Cold Asparagus Soup

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    • #356493

      Cold Asparagus Soup
      2 cup chicken stock
      1/2 sm onion, peeled and quartered
      1/2 lb leftover asparagus spears, cut into 1″ pieces
      1 leek, white part only, chopped
      1 tbs butter
      1/4 lemon, juiced
      1 tbs savory (optional)
      1/2 cup cultured buttermilk
      1/4 tsp ground white pepper
      salt to taste
      Melt butter over medium heat, add leeks, and sauté until translucent.
      Heat stock over medium heat, add leeks, and bring to simmer.
      Add asparagus and heat about 5 minutes. Remove from heat and add savory, pepper, and salt.
      Allow to cool.
      Puree soup in a blender, food processor or with an immersion blender. Add buttermilk, taste, and adjust seasonings.
      Refrigerate for about four hours before serving.

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