Cold Asparagus Soup Recipe
Some people think that salads are the only way of enjoying vegetables during the hot summer days, but thankfully, cold soups exist. There are thousands of cold soup recipes, but when you are in need of an all-time classic, cold asparagus soup is there for you. This recipe is super easy to make, it is an amazing way of incorporating more vegetables into your everyday diet, and if you keep scrolling down this article you can learn how to make it at home.
Ingredients
- 1 kg fresh green asparagus
- 1 onion
- 2 garlic cloves
- 2 potatoes
- 4 cups (1L) vegetable broth
- 250 ml heavy cream (optional)
- Extra virgin olive oil
- Salt and pepper to taste
- Chopped fresh parsley to garnish (optional)
Instructions
- 1
Wash the asparagus and cut off the tough...: Wash the asparagus and cut off the tough ends. Peel the asparagus from the tip down, removing the fibrous part. Reserve some asparagus tips to decorate.
- 2
Peel, clean, and cut the onion and garlic...: Peel, clean, and cut the onion and garlic cloves into small pieces. Wash, peel, and cut the potatoes into medium cubes, and set them aside.
- 3
In a large pot, heat a little olive...: In a large pot, heat a little olive oil over medium heat. Add the onion and garlic, and fry until golden.
- 4
Add the asparagus (except the reserved tips) and...: Add the asparagus (except the reserved tips) and the potatoes to the pot. Cook for a few minutes, stirring occasionally.
- 5
Pour the vegetable broth into the pot, making...: Pour the vegetable broth into the pot, making sure to completely cover the asparagus and potatoes. Bring to a boil, then reduce the heat to medium-low. Cook over low heat for about 25 minutes, or until the potatoes are tender.
- 6
Remove the pot from the heat and allow...: Remove the pot from the heat and allow the soup to cool slightly. Then, transfer the ingredients to a blender or use a hand mixer to puree until you get a smooth texture.
- 7
Return the soup to the pot and add...: Return the soup to the pot and add the heavy cream. Heat the soup over medium-low heat for a few minutes, stirring constantly. If you prefer a lighter version, you can omit the cream, but it's a great addition as it adds creaminess to the soup.
- 8
Taste the asparagus cold soup and season with...: Taste the asparagus cold soup and season with salt and pepper to taste.
- 9
Allow the soup to cool completely, then refrigerate...: Allow the soup to cool completely, then refrigerate it for at least 2 hours, or until very cold.
- 10
To serve, pour the chilled asparagus soup onto...: To serve, pour the chilled asparagus soup onto individual plates and garnish with the reserved asparagus tips and chopped fresh parsley.
Cook it from the original
This recipe comes from visitsouthernspain.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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