Chilled Spring Asparagus Soup
Soup for the Spring
This cold asparagus soup is a creamy blend of chilled spring vegetables in a delicious bowl. A perfect bowl of Spring-time soup using fresh asparagus and sweet carrots. This soup is aromatic from the shallots and garlic, creamy from the cream and yogurt, and earthy from the asparagus and carrots. Plus serving it chilled is a great way to welcome the warmer weather to come!
Recipe Tips
When you make this chilled asparagus soup, here are a few tips to make sure it turns out perfectly:
- To remove the hard stalks from the end of the asparagus, grab an individual stem of asparagus by either end. Bend the asparagus in half and it will naturally bend at the stalky end. Snap the asparagus along this bend and discard the bottom and keep the tops. It’s a surefire way to remove the unpleasant, hard bits of each piece!
- The asparagus soup will still be warm when you begin to blend it and by placing a lid on the pitcher you’ll trap any steam that’s released. This steam will create pressure in the blender, potentially making it dangerous to run the blender if the steam is not released. To keep your hands safe, hold the lid of the pitcher with a kitchen towel and create a vent for any steam to release while the blender is running.
- For chilling the soup, either keep it stored in the pitcher of the blender or transfer to a glass or ceramic pitcher and cover with plastic wrap. By keeping it in a pitcher, it will be easy to serve the chilled soup directly from the pitcher by pouring it directly into serving bowls.
- For a fun garnish, save a few of the asparagus tops when chopping your veggies in the beginning. These can be saved on the counter top for a couple hours or in the fridge for slightly longer. Arrange a couple of the tops along the dollop of greek yogurt for a beautiful bowl!
What You’ll Need
Ingredients
To make this chilled asparagus soup, you’ll need the following ingredients:
- Olive oil
- Shallots
- Fresh carrots
- A few cloves of garlic
- Salt and pepper
- Water
- A bunch of asparagus
- Greek yogurt
- Heavy cream
- A lemon
- Fresh ground black pepper and more olive oil for garnishing
For the ingredient amounts, check out the recipe card at the bottom of this page.
Equipment
In order to make this cold asparagus soup, you’ll need the following pieces of equipment:
- Cutting board and knife
- Large soup pot or dutch oven
- Blender (I love my KitchenAid K150)
- Wooden spoon and a ladle
Recipe Details
Get the Soup Started
To get a start on this chilled asparagus soup, preheat a large dutch oven until it’s evenly warmed through. Drizzle a couple tablespoons of olive oil into the pan and once it begins to shimmer, add a couple shallots that have been minced, peeled and chopped carrots, and minced garlic to the pan. Occasionally stir and cook until the veggies are slightly softened
To round out the soup, add a few cups of water, chopped asparagus, a large pinch of salt, and a bit of black pepper. Bring the soup to a boil and then reduce the heat so that it can simmer for about 15 minutes. This will let the vegetables soften and the flavors to meld together.
Finish the Asparagus Soup and Blend
Remove the soup from the heat and add in the greek yogurt, heavy cream, and the zest and juice of 1 lemon. Stir to incorporate the ingredients together, letting the greek yogurt melt into the warm soup. Carefully ladle the soup into the pitcher of a blender. Blend the soup, starting on low and transitioning to high speed. Be sure to vent the lid of the blender to allow any steam to escape.
Chill the Soup and Serve
Let the soup cool on the countertop for a few minutes and then set in the refrigerator. Let the soup cool completely in the refrigerator, for at least one hour or up to one day in a pitcher. When you’re ready to eat, pour the soup into serving bowls. Garnish each bowl of soup with a dollop or greek yogurt, a drizzle of olive oil, a crack of fresh black pepper, and fresh asparagus tops. Enjoy chilled, storing any leftovers in the refrigerator for up to 3 days and eat cold.
This cold asparagus soup would go perfectly on the side of a Loaded Veggie and Cheese Sandwich or as a starter before a plate of Roasted Salmon with Avocado Mango Cucumber Salad.
If you make this chilled asparagus soup, be sure to leave a comment or give this recipe a rating - I can’t wait to hear how it goes. As always, tag me on Instagram or Facebook in your photos. It makes me feel like we’re getting to cook together!
A cold asparagus soup that’s perfect for warm Spring days. This creamy soup is full of fresh asparagus flavor and a perfect starter or side dish.
- 2 tbsp olive oil, plus more for serving
- 2 shallots, minced
- 2 carrots, peeled and roughly chopped
- 4 clove garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cup water
- 1 bunch of asparagus (about 1 pound), stalky ends removed and vegetables cut into thirds
- 2 tbsp greek yogurt, plus more for serving
- 1/2 cup heavy cream
- zest and juice of 1 lemon
- freshly ground black pepper for serving
Preheat a large dutch oven or stock pot over medium heat. Add 2 tablespoons of olive oil to the pan. Once the oil begins to shimmer, add the minced shallot, chopped carrots, and minced garlic to the pan. Stir to coat the veggies in the oil and let them saute until slightly softened, about 4 minutes.
Add the water, chopped asparagus, salt, and black pepper to the pan, bringing to a boil over medium high heat and then reducing the heat to medium low. Let the soup simmer for 15 minutes.
Remove the pot from the heat. Stir in the greek yogurt, heavy cream, and the zest and juice of 1 lemon. Stir to incorporate into the soup, letting the greek yogurt melt into the soup. Taste the soup and adjust the salt and pepper to your preference.
Carefully ladle the soup into the pitcher of a blender. Blend on low, ensuring there’s a vent in the top of your blender to allow any steam to escape from the blender. Slowly increase the speed of the blender to high, until the soup is completely smooth.
Let the soup cool at room temperature for 15 minutes and then transfer to the refrigerator to cool completely. Let them cool for at least 1 hour or up to 12 hours before serving.
Pour or ladle the soup into serving bowls. Garnish with a dollop of greek yogurt, a drizzle of olive oil, fresh asparagus stems, and a crack of freshly ground black pepper.
