A velvety, creamy chilled asparagus soup, perfect for balmy summer evenings.
Recipe for Chilled Asparagus Soup by Anisa Sabet for The Macadames.
I don’t know why, but I hate the way these photos turned out, my husband thinks I’m crazy and is always so generous with his praise when I send him upwards of 40 images a day to critique. I know that I am getting better at photography, but the niggling doubt in my mind is always rampant, and often wins. Be it the way you look, what you do, how much money you make or your creative ability, we all struggle with self doubt. It’s crazy right, to be worrying about photography when there is so much going on in the world, these trivial problems pail in comparison. I almost feel embarrassed even saying it, but we can’t help what struggles we have, big or small. I’ve not had an easy life, especially my childhood, but for some reason, the pressure and expectation I put on myself to improve my craft is paramount to anything before. I cut myself more slack when I was doing my degree full time and working full time. I don’t know why this is the case, I think maybe because the arts do not come naturally to me, and that I have to work so, so hard to learn that I always feel like I am not good enough?
I don’t really have any words of wisdom or great learnings about the issue, but when in doubt, what I try and do is find just one thing positive . For example, I like ONE image (the one above) from this collection and I guess that’s enough right? Maybe we aren’t supposed to love everything we do, maybe it’s unrealistic to expect that? So for me, if I can find one image that I like (and I can always find one), then I have to pat myself on the back for a good job. Maybe this might work for you too?
Okay, this is rather a feely post (which I don’t often do), so I will cut to the reason I am here, to share this easy summer recipe with you. It’s a perfectly velvety asparagus soup that’s made from leeks, white onion and stock. Lemon adds a lovely tang, the cream balances the flavours and the white pepper adds a subtle kick. I think you’re going to love having this recipe in your summer rotation. It’s lovely warm but I prefer it served chilled with a nice glass of rose.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
What you need:
- Large saucepan
- Stick mixer or blender
Ingredients (serves 6):
- Good nob of butter
- 2 leeks, finely chopped
- 1 white onion, finely chopped
- 1 handful spinach
- 2L vegetable stock
- Juice from 1 small lemon
- 1/4 teaspoon white pepper
- 1/3 cup pure cream
1. Melt the butter in the saucepan, add the chopped leeks and sauté until softened, around 10 minutes. Add the onions and sauté for 5 minutes more.
2. Add the asparagus, spinach and stock and simmer for 20 minutes. Stir through the lemon juice, white pepper and pure cream then blend again. Season with salt and pepper. Allow to cool.
3. Serve with a drizzle of olive oil, pure cream and more salt and pepper.
Storage: soup will keep in an airtight container in the fridge for up to a week.
Like this recipe? Yum it on Yummly.
For another similar recipe, try serving my pumpkin and carrot soup cold.