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.

CHILLED ASPARAGUS ORANGE SOUP
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!

NUTRITION ESTIMATE
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

CREDIT WHERE CREDIT'S DUE
Adapted from Best 125 Meatless Main Dishes by Mindy Toomy



(c) Copyright 2006 Kitchen Parade

6 comments:

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 :)!


Connie

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