It has been a while since we’ve actually talked soup on this blog. Too hot in Texas (yes, I know, whine whine…) for cooking or even eating much of anything, but my grocery did have a good deal on asparagus, and I couldn’t help myself.
I think that my eyes are craving greenness. My yard is crunchier than usual, everything is brown and dusty, trees are dying, folks are getting grumpy, and this soup just sounded terrifically appealing. It was! My apologies, I forgot to take a “final product” shot this time. The soup was so good, light green, cold and fresh, that I just ate it!
It couldn’t be much easier than this. You can use chicken or vegetable stock as you like, and of course you can dress it up if you are so inclined. I wasn’t… I made this simplest of versions and drank it up like life itself.
You could, if you like, start with olive oil, sauté some chopped onion and garlic, then add the stock and the asparagus. You could add cooked shrimp, or even use fish stock. You could certainly use left-over grilled or roasted or steamed asparagus if you have any. You can serve this soup with fresh thyme or basil on top, or with a bit of Parmesan cheese. This recipe is really just a jumping off point!
Quick Cold Asparagus Soup1 lb. fresh skinny asparagus
3 or 4 C vegetable or chicken stock
Chop the asparagus into about 2-inch long pieces. Discard (and by that I mean compost) any woody ends. Put the asparagus in a medium pot, cover it with stock, bring to a boil, reduce to a simmer and cook until fork tender, about 7 minutes depending on stalk width.
Remove from heat and purée with a stick blender (or in a blender, carefully observing all the usual “hot stock” cautions). Chill. Add yogurt to taste, blend again. If it seems too thick, add a bit more stock. Enjoy!
The hardest part about this soup is waiting for it to chill! Serve with crusty bread, green salad, something cold to drink, and stay cool! Mmmm…