Chilled soups are always refreshing in summer. This recipe is a non-dairy creamy soup, basically puréed with almond milk. It is particularly popular with friends who have dairy restrictions in their diet, or people who simply enjoy a lighter version of creamy soups.
The chilled asparagus tend to have a more delicate flavor when mixed with potatoes which act as the binding agent in the soup. If you wish to enhance the asparagus taste of the soup, add a little cumin (optional).
2 lbs asparagus
1 large shallot
2-3 small potatoes
1/2 jalapeño pepper
2 garlic cloves
1.5 oz fresh basil
1/4-1/2 tsp cumin (optional)
2 cups water
2 cups almond milk
2 Tbsp olive oil
Salt and pepper to taste
Lemon rind for decoration
Remove the seeds and white/silver lining of the inside of the jalapeño pepper
Cut the jalapeño in strips and dice finely.
Peel, crush and chop the garlic finely. Peel the shallot preserving the roots to hold it while chopping. Slice it horizontally, almost reaching the roots, then vertically like an onion, and finally, chop it vertically again but in a perpendicular direction.
Heat about 2 Tbsp of olive oil in a large pot and add the chopped jalapeño, garlic and shallot. Lower the heat and simmer for a few minutes. You might add the cumin at this time if using.
Wash, peel, and slice the potatoes. Cut them in sticks and dice them in small even pieces so they cook faster and evenly.
Add potatoes to the pot and continue cooking on low heat.
If the ends of the asparagus are thick and woody, it is best to snap the ends off between your fingers rather than cutting them with a knife. By snapping them, they naturally break off at the point where the tender part of the asparagus meets the woody part. Discard the woody parts.
Then, trim the tips by slicing them individually at a diagonal to preserve a naturally elongated design.
Cut the asparagus stems in about 1-inch pieces, add them to the pot along with 2 cups of water and moderate salt. Bring to a oil, lower the heat and simmer about for 8-10 minutes, until the asparagus stems are cooked.
Separately, bring a small pot of generously salted water to a boil and plunge the asparagus tips for a few minutes until they begin to be tender yet slightly firm to the touch.
Remove the asparagus tips from the boiling water and place them immediately in an ice bath. This will stop the cooking and preserve their bright green color.
Drain them as soon as they are cool and reserve.
Once the asparagus stems and potatoes are cooked, place in a food processor fitted with a steel blade.
Process until smooth and let cool a few minutes.
Add the basil leaves at this time and process further until the leaves are incorporated into small pieces into the soup.
Add the almond milk one cup at a time and process to blend perfectly.
Pour into a bowl, cover and chill in the refrigerator for at least 2 hours.
Meanwhile, cut a long piece of lemon rind with a small pairing knife.
Remove the extra pith (white part) that might be left attached to the rind.
Cut thin strips (‘julienne’) and reserve.
Set up the lemon rind and asparagus tips to serve.
When pulling the chilled asparagus soup from the refrigerator, check for seasoning, add salt and cumin if necessary, and some finely ground black pepper. Place a ladle a of chilled asparagus soup in individual bowls or cups, decorate with the asparagus tips and lemon rind strips.
Chilled asparagus soup, here served with a grilled fig. Enjoy!