Summer Vibes & Chilled Soups…


Asparagus soup.JPG

And another weekend comes to an end….sigh! We finished the weekend off right however, with drinks on the roof and dinner with a few close friends. This week we prepare to head down to Florida for our big 4th of July  gathering with my entire fam. Fingers crossed for great weather, happy flying, and  most importantly, a happy baby 🙂

Cold soups are a great summer dish. Not only can you make them super healthy with very few ingredients, but they are SO quick and easy to make. Some nights we prefer them as appetizers, but other nights, especially after fatty weekends, we prefer them as our entire meal  (I’d recommend with some bread and cheese on the side). We were in the mood for something fresh, so went with asparagus soup. We actually went into the store looking for white asparagus (which is AMAZING), but for over 10$/lb we went with the runner up, green asparagus instead LOL. Most importantly,  the real trick with cold soups is serving them SUPER cold, so we tend to stick the pot in the freezer for a few hours, because the refrigerator never gets cold enough.

Green Asparagus Chilled Soup

Ingredients: serves 4-6
  • 2 lbs Asparagus (chopped, keeps heads for garnish)
  • 3 medium sized leaks (sliced)
  • 1 medium yellow onion (chopped)
  • 2 cloves garlic (sliced)
  • butter
  • extra virgin olive oil
  • 1 tbsp each salt, pepper
  • 1 tsp each ground ginger, thyme
  • Chicken stock
  • 1 tbsp flour
1) Heat 3 tbsp butter and 2 tbsp olive oil over medium heat. Add asparagus, leaks, onion, garlic, and spices. Saute until leeks are soft, ~7 mins. Dust mixture with flour, saute for another ~2 mins.
2) Add chicken broth until veggies are just covered. Bring to a boil, reduce heat and simmer ~10 mins.
3) Remove from heat and let cool for ~20 min. Using an immersion or regular blender, blend until smooth. Add additional salt to taste (soups generally require more salt than you’d at first expect, but only add salt once blended and slightly cooled, because this often brings out the flavors more than when it’s hot.) Put the soup in the fridge until cold (this takes a lot longer than you’d guess… in the fridge it may take 5-6 hours, in the freezer 2-3 hours). This soup is also really good hot… so it depends what you’re in the mood for!
4) Right before serving, toss the asparagus heads with olive oil, salt, and pepper, and quickly saute over high heat, until they’re just soft. Add to the cold soup right before serving.
By the way, if you haven’t tried it yet, you HAVE to get out to Brooklyn to try the restaurant, Llama Inn. When I say it was AMAZING (Peruvian food), I don’t think  those words even do justice for how delicious and creative these dishes were last night. It is a perfect spot for Saturday date night, with an adorable rooftop, where you can get drinks beforehand.
PS. Someone is turning 8 months next week- I just can not believe it! She is on the verge of crawling (least that’s what we think?). I feel like these next few weeks could get quite interesting, once she is truly on the move!

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