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
  1. 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.
  2. • Transfer asparagus mixture to a medium bowl. Let cool for 20 minutes, stirring occasionally. Cover and refrigerate until thoroughly chilled, approximately 3 hours.
  3. • 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.)
  4. • 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/chilled-asparagus-leek-watercress-soup/