Springtime Almond Asparagus Soup


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This is a light and luscious soup. The flavor of almonds add a delightful exotic note to the freshness of the asparagus.

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  • 4 Tbs. ( 1/2 stick) unsalted butter
  • 1 large sweet onion, finely chopped
  • 3 lb. asparagus, trimmed and cut into thirds
  • 2 medium-size Yukon gold potatoes, peeled and finely chopped
  • 6 C. water or chicken broth
  • 1/4 C. fresh lemon juice
  • 2 tsp. fresh lemon thyme (or 1 tsp. dried)
  • 2/3 C. thoroughly ground blanched almonds
  • 1/8 tsp. pure almond extract
  • 1 C. heavy cream
  • 1/4 C. dry sherry
  • Sea salt and freshly ground white pepper, to taste
  • 1/2 C. heavy cream, whipped

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In a heavy-bottomed saucepan, melt the butter over medium heat. Add the onions, chopped asparagus and potatoes. Cover and cook over the lowest heat possible, to sweat but not brown them. After 10 minutes, add stock, lemon juice and thyme. Increase the heat and bring to a boil. Next reduce heat to very low, cover and cook for at least 20 minutes, or until asparagus stems are falling apart. Stir in the ground almonds and almond extract. Purée the mixture of solids and liquids in a food processor. Rinse the saucepan well, then return the soup to it. Stir in the cream, sherry, salt and pepper. To serve, heat the soup until very hot, then ladle into soup plates. Spoon a dollop of whipped cream onto the center of each. Using a fork, draw the cream into a decorative circle over the soup and serve.

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