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Chilled Asparagus Soup

Chilled Asparagus Soup

No cream is necessary in this asparagus soup recipe, just vegetables and broth puréed to velvety perfection.


  • 6 tablespoons olive oil, divided, plus more for drizzling
  • 2 medium onions, thinly sliced
  • 3 pounds asparagus cut into 1/2-inch pieces t
  • Kosher salt and freshly ground black pepper
  • 4 cups low-salt chicken broth
  • 6 thin asparagus spears, tips removed, stalks halved cross-wise, thinly sliced lengthwise

Recipe Preparation

  • Heat 4 Tbsp. oil in a large pot over medium-low heat. Add onions and cook, stirring occasionally, until translucent, 8–10 minutes. Add ½-inch 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 Tbsp. 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.

Nutritional Content

One serving contains: Calories (kcal) 200 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 5 Carbohydrates (g) 16 Dietary Fiber (g) 6 Total Sugars (g) 7 Protein (g) 7 Sodium (mg) 420Reviews Section

The Circus Gardener's Kitchen

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This recipe for chilled asparagus, coconut and lemongrass soupis the latest in a monthly series of recipes I have created in partnership with Suma. In each recipe, I use products from Suma’s extensive range of organic and ethically sourced products, and the recipes appear both here on my blog and on the Suma website.

The wonderful but all-too-brief British asparagus season is upon us. This simple chilled soup recipe celebrates this succulent vegetable by pairing it with a delicate combination of lemongrass and coconut. The end result is a delicious, creamy and beautifully flavoured soup.

Chilled asparagus, coconut and lemongrass soup


1 onion, chopped
1 stalk celery, chopped
375 g asparagus stalks
1 lemongrass stalk
400 g can organic coconut milk
600 g vegetable stock
2 tbsp extra virgin olive oil
1 tsp sea salt

1. Press on the lemongrass stalk with a rolling pin or the back of a heavy bladed knife until it cracks along the stem.

2. Remove the woody stem of each asparagus spear by holding the asparagus spear in one hand about two thirds of the way down from the delicate tip. In the other hand hold it lower down, near the base. Gently bring your hands towards each other, bending the asparagus spear until it snaps. The woody part can be put in your compost.

3. Pour the olive oil into a large pan and set over a medium heat. Once the oil is hot, add the onion and celery and cook, stirring regularly for five minutes or until the vegetables have softened. Stir in the asparagus, the lemongrass stalk and the sea salt, then add the coconut milk and the vegetable stock.

4. Bring the contents of the ban to a simmer. Reduce the heat to maintain a gentle simmer and cook for 10 minutes, stirring every so often. Remove the pan from the heat and leave to cool for to room temperature. Remove the lemongrass stalk. Use a food processor or stick blender to blend the soup until it is smooth and creamy.

5. Store the soup in the refrigerator for at least 30 minutes before serving.

Simple Asparagus Soup

Asparagus season has arrived! If you’re looking for creative ways to eat this delicious vegetable then you MUST try this soup.

I say creative because it isn’t just asparagus as a side item but really it couldn’t be more simple. It was inspired by a well-known French restaurant in Berkeley named Lalime’s. Sadly they have since closed their doors for business but the asparagus soup will forever live on in my heart.

The beauty of this soup is that it starts with a mirepoix base (onion, celery and carrot) and only requires garlic, broth, fresh asparagus and a hint of lemon juice to finish it off. The simplicity of the ingredients truly allows the flavor of the asparagus to shine through.

Chilled Thai asparagus soup

This is a Spring recipe we wrote for our friends, Liebherr. We're thrilled to be working with Liebherr and are happy to announce that series 3 of Grape Minds is coming to instagram live in June! Be sure to tune in for more vegcentric food & wine pairing chat.

Now some would argue that pairing bold flavours with asparagus - the creme-de-la-creme of seasonal vegetables - is sacrilege, and we hear that. You simply cannot beat blanched asparagus topped with a knob of butter, a pinch of sea salt, and a soft boiled egg - perfection.

But, while asparagus is in season (in the UK that’s April and May) we endeavour to eat as much of it as possible, and thus we need to mix up the flavours from time to time. On paper, this is a quirky one… think of it as a Thai-inspired asparagus vichyssoise - a rich and creamy chilled soup. It’s very unique, and the flavours are brilliant - they are bright, fragrant, and clean.

