Chilled Asparagus Soup

Chilled Asparagus Soup

Oh, the hot days of summer! Chilled soups are gorgeous and great for picnics or days at the beach, or just at home. This is a creamy, wonderful, silky soup for those hottest of hot days.

Or really, make this soup at any time of the year when the weather is warm and you can sit in the sunshine. There is no need to wait for Summer.

Some similar recipes that you might enjoy are French Cream of Asparagus Soup, Cream of Asparagus Soup, 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 and our Asparagus recipes. Or explore our easy Early Summer recipes.

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This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006.  You can find other recipes from that blog in the Retro Recipes.

Chilled Asparagus Soup

Chilled Asparagus Soup

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

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

Cut the tops off the asparagus spears, about 6 cm, 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 all of the 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 to the onions and stalks, and bring it back to the boil, stirring frequently to mix the flour thoroughly. Reduce heat and simmer a few minutes. 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.





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