Outdated browser detected

You are using an unsupported browser and may not experience the site, or shop online as intended. We recommend you upgrade

Chilled asparagus soup with argan oil

This recipe is presented to you by Ludo Lefebvre.



For 4 people


  • 4 pounds fresh asparagus, trimmed, cut into 2-inch lengths
  • 1/3 cup plus 2 teaspoons Argan oil or good-quality extra virgin olive oil 
  • Fleur de sel

To make the Soup:

  • Cook the asparagus in a large pot of boiling salted water until very tender but still green, about 6 minutes. 
  • Drain. 
  • Transfer the asparagus to a large bowl of ice water to cool.
  • Cut off the asparagus tips. Place half of the tips in a small bowl; cover and refrigerate.
  • Working in four batches, puree the remaining tips and pieces in a blender until smooth, adding about 3 tablespoons of the ice water to each batch to help form a puree.
  • With the machine running, drizzle 1/3 cup of oil through the feed tube into the soup. Process until well-blended.
  • Season the soup to taste with fleur de sel.
  • Cover and refrigerate until cold.
  • Do-ahead: The soup and reserved asparagus tips can be prepared 4 hours ahead. Cover the soup and refrigerate. Keep the tips refrigerated.

To serve:

  • Ladle the soup into 4 soup bowls.
  • Cut the reserved asparagus tips lengthwise in half and float them atop the soup.
  • Sprinkle each serving with a pinch of fleur de sel. Drizzle each serving with ½ teaspoon of oil. 
  • Serve immediately.


Recipe by Ludo Lefebvre ©2016