this recipe is adapted from food network chef anne burrell’s chilled asparagus soup ~ but tweaked it quite a bit. i looked and looked for a chilled asparagus soup that would ensure a bright green, beautiful color. and i really didn’t find one, so i added a few ingredients to get the green color i wanted. it was still a little darker than i like, so i’m going to try it again soon. i’ll post a pretty pic when i do.
i forgot to take a picture of saturday night’s soup. i was too excited about my company (and my martini).
this recipe is kinda wordy ~ but it’s really easy. it’s just blended asparagus with flavorful veggies added. don’t make it too complicated!
chilled asparagus soup
- in a dutch oven, heat 1 tablespoon butter and 1 tablespoon olive oil. drop in the white parts of some green onions, chopped, and some chopped leeks (or just onion, but i LOVE leeks). also drop in some chopped celery (about 3 stalks), and 3-4garlic cloves. season with kosher salt.
- after these veggies have softened a bit, add 3 bunches of asparagus, chopped into inch-long pieces, the ends trimmed off, and the tops saved for later. (those are going to float in the blended soup, so don’t throw those in!)
- here’s what i really want to change about the recipe: it calls for 2 quarts of veggie stock, which is a bit brown in color. this muddies up the finished color. i think you should add clear stock, if you can find it ~ better than bouillon isn’t too bad ~ or just add water and see how the flavor turns out. i don’t think it needs stock, personally. it also doesn’t need 2 quarts of any liquid. just do 1 quart (4 cups).
- add a couple potatoes, peeled and diced.
- bring to a boil and let simmer for about 20 minutes. in the last few minutes of simmering, add in a cup of frozen peas, a cup of fresh baby spinach, and the leftover green parts of those green onions you used earlier. this will kick up the color a notch or two!
- blend (careful, it’s hot!) with some basil, dill, chives or parsley. or whatever fresh herbs you have. add salt and pepper to taste. chill until serving! don’t forget to add the tops to the asparagus to each bowl when you serve! you don’t need to cook those ~ they’re really good raw.
- this soup is NOTHING without a dollop of creamy cheese in the middle! so here’s what i did: mix together some greek yogurt with some herbed goat cheese and add some fresh herbs and fresh cracked black pepper if you like. refrigerate and scoop onto the soup just before serving!
i’ll make this again really soon and take some pretty pictures!!!