VERONICA HINKE

author • speaker • journalist • coach

Recipes & Food Styling

Chilled Asparagus Soup with Cilantro and Lime

May 7, 2024 | Asparagus, Food Styling, Recipes, Soups, Uncategorized

Reach healthy new heights with asparagus

Asparagus season is almost at its end. The quick season is one reason this popular vegetable so special. Another reason asparagus is such a favorite, is because of how the tall spears almost seem to shout spring. Whether rising up from the ground or standing high in the produce aisle, asparagus easily grabs attention. And it’s a good thing, too, because the spears are sources of iron, potassium, Vitamin C, and antioxidants.

While some asparagus is white, other asparagus is green because it is exposed to more sun, which provides the chlorophyll that makes it green. Even though green asparagus absorbs more sun, white asparagus provides almost the same amount of nutritional value as green asparagus.

Asparagus is related to onions, leeks, and garlic, its flavor is much milder than its pungent cousins.

Here’s a recipe for a beautiful early summer soup that is bright, fresh and nutritious!

Chilled Asparagus Soup with Cilantro and Lime

Yield: 4 servings

½ tablespoon butter

½ tablespoon extra-virgin olive oil

¼ cup chopped red onion

1 clove garlic, rough-chopped

4 cups asparagus tops, chopped into 1-inch pieces

1 cup cilantro, plus a few leaves for garnish

2 small jalapeño peppers, seeded and chopped (save 1 teaspoon for garnish)

¼ teaspoon sea salt

¼ teaspoon freshly ground multi-colored peppercorns

32 ounces vegetable broth

Juice and zest from ½ of 1 small lime

In a Dutch oven over medium-high heat, melt the butter and heat the oil. Add the onion and garlic, and cook until onion becomes translucent. Add the asparagus, cilantro, peppers; and salt and pepper. Stir to combine, and cook until asparagus is tender, about 5 minutes. Add the broth. Bring to a boil, and then reduce the heat to medium and simmer for about 30-40 minutes.

Remove from the heat, and set aside to cool for several minutes.

When cool enough to blend, place the soup in the blender and add the lime juice. Blend on high until well blended.

Set in the refrigerator to chill.

When chilled, pour the soup into bowls. Garnish in the center with the reserved cilantro leaves and jalapeño peppers; sprinkle lime zest across the soup.