Recipes
Asparagus Soup
A warm comforting soup for those cold winter days.
Ingredients
- 1 ½ pounds asparagus when ends have been removed
- 40 almonds soaked overnight and soak water poured off, (more than ¼ cup, not quite 1/3 cup)
- 1 tsp dried dill
- ½ tsp onion powder
- ½ tsp herbamare
- Sprinkle pepper
- 1 cup water for steaming (and used for soup)
- 1 cup water for blending soup
If you purchase asparagus tips, the ends have already been removed so you can just weight out approximately 1 ½ pounds. Without stems removed, try to get about 65 medium sized stems or weight out around 2 pounds.
The end of the asparagus can be stalky. You can hold the root end and bend the stem until it breaks, then discard the root end. If asparagus is thin, you can cut off about and inch. If asparagus is thick, you probably want to cut off more like two inches. Asparagus can be expensive so you want to take off as little as possible!
Directions
- Pour 1 cup of water in a pot. Put steam basket into pot, pile in the asparagus and steam asparagus until tender. Around 15 minutes.
- Take asparagus out of the pot and let cool for 10 minutes. Pour water used for steaming into blender.
- In blender, add 1 cup water, dill, onion powder, herbamare, pepper and almonds. Blend until creamy.
- Add asparagus. You may have to stop blender a few times while blending mixture to open lid to let out any steam.
- Put mixture back on stove to reheat and serve. If mixture is too thick, add extra water.
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