Chilled Asparagus Soup
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
- ¼ teaspoon Paprika.
- ¼ cup Whipped Cream
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
This is an ideal soup for a late spring meal when fresh asparagus are at their best.
Method
-
1
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.
Similar Recipes
View all similar
Comments (0)