Recipe: Chilled Asparagus Soup

Oh, remembering those days of summer! Chilled soups are gorgeous and great for picnics or days at the beach. Even at any time of the year, sitting in the sunshine.

This is one of our Retro Recipes – a series of vegetarian recipes from our first blog from 1995 to 2006.

Some similar recipes that you might enjoy are Quick Tomato and Cucumber Cold Soup, Fantastic Avocado and Celery Cold Soup and Roasted Tomato and Corn Cold Soup for Summer.

You might also like our Cold Soup recipes here and here. Or browse the Asparagus recipes here and here. Check out our easy Early Summer recipes.

Chilled Asparagus Soup | Heat in The Kitchen | Soups | Summer

Chilled Asparagus Soup

A creamy, wonderful, silky soup for those hottest of hot days.

900 g fresh asparagus 4 Tblspn butter 175 g sliced leeks or shallots
3 Tblspn flour 1.5 litre light vegetable stock or water 120 ml single cream or natural yoghurt
1 Tblspn chopped fresh coriander, chervil, tarragon or mint sea salt and freshly ground black pepper

Make 3 hours in advance to sufficiently cool. Serves 6.

Cut the top 6 cm off the asparagus spears and blanch the tips in boiling water for 5 – 6 minutes until just tender. Drain thoroughly, retaining the cooking water, and chop each into 2 or 3 pieces. Set aside.

Trim the ends of the stalks, removing any brown or woody parts. Chop the stalks into 1cm pieces. Add any trimmings from the stalks to the retained cooking water, bring to the boil, and simmer for 20 minutes.

Heat the butter or oil in a heavy based saucepan. Add the sliced leeks or shallots and cook over a low heat for 5 – 8 minutes until softened but not browned. Stir in the chopped asparagus stalks, cover and cook, for a few of minutes until the stalks are almost tender.

Add the flour and stir well to blend. Cook for 3 – 4 minutes, uncovered, stirring occasionally.

Now, remove the asparagus trimmings from the boiling cooking liquid. Make the liquid up to 1.5 litres using stock or water. Add it to the soup and bring back to the boil, stirring frequently. Reduce heat and simmer a few minutes until the asparagus is well cooked. Season with sea salt and black pepper.

Puree the soup in a food processor. If necessary, strain to remove any course fibres. Stir in the asparagus tips, cool a little, and then add most of the cream or yoghurt and the herbs. Chill well. Stir before serving and check the seasoning. Garnish each bowl with a swirl of cream or yoghurt.

Chilled Asparagus Soup




This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. It is cross posted on our sister site, A Life (Time) of Cooking. It appears here as part of the Retro Recipes series of recipes.

Browse some recipes for Asparagus





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