RCI-SP.006.0021.001
Cold Asparagus soup
Cold Asparagus soup is a healthy light soup, nice for summer.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- (500 mL) asparagus2 cupscut in 1 in. (2.5 cm) pieces
- 2 stalks
- 1 sprig
- of tarragon (or thyme)1 pinch
- 1 tsp
- (500 mL) hot consommé2 cups
- (250 mL) light cream or milk1 cup
- 1 unit
- minced chives (optional)1 unit
Method
1
Rinse and trim the asparagus, removing the woody ends, and chop the celery into rough chunks. Roughly chop a generous handful of fresh parsley, setting a small amount aside for garnish.
5 minutes
2
Combine the asparagus, celery, and parsley in a medium saucepan and add enough water to cover the vegetables by about an inch. Crumble in the chicken bouillon cube and stir to distribute.
3 minutes
3
Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer until the asparagus is completely tender and the broth is fragrant and well-flavored.
20 minutes
4
Remove the saucepan from heat and allow the soup to cool slightly until it is safe to handle for blending.
10 minutes
5
Carefully transfer the soup in batches to a blender or use an immersion blender directly in the pot, blending until the soup is completely smooth and creamy in texture.
5 minutes
6
Taste the blended soup and season with salt as needed, adjusting to your preference. Strain through a fine-mesh sieve if a silkier texture is desired.
3 minutes
7
Transfer the soup to a sealed container or cover the pot and refrigerate until thoroughly chilled throughout.
120 minutes
8
Ladle the cold soup into chilled bowls and garnish with the reserved fresh parsley before serving immediately.