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In Season - Asparagus: Chilled Asparagus and Almond Soup

April 24, 2018



Courtesy of Hemsley + Hemsley

Serves 4




100g flaked almonds

1 small onion, roughly diced

1 large leek, roughly diced

1 tsp ghee

1 large garlic clove, roughly diced

2½ tsp fresh tarragon, chopped (or 1 tsp dried)

600g asparagus, trimmed

1¼ litres vegetable stock

2½ tsp fresh lemon juice

Salt and black pepper


For the topping

½ tsp lemon zest

½ tbsp extra virgin olive oil




1 Toast 25g of the almonds in a dry, large saucepan and set aside for garnishing later.

2 In the same pan gently fry the onion and leek in ghee for 5 mins until softened, but not browned. Add the garlic and tarragon to the pan and fry for another minute.

3 Prepare the asparagus by snapping off the woody ends. Add the spears and remaining 75g almonds to the pan. Stir, add a pinch of salt and black pepper, then add the stock.


4 Simmer gently for 5 mins, with the lid on, until the asparagus is tender.

5 Remove from the heat and add the lemon juice. Blend carefully, in batches if necessary. Taste and adjust the seasoning.

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