May 2011 - Almond-Garlic-Soup with Green Asparagus

The asparagus season at the Pays de Richelieu will last until mid June!

Almond-Garlic-Soup with Green Asparagus

(serves four to six)

Ingredients :

6 cloves of young garlic
60 gr butter
150 gr ground almonds
600 ml milk
250 ml vegetable stock or cooking water from the asparagus
750 gr green asparagus
100 ml cream
salt, pepper, cayenne pepper, 1 tsp lemon juice
50 gr flaked almonds

Preparation:

Peel and finely slice the cloves of garlic. Melt butter in a pot and fry garlic and almonds until golden, stirring frequently. Add milk, bring to the boil, then put aside for about 30 minutes.

Peel asparagus and break of the ends. Cut of the heads of the asparagus, half the rest lengthwise and cut into 4 cm long pieces. Cook in boiling salt water for 4 to 5 minutes, drain and refresh in cold water. Drain again and reserve some of the heads.

Toast the flaked almonds in a dry frying pan, put aside. Drain the almond milk through a fine sieve and squeeze to get all the liquids out. The soup can be prepared in advance up to this stage.

Shortly before serving heat up the soup, add cream, stock and asparagus and season with salt, pepper, cayenne and lemon juice. Do not let the soup boil again. Pour in warmed bowls and garnish with flaked almonds and asparagus heads.