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Chilled Asparagus and Almond Soup

Courtesy of Hemsley + Hemsley


Difficulty to prepare: Easy

Servings: 4


  • 100g flaked almonds

  • 1 small onion, roughly diced

  • 1 large leek, roughly diced

  • 1 large garlic clove, roughly diced

  • 2½ tsp fresh tarragon, chopped (or 1 tsp dried)

  • 600g asparagus, trimmed

  • 1¼ litres vegetable stock

  • 2½ tsp fresh lemon juice

  • Salt and black pepper

  • 1 tsp ghee


  • ½ tsp lemon zest

  • ½ tbsp extra virgin olive oil


  • Toast 25g of the almonds in a dry, large saucepan and set aside for garnishing later.

  • In the same pan gently fry the onion and leek in ghee for 5 mins until softened, but not browned. 

  • Add the garlic and tarragon to the pan and fry for another minute.

  • Prepare the asparagus by snapping off the woody ends. 

  • Add the spears and remaining 75g almonds to the pan. Stir, add a pinch of salt and black pepper, then add the stock.

  • Simmer gently for 5 mins, with the lid on, until the asparagus is tender.

  • Remove from the heat and add the lemon juice. 

  • Blend carefully, in batches if necessary. 

  • Taste and adjust the seasoning.

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