Cold Asparagus Soup

Cold Asparagus Soup

SERVES 6 30 minutes
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INGREDIENTS

For the soup

  • 15 gr. butter
  • 100 gr. onions, diced
  • 10 gr. garlic, minced
  • 1 kg. asparagus, sliced on the diagonal
  • 750 gr. chicken stock
  • 5 gr. grated lemon zest
  • 120 gr. skim milk
  • salt

For the garnish

  • 50 gr. heavy cream, whipped
  • asparagus tips, blanched

DIRECTIONS

For the soup

In a soup pot, melt the butter and sweat the onions, garlic and shallots until tender. Add the asparagus stems, stock, and zest. Simmer until the asparagus stems are tender. Puree the soup using a food processor, blender, or immersion blender. Strain the soup through a fine-mesh sieve to remove the asparagus fibers. Stir in the salt and the milk. Chill the soup. The soup is ready to serve once it is completely cooled.

For the garnish

Serve the cold soup and garnish with the whipped cream and the asparagus tips.

For the soup

  • 15 gr. butter
  • 100 gr. onions, diced
  • 10 gr. garlic, minced
  • 1 kg. asparagus, sliced on the diagonal
  • 750 gr. chicken stock
  • 5 gr. grated lemon zest
  • 120 gr. skim milk
  • salt

For the garnish

  • 50 gr. heavy cream, whipped
  • asparagus tips, blanched

For the soup

In a soup pot, melt the butter and sweat the onions, garlic and shallots until tender. Add the asparagus stems, stock, and zest. Simmer until the asparagus stems are tender. Puree the soup using a food processor, blender, or immersion blender. Strain the soup through a fine-mesh sieve to remove the asparagus fibers. Stir in the salt and the milk. Chill the soup. The soup is ready to serve once it is completely cooled.

For the garnish

Serve the cold soup and garnish with the whipped cream and the asparagus tips.

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@Yiannis Lucacos

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