Chilled Asparagus Soup is a traditional British recipe for classic chilled soup of asparagus stalks and onions cooked in chicken stock that is pureed, chilled and mixed with cream and which is garnished with grated lemon zest and asparagus heads before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Chilled Asparagus Soup.
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This is an ideal soup for a late spring meal when fresh asparagus are at their best.
Ingredients:
700g asparagus spears, woody stems removed
25g butter
salt and black pepper, to taste
2 medium onions, roughly chopped
1.5l chicken stock
150ml single cream
freshly-grated zest of 1 lemon, to garnish
Method:
Cut the heads off the asparagus stalks and simmer gently in lightly-salted water for, at most, 5 minutes, or until just tender. Drain well and refresh in iced water.
Scrape the asparagus stalks with a potato peeler then slice the stalks very thinly. Melt the butter in a large pan and fry the asparagus stalks and onion in this for one minute. Cover the pan and allow the vegetables to sweat gently for about 8 minutes, or until just beginning to soften.
Add the stock, season to taste and bring to a boil. Reduce the mixture to a simmer, cover, and cook for about 35 minutes, or until the asparagus and onion are completely tender.
Allow to cool completely, transfer to a blender or food processor and render to a smooth purée. Pour through a sieve to remove any particles, stir the cream into the strained liquid and transfer to a refrigerator to chill for 3 hours.
When ready to serve ladle into slightly-chilled soup bowls and garnish with the reserved asparagus tips and the grated lemon zest.
