📝 About This Recipe
This Chilled Asparagus Soup is a celebration of spring's most elegant vegetable, transformed into a silky, vibrant green velouté that feels both indulgent and incredibly refreshing. By briefly simmering the asparagus and immediately chilling the soup, we preserve the bright chlorophyll color and the delicate, grassy sweetness of the stalks. Finished with a touch of tangy crème fraîche and a hint of fresh mint, it is the perfect sophisticated starter for a warm afternoon garden party.
🥗 Ingredients
The Base Aromatics
- 2 tablespoons Unsalted Butter
- 2 pieces Shallots (finely minced)
- 1 large Leek (white and light green parts only, cleaned and sliced)
- 2 cloves Garlic (smashed and peeled)
The Asparagus & Liquid
- 2 pounds Fresh Asparagus (woody ends trimmed, tips cut off and reserved)
- 4 cups Vegetable Stock (low sodium, high quality)
- 1/4 cup Fresh Mint Leaves (loosely packed)
- 1 1/2 teaspoons Kosher Salt (plus more to taste)
- 1/2 teaspoon White Pepper (ground)
Finishing & Garnish
- 1/2 cup Crème Fraîche (at room temperature)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Extra Virgin Olive Oil (for drizzling)
- 2 pieces Radishes (shaved paper-thin)
- 1/4 cup Microgreens (for decoration)
👨🍳 Instructions
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1
Prepare the asparagus by snapping off the woody bottoms. Cut off the top 2 inches (the tips) and set them aside. Roughly chop the remaining tender stalks into 1-inch pieces.
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2
Bring a small pot of salted water to a boil. Blanch the reserved asparagus tips for 60-90 seconds until bright green and tender-crisp. Immediately plunge them into an ice-water bath to stop the cooking and preserve the color. Drain and set aside for garnish.
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3
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the minced shallots and sliced leeks with a pinch of salt.
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4
Sauté the aromatics for about 5-7 minutes until they are soft and translucent, but ensure they do not take on any brown color to keep the soup's hue bright.
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5
Add the smashed garlic cloves and the chopped asparagus stalks to the pot. Stir to coat in the butter and cook for 2 minutes.
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6
Pour in the vegetable stock. Increase the heat to medium-high and bring to a gentle simmer. Do not let it reach a rolling boil.
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7
Simmer uncovered for 6-8 minutes, or just until the asparagus stalks are tender when pierced with a fork. Overcooking will turn the soup a dull olive color.
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8
Remove the pot from the heat. Stir in the fresh mint leaves and the lemon juice. The residual heat will wilt the mint without losing its fresh flavor.
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9
Transfer the mixture to a high-speed blender. You may need to do this in batches. Blend on high for at least 60 seconds until the mixture is completely smooth and aerated.
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10
Add the crème fraîche to the blender and pulse a few times until just incorporated. This adds a beautiful creamy body and a slight tang.
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11
For a truly professional finish, pass the soup through a fine-mesh sieve (chinois) into a clean bowl. Use the back of a ladle to push as much liquid through as possible, discarding any remaining fibrous solids.
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12
Place the bowl of soup into a larger bowl filled with ice and water (an ice bath). Stir occasionally until the soup reaches room temperature, then cover and refrigerate for at least 3 hours, or until thoroughly chilled.
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13
Once chilled, taste the soup. Cold temperatures mute flavors, so you will likely need to add another pinch of salt or a squeeze of lemon to make the flavors pop.
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14
To serve, ladle the chilled soup into cold bowls. Arrange the blanched asparagus tips, shaved radishes, and microgreens on top. Finish with a delicate drizzle of high-quality extra virgin olive oil and a crack of white pepper.
💡 Chef's Tips
Use an ice bath to cool the soup quickly; this is the secret to maintaining that electric green color rather than a dull brown. Don't discard the woody ends; save them in a freezer bag for making your next batch of vegetable stock. Always taste and re-season once the soup is cold, as flavors change significantly between hot and cold states. If you don't have crème fraîche, full-fat Greek yogurt or sour cream provides a similar tangy profile. A high-speed blender is essential for the 'velouté' texture; a standard food processor will leave the soup slightly grainy.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry French Rosé. Serve alongside warm, buttered sourdough crostini rubbed with a raw garlic clove. Top with butter-poached shrimp or lump crab meat for a luxurious, protein-rich variation. Garnish with a sprinkle of toasted pine nuts for an added textural crunch. Serve in chilled glass tumblers or espresso cups as a sophisticated passed appetizer at a party.