Asparagus and almond soup

Ingredients

• 4 tbsp hemp oil
• 1 onion, chopped
• 2 leeks, chopped
• 150 g asparagus
• 100 g blanched whole almonds
• 1 l stock (vegetable or chicken)
• 100 ml double cream
• salt and pepper

Process

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. While the almonds are simmering, add the chopped onion and leeks into a deep frying pan with the hemp 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 250 ml of boiling water, give a good stir and reduce the heat then cover. 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. The combination of silky almonds and earthy asparagus work really well in this dish and the result is a thick, velvety soup!