Sunday, September 19

Chilled Asparagus Soup

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Chilled Asparagus Soup Recipe

By Tammy Algood Published: May 1, 2016

  • Yield: 8 Servings



  1. In the bowl of a food processor, puree the asparagus 10 seconds. Add the stock and juice through the chute and process until smooth. With the motor running, add the cream and cayenne through the chute and process to blend. Transfer to a serving bowl, cover and refrigerate up to 1 day ahead of using. Serve chilled or slightly warmed with a garnish of fresh chives.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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