Chilled Asparagus Soup
- Preparing Time: 10 minutes
- Total Time: 1 hour
- Served Person: 10
- 1/2 cup onions chopped
- 1/2 cup celery chopped
- 1 teaspoon fresh lemon juice
- 1/4 cup unsalted butter
- 1 1/2 pounds asparagus washed, and the tough ends removed
- 1 cup leeks washed carefully and chopped (white only)
- 1 large baking potatoes i use a baking potato, about ? lb. peeled and cubed
- 3 1/2 cups chicken stock
- 1/2 cup single cream
- 1 pinch sea salt to taste
- 1 pinch ground white pepper to taste
- 1/4 teaspoon paprika to garnish
- 1/4 cup whipping cream whipped to garnish
- Carbohydrate 17.6868684998947 g
- Cholesterol 27.21625 mg
- Fat 9.662921 g
- Fiber 2.60921495605294 g
- Protein 7.11984324999537 g
- Saturated Fat 5.28971355 g
- Serving Size 1 1 Serving (312g)
- Sodium 718.060924999988 mg
- Sugar 15.0776535438418 g
- Trans Fat 0.651196325000002 g
- Calories 181 calories
Snap off the asparagus tips and set the stalks aside. Melt the butter in a deep pan with a cover. Add the asparagus tips, onion, leeks, celery and potato. Cover lightly and cook over the very lowest heat until vegetables are soft, 20 minutes or more. Meanwhile, place the chicken stock in a large saucepan with the reserved asparagus stalks, cut into large pieces. Bring to a boil and simmer, covered tightly, for about 30 minutes. Discard the stalks and set the resulting stock to one side. In a food processor, puree the softened vegetables and add to the asparagus stock. Season with the lemon juice, salt, white pepper and paprika, if desired. Allow to cool and refrigerate. Stir in the single cream and serve, garnished with a dollop of whipped cream, or Creme Fraiche and a sprinkling of paprika, if desired.
