Chilled asparagus and radish soup

Name: Chilled asparagus and radish soup
Prep time: 35 min
Total time: 155 min
Yield: 4
Ingredients: 1 slice toast bread; 300 g plain greek yoghurt; 1 shallots; 2 garlic cloves; 250 g white asparagus; 2 bunch radishes; 1 bunch radishes incl. green parts; 2 dl water; 3 ½ tbsp olive oil; 1 ½ tbsp white balsamic vinegar; ¾ tsp salt; a little pepper; 2 pinch salt; ¼ tsp Tasmanian pepper

soup starter summer

Total: 2 hr 35 min. | Active: 35 min.

vegetarian

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Ingredients

for 4 person

Soup
1 tbsp	olive oil
1	shallot, finely chopped
2	garlic clove, 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 bunch	radish, chopped
300 g	plain greek yoghurt

Topping
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 pinch	salt
¼ tsp	Tasmanian pepper

How it's done

Soup

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.

Topping

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.

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