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Recipe for :

Chilled Asparagus Soup

This is one of the recipes which we have been given permission to reproduce by another of the UK recipe sites, Recipes4us. It is a big site with a wealth of information and recipes. If you would like to have a look at their website click here.

Have a look at Florence Sandeman's (who is the Editor of Recipes4us) Biography page to find out why and how she gained her passion for cooking.


450g / 1lb Fresh Asparagus
25g / 1oz Butter
1 Large Onion, chopped
1L / 1 3/4pts Chicken Stock
150ml / 5fl.oz. Single Cream
Salt and Pepper
Grated Lemon rind to garnish

  • Cut the heads off the asparagus, place in a small pan and just cover with cold water. Season with salt then bring to the boil. Reduce the heat and simmer for a few minutes until just tender.
  • Drain well in a colander and refresh under cold water. Set aside.
  • Cut the woody parts from the base of the asparagus stalks and discard. Thinly slice the stalks.
  • Melt the butter in a large saucepan, add the sliced stalks and onions, cover and cook over a low heat for 10 minutes.
  • Add the stock and season with salt and pepper. Bring to the boil, then reduce the heat. Partially cover and simmer for 40 minutes until tender.
  • Remove from the heat and allow to cool. Transfer to a food processor and process until smooth.
  • Strain into a large bowl then stir in the cream. Cover and chill in the refrigerator for at least 2 hours.
  • To serve - transfer to individual soup bowls/plates and garnish with finely grated lemon rind. Lovely in the summer.

Serves 4