Heat oven to 350 degrees. Spread almonds on a baking sheet and toast the almonds in oven for 5 minutes, or until golden. Set aside.
In a large saucepan, whisk together dry milk and chickpea flour. Gradually whisk in milk until smooth. Cook over medium heat, whisking constantly until the mixture is the consistency of heavy cream, about 5 minutes.
Whisk in tarragon, salt, and cayenne. Add asparagus and cook until tender, about 5 minutes. Transfer the soup, in batches, to a blender (or use an immersion blender) and puree until smooth.
Return to the pan and bring to a simmer over low heat. Add cheese and stir until melted. Ladle the soup into bowls and sprinkle evenly with almonds.
Serving
Suggestions
189 calories, 6 g fat (2g sat), 20 g carbs, 559 mg sodium, 3 g fiber, 14 g protein
Originally Submitted
10/13/2010
0 Out of 5 from
0 reviews
You can add this Asparagus Bisque recipe to your own private DesktopCookbook.