Crème Glacée d’Asperges (cold asparagus soup)
In our current swelter, this is a most refreshing soup,
similar to the Spanish Gazpacho in many ways. With asparagus being easy to
procure, you can either cook the fresh variety, or even use tinned asparagus
spears for this soup which is easier. The cooking is simple but requires a
Cut off approximately 4 cm pieces of the tip ends of the
asparagus and put aside. Cut the remaining stems into 2.5 cm
pieces and put in a food processor until pureed, about 1
With the processor running, pour in the asparagus cooking
liquid and process for 5 seconds. Add the heavy cream,
yoghurt, sour cream and seasonings and process to combine,
for about another 5 seconds. Transfer to a large bowl and
stir in the asparagus tips. Cover (Glad wrap is fine) and
refrigerate for 2 hours.
Just before serving, stir in the lemon juice. Adjust the
seasonings and divide among four serving bowls. Garnish with
the diced cucumber, parsley and chives and serve over ice
for a further effect.
Ingredients serves 4
Thin asparagus spears
unpeeled, cooked 32
Asparagus cooking liquid (reserved)
Heavy cream 60 ml
Plain yoghurt 60 gms
Sour cream 2 tbspns
Lemon juice 2 tspns
Cucumber diced 30 gm
Pinch cayenne pepper
Salt and freshly ground white pepper
Chopped parsley and chives, for garnish
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