Chef Johns Cream Of Asparagus Soup Recipes

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CHEF JOHN'S CREAM OF ASPARAGUS SOUP



Chef John's Cream of Asparagus Soup image

For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form. Here's an ultra-easy and gorgeously colored cream of asparagus soup recipe.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 onion, finely diced
salt to taste
4 cups chicken broth
2 cups water
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
1 pinch ground nutmeg
½ cup heavy whipping cream
¼ cup heavy whipping cream
1 tablespoon freshly grated Parmigiano-Reggiano cheese
1 teaspoon lemon zest
1 pinch cayenne pepper

Steps:

  • Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
  • Pour chicken broth and water into pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
  • Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
  • Use an immersion blender to blend soup until smooth, about 3 minutes.
  • For a finer texture, strain soup through mesh strainer. Return strained soup to pot and place on stove.
  • Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
  • Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
  • Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
  • Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 10.5 g, Cholesterol 51.5 mg, Fat 15.4 g, Fiber 3.9 g, Protein 4.8 g, SaturatedFat 9.6 g, Sodium 59.8 mg, Sugar 4.5 g

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Provided by Sunny Anderson

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 8

1/2 stick unsalted butter
1/2 onion, chopped, (about 1/2 cup)
1 clove garlic, crushed
Salt and freshly ground black pepper
2 pounds asparagus, ends trimmed and cut into 1-inch pieces
6 cups chicken stock
1 pint sour cream, room temperature
2 teaspoons Hungarian hot paprika, for garnish

Steps:

  • Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CHEF JOHN'S CREAM OF ASPARAGUS SOUP



Chef John's Cream of Asparagus Soup image

For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form. Here's an ultra-easy and gorgeously colored cream of asparagus soup recipe.

Provided by Chef John

Categories     Cream Soups

Time 1h

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 onion, finely diced
salt to taste
4 cups chicken broth
2 cups water
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
1 pinch ground nutmeg
½ cup heavy whipping cream
¼ cup heavy whipping cream
1 tablespoon freshly grated Parmigiano-Reggiano cheese
1 teaspoon lemon zest
1 pinch cayenne pepper

Steps:

  • Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
  • Pour chicken broth and water into the pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
  • Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
  • Use an immersion blender to blend soup until smooth, about 3 minutes.
  • For a finer texture, strain soup through a mesh strainer. Return strained soup to the pot and place on the stove.
  • Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
  • Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
  • Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
  • Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 10.5 g, Cholesterol 51.5 mg, Fat 15.4 g, Fiber 3.9 g, Protein 4.8 g, SaturatedFat 9.6 g, Sodium 59.8 mg, Sugar 4.5 g

PAN-ROASTED ASPARAGUS SOUP



Pan-Roasted Asparagus Soup image

This simple soup can be ready in under an hour and takes full advantage of the flavor of asparagus by pan-roasting it before puréeing. Fresh tarragon takes it up a notch.

Provided by Mark Bittman

Categories     soups and stews, appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds thin asparagus (if only thick spears are available, peel them first)
2 tablespoons butter or extra virgin olive oil
10 fresh tarragon leaves, or 1/2 teaspoon dried tarragon
4 cups chicken or other stock
Salt and pepper

Steps:

  • Break off bottom part of each asparagus stalk, and discard. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in a large, deep skillet over medium-high heat. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside.
  • Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes.
  • Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 28 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 741 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN, ASPARAGUS AND LEMON SOUP



Chicken, Asparagus and Lemon Soup image

Make and share this Chicken, Asparagus and Lemon Soup recipe from Food.com.

