Chilled Asparagus Almond Soup
|Canned asparagus spears||1 Pound, drained|
|Chicken stock/Water and chicken bouillon cubes||6 Cup (96 tbs)|
|Ground almonds||1⁄2 Cup (8 tbs)|
Reserve some of the asparagus tips for garnish.
Put the asparagus and half the chicken stock in an electric blender and mix to a puree.
Place puree, remaining stock, ground almonds, salt and pepper in a large pan.
Cover, bring to the boil and simmer for 1 minute.
Strain soup and chill thoroughly.