This pretty, cold soup is perfect for a summer teatime, boasting fresh asparagus, russet potato, garden herbs, and crème fraîche for a creamy and energizing taste.
Chilled Asparagus, Leek & Watercress Soup
Serves: 4 to 6
Ingredients
- 2 tablespoons olive oil
- 1¼ pounds fresh asparagus, trimmed and cut into 2-inch pieces (approximately 3 cups)
- 1 cup chopped leek (white part only)
- 1 cup chicken broth
- 1 cup water
- ½ cup chopped peeled russet potato
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 cup lightly packed fresh watercress
- 1 tablespoon chopped fresh dill
- 1 tablespoon crème fraîche
- Garnish: watercress and edible flowers*
Instructions
- In a small Dutch oven, heat olive oil over medium heat. Add asparagus and leek, cooking until softened, approximately 10 minutes. Stir in broth, 1 cup water, potato, salt, and pepper; bring to a boil over medium-high heat. Cover, reduce heat to medium-low heat; simmer until tender, approximately 10 minutes. Remove from heat.
- • Transfer asparagus mixture to a medium bowl. Let cool for 20 minutes, stirring occasionally. Cover and refrigerate until thoroughly chilled, approximately 3 hours.
- • Working in batches, if necessary, transfer asparagus mixture to the container of a blender; add watercress and dill. Secure lid on blender. Blend soup until smooth. Serve cold. (If mixture is too thick, add a small amount of cold chicken broth to thin.)
- • Just before serving, drizzle approximately ½ teaspoon crème fraîche on each soup serving. Garnish with watercress and edible flowers, if desired.
Notes
*We used Gourmet Sweet Botanicals pea flower blossoms, available at 800-931-7530 or gourmetsweetbotanicals.com.
