Cold Asparagus soup (Crème Glacée d’Asperges)

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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.

Ingredients Serves 4
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

Cooking Method

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.