Chilled Asparagus Soup Shooters – a delicious recipe with olive oil, shallots, leeks, chicken stock, salt, white pepper. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
boil large pot of water
2
have ice bath ready
3
cut asparagus into 2 inch lengths, reserve tips
4
salt water, cook asparagus tips until tender-crisp, about 3 mins. Remove and place in ice bath.
5
saute shallots and leeks until soft , add asparagus bottoms, cover and cook for another 5 to 10 mins. Add stock, bring to simmer for 30 mins.
6
Prepare another ice bath. Puree soup in blender until smooth. season with salt and pepper, pass through sieve, place bowl in ice bath to cool down.
7
Make lime cream; blend cream until soft peaks form with lime zest and pinch of salt.
8
Divide soup among small glasses garnich with asparagus tips and small spoonful of lime cream.
9
serve cold
991
kcal
Calories
36
g
Fat
41
g
Carbs
132
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 40 asparagus spears, 1/4 c olive oil, 1/2 c sliced shallots, 3/4 c sliced leeks, white part only, and more.
Yes, Chilled Asparagus Soup Shooters falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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