Prep time 50 minutes
This soup is just as good hot as it is cold – if serving cold a spoonful of Greek yoghurt will add a nice refreshing contrast.
35ml vegetable oil
150g flaked almonds, lightly toasted
1 white onion, diced
½ leek, diced
1 celery stick, diced
1 spring onion, chopped
1 large potato, diced
2 garlic cloves, chopped
800g asparagus, chopped (keep the tips)
1 litre vegetable stock
Handful spinach leaves
Juice of ½ lemon
In a pot heat the oil and sauté the onion, leek, celery and spring onion, add the garlic and parsley.
Season and cook for a few more minutes. Trim asparagus keeping the tips to garnish.
Add the chopped potato and the vegetable stock to the pot and bring to the boil; check seasoning and reduce heat, then add the asparagus and remove from the heat.
Allow the soup to cool slightly. In a food processor blend, adding the lemon juice and spinach leaves to get a vibrant green colour.
Pass through a fine chinois; adjust seasoning to taste.
Bring a pot of water to the boil and blanch the asparagus tips, dress with olive oil and season with salt.
Serve the soup in a bowl with a few asparagus tips and the toasted almond flakes.