Cold White Asparagus Soup with Ricotta and Green Asparagus Crostini

Ingredients

• 2 pounds white asparagus, trimmed and chopped into 1-inch pieces
• 3 tablespoons butter
• 1 onion, chopped
• 4 cups chicken broth
• 1 cup ricotta cheese
• 1/4 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound green asparagus
• 1 French baguette, sliced into 1/2-inch pieces
• 3 tablespoons olive oil

Instructions

1. In a large pot, melt the butter over medium heat. Add the chopped white asparagus and onion and sauté until tender, about 10 minutes.
2. Add the chicken broth to the pot and bring to a boil. Reduce the heat and simmer for 20 minutes.
3. Using an immersion blender or a regular blender, purée the soup until smooth.
4. Add the ricotta cheese, heavy cream, salt, and black pepper to the soup and stir until well combined.
5. Cover the soup and chill in the refrigerator for at least 2 hours or until cold.
6. Preheat the oven to 400°F. Spread the sliced baguette on a baking sheet and brush with olive oil. Bake for 8-10 minutes or until golden brown. Set aside to cool.
7. Trim the tough ends off the green asparagus and slice into 1/4-inch pieces. Blanch in boiling water for 1 minute, then drain and rinse with cold water.
8. In a small bowl, mix the cooled green asparagus with 1 tablespoon olive oil and a pinch of salt and pepper.
9. To serve, ladle the cold soup into bowls and top with a few crostini and a spoonful of the green asparagus mixture.

Verdict

This refreshing soup is perfect for a hot summer day. The creaminess from the ricotta cheese adds a nice texture to the delicate white asparagus flavor, while the crostini and green asparagus provide a nice crunchy contrast. A perfect starter to any meal!

Serving Suggestions

Serve with a crisp white wine and a simple green salad for a light and elegant meal.