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Recipe Collection

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Cold Asparagus Soup with Roasted Asparagus Tips and Chive Flowers

Cold Asparagus Soup with Roasted Asparagus Tips and Chive Flowers Related:   appetizers, gluten-free, July 4th, kid-friendly, pareve, Shabbat, soups, vegan, vegetables & legumes, vegetarian, Yom Kippur

Prep time: 10–15 minutes + overnight refrigeration

Cook time: 35–40 minutes

Yield: 4 servings in bowls or 8 in cups

To celebrate the spring, here’s a wonderful cold soup recipe that makes great use of seasonal asparagus. It’s easy to make and delicious to eat, and in my house no one ever turns down the opportunity for a big bowl.


  • 2½ pounds asparagus
  • 1 tablespoon olive oil, plus a drizzle for roasting
  • 2 medium onions, chopped
  • 6 cups vegetable or chicken stock
  • Salt and pepper to taste
  • A handful of chive flowers or other edible flowers


  • Cut off the tips of the asparagus and reserve. Then cut asparagus into 1-inch pieces. Heat olive oil in a medium pan and add onions. Sauté until tender and translucent. Pour stock into a large pot and put over medium-high heat. Add the onions and asparagus pieces to the stock and bring to a boil. Turn heat down and simmer for half an hour until asparagus pieces are soft.
  • Cool the stock and then process using an immersion blender or an upright blender, in batches, until smooth. Return the soup to pot and add salt and pepper to taste. Chill the soup overnight for best flavor.
  • Half an hour before serving, preheat the oven to 400 degrees. Toss asparagus tips with a drizzle of olive oil and pinch of salt. Transfer to a baking sheet or glass dish and roast for 5 to 7 minutes, or until crisp. Ladle cold soup into bowls, top with roasted asparagus tips, then garnish with chive flowers.

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