Chilled Asparagus Orange Soup ♥

I was so surprised at this wonderful tomato - orange soup combination that when I happened onto an asparagus - orange soup combination, the recipe called out, Make me! Make ME! MAKE ME!

And lo - if asparagus and orange aren't magical too!

Word to the Wise: This soup must-must-must sit for at least 18 hours. First made, it tasted so plain and uncomfortably hot that I nearly pitched it into the rubbish. But by the next day ... excellent, a huge transformation.

NUTRITION NOTES ... This was rich enough (even with fat-free half 'n' half) that a small serving was plenty, matched with the rest of supper, of course.

Bookmark or print Chilled Asparagus Orange Soup
Hands-on time: 15 minutes active, 30 minutes total
Time to table: 18 - 24 hours
Makes 3 cups

1 tablespoon unsalted butter
1 large onion, diced
1 pound asparagus, ends trimmed, cut in 1 inch lengths
1 tablespoon dried tarragon
1 cup water
½ teaspoon kosher salt
Few grains cayenne or more to taste

½ cup fat-free half & half
½ cup orange juice
1 tablespoon Madeira or dry sherry or vermouth or Marsala

In a large saucepan or Dutch oven, melt the butter over medium high. Add the onion, asparagus as they’re prepped. Add the tarragon and let sauté for about 5 minutes. Add the water, salt and cayenne and bring to a boil. Reduce heat to medium and let simmer for about 15 minutes or until asp. Transfer to a blender and blend til smooth. (If doubling the recipe, must do this in batches.) Stir in remaining ingredients. Refrigerate for at least 12 hours. Serve and enjoy!

Per Serving: 75 Cal (28% from Fat, 14% from Protein, 58% from Carb); 3 g Protein; 2 g Tot Fat; 1 g Sat Fat; 11 g Carb; 2 g Fiber; NetCarb9; 53 mg Calcium; 2 mg Iron; 230 mg Sodium; 6 mg Cholesterol; Weight Watchers 1 1/2 points

Adapted from Best 125 Meatless Main Dishes by Mindy Toomy

(c) Copyright 2006 Kitchen Parade


After reading the ingredients for this soup I thought, huh? It did not appeal at all but then I read your recommendation at the bottom and then I thought, haha! yes! I could see it becoming more tasty once the flavors have had a chance to blend. Since 'Himself' is quite fond of soups, I'll make it! You have no idea how important a small detail like that is to novices. Really shows you care about your readers but mostly it says a lot about you!Merci beaucoup!

Hi Connie, Hope 'Himself' likes it! Thanks so much for the nice words, I really do try to mention what I've learned, either with this specific recipe or over time. And you made my day, saying that you've noticed!

I think this sounds great! I love pureed soups of any variety and I've actually never made a chilled soup, if you can believe it. (I'm feeling the French scowls as I write this =) I'm saving this one and the vichyssoise, too. Thanks!

Ooolala, that's a big test, seeing if French frowns can be converted to grins! But you can do it, Mz Megan!

I said I'd make it and I did! Also I let it rest for full 24 hrs as recommended and served it for lunch today. Happy to report 'Himself' loved it!! He added a splash of marsala in his I love it as is.We had it with fresh from the bakery baguette and a nice cheese, there is no leftover. This was a perfect lunch meal for two, merci beaucoup Alanna,no French scowls:( here, just happy grins all around :)!


Ah, asparagus! I confess I've never made asparagus soup. This is tempting.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna