Kall Sparrissoppa

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This chilled asparagus soup is a sophisticated and vibrant choice for a summer starter or a light lunch. By combining seasonal asparagus with fresh spinach, the dish achieves a deep, verdant colour and a silky texture without the need for heavy cream. The gentle sautéing of onions provides a savoury depth that balances the natural sweetness of the green vegetables, while a final pass through a fine sieve ensures a professional, velvet-like finish.

As a naturally dairy-free recipe, it is an excellent option for those seeking a lighter, heart-healthy alternative to traditional creamy soups. The dish is best prepared a day in advance to allow the flavours to marry and the temperature to drop completely. Serve it in chilled bowls with the reserved asparagus tips for a crisp, elegant contrast.

Ingredients for Chilled Asparagus Soup

90ml olive oil, divided, plus more for drizzling
2 medium onions, thinly sliced
1.4kg asparagus cut into 1/2" pieces
Kosher salt och nymalen svartpeppar
4 cups low-salt chicken broth
230g fresh spinach
6 thin asparagus spears, tips removed, stalks halved crosswise, thinly sliced lengthwise

How to make Chilled Asparagus Soup

Heat 60ml oil in a large pot over medium-low heat. Add onions and cook, stirring occasionally, until translucent, 8-10 minutes. Add 1/2" asparagus pieces and season with salt and pepper. Cook until asparagus is bright green and tender, 4-5 minutes. Add broth, increase heat to high, and bring to a boil. Reduce heat to medium and simmer until asparagus is tender, 8-10 minutes. Add spinach and cook, stirring occasionally, until wilted, about 2 minutes. Let mixture cool slightly.

Set a fine-mesh sieve over a large bowl; set aside. Working in batches, purée soup in a blender until very smooth. Strain through prepared sieve. Stir remaining 2 tablespoons oil into soup; season to taste with salt and pepper. Cover and chill until cold, at least 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Divide asparagus tips and thinly sliced stalks among bowls; pour chilled soup over. Drizzle each with a few drops of oil.

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