Chilled Asparagus And Almond Soup
|Canned asparagus spears||1 Pound, drained (1 can, 450 gram)|
|Chicken stock||2 Pint (1 1/4 liter)|
|Ground almonds||4 Ounce (125 gram)|
Cut off and reserve some of the asparagus tips.
Blend the remaining asparagus and half of the stock to a pure in an electric blender.
Put the pure, the remaining stock, almonds, salt and pepper to taste in a saucepan.
Cover, bring to the boil and simmer for 1 minute.
Strain and chill.
Serve in a chilled serving bowl and garnish with the reserved asparagus tips.
Serving size: Complete recipe
Calories 577 Calories from Fat 233
% Daily Value*
Total Fat 26 g39.9%
Saturated Fat 3.3 g16.3%
Trans Fat 0 g
Cholesterol 28.8 mg9.6%
Sodium 1490.6 mg62.1%
Total Carbohydrates 47 g15.7%
Dietary Fiber 6.4 g25.4%
Sugars 19.7 g
Protein 39 g77.4%
Vitamin A 71% Vitamin C 127.9%
Calcium 9.7% Iron 26.3%
*Based on a 2000 Calorie diet