Chilled asparagus soup with caviar

Cooking Soups Chilled asparagus soup with caviar

This very special asparagus soup will start off your dinner party in gourmet style.

Lables: Egg free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Place eschallot, potato, carrot, celery and stock in a medium saucepan. Bring to boil and simmer, covered, for 5 minutes. Add asparagus and simmer for further 2 minutes.
  2. Blend or process soup with cream until smooth. Season to taste. Transfer soup to a large heatproof bowl, cover with plastic wrap and refrigerate for several hours or overnight to chill.
  3. Divide soup between four bowls, drizzle with a little extra cream and sprinkle with caviar. Serve immediately.

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1 eschallot, finely chopped
200g potato, cut into 1cm pieces
1 small carrot, finely chopped
1 stick celery, finely chopped
2 cups vegetable stock
600g asparagus, trimmed, roughly chopped
1/2 cup thickened cream plus extra, to serve
1 tbsp red lumpfish caviar

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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