Whenever I cook a chilled soup, I ask myself why I don’t do more of them. For a start, they just instantly kill that humidity-brain-fog that descends in high summer. It’s super healthy, infinitely more so than the kilos of gelato I can put away in the heat. Plus having a soup ready in the fridge is the quickest meal ever – pour, swirl, serve. And even though its just a simmer and chuck in the blender job, there’s something so elegant and refined about that fresh, velvety texture.
So yeah, all good, then my goldfish memory kicks in and I forget all about chilled soups for another six months. Sigh.
This asparagus soup is basically a twist on the classic vichyssoise with potato and leeks. Greek yoghurt gives a little tang and makes this taste almost like a cream of asparagus, but without the fat and guilt. At the table, stir in a little olive oil, maybe a teaspoon of cream, a sprinkling of Parmesan if you really want. Badabing etc., a perfect summer meal.
P.S. I just made this again a few days later – I know, get me! – substituting the asparagus for broccoli and fresh spinach – equally refreshing.
Chilled asparagus soup with potato and leeks
Serves 4 as a starter, 2-3 as main. Adapted from Ottolenghi: The Cookbook.
Ingredients
- 300g asparagus
- 3 medium leeks
- 1 medium potato
- 600ml vegetable stock (I used Marigold bouillon powder)
- 70g greek yoghurt
Instructions
- Peel and dice the potato, and wash and slice the leeks. Reserve the asparagus tips, discard the woody ends and cut the stems into 5cm lengths. Melt a large knob of butter in a pan big enough to contain the soup and add the potato, leeks and stems. Cook for about 5 minutes over medium heat without colouring the vegetables, then add the 600ml stock and bring to a simmer. Turn down the heat to keep it gently bubbling, cover and cook for 40 minutes. Add the asparagus tips and cook for a further 10 minutes.
- Blend to a smooth soup, preferably using a hardcore blender rather than a stick (otherwise you may have to pass it through a sieve to get a truly velvety texture). Stir in the greek yoghurt and chill well.
- To serve, check the consistency – if it’s a bit thick, add some chilled mineral water just to loosen it a little. Swirl in a further teaspoon of yoghurt or cream into each bowl as well as a drizzle of olive oil. Eat with a little grated parmesan if you like, although I didn’t think this was strictly necessary. Feel virtuous.
Preparation time: 10 minute(s)
Cooking time: 50 minute(s)
Number of servings (yield): 4
Culinary tradition: English
