Recipe for April: Chilled Asparagus Soup

Seasonal Produce: Asparagus, English shelling Peas, Sugar Snap Peas, New-Crop Hass Avocado, Morel Mushrooms, Fava Beans, Baby Early Summer Squashes, Chervil, Meyer Lemon

Asparagus makes a great springtime soup! This recipe is from our Chef: Lance Dean Velasquez. We consistently receive great feedback when we serve this recipe.




2 bunches of Asparagus, thinly sliced, base removed (use for stock)
1 Yellow onion, diced
3 Garlic clove, minced
3 Spring Onion, chopped, white part only
½ bunches Parsley
1 Handful spinach, wilted
2 large Yukon gold potato, peeled and quartered
1 qt Chicken stock
1 qt Asparagus Stock
¼ lbs Butter
Salt and pepper
1-2 T Champagne vinegar

Over med-heat, add butter to 1 large saucepan

 Just when the butter has melted and becomes foamy, add onion, spring onion and garlic. Lightly season with salt and pepper.  Sweat mixture until soft. 

Once onion mix is soft, add both stocks and potato. Lightly season with salt and pepper and bring to a boil, then simmer until potato are tender.Taste and adjust seasoning. 

Once potatoes are tender, bring to a rolling boil and add the asparagus. Once the soup comes back to a boil, remove from heat.Taste and adjust seasoning. 
Chill soup completely in an ice bath.



In a blender, add soup mix, wilted spinach and parsley and blend on high until smooth. Pass soup through a fine mesh strainer and adjust seasoning with salt, pepper and champagne Vin.


Wilted Spinach

Spinach and Olive Oil
In a large sauté pan, heat olive oil over high heat. Add spinach and season lightly with salt and pepper. Remove spinach once wilted and transfer to a plate and let cool.

Asparagus Stock
Asparagus ends
onion, peeled quarted
1 leek, white part only, cut in pieces
½ bud thyme
Just enough water to barely cover
Simmer all the ingredients for 40 minute and then strain



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