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Cold pureed asparagus soup

Servings:
Serves 4 Servings
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Ingredients

  • 4 cup chicken, beef, or vegetable stock, or water
  • 1 1/2 pound chopped asparagus (peeled if it's fat)
  • 1 pound large peeled and cubed potato

Preparation

Baking Directions:

1.

Bring the stock or water and some salt and pepper to a boil in a large saucepan over medium heat.

Add the vegetables and turn the heat to low so the mixture bubbles gently.

Cook until vegetables are tender, about 15 minutes.

2.

Remove from heat and use an immersion blender to puree the mixture; strain and discard the solids.

Refrigerate to cool.

Garnish with fresh lemon juice and olive oil, and serve.