Asparagus and Almond Soup (This can be served chilled in the summer)

Ingredients

45Og Asparagus spears
1 1/4 litres of good quality vegetable stock
125g ground almonds
salt and pepper to taste

Cook the asparagus spears until tender, reserve some of the tips, Blend Half of the stock and asparagus together. Then put the puree remaining stock, ground almonds and salt and pepper in to the saucepan bring to the boil and simmer for 1 minute, either serve warm or chill. garnish with the reserve tips.

This is very simple, serves 6 and can be frozen.

Asparagus Sauce Tip

If you ever have spare spears or left over asparagus, here is a quick and easy recipe. Soften some onion and blend with cooked asparagus, salt and pepper and a little mace, then gradually stir in enough single or double cream until it has a sauce like consistency, this can then be heated and served with pasta, salmon, or chicken. It is great hot or cold and can freeze.