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Chilled Asparagus Soup

Ingredients
  Canned asparagus spears 1 Pound, drained (1 can)
  Chicken stock 2 Pint
  Lemon juice 1 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Single cream 1⁄4 Pint (for finish)
  Snipped chives 1⁄2 Teaspoon (for finish)
Directions

MAKING
1) In an electric blender, place the asparagus and 1/2 of stock.
2) Process the mixture to smooth puree.
3) In a saucepan, place the puree and remaining stock, lemon juice and seasoning to taste.
4) Put the lid on and heat to boil, continue to boil for 1 minute.

FINALIZING
5) Strain the asparagus mixture.
6) Cool the mixture, cover and refrigerate until chilled.
7) Stir in cream.
8) If you wish to freeze the dish, then do so at this stage. Pour the cooled asparagus mixture without cream into a rigid container.
9) Seal, label and freeze the container.

SERVING
10) Serve chilled garnished with chives.
11) If using the frozen asparagus mixture, thaw in the refrigerator for 8 hours, then add the cream, stir thoroughly.
12) Serve as explained in step 10.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Chilling
Dish: 
Soup
Occasion: 
Wedding
Ingredient: 
Asparagus
Interest: 
Quick, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
4

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