Add the cornstarch mixture and continue stirring until the soup is slightly thickened, about 1 minute or so. Add the hot stock to the vegetables, salt and white pepper, bring to the boil, simmer until the asparagus are just cooked, this shouldn’t take longer than 3-4 minutes. Add the vegetable stock, bring to a boil then reduce to a simmer and cover. https://www.foodnetwork.ca/recipe/chilled-asparagus-soup-with-salmon/14579 We are still in that time of year when warm soups are appropriate, but I am trying to push ahead a bit. Chilled White Asparagus Soup with Crab and Avocado Remoulade and Truffle Herb Oil. This week’s Power Foods ingredient is asparagus and I chose to make one of the recipes featured in the book: Chilled Asparagus Soup with Spinach and Avocado. © 2020 Condé Nast. This soup … Cover and cook for approx. 25 mins. Gradually add pureed asparagus. Season with salt and white pepper. Add the vegetable stock, bring to a boil then reduce to a simmer and cover. Cook until asparagus is bright green and tender, 4–5 minutes. Set a fine-mesh sieve over a large bowl; set aside. lb. 1. To serve, pour the soup into 4 to 6 chilled bowls. Originally from a July 1983 issue of Bon Appetit that featured "New Soups for Summer". until soft, add the bread, radish and yoghurt, puree until smooth, leave to cool completely. Once chilled, yogurt should be semi-solid. Allow to come to room temperature. White asparagus is quite a bland vegetables, so that could be why you found the soup bland. Pour in the water, bring to the boil, season. I noticed the gentleman at the next table enjoying a creamy white soup (probably made with white beans). This is a great warm-weather soup. I sautéed sliced white onions in olive oil until they became soft and translucent. Serve in chilled soup bowls, garnish with asparagus... more cream or milk. Cool, cover and chill several hours. Add the asparagus, and sautee for 3 minutes. Add the avocado and lemon juice and blend until creamy. Cool and refreshing, this easy 6-ingredient chilled asparagus soup is a perfect spring and summertime soup! Instructions Heat the olive oil in a large soup pot. ... CREAMY ASPARAGUS SOUP. Cook for another 10 minutes and then remove the pot from heat. Blend until … How would you rate Chilled Asparagus Soup? I ended up making chilled asparagus soup. Restaurant recommendations you trust. Add the sugar and season with salt. Cover and chill several hours or overnight. Serve as a first course for a dinner party or as the main course itself, along with a salad and some crusty rolls or bread. Allow the soup to come to room temperature. Add spinach, cover and simmer until wilted, about 4 minutes. Add stock and sherry;reduce heat to medium, cover and cook until asparagus is tender, 2 to 3 minutes;remove from heat. Results 1 - 7 of 7 for chilled white asparagus. Working in batches, purée soup in a blender until very smooth. Pop a couple of the asparagus tips on top of the chilled soup and sprinkle with the toasted almonds and a few picked thyme leaves. Dress the asparagus tips with the meyer lemon zest, a drizzle of olive oil, and a sprinkle of salt. Add the asparagus tips; cook for 2-3 minutes or until tender. Stir remaining 2 Tbsp. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Make chilled white asparagus soup by using it to make the soup instead of green. Cook asparagus spears in boiling salted water until crisp-tender, about 5 minutes; pat dry. https://www.epicurious.com/recipes/food/views/chilled-asparagus-soup-395052 Add spinach and cook, stirring occasionally, until wilted, about 2 minutes. CHILLED WHITE ASPARAGUS & GINGER SOUP WITH GRILLED SHRIMP. Maybe add a little dollop of extra Greek yogurt too, it will just make this … Add more stock if it's too thick. Keep chilled. Coat a large saucepan with olive oil. Cook asparagus spears in boiling salted water until crisp-tender, about 5 minutes; pat dry. … Add the asparagus, salt, pepper, and bay leaf. Chilling time is not included in prep time. The vibrant color and unique flavor of asparagus make for a pretty and flavorful presentation as an appetizer at brunch with Vegan Tofu Benedict Florentine.. Asparagus is one of my favorite vegetables and I just can’t seem to get enough of it during Spring. Add the vegetable stock to the pot then bring the pot to a boil then simmer until potatoes are soft, about 15-20 minutes. No cream is necessary in this asparagus soup recipe, just vegetables and broth puréed to velvety perfection. Season with salt and sweat until the vegetables are very soft and aromatic, about 8 to 10 minutes. Serve cold. Add ½-inch asparagus pieces and season with salt and pepper. Divide asparagus tips and thinly sliced stalks among bowls; pour chilled soup over. To revisit this article, visit My Profile, then View saved stories. Ingredients 2 cups white asparagus 1 cup spinach 4 TBSP olive oil Juice from 1 squeezed lime 2 TSP fresh ginger, grated 4 shrimp 1 serrano chile, seeded 3 sprigs Thyme, or 1½ TSP ¼ cup water from boiled asparagus 1 TSP butter Pinch of chile oil* Salt and pepper to taste. When I spotted some white asparagus a nearby market, the rest of the idea came together. Add in white asparagus and crab meat, and stir. Stir in flour until smooth. Add the asparagus, and saute for 3 more minutes. Drain and chill until serving. Add cooked and chopped extra asparagus In a small saucepan, bring water to a boil. Melt butter in heavy large saucepan over medium-high heat. Cover and chill until cold, at least 3 hours. In a medium-size pot sweat olive oil with celery and leeks (make sure you don’t give any color). 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