Spanish-Style Chilled Asparagus Soup
A cool, silky asparagus soup with Spanish-inspired olive oil, garlic, and a touch of smoked paprika. It makes a light starter or elegant summer lunch, especially served well chill…
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Servings: 4 | Prep: 15 min | Cook: 20 min | Total: 35 min
Tags: Spanish-style, asparagus, chilled soup, starter, summer, vegetarian
Ingredients
- 500.0 g green asparagus (woody ends trimmed; reserve a few tips for garnish if liked)
- 1.0 onion (medium, finely sliced)
- 2.0 garlic (thinly sliced)
- 3.0 tbsp olive oil (preferably extra virgin, plus a little extra for serving)
- 150.0 g potato (peeled and diced for body)
- 750.0 ml vegetable stock (hot, low salt if possible)
- 0.5 tsp smoked paprika (sweet smoked paprika, plus a pinch extra for serving)
- 2.0 tsp sherry vinegar (adjust to taste)
- 100.0 ml double cream (for a softer, richer finish)
- 1.0 tsp salt (add gradually to taste)
- 0.25 tsp black pepper (freshly ground)
- 30.0 g toasted almonds (roughly chopped, for serving)
Instructions
- Heat the olive oil over a medium heat for 1 minute, then add the onion with a small pinch of salt and cook for 6 to 8 minutes, stirring often, until soft, translucent, and sweet-smelling without letting it colour deeply.
- Add the garlic and smoked paprika over a low to medium heat and cook for 30 seconds to 1 minute, stirring constantly, until fragrant and brick-red, taking care not to let the garlic catch or the paprika turn bitter.
- Add the diced potato and asparagus, reserving a few tender tips if using them for garnish, and cook over a medium heat for 2 minutes, stirring to coat the vegetables in the oil and aromatics until glossy and lightly softened.
- Pour in the hot vegetable stock, bring the soup to a gentle boil over a medium-high heat, then reduce to a low heat and simmer for 12 to 15 minutes until the potato is completely tender and the asparagus is soft but still bright green.
- Season with most of the salt and the black pepper, then blend the soup until completely smooth while still warm, and taste for balance; add the sherry vinegar and blend again briefly until the flavour is fresh, rounded, and lightly tangy.
- Stir in the double cream over a low heat for 1 minute until fully combined, then remove from the heat and let the soup cool for about 20 minutes, until no longer steaming and slightly thickened.
- If you reserved asparagus tips, simmer them gently in lightly salted water over a medium heat for 2 to 3 minutes until just tender and vivid green, then cool them quickly so they stay bright and delicate.
- Transfer the soup to the refrigerator and chill for at least 2 hours, or until thoroughly cold; before serving, stir well and loosen with a small splash of cold water if it has thickened too much, aiming for a silky, pourable texture.
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