If you love asparagus and garlic, then you'll love this soup. A rich, creamy cold soup to help chilled out on a hot summer day.
*See Kitchen Notes for more information and substitutions.
- 1 Tbsp. olive oil
- 1 cup onion, chopped
- 1 head garlic, cloves peeled and chopped
- 1 pound fresh asparagus, coarsely chopped
- 3 cups water
- Juice from half of a large orange or ¼ cup orange juice*
- ½ tsp. salt or to taste
- generous amount of cracked white pepper
- ¼ cup half and half or milk substitute*
- Fresh herbs* (lemon thyme or tarragon work best, chopped)
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Heat oil in a large Dutch oven over medium low heat. Add onion and garlic. Slowly sweat the onions until translucent, about 8 minutes.
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Add asparagus. Increase heat to medium. Cook, stirring frequently, for 3 minutes.
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Add water. Bring to boil over high heat. Reduce heat to a simmer and simmer for 10 minutes.
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Remove from heat and let cool a bit.
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Add the orange juice.
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Using a blender or immersion blender, puree the soup.
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Add the salt and pepper.
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Stir in the cream.
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Chill overnight. Remove from the refrigerator about 20-30 minutes before serving.
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Ladle into soup bowls. Top with chopped fresh herbs.
Serve with garlic bread, cheese toasts, crackers of choice or a grilled cheese sandwich. This soup could also be served in cups as a starter to the meal.
Orange Juice - The amount of orange juice can be adjusted to your personal tastes. I usually find 1/4 cup juice adds just enough acid, but sometimes I need a touch more.
Cream or milk substitute - Just a little helps to yield a richer tasting but this ingredient can be omitted.
Fresh herbs - These are used for a topping when serving; therefore, you won't need these until the next day. We have used a few different herbs, but have found lemon thyme to be our favorite, followed closely by tarragon.