Chilled asparagus and radish soup

Chilled asparagus and radish soup

Total: 2 hr 35 Min. | Active: 35 Min.
Nutritional value / person: 240 kcal
, Fat: 18 g
, Carbohydrate: 12 g
, Protein: 6 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
250 g white asparagus, peeled, chopped, tips set aside
2 dl water
¾ tsp salt
a little pepper
1 slice toast bread, torn into pieces
2 bunches radishes, chopped
300 g plain greek yoghurt


½ tbsp olive oil
1 bunch radish incl. green parts, sliced, a little of the greens finely chopped
1 ½ tbsp white balsamic vinegar
2 tbsp olive oil
2 pinches salt
¼ tsp Tasmanian pepper
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How it's done

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Heat the oil in a pan. Briefly sauté the shallot and garlic, add the asparagus, cook briefly. Pour in the water, bring to the boil, season. Cover and cook for approx. 25 mins. until soft, add the bread, radish and yoghurt, puree until smooth, leave to cool completely. Cover the soup and chill for at least 2 hrs.


Heat the oil in a frying pan. Fry the reserved asparagus tips for approx. 5 mins. Remove, combine with the radish, radish greens, balsamic and oil, season. Garnish the soup with the topping.

Good to know
Tip: The soup can also be served slightly warm.

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