chilled asparagus soup

dmsgrl avatar
By Tess Geer
from Westerville, OH

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.

serves 6
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For chilled asparagus soup

  • 4 can
    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)

How To Make chilled asparagus soup

  • 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.
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