Weight Watchers: Asparagus Soup

Serves: 4
Preparation time:15 minutes
Cooking time: 25 minutes

260 Calories/serving

* 125 g blanched almonds
* 1.1 litres vegetable stock or warer
* 15 ml vagatavle oil
* 4 celery sticks, diced
* 450 g asparagus, trimmed and chopped
* 30 ml chopped fresh parsley
* 45 ml single cream
* salt and pepper
* cream, toasted flaked almonds and parsley to garinsh

1. Place the almonds and stock in a blender or food processor and grind until verry smooth.
Sieve the mixture, reserving the liquid, and discard the grains.
2. Heat the oil in a large saucepan and gently fry the celery for 5-6 minutes.Add the asparagus and cook for 5 minutes.Pour the stock over the top and add the parsley. Cover and simmer for 15 minutes.
3. Cool slightly, then puree in a blender or food processor until smooth. Returnto the pan and stir in the cream. Heat gently. Season the garnish with cream, toasted almonds and parsley.