Chilled Asparagus Soup Recipe at MyDish

Chilled Asparagus Soup

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Method

  • Snap off the asparagus tips and set the stalks aside.
  • Melt the butter in a deep pan with a cover.
  • Add the asparagus tips, onion, leeks, celery and potato.
  • Cover lightly and cook over the very lowest heat until vegetables are soft, 20 minutes or more.
  • Meanwhile, place the chicken stock in a large saucepan with the reserved asparagus stalks, cut into large pieces.
  • Bring to a boil and simmer, covered tightly, for about 30 minutes.
  • Discard the stalks and set the resulting stock to one side.
  • In a food processor, puree the softened vegetables and add to the asparagus stock.
  • Season with the lemon juice, salt, white pepper and paprika, if desired.
  • Allow to cool and refrigerate.
  • Stir in the single cream and serve, garnished with a dollop of whipped cream, or creme fraiche and a sprinkling of paprika, if desired.
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    Ingredients

    • 1 ½ pounds Asparagus. Washed and the tough ends removed
    • ¼ cup Unsalted Butter
    • 1 cup Chopped Leeks. carefully wash and chop (white only)
    • ½ cup Onions. chopped
    • ½ cup Celery. chopped
    • 1 Large Potato. I use a Baking potato. about ½ lb. peeled and cubed
    • 3 ½ cups Chicken Stock
    • 1 teaspoon Fresh Lemon Juice
    • To Taste Salt and Freshly Ground White Pepper.
    • ½ cup Single Cream
    • FOR THE GARNISH
    • ¼ teaspoon Paprika.
    • ¼ cup Whipped Cream

    By Views 1701  Added Tue Dec 9 2008


    This is an ideal soup for a late spring meal when fresh asparagus are at their best.

     

    When did I first learn this recipe? Probably back in the early 70’s at the Whitewell Hotel, it was a very popular soup for June weddings, and you have got to remember that it was very difficult back then to obtain fresh asparagus in sufficient quan Read More

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