Chilled Aspargus Soup Recipes

Steps:

• Cut asparagus into 1-in. pieces; set tips aside. Place the remaining asparagus in a saucepan; add broth. Bring to a boil; reduce heat. Cover and simmer for 40-45 minutes. Cool slightly. , Process in batches in a blender or food processor until smooth; set aside. In a small saucepan, bring water to a boil. Add the asparagus tips; cook for 2-3 minutes or until tender. Drain and chill until serving. , In a large saucepan, melt butter. Stir in flour until smooth. Gradually add pureed asparagus. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot soup into egg yolks; return all to the pan, stirring constantly. Cook over low heat for 5 minutes or until mixture is heated through and reaches 160°. Stir in the cream, curry powder, pepper and lemon juice., Remove from the heat; cool slightly. Cover and chill until serving. Garnish with asparagus tips, gently adding to each bowl.

Steps:

• Coat a large saucepan with olive oil. Add the onion, celery and garlic and bring to a medium heat. Season with salt and sweat until the vegetables are very soft and aromatic, about 8 to 10 minutes.
• Remove the tips from the asparagus and reserve. Cut the stalks of the asparagus into 1-inch lengths and add them to the pot. Sweat for 2 to 3 minutes. Add the potatoes and the stock. Taste for seasoning and add salt, if needed (it will). Bring to a boil, then reduce heat and simmer for 20 minutes.
• On a separate burner, bring a small pot of well salted water to a boil over high heat. Have a small bowl of well salted ice water on standby. Cook the asparagus tips in the boiling water for 2 to 3 minutes. Remove them from the boiling water and plunge them immediately into the ice water. When the tips are cool, remove them from the water, pat dry and reserve.
• In a blender or with an immersion blender, puree the asparagus stock mixture. Strain through a mesh strainer, if desired. Taste and adjust the seasonings, if needed. Chill.
• Garnish with the reserved asparagus tips and crumbled goat cheese. Springtime delicious!

Steps:

• Combine soup, sour cream, milk, ice and hot pepper sauce in blender.
• Process until smooth.
• Sprinkle with chives just before serving.

Steps:

• Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.
• Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.
• Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.

Steps:

• 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.

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.