Cold Asparagus Soup
This an an easy recipe to follow and is without cream for those who are lactose intolerant. I enjoy preparing meals that take little effort and taste great. Asparagus is a nutrient-rich veggie full of vitamins as well as anti-inflammatory and anti-oxidant benefits.
Serves 4
one large leek, washed and chopped
clove of garlic, chopped
4 cups chicken stock
sea salt and freshly ground black pepper
1 1/2 pounds asparagus, roughly chopped
1 large potato, peeled and cubed
olive oil
knob of butter
In a large saucepan add a splash of olive oil and sauté the leek and garlic until soft. Season with salt and pepper. Add potatoes followed by the stock. Bring the stock and potato mixture to a boil and reduce heat to low – simmer for 10 minutes. Add the asparagus and cook until vegetables are tender, about 7 or 8 minutes. Remove from heat and use an immersion blender to purée the mixture. Add the butter and stir until melted. Cool in the fridge. When ready to serve, add a bit of olive oil to the soup.
The Culinary Chase’s Note: This was so good and refreshing especially on a hot day. Enjoy!