Chilled Asparagus & Green Garlic Soup
Have you had enough of warm and cozy winter soups? I have! But that doesn't mean on done with soups altogether. It's time for chilled spring and summer soups. Asparagus and green garlic are in season, so I brought them together in one great soup . . . then threw it in my refrigerator overnight. I'm pretty honest when the food I make up turns out mediocre and I don't waste your time with those recipes, but this one's a keeper. I like this one so much that I ate it for breakfast this morning. (I don't know if I would have felt compelled to breakfast on this soup had I not plated it for this photo in the morning light . . . but I did and I did.) Also, this could easily be modified to be a vegetarian soup with the substitution of vegetable stock for the chicken stock, which would also reduce the fat . . . as would the use of low-fat yogurt, obviously. But even without these modifications, this is a pretty damn healthy, seasonal, refreshing soup. The following recipe serves 4 as a starter or side or light meal.
- 1 lb. asparagus
- 1 small onion, roughly chopped
- 8 small stalks of green garlic, roughly chopped (this amount could be reduced if you're not a huge fan of garlic)
- 2 tablespoons olive oil
- 4 cups chicken stock or broth
- 1 tablespoon lemon juice
- salt and pepper
- 1/4 cup (low-fat or full strength) yogurt
- Remove tips from asparagus and set aside. Remove bottom woody portion of asparagus stocks and discard. (I find that if you hold the asparagus in two hands, place both thumbs under the stalk near the bottom and push, the stalk will snap cleanly in the perfect spot between the portion of the stalk too woody to eat and the delicious, tender portion of the stalk.) Cut the stalks into 1 inch pieces.
- Heat olive oil in a dutch oven or other large pot over medium-high heat.
- Sauté onions for about 5 minutes until they become translucent and begin to brown.
- Add the asparagus and green garlic. Sauté for about 5 more minutes.
- Add the chicken stock, bring it to a boil, then reduce the heat to low and simmer for 30 minutes.
- Meanwhile, steam or blanch the asparagus tips for about 4 minutes, dunk them in a bowl of ice-water to stop the cooking, then drain them and refrigerate wrapped in a damp paper towel in a plastic bag until ready to use.
- After 30 minutes of simmering the soup, remove it from heat, transfer it to a large mixing bowl, allow it to cool for 10 minutes or so, and then puree it in a blender. Be careful when playing with hot liquids—and always start your blender on its slowest speed, then gradually increase the speed.
- Add lemon juice, then salt and pepper to taste.
- Refrigerate the soup until thoroughly chilled, preferably over night, but a few hours would probably suffice.
- When you're ready to serve, check seasoning one more time, then ladle the chilled soup into bowls—shallow enough so you'll be able to see the asparagus tips sticking out of the soup. Stir yogurt vigorously, then drizzle it on top of the soup and run a toothpick through it to make a funky pattern. Finally, carefully place several asparagus tips in the center of the bowl and serve.
Wow, the design in your soup is stunning! VERY Funky!
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Thanks Shari. And, by the way, I just checked our your blog for the first time . . . it's beautiful . . . it rockz. I'm about to add it to my blogroll.
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Thanks for adding me to your blogroll! I'm honored. (To be in a list with the others you mention makes my day). BTW, I think you were my 10,000th visitor today. Someone from Washington, DC visited my blog around noon and methinks it was you. If you were the lurker, let me know. I'll send along a kitchen gadget of some kind or other. =)
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Congrats on your 10,000th visitor . . . and it quite possibly was me . . . I was there around that time. My only regret is that I didn't find your blog sooner. The thoroughness of your approach rockz . . . I really appreciate the energy you're investing in learning the fundamentals. If only I had your level of discipline! And your photography is beautiful.
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Please come live with me. I'll clean and do laundry AND our taxes if you'll just make these beautiful dishes every day.
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Hmmmm . . . it depends on how close to my office you live. I currently have a two-block commute and it would pain me to extend it. But if you can match my current commute, I'm yours . . . we'll live happily ever after!
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this looks too pretty to eat! great picture.
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Thanks! My goal is to make things that are too pretty to eat . . . and then eat them . . . .
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You inspired me finally to go to the Dupont market this weekend. I'd been going to Eastern Market for the last two years, at least during the good produce seasons, but I hadn't been to Dupont yet.
I liked it. It can't even begin to compare to the San Francisco Ferry Building Farmer's Market that I love, but it was still pretty great. I got some nice green garlic, ramps, gelato, buffalo meat, cheese, blah blah blah. Can't believe I haven't been going there all along.
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Sweet . . . I guess my job here is done! I hear you on the "can't compare" front, but for me it's the farmers markets on the west side of Los Angeles that I enjoyed for 6 years before moving to DC. Oh well. I appreciate what's here, even if it ain't California. I'm glad you found some found some fun stuff. I can't wait to see what you do with it!
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what a delicious soup - you know i love soups...and a beautiful photo, too
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Awwww . . . you're just saying that because you know I'm in cyber-love with you!
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haha! you certainly don't know me - i don't shower praise on just anyone. i tried to send you an email the other day saying hi and telling you how much ass your blog is kicking these days...but it bounced the email back to me
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Well thank you . . . I'm happy to know that your praise has been earned! And I'm sorry that my email system kicked your note back at ya . . . that sucks. I'll have to hassle my blog/email host about that.
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The soup looks great,in my home, all are garlic addicts. I bookmarked the recipe for make later. Your blog is amazing I really love it
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Thanks! Let me know how the soup turns out if you end up making it.
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This soup is gorgeous! I absolutely love the photo! If I ever make it to DC, I am so inviting myself over for dinner.... I have no shame!
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Consider yourself invited . . . no shame in that . . . my door's always open. In fact, you're all invited . . . let's party!
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Wow, an impressive photo!
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