Asparagus Soup #2
Submitted by harald
Chilled asparagus soup with slow-sweated vegetables, potato for natural body, and stalks simmered in chicken stock for depth. Finished with half-and-half and crème fraiche.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minThis asparagus soup is built to be served cold, and that changes how it’s constructed. The vegetables (asparagus tips, leeks, onion, celery, potato) get a long, gentle sweat over the very lowest heat for at least 20 minutes until completely soft. This slow cooking draws out a sweetness that a quick sauté never achieves.
While the vegetables sweat, the asparagus stalks simmer in chicken stock for 30 minutes to infuse it. The stalks get discarded after they’ve done their job of extracting asparagus flavor into the broth.
The potato does quiet but important work. It thickens the blended soup without flour or extra cream, giving the base a naturally silky, velvety body.
Everything goes into the refrigerator after blending and seasoning. Half-and-half stirs in cold just before serving, loosening and enriching the soup. A spoonful of crème fraiche and a pinch of paprika finish each bowl.
Chef Tips
- Keep heat at the absolute minimum during the vegetable sweat; you want gradual softening, not browning
- Season carefully after blending, then taste again after chilling since cold soups need more seasoning than warm ones
- Stir in the half-and-half right before serving, not while the soup is hot
- Make the day before; the flavor improves with an overnight rest in the refrigerator
Variations
- Serve warm: Skip the refrigerating step and serve immediately after blending for a hot soup version
- Vegan: Substitute olive oil for butter, vegetable stock, and coconut cream for the half-and-half
Ingredients
Directions
Snap off asparagus tips and set the stalks aside. Melt butter in a deep skillet with a cover. Add 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 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 stalks and set stock aside.
In a food processor, purée softened vegetables and add to the asparagus stock. Season with lemon juice, salt, white pepper and paprika, if desired.
Allow to cool and refrigerate. Stir in half-and-half and serve garnished with a dollop of creme fraiche or whipped cream and a sprinkling of paprika, if desired.
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