagus! I love asparagus! It’s green, delicious, and it’s socially acceptable finger food. I try to eat as much of it as I can in the short time it’s in season. The benefits of asparagus, especially in mid-March to April, make it an ideal menu addition for your spring cleansing plan. It’s got loads of B vitamins, detoxifying amino acids, and it’s a natural diuretic, helping you to release excess fluid, impurities, and salts.

Turns out almonds and asparagus go great together! Almonds also are harvested right around the same early spring weeks as asparagus. The excellent source of fat in almonds helps with the absorption of fat soluble vitamins found in asparagus like A, E, and K. In one of my favorite spring recipes below, it serves as as an outstanding replacement for dairy.

Asparagus and Almond Soup

Serves 2-4

 

asparagus and salmon
Asparagus and Almond Soup with Sockeye salmon

1lb asparagus spears, chopped into 1” pieces

2 shallots, chopped

1/2 of a small onion, chopped

2 cloves of garlic, minced

1 ½-2 cups organic chicken stock or vegetable broth

1/2 teaspoon sherry vinegar (optional)

½ cup ground almonds or almond meal

1/2 teaspoon of dried dill or 2 teaspoons fresh dill

salt and pepper to taste

Fresh Lemon juice to taste

Trim 2″ off the bottom of asparagus stalks and save for vegetable broth or the compost. Reserve the tips of 1-3 stalks for garnish. Chop stalks into 1″ pieces and set aside.

Chop shallots, and onion.

Gently warm 1-2 tablespoons of olive oil over medium heat in a medium sized saucepan or small stock pot. Add onions and shallots and saute until soft (about 3-5 minutes). Add garlic and asparagus and cook for 2-3 more minutes. Add enough stock to cover half of the asparagus. Cover and simmer for 10-15 minutes. Add almond meal and stir to thicken. Remove from heat and use a stick blender or hand-mixer to puree the solids. You can also wait for the soup to cool slightly (10 minutes or so), and transfer soup solids to your food processor to puree. Transfer back to the pot. Add more broth as needed to reach desired consistency. Add in fresh dill if using (if using dried, add this in the beginning with onions). Add salt, pepper and vinegar to taste. Simmer for 1 more minute. Garnish with asparagus tips, lemon, and dill.

Serve either warm or chilled

This soup can also be frozen.

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