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Chilled Asparagus Soup with Lemon Pesto

A surprising and refreshing soup ideal to cool a summer evening.

Per Serving (incl. Parmesan cheese): 124 Calories, 4g Protein, 14g Carbohydrates, 6g Fiber, <1mg Cholesterol, 211mg Sodium
Yield: Serves 6


Chilled Asparagus Soup:

  • 1 quart vegetable stock
  • 1 t. olive oil
  • 1 clove garlic, minced
  • 1 c. leeks, sliced (white and green part)
  • 1 potato, peeled and diced
  • 2 dozen pieces large asparagus, chopped
  • 1/2 t. black pepper
  • 1/2 t. salt

Lemon Pesto:

  • 1 1/2 c. fresh basil leaves
  • 3 cloves garlic, minced
  • 1/4 c. pine nuts
  • 1/3 c. freshly grated Parmesan cheese*
  • 1/4 c. lemon juice
  • 1 T. olive oil

*Total vegetarians may omit the Parmesan cheese in this recipe. 


Chilled Asparagus Soup:

  1. In large pot, heat olive oil with garlic until lightly browned. Add vegetable stock, potatoes, and leeks and cover pot. Cook for ten minutes, then add asparagus, black pepper, and salt.  Cook for an additional ten minutes until vegetables are tender.
  2. Pour into a blender and puree until smooth. Chill rapidly in ice bath and refrigerate until serving.

Lemon Pesto:

  1. Combine all ingredients in food processor, blend until a smooth paste forms. Chill.
  2. Pour chilled soup into soup bowls. Top with heaping spoonfuls of lemon pesto. Serve immediately.

Source: Sharon Palmer, RD

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