Chilled Asparagus Soup with Cajun Cream and Lemon

Chilled Asparagus Soup with Cajun Cream

Jessica Tijerina www.jessicatijerina.com

Yield:  4-6 servings

Ingredients

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

Cajun Cream
1 cup sour cream
1 teaspoon Cajun spice blend (I use Tijerina Global Spices Acadian Cajun Spice Blend)

Method

1. Boil a large pot of salted water. (Approximately 16 cups water and 1/8 cup salt.
2. Add the asparagus garlic and onion and cook until tender (approximately three minutes).
3. Remove the vegetables from the boiling water and transfer them to an ice and water bath.
4. Drain the water and set the bowl of vegetables aside.
5. In a medium bowl, whisk together the sour cream and Cajun seasoning. Add salt if desired. Set aside.
6. 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.
7. 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.
8. Divide soup into serving bowls.  Drizzle the Cajun sour cream over the top.  Garnish with mint and sprinkle of lemon juice.

Enjoy!