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Chilled Asparagus Soup

Natural.Foodie's picture
Ingredients
  Asparagus 1 1⁄2 Pound
  Unsalted butter 4 Tablespoon
  Onion 1 Small, chopped
  Leeks 2 Medium, chopped
  Celery rib 1 Medium, chopped
  Baking potato 1 Large, peeled and cut into 1/2 inch dice
  Chicken stock/Canned broth 3 1⁄2 Cup (56 tbs)
  Fresh lemon juice 1 Teaspoon
  Salt To Taste
  Freshly ground white pepper 3⁄4 Teaspoon
  Half and half/Light cream 1⁄2 Cup (8 tbs)
  Creme fraiche/Sour cream 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Paprika To Taste (For Garnish)
Directions

1. Cut off the asparagus tips and set aside. Coarsely chop the stems.
2. In a large skillet, melt the butter over moderate heat. Add the asparagus tips, onion, leeks, celery and potato. Cover, reduce the heat to low and cook until soft, about 25 minutes.
3. Meanwhile, in a medium saucepan, bring the stock to a boil over high heat. Add the asparagus stems, cover and cook over low heat until soft, about 25 minutes. Strain into a large bowl pressing on the stalks to extract as much liquid as possible. Discard the stems.
4. Put the sauteed vegetables in a food processor and puree until smooth, about 30 seconds. Whisk the vegetable puree into the strained stock. Season with the lemon juice, salt to taste and the pepper. Cover with plastic wrap and refrigerate until chilled, about 1 hour.
5. When ready to serve, stir in the half-and-half; mix well. Top each soup bowl with 1 tablespoon of the creme fraiche and garnish each with a dash of paprika.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Asparagus
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
4

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