Best Chilled Asparagus Soup With Timbale Of Caviar Crab And Avocado Recipes

Chilled Asparagus Soup image

Provided by Leslie in Texas

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

6 tablespoons unsalted butter (3/4 stick)
4 cups asparagus, cut into 1 inch pieces (about 1 1/2 lbs.)
2 cups green onions, cut into 1/2 inch pieces
4 cups chicken stock or 4 cups broth
1/4 cup dry sherry (optional)
12 fresh asparagus spears (garnish)
1 -2 cup half-and-half
salt
white pepper, to taste

Steps:

Melt butter in heavy large saucepan over medium-high heat.
Add asparagus and onion and cook 5 minutes, stirring occasionally.
Add stock and sherry;reduce heat to medium, cover and cook until asparagus is tender, 2 to 3 minutes;remove from heat.
Puree asparagus mixture in batches in blender or food mill;transfer to a non-metal container.
Cover and chill several hours or overnight.
Cook asparagus spears in boiling salted water until crisp-tender, about 5 minutes; pat dry.
To serve, add half and half to soup to desired consistancy.
Season with salt and white pepper.
Garnish each serving with 2 asparagus spears and serve.

Nutrition Facts : Calories 255.5, Fat 18.5, SaturatedFat 10.8, Cholesterol 50.2, Sodium 273.2, Carbohydrate 16, Fiber 3.9, Sugar 5.3, Protein 9.6

Chilled Asparagus Soup image

Provided by Jean Touitou

Yield Makes 6 servings

Number Of Ingredients 7

6 tablespoons olive oil, divided, plus more for drizzling
2 medium onions, thinly sliced
3 pounds asparagus cut into 1/2" pieces
Kosher salt and freshly ground black pepper
4 cups low-salt chicken broth
8 ounces fresh spinach
6 thin asparagus spears, tips removed, stalks halved crosswise, thinly sliced lengthwise

Steps:

Heat 4 tablespoons oil in a large pot over medium-low heat. Add onions and cook, stirring occasionally, until translucent, 8-10 minutes. Add 1/2" asparagus pieces and season with salt and pepper. Cook until asparagus is bright green and tender, 4-5 minutes. Add broth, increase heat to high, and bring to a boil. Reduce heat to medium and simmer until asparagus is tender, 8-10 minutes. Add spinach and cook, stirring occasionally, until wilted, about 2 minutes. Let mixture cool slightly.
Set a fine-mesh sieve over a large bowl; set aside. Working in batches, purée soup in a blender until very smooth. Strain through prepared sieve. Stir remaining 2 tablespoons oil into soup; season to taste with salt and pepper. Cover and chill until cold, at least 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Divide asparagus tips and thinly sliced stalks among bowls; pour chilled soup over. Drizzle each with a few drops of oil.