In this hot weather you need something cooling. Cold asparagus soup is just the ticket. You can either cook the fresh variety, or even use tinned asparagus spears for this soup. The cooking is simple but requires a blender.
|Thin asparagus spears unpeeled, cooked||32 (680 gm)|
|Asparagus cooking liquid (reserved)||180 ml|
|Heavy cream||60 ml|
|Plain yoghurt||60 gm|
|Sour cream||2 tbspns|
|Lemon juice||2 tspns|
|Cucumber diced||30 gm|
|Pinch cayenne pepper|
|Salt and freshly ground white pepper|
|Chopped parsley and chives, for garnish|
Cut off approximately 4 cm pieces of the tip ends of the asparagus and put aside. Cut the remaining stems into 2.5cm pieces and put in a food processor until pureed, about 1 minute.
With the processor running, pour in the asparagus cooking liquid and process for 5 seconds. Add the heavy cream, yogurt, sour cream and seasonings and process to combine, for about another 5 seconds. Transfer to a large bowl and stir in the asparagus tips. Cover (glad wrap is fine) and refrigerate for 2 hours.
Just before serving, stir in the lemon juice. Adjust the seasonings and divide among 4 serving bowls. Garnish with the diced cucumber, parsley and chives and serve over ice for a further effect.