IE 11 is not supported. For an optimal experience visit our site on another browser.

Chilled asparagus soup

Servings:
Serves 4 Servings
RATE THIS RECIPE
(0)

Ingredients

Chilled asparagus soup
  • 1 pound fresh asparagus, cut into 1-inch pieces
  • 3/4 cup chopped onion (approximately 1/2 of one medium size onion)
  • 4 cup vegetable broth (low sodium if store bought), or water
  • 2 tablespoon butter, unsalted

Preparation

Baking Directions:

Prepare a bowl of ice water and set aside.

Bring two quarts of water to a rapid boil in a heavy bottomed, 8-quart stock pot.

Add 2 tablespoons of kosher salt and bring to a boil.

Add half the asparagus, all at once, to the water.

Cook them for approximately 1½ minutes until tender and still bright green.

Remove from the boiling water with a slotted spoon, drain and place in the ice bath to cool.

Cool for approximately 5 minutes, then drain and set aside.

In a medium sauce pan over medium-high heat, add the butter, onions and asparagus, 1 teaspoon salt and sweat for approximately 6 minutes, until tender.

Add the vegetable broth.

Bring the broth to a boil, and simmer for approximately 15 minutes.

Place all ingredients into a blender and puree until smooth.

Strain through fine-mesh strainer.

Place the soup into a bowl with a larger bowl beneath it filled with ice to rapidly cool down the soup.

This cooling process will preserve the green color.

Season the finished soup with salt and pepper to taste.

Serving Directions:

For plating, divide evenly among 4 bowls, with a tablespoon placed into the center and serve.