[(¯*♥¤»ƙɧՄՏɧՅԾԾ«¤♥*¯)]

CREAM OF ASPARAGUS AND ALMOND SOUP - SANJEEV KAPOOR'S PARTY COOKING
This jade coloured soup is a great appetizer. I suggest you do not make it too much ahead of time as it is best served freshly made.
Preparation Time : 10-15 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
Asparagus
300 grams
Almonds
10-12
Salt
to taste
Butter
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
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. Blanch the remaining asparagus in sufficient boiling water for two to three minutes. Drain and refresh in cold water. Puree in a blender. Broil or dry roast almonds on medium heat till the skins change colour slightly. Remove from heat, cool and slice into slivers. Melt the butter 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. Simmer for two to three minutes or until thickened, then stir in the asparagus puree, salt and crushed peppercorns. Add the milk and simmer for two to three minutes, stirring continuously. Serve hot garnished with the blanched asparagus tips and almond slivers.

 

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[CaReLeSs]

NIce...
T4s..

 

[(¯*♥¤»ƙɧՄՏɧՅԾԾ«¤♥*¯)]

thanks

 

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[SHAYAN]

Gud
T 4 S

 

[(¯*♥¤»ƙɧՄՏɧՅԾԾ«¤♥*¯)]

thanks

 

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[*NRB*]

nice recpie

 

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