Chilled asparagus Spring soup is here!
There’s something about the warm rays of the sun that makes us want to eat lighter foods. Enjoying a salad for dinner or lunch is sometimes not quite enough. Adding a chilled soup is a brilliant way to round out the meal and keep it light, fresh and filling.
Inspiration
Fresh produce is most always what inspires cooking a new or even a well-used recipe. Many stimulating possibilities rush through my brain and I get completely carried away. I end up obtaining enough produce for six plus recipes I want to compose. I usually concoct three recipes and the remaining ingredients wither away.
There was still asparagus in the refrigerator from the past weeks’ purchases. There was no way I was going to let it waste away.
Only over the past couple of years have I really acquired a taste for chilled soups and knew lickety-split, a chilled asparagus soup would be dreamy for the warm days ahead.
How to make Chilled Asparagus Soup
Chilled asparagus soup utilizes five simple ingredients and is effortless to prepare. It is important that you have a blender that will puree the soup well.
Chop the very ends off of one pound of asparagus. Slender spears are preferred. Cut the spears into one-inch pieces and place in a large sauce pot along with a quarter cup of small diced onion.
Add two cups of chicken stock or broth, and salt. Cook at a simmer for 35 minutes or until the asparagus is tender. Pour the contents into a blender and puree until very smooth and creamy.
Transfer to a storage container and add combine the heavy cream and salt with the puree. Refrigerate. Will keep for 3 days in the refrigerator.
If you want to eat immediately. Pour the soup in a stainless-steel bowl and place the bowl inside another bowl of ice. Constantly stir the contents to chill quickly.
Asparagus Soup Nutrition
For a half cup serving, each serving contains approximately 2 grams of net carbs, 7.2 grams of fat, .9 grams of protein, and 90 calories.
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Chilled Asparagus Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 3 cups 1x
- Category: Soups
- Method: Stove Top
- Diet: Gluten Free
Description
Asparagus soup is a brilliant way to round out a meal and keep it light, fresh and filling.
Ingredients
1 pound asparagus, cut into 1 inch pieces
2 cups chicken stock or broth
1/4 cup onion, small dice
1 tsp kosher salt, divided
1/2 cup heavy cream
Instructions
Chop the ends off of the asparagus, then cut into one-inch pieces.
Place in a large saucepan. Add the chopped onion, half of the salt, and the chicken stock.
Simmer 35 minutes or until asparagus is tender.
Transfer to a blender and puree until creamy. Allow to cool first if there is no lid-lock on the blender.
Combine the heavy cream and remaining salt with the puree.
Transfer to a storage container and refrigerate. Will keep for 3 days in the refrigerator.
Notes
If you want to eat immediately. Pour the soup in a stainless-steel bowl and place the bowl inside another bowl filled with ice. Constantly stir the contents to chill quickly.
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