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Quick Chilled Asparagus Soup

Quick Chilled Asparagus Soup


  • 1 small onion, thinly sliced
  • 2 garlic cloves
  • 2 tablespoons unsalted butter
  • 1 1/2 cups chicken or vegetable stock
  • 2 cups asparagus, reserve 1/4 cup of tips for garnish
  • Salt
  • White Pepper
  • 1 cup heavy cream or silken tofu
  • 1 cup fresh spinach
  • 1 teaspoon lemon zest
  • Lemon oil, for garnish


  1. In medium pot, melt butter and sweat onions and garlic until translucent. Add the stock and bring to a boil. Season with salt and pepper.
  2. Add the asparagus and reduce heat to a simmer. Cook for 5 minutes or until asparagus are tender. Season with a little more salt and pepper.
  3. Puree mixture in blender until smooth. Add the cream and spinach. Puree. Strain and chill.
  4. Garnish with reserved cooked asparagus tips tossed in salt, lemon oil and lemon zest. Adjust seasoning, if necessary.


  • Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include lemon oil for garnish.

Nutrition Information

Per serving: 193 kcal cal., 13 g fat (6 g sat. fat), 14 g carb., 3 g fiber, 4 g sugar, 9 g pro., 142 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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