Cooking time: 25 minutes (plus 4+ hours chilling time)

Ingredients :

¼ tsp powdered lime leave (or 2 dried leaves, remove before blending)

15 g fresh coriander (½ supermarket packet)

500g asparagus - cut off tips, slice stalks


Start by preparing the aromatic ingredients: peel and dice the shallots top and tail the lemon grass and remove the toughest external layer, then finely chop peel and chop the ginger peel and slice the garlic and deseed and dice the green chilli.

Heat the coconut oil in a large saucepan, and once warm add the shallot and sauté for 6 minutes.

After 6 minutes add the lemongrass, ginger, garlic, chilli and lime leaf powder or lime leaves. Continue cooking for 4 minutes over a low heat.

Separate the coriander leaves from the stalks roughly chop the stalks and add these to the saucepan. Keep the leaves to one side for blending in later.

Peel and finely dice the potato into roughly 1 cm cubes. Add these to the saucepan as well as 1 teaspoon of flakey sea salt, and stir well. Keep the heat low and pop on the lid to encourage the potatoes to steam-cook for 8 minutes. Stir often to make sure things don’t stick.

Meanwhile, cut the tips off the asparagus and set to one side finely chop the stalks into 1 cm thick rounds. The smaller the asparagus is the faster it will cook, and the fresher its flavour will be.

Add the coconut milk and the water to the saucepan, pop on the lid, and bring to a simmer.

When the soup is simmering and you feel confident your potatoes are cooked through, add the chopped asparagus stalks and simmer for 4 minutes with the lid on.

After 4 minutes turn off the heat, add the coriander leaves, and blend until ultra smooth. At this point you can always add a touch more water if it looks a little too thick, but double check the seasoning afterwards.

Transfer your soup into something fairly shallow to enable faster chilling - we find a deep sided roasting tray works perfectly and we pop this outside in the fresh air to cool. Allow the soup to chill in the fridge for at least 4 hours before serving.

To prepare the tamari tips: heat a small frying pan over a medium/high heat. Whilst that’s heating, mix together 1 teaspoon of brown sugar, 2 tablespoons of tamari, and the juice of ½ a lime. Once hot add the asparagus tips to the frying pan and ‘dry-fry’ for two minutes to char ever so slightly. After 2 minutes turn off the heat and add the dressing. This will sizzle and reduce in the residual heat. Allow these to cool before garnishing your soup.

Serve the chilled soup in chilled bowls, topped with your tamari & lime asparagus tips, and a sprinkle of sesame seed or coriander leaves if you wish!

How To Make Chilled Asparagus Soup

I sautéed sliced white onions in olive oil until they became soft and translucent.

Then I added the asparagus, cut into 1/2-inch pieces. It didn’t take long for those stalks to turn a vibrant shade of green.

After that I poured in the stock and let the mixture simmer until the asparagus was tender.

I stirred in baby spinach and that wilted in a couple minutes.

Then it was time to puree everything in the blender.

After that I poured the mixture through a fine mesh strainer to remove any stubborn stringy pieces of asparagus.

My patience was tested as I waited for the soup to cool to room temperature and then chill in the fridge.

Each spoonful tasted like early spring.

Recipe Summary

  • 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
  • ½ cup chopped onion
  • 1 (14.5 ounce) can chicken broth
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 1 cup milk
  • ½ cup sour cream
  • 1 teaspoon fresh lemon juice

In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.

In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.

Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.

Recipe Summary

  • Coarse salt and freshly ground black pepper
  • 2 bunches asparagus (about 2 pounds), trimmed and cut into 1 inch pieces, trimmings and 20 tips reserved
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/2 large shallot, sliced crosswise, plus 1/2 large shallot
  • 1/2 large clove garlic, finely chopped, plus 1/2 large clove garlic
  • 1 medium Yukon gold or Russet potato (about 8 ounces), peeled and diced (about 1 cup)
  • 1/2 cup heavy cream

Bring 6 cups water to a boil in a medium saucepan season with 2 teaspoons salt. Add asparagus tips and blanch until bright green and just tender, 2 to 3 minutes. Transfer to an ice bath with a slotted spoon reserve for topping. Add trimmings, 1/2 shallot and 1/2 clove garlic to the same pot and return to a boil reduce heat and simmer the asparagus stock 20 to 25 minutes to allow flavors to meld.

