Best 4 Chilled Aspargus Soup Recipes
Seeking a refreshing and elegant dish to elevate your culinary repertoire? Look no further than chilled asparagus soup, a symphony of flavors that will tantalize your taste buds and leave you craving more. This delightful soup, born from the union of fresh asparagus, aromatic shallots, and rich vegetable broth, is a celebration of springtime's bounty. Its creamy texture, vibrant green hue, and delicate flavor profile make it a perfect appetizer or light lunch. Served chilled, this soup offers a cooling respite from the summer heat, while still providing a satisfying and nourishing meal. Accompanied by three variations – a classic version, one with a touch of tangy goat cheese, and another infused with the smoky essence of roasted red peppers – this recipe collection caters to diverse preferences, ensuring there's a perfect chilled asparagus soup for every palate.
Let's cook with our recipes!
CHILLED ASPARAGUS SOUP
This is a delightful soup that's perfect for hot weather. The curry seasoning comes through just right.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- Cut asparagus into 1-in. pieces; set tips aside. Place the remaining asparagus in a saucepan; add broth. Bring to a boil; reduce heat. Cover and simmer for 40-45 minutes. Cool slightly. , Process in batches in a blender or food processor until smooth; set aside. In a small saucepan, bring water to a boil. Add the asparagus tips; cook for 2-3 minutes or until tender. Drain and chill until serving. , In a large saucepan, melt butter. Stir in flour until smooth. Gradually add pureed asparagus. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot soup into egg yolks; return all to the pan, stirring constantly. Cook over low heat for 5 minutes or until mixture is heated through and reaches 160°. Stir in the cream, curry powder, pepper and lemon juice., Remove from the heat; cool slightly. Cover and chill until serving. Garnish with asparagus tips, gently adding to each bowl.
Nutrition Facts : Calories 145 calories, Fat 13g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 523mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
CHILLED ASPARAGUS SALAD
I like to use a kitchen scissor to cut only the very bottom from the stalk; breaking it off causes more of the bottom to go to waste, which is otherwise perfectly edible. With the smaller, thinner "pencil" asparagus, the stalks are too thin to peel and you need that protective layer so the asparagus keep their shape during cooking. For larger asparagus, where the skin is tougher, I do peel the stalk but leave the tip and an inch or so below the tip, unpeeled. The top is tender enough that it can be cooked as is.
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.
- Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.
- The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.
- In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
- When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.
CHILLED ASPARAGUS SOUP
This is a great warm-weather soup. Serve as a first course for a dinner party or as the main course itself, along with a salad and some crusty rolls or bread. Originally from a July 1983 issue of Bon Appetit that featured "New Soups for Summer". Chilling time is not included in prep time.
Provided by Leslie in Texas
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in heavy large saucepan over medium-high heat.
- Add asparagus and onion and cook 5 minutes, stirring occasionally.
- Add stock and sherry;reduce heat to medium, cover and cook until asparagus is tender, 2 to 3 minutes;remove from heat.
- Puree asparagus mixture in batches in blender or food mill;transfer to a non-metal container.
- Cover and chill several hours or overnight.
- Cook asparagus spears in boiling salted water until crisp-tender, about 5 minutes; pat dry.
- To serve, add half and half to soup to desired consistancy.
- Season with salt and white pepper.
- Garnish each serving with 2 asparagus spears and serve.
Nutrition Facts : Calories 255.5, Fat 18.5, SaturatedFat 10.8, Cholesterol 50.2, Sodium 273.2, Carbohydrate 16, Fiber 3.9, Sugar 5.3, Protein 9.6
CHILLED ASPARAGUS SOUP WITH GOAT CHEESE
Steps:
- Coat a large saucepan with olive oil. Add the onion, celery and garlic and bring to a medium heat. Season with salt and sweat until the vegetables are very soft and aromatic, about 8 to 10 minutes.
- Remove the tips from the asparagus and reserve. Cut the stalks of the asparagus into 1-inch lengths and add them to the pot. Sweat for 2 to 3 minutes. Add the potatoes and the stock. Taste for seasoning and add salt, if needed (it will). Bring to a boil, then reduce heat and simmer for 20 minutes.
- On a separate burner, bring a small pot of well salted water to a boil over high heat. Have a small bowl of well salted ice water on standby. Cook the asparagus tips in the boiling water for 2 to 3 minutes. Remove them from the boiling water and plunge them immediately into the ice water. When the tips are cool, remove them from the water, pat dry and reserve.
- In a blender or with an immersion blender, puree the asparagus stock mixture. Strain through a mesh strainer, if desired. Taste and adjust the seasonings, if needed. Chill.
- Garnish with the reserved asparagus tips and crumbled goat cheese. Springtime delicious!
Tips:
- Choose fresh, tender asparagus for the best flavor. Look for spears that are bright green and have tightly closed tips.
- To easily remove the woody ends of the asparagus, simply snap off the bottom inch or two of each spear.
- If you don't have a blender, you can use an immersion blender to puree the soup.
- For a smoother soup, strain it through a fine-mesh sieve before serving.
- Garnish the soup with fresh herbs, such as chives, dill, or tarragon, for a pop of flavor and color.
- Serve the soup chilled or at room temperature. It's also delicious the next day!
Conclusion:
Chilled asparagus soup is a refreshing and flavorful dish that's perfect for a light lunch or dinner. It's also a great way to use up leftover asparagus. With its simple ingredients and easy preparation, this soup is sure to become a favorite in your kitchen.
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