Cold Asparagus Soup
A refreshing chilled asparagus cream soup with cream, a hint of white and black pepper and the aroma of lemon zest.
Ingredients
| 600 г/g | asparagus |
| 1 л/l | vegetable stock (from cubes) |
| 1 глава/head | onion |
| 200 мл/ml | single cream |
| 4 с.л./tbsp | butter |
| 2 щипки/pinches | salt |
| 1/3 ч.л./tsp | black pepper, ground |
| 1/3 ч.л./tsp | white pepper, ground |
| 2 с.л./tbsp | lemon zest, grated |
Instructions
- Cut off the asparagus tips and boil them for 3 minutes in boiling water, then plunge them into iced water. Drain and set aside.
- Cut the asparagus stalks into small pieces. Melt the butter and sauté the finely chopped onion in it until translucent. Add the chopped asparagus pieces and fry for 5 minutes, stirring constantly. Add the stock and bring to a boil.
- Once it boils, reduce the heat to minimum, add the salt, black and white pepper and cook the soup for 30 minutes. Remove from the heat and let it cool. Purée it (with a blender).
- Stir in the cream and warm the soup gently on the stove without letting it boil. Cool it to room temperature for about an hour, then refrigerate for 2 hours.
- Serve with a few of the asparagus tips in each bowl, garnishing the soup with lemon zest.