Chilled Asparagus Soup
on May 05, 2014, Updated Dec 17, 2021
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With just spinach, this simple vegan chilled asparagus soup is spring in a bowl. The ingredients are minimal to keep the focus on the asparagus.
I have a tendency to cook certain ingredients the same way every time because I love how they turn out.
Call me a creature of habit. I won’t be offended. In fact, I might be flattered!
One the best things about blogging is that it keeps me from getting stuck in a routine. It pretty much forces me to do different things all the time.
Yes, those cooking experiments have resulted in culinary disasters, but the moment I discover a new dish or master a technique, I am reminded that those failures are completely worth it.
I like to take chances seasonally. Spring brings with it so many wonderful green vegetables.
Asparagus is what really makes my heart flutter. Part of it is because I am desperate for fresh veggies after a long winter.
Most of the time I default to tossing asparagus spears in olive oil, salt and pepper and throwing them on the grill.
With this first bunch of the season, I decided to break from my usual method. It was about time that I tried to expand my asparagus repertoire.
I ended up making chilled asparagus soup. We are still in that time of year when warm soups are appropriate, but I am trying to push ahead a bit.
How To Make Chilled Asparagus Soup
I sautéed sliced white onions in olive oil until they became soft and translucent.
Then I added the asparagus, cut into 1/2-inch pieces. It didn’t take long for those stalks to turn a vibrant shade of green.
After that I poured in the stock and let the mixture simmer until the asparagus was tender.
I stirred in baby spinach and that wilted in a couple minutes.
Then it was time to puree everything in the blender.
After that I poured the mixture through a fine mesh strainer to remove any stubborn stringy pieces of asparagus.
My patience was tested as I waited for the soup to cool to room temperature and then chill in the fridge.
Each spoonful tasted like early spring.
Chilled Asparagus Soup
- 2 tablespoons olive oil
- 1 medium white onion thinly sliced
- 1-1/2 pounds asparagus trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon kosher salt plus more for serving
- 1/4 teaspoon black pepper plus more for serving
- 2 cups vegetable stock
- 4 ounces baby spinach
- Minced chives and fresh parsley for serving
- Heat the olive oil in a large saucepan over medium heat. Sauté the onions until they are completely soft and translucent, about 8-10 minutes. Add the asparagus, salt and pepper and continue cooking until the stalks turn bright green, about 4-5 minutes. (Reserve about 1/4 cup asparagus to garnish the soup.
- Increase the heat and add the stock. Once the stock is boiling, reduce the heat and simmer until the asparagus is tender, about 8-10 minutes. Then add the spinach stirring until it has wilted, about 2 minutes. Allow the soup to slightly cool.
- In batches, transfer the soup to a blender to puree. Strain the soup in a fine mesh sieve. Cool to room temperature and then chill in the refrigerator before serving.
- Top each bowl with the reserved asparagus, salt, pepper, chives and parsley.
Nutrition information is automatically calculated, so should only be used as an approximation.