Recipe: Chilled Asparagus Soup

Kristen Frederickson

Kristen Frederickson › What part of liv­ing bliss­fully in New York and own­ing an art gallery ...

eat-chilled-asparagus-soup-recipe_imagejpg
 

The slightly sweet flavor of fresh asparagus is allowed to shine through in this simple recipe. The drizzle of cream adds an elegant touch, making it a perfect starter course for a dinner party. Serve hot if you like, but a chilled bowl of this tasty soup is perfect for a warm night.

(serves 8)
Chilled Aspara­gus Soup

2 tbsps butter

3 cloves gar­lic, roughly chopped

1 shal­lot, roughly chopped

2 big hand­fuls aspara­gus spears, roughly chopped

Chicken or veg­etable stock JUST to cover

Good driz­zle of cream

Salt and black pep­per to taste

Method

Melt the but­ter in a heavy-bottomed saucepan and saute gar­lic and shal­lot until soft­ened.

Add aspara­gus and cover with stock.

Sim­mer for about half an hour until stems are soft, then puree with a hand blender until com­pletely smooth.

Add cream and serve either hot or cold.

This recipe originally appeared on kristeninlondon.com. It is re-posted here with permission of the author.

Photo Credit: Avery Curran

Tell us how it turned out: