This is an ideal soup for a late spring meal when fresh asparagus are at their best.

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Name: Chilled Asparagus Soup
Prep time: 10 min
Total time: 1 h
Yield: 10
Cuisine: English
Ingredients: 1 1/2 pounds Asparagus Washed, and the tough ends removed; 1/4 cup Unsalted butter; 1 cup Leeks washed carefully and chopped (white only); 1/2 cup Onions chopped; 1/2 cup Celery chopped; 1 large Baking potatoes I use a Baking potato, about ? lb. peeled and cubed; 3 1/2 cups Chicken Stock; 1 teaspoon Fresh Lemon Juice; 1/2 cup Single cream; 1 pinch Sea Salt to taste; 1 pinch Ground white pepper to taste; 1/4 teaspoon Paprika to garnish; 1/4 cup Whipping cream whipped to garnish

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INGREDIENTS

1 1/2 pounds Asparagus ; Washed, and the tough ends removed
1/4 cup Unsalted butter
1 cup Leeks ; washed carefully and chopped (white only)
1/2 cup Onions ; chopped
1/2 cup Celery ; chopped
1 large Baking potatoes ; I use a Baking potato, about ? lb. peeled and cubed
3 1/2 cups Chicken Stock
1 teaspoon Fresh Lemon Juice
1/2 cup Single cream
1 pinch Sea Salt ; to taste
1 pinch Ground white pepper ; to taste
1/4 teaspoon Paprika ; to garnish
1/4 cup Whipping cream ; whipped to garnish

Servings

INSTRUCTIONS

Snap off the asparagus tips and set the stalks aside.

Melt the butter in a deep pan with a cover.

Add the asparagus tips, onion, leeks, celery and potato.

Cover lightly and cook over the very lowest heat until vegetables are soft, 20 minutes or more.

Meanwhile, place the chicken stock in a large saucepan with the reserved asparagus stalks, cut into large pieces.

Bring to a boil and simmer, covered tightly, for about 30 minutes.

Discard the stalks and set the resulting stock to one side.

In a food processor, puree the softened vegetables and add to the asparagus stock.

Season with the lemon juice, salt, white pepper and paprika, if desired.

Allow to cool and refrigerate.

Stir in the single cream and serve, garnished with a dollop of whipped cream, or Creme Fraiche and a sprinkling of paprika, if desired.

NOTES

When did I first learn this recipe? Probably back in the early 70?s at the Whitewell Hotel, it was a very popular soup for June weddings, and you have got to remember that it was very difficult back then to obtain fresh asparagus in sufficient quantities so a lot of hotels/restaurants used either tinned asparagus or asparagus soup mixes.

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Chilled Asparagus Soup

1 1/2 pounds Asparagus Washed, and the tough ends removed
1/4 cup Unsalted butter 
1 cup Leeks washed carefully and chopped (white only)
1/2 cup Onions chopped
1/2 cup Celery chopped
1 large Baking potatoes I use a Baking potato, about ? lb. peeled and cubed
3 1/2 cups Chicken Stock 
1 teaspoon Fresh Lemon Juice 
1/2 cup Single cream 
1 pinch Sea Salt to taste
1 pinch Ground white pepper to taste
1/4 teaspoon Paprika to garnish
1/4 cup Whipping cream whipped to garnish

Snap off the asparagus tips and set the stalks aside.
Melt the butter in a deep pan with a cover.
Add the asparagus tips, onion, leeks, celery and potato.
Cover lightly and cook over the very lowest heat until vegetables are soft, 20 minutes or more.
Meanwhile, place the chicken stock in a large saucepan with  the reserved asparagus stalks, cut into large pieces.
Bring to a boil and simmer, covered tightly, for about 30 minutes.
Discard the stalks and set the resulting stock to one side.
In a food processor, puree the softened vegetables and add to the asparagus stock.
Season with the lemon juice, salt, white pepper and paprika, if desired.
Allow to cool and refrigerate.
Stir in the single cream and serve, garnished with a dollop of whipped cream, or Creme Fraiche and a sprinkling of paprika, if desired.

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Chilled Asparagus Soup
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Nutrition

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Serving Size: 1 Serving (312g)
Recipe Makes: 10

Calories: 181
Calories from Fat: 87 (48%)

Amt Per Serving		% DV

	Total Fat 9.7g	13 %
	Saturated Fat 5.3g	26 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 0.7g
Cholesterol 27.2mg		8 %
Sodium 718.1mg		25 %
Potassium 520.4mg		14 %
Total Carbohydrate 17.7g		5 %
	Dietary Fiber 2.6g	10 %
	Sugars, other 15.1g
Protein 7.1g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 181

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