Chilled Asparagus Soup

Tess Geer

By
@dmsgrl

Chilled soups make for refreshing summer fare. In France, everyone looks forward to Spring asparagus, a special seasonal treat well worth the wait. You don't need to wait for asparagus season to make this soup! Using canned asparagus not only yields just as tasty a soup, it also cuts down on prep time. This soup makes a great light lunch dinner paired with some crusty French bread. It also can be an appetizer (serve in shooter glasses) or a first course. It freezes well and will keep for up to six months.


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Rating:

Comments:

Serves:

6

Prep:

10 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

4 can(s)
asparagus, canned
1
onion, diced
2
celery ribs, diced
3 clove
garlic, minced
2 qt
chicken or vegetable stock
1 tsp
gourmet salt blends rosemary, lemon & garlic salt
1/2 tsp
ground black pepper
1 1/2 Tbsp
olive oil
4 oz
goat cheese, crumbled (optional)

Directions Step-By-Step

1
Swirl olive oil in a large saucepan. Add celery, onion and garlic. Set heat to medium-low and cook for 8-10 minutes until vegetables begin to soften, stirring frequently. Adjust heat as necessary to prevent browning. Once vegetables are soft, add drained asparagus and stir.
2
Add chicken stock, potatoes and salt. Taste for seasoning and add more salt if desired. Bring to a boil, then reduce heat and simmer for 20 minutes.
3
Using an immersion blender or food processor, purée the soup. Taste again for seasoning. Strain through a a mesh sieve if desired or leave as is for a more rustic soup (I prefer it unstrained).
4
Chill for a minimum of three hours. Divide between six bowls. Swirl a teaspoon of olive oil onto each. Top with crumbled goat cheese if desired.

About this Recipe