Chilled Creamy Asparagus Soup

Chilled Creamy Asparagus Soup

I rode out my first hurricane at the beach this weekend! Obviously that’s not exactly something to be proud of since they can be so devastating at times but since we basically had nowhere else to go, we had to just ride it out so I got to experience a category 2. Not something I’d wish for, by any means, but again, since we were there and had no other choice but to ride it out, we did the best we could. It was definitely freaky. The entire beach house was shaking! The glass windows were wobbling and shaking, too. I’ve never experienced that before. It felt like an earthquake along with a crazy amount of rain. I’m thankful that we were all able to get out of it safe and sound and that the storm wasn’t a super nasty one. I know a lot of people lost power but hopefully all that is restored now. After the hurricane, we were left with gorgeous beach weather which we were sure to soak up for the last two days that we were there. This is probably our only beach trip for the year and I’m thankful that the weather cooperated despite the hurricane! I also got the chance to meet up with one of my Pure Barre instructors who also has a beach house where we were. We spent a good two hours at the pool on Saturday just soaking up the rays and chit-chatting the day away. Isn’t it such a small world?

Ingredients

  • ¼ cup unsalted butter
  • 2 leeks, chopped and rinsed
  • 1 medium size onion, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 3 medium-sized Idaho potatoes, peeled and coarsely chopped
  • 2 bay leaves, crumbled
  • 8 cups vegetable stock
  • 2 pounds fresh asparagus
  • 3 tablespoons olive oil
  • 1½ cups heavy cream
  • Salt and pepper, to taste
Read the whole recipe on Table for Two