Chilled Asparagus Soup with Warm Trout Cakes
Chilled Asparagus Soup with Warm Trout Cakes might be a good recipe to expand your soup recipe box. This recipe makes 6 servings with 208 calories, 5g of protein, and 17g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. A mixture of asparagus, whipping cream, vegetable broth, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, primal, and vegetarian diet.
Instructions
Pour olive oil into a 3- to 4-quart pan over medium-high heat. When hot, add onion and stir often until limp, 4 to 5 minutes.
Add asparagus and 2 1/2 cups broth. Bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until asparagus is very tender when pierced, 10 to 14 minutes.
Working in batches and holding lid down with a towel, whirl asparagus mixture in a blender until very smooth.
Pour into a large bowl and stir in cream.
Add salt and pepper to taste. Cover and chill until cold, at least 2 hours.
If soup is too thick, stir in a little more broth. Taste, and add more salt and pepper if desired. Ladle soup into six wide, shallow bowls. Set a warm trout cake in the center of each, and top cakes equally with marinated morels.
Drizzle a little truffle oil over soup around cakes.