Chilled Asparagus Soup
By
Tess Geer
@dmsgrl
1
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.
Ingredients
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4 can(s)asparagus, canned
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1onion, diced
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2celery ribs, diced
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3 clovegarlic, minced
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2 qtchicken or vegetable stock
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1 tspgourmet salt blends rosemary, lemon & garlic salt
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1/2 tspground black pepper
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1 1/2 Tbspolive oil
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4 ozgoat cheese, crumbled (optional)
How to Make Chilled Asparagus Soup
- 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.
- 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.
- 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).
- 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.
