summary: Fresh asparagus, leeks, shallots and spinach cooked and pureed into a perfect summer chiller. Don’t forget the drizzle of rosemary infused olive oil to finish the dish! Serve shooters for amuse bouche or in a soup bowl as an appetizer. Place a blenched asparagus spear in the shooter glass for that WOW factor!
Chilled Asparagus Soup
1 lb fresh asparagus, washed and coarsely cut
1 leek, washed, white part only, coarsely chopped
1 medium shallot, coarsely chopped
1 medium potato, peeled and coarsely chopped
1 bag fresh spinach (10 to 12 oz)
6 cups chicken or vegetable stock
2 Tbsp olive oil
Salt and Pepper to tast
1 tsp rosemary infused olive oil, for garnish
In a large pot over medium-low heat saute leeks and shallots in olive oil.
Stir occasionally, until translucent, about 10 minutes.
Add asparagus and saute until asparagus is bright green and softer, 5 – 6 minutes.
Add stock and potato, increase heat to medium and bring to a slow boil.
Adjust heat to simmer, and cook until potato is tender enough to fork without applying too much pressure, yet not too mushy, about 10 minutes from boiling.
Add spinach and cook while stirring until spinach is wilted and bright green. About 1 minute (for baby spinach. mature spinach will take a bit longer).
Mix in salt and pepper and cool the mixture.
With a food processor, blender or hand mixer puree till very smooth.
Strain with a fine sieve over a storage container .
Chill over night or at least 4 hours before serving.
When serving, garnish with a light drizzle of rosemary infused olive oil.
Great for party planning: can be made the night before.
Don’t skip the spinach! It gives the soup its lively green color, unlike the tired ‘overcooked asparagus’ color.
I love pureeing this soup in a Vitamix. It comes out so smooth it runs through the sieve.
A blenched asparagus spear is a nice touch, especially for shooters
Try different olive oils: mint infused olive oil brings even more freshness to this chiller.
Add herbs you like to the mix before pureeing: mint or basil will have a big effect with small quantities.
Diet type: Vegetarian
Diet tags: Gluten free
Number of servings (yield): 4-6 as a soup serving, 20 to 30 shooters
Copyright © Palette Dome Cuisine.
Recipe by Chef Mesilati.