chilled asparagus soup

Name: Chilled Asparagus Soup
Prep time: 10 min
Cook time: 40 min
Yield: 6
Cuisine: French
Ingredients: 4 can(s) asparagus, canned; 1 - onion, diced; 2 - celery ribs, diced; 3 clove(s) garlic, minced; 2 quart(s) chicken or vegetable stock; 1 teaspoon(s) gourmet salt blends rosemary, lemon & garlic salt; 1/2 teaspoon(s) ground black pepper; 1 1/2 tablespoon(s) olive oil; 4 ounce(s) goat cheese, crumbled (optional)

14 Pinches 5 Photos

Tess Geer

Westerville, OH

Updated on Jul 8, 2014

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.

Rate

prep time 10 Min

cook time 40 Min

method Stove Top

yield 6 serving(s)

Ingredients

4 cans asparagus, canned
1 - onion, diced
2 - celery ribs, diced
3 cloves garlic, minced
2 quarts chicken or vegetable stock
1 teaspoon gourmet salt blends rosemary, lemon & garlic salt
1/2 teaspoon ground black pepper
1 1/2 tablespoons olive oil
4 ounces goat cheese, crumbled (optional)

How To Make chilled asparagus soup

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.

Step 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.
Step 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).
Step 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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