Spring Asparagus Soup with Savory Candied Almonds

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a creamy asparagus soup topped with a shaved asparagus & radish salad, fresh watercress, and savory candied almonds

  • Author: Kayla Howey



Savory Candied Almonds

  • 1 tsp smoked paprika
  • ¼ tsp ground coriander
  • ¼ tsp onion powder
  • 1/8 tsp anise seeds
  • ½ cup whole, raw almonds
  • ½ cup sugar
  • ½ cup water
  • safflower oil

Asparagus Soup

  • 1 lb green asparagus, peeled
  • 6 oz white asparagus, peeled
  • safflower oil
  • 1 large shallot
  • 3 cup stock (chicken or vegetable)
  • 2 oz fresh spinach
  • 2 tbsp heavy cream
  • 2 tbsp lemon juice


  • 3 asparagus, peeled
  • 2 radishes, shaved
  • 1 lemon
  • ¼ cup heavy cream
  • watercress


Savory Candied Almonds

  1. Combine the smoked paprika, coriander, onion powder, and anise seeds in a small bowl. Mix until incorporated and set aside. Combine the almonds, sugar, and water in a small saucepan. Bring to a boil over high heat and let the sugar dissolve. Reduce the heat and simmer until the syrup reduces and coats the almonds like a glaze. Watch the syrup closely. If it doesn’t reduce enough, it won’t create a strong sugar coating around the almonds. If it reduces too much, it will crystalize and become grainy once fried. Meanwhile, heat 3 inches of oil in another small saucepan over medium heat. Once the almonds are ready and the oil reaches 300F, use a slotted spoon to transfer the almonds to the hot oil. Fry the almonds until golden brown, just a minute or two. Adjust the heat if needed to maintain 300F. Use a slotted spoon again to transfer the almonds to an oiled piece of parchment paper (don’t use regular paper towels, they will stick). Sprinkle the almonds with salt and a generous pinch of the spice mixture while they’re still warm. Let the spices settle onto the almonds as they cool.

Asparagus Soup

  1. Take the asparagus, bunch it up, and cut the stalks into 3 pieces each (basically large chunks are what you’re looking for). Coat the bottom of a medium pot with a generous amount of oil over medium heat. Add the shallot and sauté until translucent, about 2-3 minutes. Stir in the asparagus. Season with salt and pepper. Add the stock and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the asparagus is fork tender, only about 10 minutes.
  2. Working in batches, blend the hot soup with the spinach. Try to get an even ratio of asparagus to stock to spinach in each batch. Transfer the soup to another pot or a large bowl. Stir in the heavy cream and lemon juice. Season with salt to taste.


  1. While the soup simmers, take the 3 asparagus and continue to peel them so you end up with thin strands. Toss the shaved asparagus and radishes with a squeeze of lemon and a seasoning of salt and pepper.

To Serve

  1. Serve a few ladles of warm soup in a large bowl. Top the soup with a small mound of shaved asparagus and radishes. Finish the soup with a few sprigs of watercress, a drizzle of heavy cream, and a spoonful of the savory candied almonds.