Chilled Asparagus Soup with Goat Cheese

Extra virgin olive oil

1 onion, diced

2 ribs celery, diced

3 cloves of garlic, finely chopped

Kosher salt

2 bunches asparagus

2 potatoes, peeled and diced

2 quarts chicken or vegetable stock

4 ounces feta cheese, crumbled

Coat a large saucepan with olive oil. Add the onion, celery and garlic and bring to a medium heat. Season with salt and sweat until the vegetables are soft, about 8-10 minutes.

Remove the tips from the asparagus and reserve. Cut the stalks of the asparagus into 1-inch lengths and add them to the pot. Sweat for 2 to 3 minutes. Add the potatoes and the stock. Taste for seasoning and add salt, if needed. Bring to a boil, then reduce heat and simmer for 20 minutes.

On a separate burner, bring a small pot of well-salted water to a boil over high heat. Have a small bowl of well-salted ice water on standby. Cook the asparagus tips in the boiling water for 2 to 3 minutes; remove them from the boiling water and immediately plunge them into the ice water. When the tips are cool, remove them from the water, pat dry and reserve.

In a blender, purée the asparagus stock mixture. Strain through a mesh strainer, if desired. Taste and adjust the seasonings, if needed. Chill until ready to serve.

To serve: Garnish with the reserved asparagus tips and crumbled feta cheese.

Serves six.

Adapted from Anne Burrell,

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