Chilled Asparagus Soup with Cajun Cream
Jessica Tijerina www.jessicatijerina.com
Yield: 4-6 servings
2 lb. fresh asparagus, trimmed of woody ends
2 cloves garlic, peeled
2 white onion, peeled and quartered
1 c. fresh mint leaves
1-pint low sodium vegetable broth
1 teaspoon salt
¼ teaspoon white pepper
1 c. heavy cream
1 lemon, cut in half
1 cup sour cream
1 teaspoon Cajun spice blend (I use Tijerina Global Spices Acadian Cajun Spice Blend)
- Boil a large pot of salted water. (Approximately 16 cups water and 1/8 cup salt.
- Add the asparagus garlic and onion and cook until tender (approximately three minutes).
- Remove the vegetables from the boiling water and transfer them to an ice and water bath.
- Drain the water and set the bowl of vegetables aside.
- In a medium bowl, whisk together the sour cream and Cajun seasoning. Add salt if desired. Set aside.
- Put the asparagus, garlic and onion in a blender or food processor. You may want to rough chop them first for a quicker blend. Add mint and broth and purée until smooth.
- Season the purée with the salt and white pepper. With the blender/food processor still engaged, slowly add the cream until well incorporated. Chill until ready to serve.
- Divide soup into serving bowls. Drizzle the Cajun sour cream over the top. Garnish with mint and sprinkle of lemon juice.