Hot or Cold Asparagus Soup

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This delightful soup tastes just as good served hot or cold. This fresh, velvety soup has the most beautiful green color.

Difficulty: Easy

Hands-on: 20 minutesTotal: 25 minutes

Serves: 10

Ingredients

  • 4 small shallots, peeled and chopped
  • 2 Tbsp. extra-virgin olive oil
  • 2 lbs. fresh asparagus or 3 packages (10 oz.) frozen, cut into 1" pieces
  • 2 quarts chicken broth
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • Juice of 1 medium lemon
  • 1 tsp. grated lemon zest
  • 1 tsp. Tabasco sauce
  • 1 cup heavy cream
  • 1 cup reduced-fat milk
  • ½ cup chopped fresh chives

Directions

  • Using a large, heavy-bottomed soup pot, sauté the shallots in olive oil. When the shallots are softened after about 2–3 minutes, add the asparagus and toss for another 3–4 minutes.
  • Add the broth, salt, pepper, lemon juice and zest, and Tabasco sauce. Cover and cook until the asparagus is very tender, about 5 minutes.
  • Pour into a blender and process until very smooth, or use an immersion blender directly in soup pot. If you are going to serve it hot, reheat, add cream and milk, and serve. For a cold soup, chill, add cream and milk, and serve. Garnish with chives.

Recipe Information

Serves: 10

Ingredients

  • 4 small shallots, peeled and chopped
  • 2 Tbsp. extra-virgin olive oil
  • 2 lbs. fresh asparagus or 3 packages (10 oz.) frozen, cut into 1" pieces
  • 2 quarts chicken broth
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • Juice of 1 medium lemon
  • 1 tsp. grated lemon zest
  • 1 tsp. Tabasco sauce
  • 1 cup heavy cream
  • 1 cup reduced-fat milk
  • ½ cup chopped fresh chives

Directions

  • Using a large, heavy-bottomed soup pot, sauté the shallots in olive oil. When the shallots are softened after about 2–3 minutes, add the asparagus and toss for another 3–4 minutes.
  • Add the broth, salt, pepper, lemon juice and zest, and Tabasco sauce. Cover and cook until the asparagus is very tender, about 5 minutes.
  • Pour into a blender and process until very smooth, or use an immersion blender directly in soup pot. If you are going to serve it hot, reheat, add cream and milk, and serve. For a cold soup, chill, add cream and milk, and serve. Garnish with chives.

Nutrition Information

Nutrition Information
Amount per serving
Calories160
Total Fat13g
Saturated Fat6g
Cholesterol35mg
Sodium890mg
Total Carbohydrate8g
Dietary Fiber2g
Sugars5g
Protein5g