Chilled asparagus and courgette soup

Ingredients 8
Servings 4
Time 15 min


  • 350
    fresh green asparagus
  • 25
  • 350
    courgettes, sliced
  • 2
    onions, chopped
  • 1
    chicken or vegetable stock
  • 500
    low-fat milk
  • salt and freshly ground black pepper
  • 10
    lemon rind


40 min
Cut off the tips of the asparagus and set aside. Chop the remaining part. Heat the butter and sauté the asparagus tips, then remove from pan and set aside. Add remaining asparagus, courgettes and onions to the saucepan and cook over medium heat for 5 minutes. Add stock and milk and bring to the boil. Reduce heat, cover and simmer for 30 minutes. Place in a food processor and blend until smooth. Set aside in the fridge until cold. Season with salt and freshly ground black pepper. Dish into 4 serving bowls and garnish with reserved asparagus tips and lemon rind. Serves 4.

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