In another saucepan, heat olive oil over medium. Add sliced shallot and chopped garlic and cook until softened but not browned, about 5 minutes. Stir in potato and enough of the asparagus stock to cover the vegetables (about 1 cup), and simmer until the potato is tender, 10 to 12 minutes. Strain remaining asparagus stock directly into saucepan with the potatoes. Add remaining asparagus and cook until tender and bright green, about 5 minutes. Remove from heat and let cool slightly. Puree in a blender until completely smooth remove 1 cup and reserve. Slowly stir in cream, and season to taste with salt and pepper thin with reserved liquid as needed. Serve hot or chilled, topped with asparagus tips and a drizzle of oil.

Recipe Summary

  • 4 tablespoons unsalted butter
  • 2 cups thinly sliced leeks, white and light-green parts only, well washed and patted dry (from 2)
  • 3/4 cup thinly sliced shallot
  • Kosher salt and freshly ground pepper
  • 1 pound asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
  • 3 to 4 cups ( homemade or low-sodium store-bought)
  • Crème fraîche, for serving

In a medium saucepan, melt butter over medium heat. Add leeks and shallot season with salt and pepper. Cook, stirring, until translucent, about 5 minutes. Add asparagus and 3 cups broth bring to a boil, then reduce heat and simmer, partially covered, until asparagus is very tender, 12 to 15 minutes. Let cool 5 minutes.

Working in batches (don’t fill it more than halfway), purée asparagus in a blender until very smooth, 1 to 2 minutes a batch, thinning with more broth if necessary. Transfer to cleaned pan, and heat until steaming. Whisk crème fraîche with a little water until it has the consistency of heavy cream. Spoon some on top of each serving, swirling with a toothpick, if desired.

Chilled Asparagus Avocado Soup

Who says you can’t have soup in the warmer months? This Chilled Asparagus Avocado Soup is a refreshing healthy lunch that you’ll want to make all the time!


  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Small Shallot, Roughly Chopped
  • 2 cloves Garlic, Roughly Chopped
  • 7 ounces, weight Fresh Asparagus, Trimmed Of Ends And Chopped Into 1-inch Pieces
  • 2 cups Vegetable Stock
  • 1 Ripe Avocado
  • ½ Lemon, Juiced
  • 2 Tablespoons Chives
  • 2 Tablespoons Basil
  • 2 Tablespoons Rosemary
  • Salt And Pepper, to taste
  • Sour Cream, For Garnish (optional)


Heat olive oil in a medium saucepan over medium heat. Add shallot and garlic and saute until soft and translucent.

Add asparagus and saute for 3 more minutes. Add vegetable stock, bring to a boil then reduce to a simmer and cover. Cook for another 10 minutes then remove pot from heat. Allow soup to come to room temperature.

Add soup, avocado, lemon juice, and herbs to a blender and blend until creamy. Add more stock if it’s too thick. Taste and season with salt and pepper as you see fit.

Chill asparagus avocado soup in the refrigerator for at least 1 hour before serving. Garnish with sour cream and additional herbs, if desired.

Chilled Asparagus Soup with Tarragon Crème Fraîche

For soup: Cook the asparagus butts in 1¼ quarts water for 20 to 30 minutes. Allow to cool.

Blanch the three bunches of asparagus (not the tips) in salted water until very tender, then shock in salted ice bath.

Blanch spinach in salted water, then shock in a salted ice bath. In a blender, add blanched asparagus, 1 cup of cold stock and a pinch of spinach. Blend and continue until all asparagus, spinach and stock are used.

Pass asparagus mixture through a chinois. Stir in the cream and season with salt and pepper. Place in refrigerator for at least 1 hour.

For garnish: Blanch asparagus tips in salted water, then shock in a salted ice bath.

Clean and quarter morels and discard ends. In a medium-size saute pan, cook morels in a little olive oil. Add the shallots, garlic, salt and pepper. Cook for about 2 minutes over medium heat.

Whip crème fraîche until soft peaks form, then mix in the tarragon. Garnish with fresh herbs such as chives and parsley.

Divide soup into bowls and top with morel mushrooms, asparagus tips and tarragon crème fraîche. Garnish with fresh herbs of your choosing. Drizzle a little extra-virgin olive oil over the top.

Watch the video: Michelin star ASPARAGUS SOUP recipe Fine Dining Meals At Home (December 2021).