Creamy Chilled Asparagus Soup

Creamy Chilled Asparagus Soup

Extra virgin olive oil

1 onion, diced

2 ribs celery, diced

3 cloves of garlic, finely chopped

Kosher salt

2 bunches asparagus

2 potatoes, peeled and diced

2 quarts chicken or vegetable stock

4 ounces feta cheese, crumbled

Coat a large saucepan with olive oil. Add the onion, celery and garlic and bring to a medium heat. Season with salt and sweat until the vegetables are soft, about 8-10 minutes.

Remove the tips from the asparagus and reserve. Cut the stalks of the asparagus into 1-inch lengths and add them to the pot. Sweat for 2 to 3 minutes. Add the potatoes and the stock. Taste for seasoning and add salt, if needed. Bring to a boil, then reduce heat and simmer for 20 minutes.

On a separate burner, bring a small pot of well-salted water to a boil over high heat. Have a small bowl of well-salted ice water on standby. Cook the asparagus tips in the boiling water for 2 to 3 minutes; remove them from the boiling water and immediately plunge them into the ice water. When the tips are cool, remove them from the water, pat dry and reserve.

In a blender, purée the asparagus stock mixture. Strain through a mesh strainer, if desired. Taste and adjust the seasonings, if needed. Chill until ready to serve.

To serve: Garnish with the reserved asparagus tips and crumbled feta cheese.

Serves six.

Adapted from Anne Burrell,

One thought on “Creamy Chilled Asparagus Soup

  1. Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter; Romans would even freeze it high in the Alps, for the Feast of Epicurus. Emperor Augustus reserved the “Asparagus Fleet” for hauling the vegetable, and coined the expression “faster than cooking asparagus” for quick action.’

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