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Chilled asparagus soup with argan oil

This recipe is presented to you by Ludo Lefebvre.

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Ingredients

For 4 people

Ingredients:

  • 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