How to make Cream of Asparagus and Almond Soup - Nutralite
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Asparagus (ऐस्परैगस / शतावरी), Almonds (आलमंड/बादाम)
Cuisine : Fusion
Course : Soups
For more recipes related to Cream of Asparagus and Almond Soup - Nutralite checkout Asparagus Soup, Asparagus and Almond Soup - Cook Smart. You can also find more Soups recipes like Chilled Cucumber & Buttermilk Soup Narangi Shorba Chicken Wonton Soup-SK Khazana Chicken Noodle Soup Thai Style-Cook Smart
Cream of Asparagus and Almond Soup - Nutralite Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Cream of Asparagus and Almond Soup - Nutralite Recipe
Asparagus 300 grams
Almonds 10-12
Salt to taste
Nutralite 2 tablespoons
Onion chopped 1 medium
Refined flour (maida) 2 tablespoons
Vegetable stock 2 1/2 cups
Black peppercorns crushed 4-5
Milk 2 cups
Method
Step 1
Trim the asparagus, discarding the woody part of the stem. Cut the remainder into short lengths, keeping a few tips for garnish. Blanch the reserved tips in sufficient boiling salted water for one to two minutes. Drain and refresh in cold water.
Step 2
Blanch the remaining asparagus in sufficient boiling water for two to three minutes. Drain and refresh in cold water. Puree in a blender.
Step 3
Broil or dry roast almonds on medium heat till the skins change colour slightly. Remove from heat, cool and slice into slivers.
Step 4
Melt the Nutralite in a pan and add the onion. Sauté over low heat until soft. Stir in the flour and cook for one minute, then gradually add the stock and whisk so that no lumps are formed. Bring the mixture to a boil.
Step 5
Simmer for two to three minutes or until thickened, then stir in the asparagus puree, salt and crushed peppercorns.
Step 6
Add the milk and simmer for two to three minutes, stirring continuously.
Step 7
Serve hot garnished with the blanched asparagus tips and almond slivers.
Nutrition Info
Calories : 756 Kcal
Carbohydrates : 51.7 gm
Protein : 22.7 gm
Fat : 51.1 gm
Other : Iron- 16.8mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
