Chilled asparagus soup recipe
As spring moves into summer you get the best asparagus, so don't pass up on the chance of making this soup at least once or twice. Hot asparagus soup is good, but the flavour is best when chilled. It's ideal for making the day before and serving straight from the fridge.
Serves 6 as a starter, 4 for lunch:
- 750g fresh asparagus
- 30g butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 litre chicken or vegetable stock
- 2 teaspoons finely chopped mint
- 3-4 tablespoons natural yoghurt or crème fraîche, plus extra for garnish
- Juice of 1/2 lemon
- Salt and black pepper
Break off and discard the woody stems of the asparagus. Cut each spear into 4 equal pieces. Blanch 8 tips in boiling water for 3 minutes, then drain and place in chilled water. Drain again and set aside for garnish.
Melt the butter in a large saucepan and add the oil and onion. Cook on a low heat for 5 minutes, not allowing the onion to brown. Add the chopped asparagus stems and remaining tips, and then the stock. Bring to the boil, reduce the heat and simmer for 15 minutes, until soft.
Take off the heat and allow to cool for 10 minutes. Purée the soup in a liquidiser or food processor. Add the mint, yoghurt, lemon juice and salt and pepper and blend once more. Pour the soup into a large bowl and place in the fridge to chill.
When ready to serve, ladle into bowl and garnish with the asparagus spears and a dollop of yoghurt.
This recipe features on p23 in Sarah Raven's Food for Friends and Family