Cold Asparagus Soup
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
6
- Ingredients
- 32 ozs fresh Asparagus
- 4 Tbsps unsalted butter (or olive oil)
- 1 ½ cups Leeks (or spring onions)
- 3 Tbsps all-purpose flour
- 7 cups chicken stock (or water)
- salt (to taste)
- freshly ground Black pepper (to taste)
- ½ cup plain low-fat Yogurt
- 1 Tbsp fresh Dill (finely chopped)
- 1 large Tomato (seeded and diced; for garnish)
Preparation steps
1.
Cut the heads (approx. 2 1/2 inches) off the asparagus spears and blanch in boiling water until tender (5-6 minutes). Cut each head into two or three pieces and set aside to sue for garnish.
2.
Trim the ends of the asparagus spears, removing any woody parts. Chop the spears into bite-size pieces.
3.
Heat the butter or oil in a heavy stockpot. Add the sliced leeks or onions and cook over low heat until softened but not browned. Stir in the chopped asparagus, cover and cook until the spears are tender (6-8 minutes).
4.
Add the flour, stirring well to blend. Cook for 4 minutes, uncovered, stirring frequently. Add the chicken stock or water. Bring to a boil, stirring frequently. Reduce heat and simmer for 30 minutes. Season with salt and pepper.
5.
Puree the soup in a food processor. If necessary strain the soup to remove any coarse fibers. Stir in the yogurt, and dill. Chill well.
6.
Before serving check the seasoning and stir well. Garnish each bowl with the asparagus heads and diced tomato.
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