sketch of Bob above the Creamy Cold Asparagus Soup recipe.


1 1/2 lb. asparagus woody ends
4 c. chicken stock
1 small onion, peeled and quartered
1 lb. asparagus spears, without woody ends, cut into 1 inch pieces
2 leeks, white part only, chopped
2 T. butter
juice of 1/2 lemon
2 T. minced summer savory
1 c. buttermilk
1/2 t. ground white pepper
salt to taste

Put the woody ends and onion quarters in a soup pot with chicken stock and bring to a vigorous simmer. Cook for one hour. Discard solids. Melt butter over medium heat, add leeks and sauté til translucent. Return soup to stove over medium heat, add leeks, and bring to simmer. Add remaining asparagus and cook til just done (about 5 minutes). Remove from heat and add savory, pepper and salt. Allow to cool. Puree soup in a blender, food processor or with an immersion blender. Add buttermilk, taste, and adjust flavor by adding salt and pepper to taste if needed. Refrigerate for about four hours before serving.

(serves six)

Creamy Cold Asparagus Soup recipe is published in our June, 2010 Menu Minder, Issue #320.