Asparagus Soup and Almonds. Recipe

This creamy asparagus soup and almonds is a legacy almost familiar, as was done at home often. From small souvenir we were going to the countryside to pick asparagus Trigueros, which grew after the first rains. With a good bunch was to make tortilla asparagus, and the parties took advantage tougher to make soup. There are many variations of this rustic soup, and it is best to use the asparagus Trigueros, ie, wild, which are more bitter, but also leaves very rich with crops. The use of bread and almonds to thicken is a constant in the Andalusian cuisine, which shows a remarkable influence Arabic.


Ingredients (4-5 persons): 1 bunch green asparagus, 50 grams, almonds, 2 slices of bread hard, 2 garlic cloves, 1.5 litres of chicken broth, salt, ground pepper, 50 cc. olive oil.

Preparation: In a skillet fry the tips of asparagus. Aparta and reserve. In the same oil fry peeled garlic, almonds and the pan, until golden brown a little. Reserve with its oil.





Pela toughest parts of the stem of asparagus, discarding the hardest part of the base. Cut into pieces and put to boil in chicken broth, about 25 minutes well covered, until very tender. Shredders garlic, almonds and fried bread, with a little broth or water, using the blender, until very fine. Add this mixture to the pot with the broth and pieces of asparagus, crushed again until a cream smooth.





We point salt and pepper. Bring to a boil and add the reserved fried asparagus tips. Serve hot with costrones of fried bread. If you want to take some colour, you can add a pinch of saffron in thread, which gives a nice golden color.


In the Direct Palate | Recipes with asparagus.




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