Chilled Asparagus Soup Recipe
By Published: May 1, 2016
- Yield: 8 Servings
Ingredients
- 1 16- to 18-ounce can asparagus drained
- 1 14.5-ounce can reduced-sodium chicken stock
- 1 teaspoon lemon juice
- 1/2 cup heavy cream
- 1/8 teaspoon cayenne pepper
- chopped fresh chives for garnish
Instructions
- 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.
