Cold Asparagus Soup
A smooth puree, accented with tender-crisp asparagus coins. Just the thing for these oxymoronic hot spring days, when it’s officially asparagus season but experientially August. We’ve stopped cutting but I see there’s still reasonably local asparagus in the stores.
Cold Asparagus Soup with Crunchy Coins –
Follow the recipe that uses the asparagus ends, but in step 1, chop half the tender asparagus and cut the other half into thin coins.Add only the chopped part in step 4.
Puree the soup as directed in step 5. Return it to the pan and reheat just to the boil. Add the coins, cover, turn off the heat and let the soup cool to room temperature. Chill thoroughly.
At serving time, whip the cream. Taste the soup, correct the salt and divide into chilled serving bowls. Put a generous dollop of cream on top, swirl it in and serve.