- 4 tablespoon GOOD OIL
- 1 Onion, Chopped
- 2 Leeks, Chopped
- 150 g Asparagus
- 100 g Blanched Whole Almonds
- 1 litre Stock (Veg or chicken)
- 100 ml Double Cream
Pour the stock into a large pan and drop in the whole, skinned almonds. Bring to the boil then cover, reduce the heat and let simmer for 30 mins, the nuts bobbing around swapping flavours with the stock.
While the almonds are simmering, add the chopped onion and leeks into a deep frying pan with the GOOD OIL. Stir, add some salt then let sweat for 10 mins. After this 10 minutes add the chopped asparagus and cook for another 5 mins. Pour in 250ml of boiling water, give a good stir and reduce the heat then cover.
When the 30 mins are up for the almonds blend the stock and almonds until you have a liquid smooth and reminiscent of velvet. Now add in the contents of the other pan. Stir together then blend again. Add the cream, check the seasoning then serve.