1After overnight soaking, drain and blitz the almonds into smooth paste.
2In the deep pan, heat the oil and add the diced onion. Cook on medium heat for 5-6mins.
3Add garlic and celery and cook for another 5 mins. Stir in the almond pasta.
4Add vegetable stock and bring to the boil. Add the asparagus. Cook for 2-3 mins.
6Blend the soup until is smooth. Add the cream.
7You can garnish with cress or chervil.