CHILLED ASPARAGUS SOUP

Chilled Asparagus Soup image

Provided by Tess Geer

Time 50m

Number Of Ingredients 9

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4 can(s) asparagus, canned
1 onion, diced
2 celery ribs, diced
3 clove garlic, minced
2 qt chicken or vegetable stock
1 tsp gourmet salt blends rosemary, lemon & garlic salt
1/2 tsp ground black pepper
1 1/2 Tbsp olive oil
4 oz goat cheese, crumbled (optional)

Steps:

1. Swirl olive oil in a large saucepan. Add celery, onion and garlic. Set heat to medium-low and cook for 8-10 minutes until vegetables begin to soften, stirring frequently. Adjust heat as necessary to prevent browning. Once vegetables are soft, add drained asparagus and stir.
2. Add chicken stock, potatoes and salt. Taste for seasoning and add more salt if desired. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Using an immersion blender or food processor, purée the soup. Taste again for seasoning. Strain through a a mesh sieve if desired or leave as is for a more rustic soup (I prefer it unstrained).
4. Chill for a minimum of three hours. Divide between six bowls. Swirl a teaspoon of olive oil onto each. Top with crumbled goat cheese if desired.