Chilled asparagus soup an elegantly cool dish

When the weather heats up, thoughts turn to chilled food.

This recipe uses the tender asparagus that is still in season, plus green garlic (immature garlic that's been thinned) and garlic scapes, which are the pre-bloom garlic flower stems. Regular garlic cloves can substitute for green garlic and scapes. A couple of small yellow potatoes cook along with the aromatics, giving the soup a creamy structure without the use of cream or other dairy. 

However, a dollop of crème fraîche makes a lovely garnish, if you're so inclined. (Add some chopped chives and a thin asparagus spear for a dressier serving.)

The soup goes together quickly, but do allow time for it to cool to room temperature before blending -- much safer that way. The chill time is 3 hours or more, but you can speed that up by putting the soup and/or the serving bowls in the freezer for a short time. (Don't freeze it solid!)

Chilled asparagus soup

Serves 4 to 6

Ingredients:

1 tablespoon olive oil

1 large sweet onion,  white or yellow

1 stalk of green garlic plus 4 garlic scapes, chopped, or 3 minced garlic cloves

1 to 2 teaspoons fresh thyme leaves

1 tablespoon chopped fresh parsley

Salt

Freshly ground black pepper

1 to 2 small yellow young potatoes, about 4 ounces total, diced (no need to peel)

1 pound asparagus, preferably thin spears, cut into 1-inch lengths

3 to 4 cups vegetable or chicken stock

1 tablespoon fresh lemon juice

2 to 3 ounces fresh baby spinach, optional

For garnish:

Crème fraîche 

1 small bunch chives, chopped

Instructions:

Heat the olive oil in a large saucepan or Dutch oven over medium heat. Peel the onion, cut it in half and slice thinly. Add onion slices to the pot. Sauté until limp, then add the chopped garlic, the thyme and parsley, and a bit of salt and pepper.

Cook for another  2 to 3 minutes, then add the diced potatoes. Reserve 6 of the thinnest asparagus tops for garnish, and add the rest of the asparagus pieces to the pot. Stir to combine, and pour in 3 cups of the broth. Add a pinch of salt and a grind or two of pepper.

Bring to a boil, then simmer until the potatoes and asparagus pieces are tender, about 10 minutes. 

Remove the pot from the heat and add the lemon juice and a couple handfuls of the baby spinach, if using, stirring until the spinach is limp.

Allow the soup to cool to room temperature, then blend it to a creamy consistency using an immersion blender or, in batches, a standard blender. Add a little more broth if it seems too thick.

Pour the blended soup into a glass or ceramic container (a 2-quart measuring cup is ideal) and chill at least 3 hours. It tastes better cool but not ice-cold.

To prepare the asparagus tops for garnish, place them in a heatproof dish or measuring cup. Pour about 1 cup boiling water over the tops, and let them sit for 15 seconds. Then drain the hot water and immediately pour cold water over the asparagus tops. Drain that and pat them dry.

Chill serving bowls if desired. When ready to serve, ladle the soup into the bowls, and garnish each serving with a large dollop of crème fraîche, a pinch of chopped chives and one of the blanched asparagus tops.