Chilled Asparagus Orange Soup ♥

I was so surprised at this wonderful tomato - orange soup combination that when I happened onto an asparagus - orange soup combination, the recipe called out, Make me! Make ME! MAKE ME!

And lo - if asparagus and orange aren't magical too!

Word to the Wise: This soup must-must-must sit for at least 18 hours. First made, it tasted so plain and uncomfortably hot that I nearly pitched it into the rubbish. But by the next day ... excellent, a huge transformation.

NUTRITION NOTES ... This was rich enough (even with fat-free half 'n' half) that a small serving was plenty, matched with the rest of supper, of course.

CHILLED ASPARAGUS ORANGE SOUP
Bookmark or print Chilled Asparagus Orange Soup
Hands-on time: 15 minutes active, 30 minutes total
Time to table: 18 - 24 hours
Makes 3 cups

1 tablespoon unsalted butter
1 large onion, diced
1 pound asparagus, ends trimmed, cut in 1 inch lengths
1 tablespoon dried tarragon
1 cup water
½ teaspoon kosher salt
Few grains cayenne or more to taste

½ cup fat-free half & half
½ cup orange juice
1 tablespoon Madeira or dry sherry or vermouth or Marsala

In a large saucepan or Dutch oven, melt the butter over medium high. Add the onion, asparagus as they’re prepped. Add the tarragon and let sauté for about 5 minutes. Add the water, salt and cayenne and bring to a boil. Reduce heat to medium and let simmer for about 15 minutes or until asp. Transfer to a blender and blend til smooth. (If doubling the recipe, must do this in batches.) Stir in remaining ingredients. Refrigerate for at least 12 hours. Serve and enjoy!

NUTRITION ESTIMATE
Per Serving: 75 Cal (28% from Fat, 14% from Protein, 58% from Carb); 3 g Protein; 2 g Tot Fat; 1 g Sat Fat; 11 g Carb; 2 g Fiber; NetCarb9; 53 mg Calcium; 2 mg Iron; 230 mg Sodium; 6 mg Cholesterol; Weight Watchers 1 1/2 points

CREDIT WHERE CREDIT'S DUE
Adapted from Best 125 Meatless Main Dishes by Mindy Toomy

(c) Copyright 2006 Kitchen Parade