Recipe: Chilled Asparagus Soup

Kristen Frederickson

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


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


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 It is re-posted here with permission of the author.

Photo Credit: Avery Curran

Tell us how it turned out: