This soup is so easy and beautiful to serve hot or chilled. Make this in the spring when asparagus are in season.
- 2 bunches of asparagus (about 2 lb)
- 2 tablespoons olive oil
- 2 large shallots, minced
- 2 cups unsweetened almond milk (you can also use soy milk or regular milk)
- 2 cups water
- ½ tsp salt
- ½ tsp white pepper
- ¾ cup sliced almonds
- Small handful chives, chopped
For the croutons:
- 3 slices whole grain bread, cut into ½ inch cubes
- Cooking spray
- In a medium-sized soup pot, heat oil, add the shallots, and cook until translucent, about 3-5 minutes.
- In the meantime, trim the hard woody ends off the asparagus by snapping them where they most easily break, and discard the ends. Chop the asparagus in 1-inch pieces. Set aside.
- When shallots have softened, add almond milk, water, salt and pepper, and bring to a boil.
- Add asparagus, cook 5 minutes, and turn heat off.
- While soup is cooking, place the sliced almonds in a blender or food processor, and chop until almonds are mostly finely chopped (leave some a little chunkier for a nice texture in the soup). Transfer to a heat-proof bowl or second pot – where the pureed soup will eventually go into.
- When the soup has cooled enough to puree, then, working in batches, puree the soup until smooth, and transfer to the pot/bowl with almonds.
- Mix the almonds throughout the soup. Serve hot or cold, with chives and croutons.
- FOR THE CROUTONS (I do this while the soup is cooking or afterwards): Heat a fry pan over medium heat. Add the bread cubes to a fry pan and spray them all over with oil spray. Cook, tossing occasionally, until the bread is toasted and dried out. Remove from heat and let cool. You can store the croutons in an airtight container for up to 3 days or in the freezer for 6 months.
This soup freezes well or you can make it the day before and store it in the fridge.