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.