Iced green asparagus soup with cream cheese

soupe asperge verte au fromage frais

In spring with fresh asparagus or outside with frozen asparagus, treat yourself to this iced soup of green asparagus with fresh cheese.
Ingredients for 4 people :

1 onion yellow 1 clove of garlic 500 g of asparagus green 1 teaspoon baking soda 15 g semi-salted butter 1⁄2 vegetable stock cube 150 g fresh cheese 5 cl olive oil coarse salt Salt, freshly ground pepper

Peel, wash and chop the onion. Peel and crush the garlic. Peel and cut off the tips of the asparagus.

In a stewpot,

Bring water to the boil, salt with coarse salt and baking soda, add the asparagus and cook for 4 minutes. Remove and cool immediately in iced water. Drain and set aside.

In a saucepan,

Melt the butter, cook the chopped onion without colouring it, add 25 cl of water, 1⁄2 vegetable stock cube and the garlic. Continue cooking over low heat for 5 minutes. Leave to cool completely (about 2 hours). Mix the asparagus with the cooled stock. Adjust the seasoning. Pour the iced soup into bowls. In each bowl, place fresh cheese balls made with a Parisian spoon.

Serve with a drizzle of olive oil and pepper.

Serve immediately.


Green asparagus  :
Rather cultivated in Italy and Spain, green asparagus is still not well known by the French, although France now produces a significant amount of green asparagus. A distinction must be made between the fake green marketed in the Languedoc and the Toulouse region (green tip and top of the spear), a true culinary tradition, and the true green (green throughout its length) with a pronounced taste grown in the Beauce and Blois regions.

Recipe: A. Beauvais
Photo: A. Beauvais – F. Hamel