Provided by CulinaryQueen

Categories     Chicken Breast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, peeled and roughly chopped
3 boneless chicken breasts, cup into pieces
7 1/2 cups chicken stock
1 lemon, juice and zest of
1 teaspoon thyme
1 1/2 lbs fresh asparagus, trimmed
1/4 cup fresh basil leaf, torn in pieces
1 egg yolk
1 1/4 cups light cream

Steps:

  • Heat the oil in a large saucepan. Add the onion and fry very gently until transparent, about 5 minutes.
  • Add the chicken pieces to the pan and cook over a fairly high heat for 2-3 minutes, stirring all the time.
  • Add the chicken stock, lemon zest ONLY (juice will be added later) and thyme to the pan and simmer for 10 minutes.
  • Meanwhile, blanch the asparagus in boiling water for 1-2 minutes. Remove and plunge into ice water. (Save some of the small tips for garnish if you wish).
  • Add the asparagus and the basil leaves to the pan, cover and simmer 30 minutes until the asparagus is well cooked.
  • Allow the mixture to cool about 15 minutes, then process in a blender or food processor until very smooth. Poor back into the pan.
  • Beat the egg yolk with a little of the cream, strain into a small bowl, add a little of the soup and mix thoroughly. Add to the soup with the lemon juice and the rest of the cream. Allow to warm through gently, being careful not to let it boil.
  • Serve the soup garnished with a few of the reserved asparagus tips and a sprig of fresh basil.

Nutrition Facts : Calories 411.1, Fat 25.3, SaturatedFat 9.8, Cholesterol 119.9, Sodium 499, Carbohydrate 19.6, Fiber 2.8, Sugar 7.9, Protein 27.2

CHEF JOHN'S CREAM OF ASPARAGUS SOUP



Chef John's Cream of Asparagus Soup image

For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form. Here's an ultra-easy and gorgeously colored cream of asparagus soup recipe.

Provided by Chef John

Categories     Cream Soups

Time 1h

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 onion, finely diced
salt to taste
4 cups chicken broth
2 cups water
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
1 pinch ground nutmeg
½ cup heavy whipping cream
¼ cup heavy whipping cream
1 tablespoon freshly grated Parmigiano-Reggiano cheese
1 teaspoon lemon zest
1 pinch cayenne pepper

Steps:

  • Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
  • Pour chicken broth and water into the pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
  • Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
  • Use an immersion blender to blend soup until smooth, about 3 minutes.
  • For a finer texture, strain soup through a mesh strainer. Return strained soup to the pot and place on the stove.
  • Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
  • Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
  • Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
  • Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 10.5 g, Cholesterol 51.5 mg, Fat 15.4 g, Fiber 3.9 g, Protein 4.8 g, SaturatedFat 9.6 g, Sodium 59.8 mg, Sugar 4.5 g

WINNING CREAM OF ASPARAGUS SOUP



Winning Cream of Asparagus Soup image

I developed this recipe myself by substituting asparagus for broccoli in cream of broccoli soup. It's a big favorite at our house! -Westelle Griswa, Monroe, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

4 cups cut fresh asparagus (1/2-inch pieces)
2 cups water, divided
1/4 cup finely chopped green onions or 1 teaspoon onion powder
5 tablespoons butter
5 tablespoons all-purpose flour
1/2 to 1 teaspoon salt
1/4 teaspoon white pepper
4 cups whole milk
1 tablespoon chicken bouillon granules

Steps:

  • Place asparagus in a large saucepan and cover with 1 cup water. Bring to a boil, cover and cook for 3-5 minutes or until crisp-tender. Drain, reserving liquid. , In a another saucepan, saute onions in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the milk, bouillon, reserved cooking liquid and remaining water. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in asparagus; heat through.

Nutrition Facts : Calories 232 calories, Fat 15g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 795mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 2g fiber), Protein 8g protein.

CHEF JOHN'S CREAM OF ASPARAGUS SOUP



Chef John's Cream of Asparagus Soup image

For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form. Here's an ultra-easy and gorgeously colored cream of asparagus soup recipe.

Provided by Chef John

Categories     Cream Soups

Time 1h

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 onion, finely diced
salt to taste
4 cups chicken broth
2 cups water
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
1 pinch ground nutmeg
½ cup heavy whipping cream
¼ cup heavy whipping cream
1 tablespoon freshly grated Parmigiano-Reggiano cheese
1 teaspoon lemon zest
1 pinch cayenne pepper

Steps:

  • Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
  • Pour chicken broth and water into the pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
  • Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
  • Use an immersion blender to blend soup until smooth, about 3 minutes.
  • For a finer texture, strain soup through a mesh strainer. Return strained soup to the pot and place on the stove.
  • Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
  • Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
  • Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
  • Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 10.5 g, Cholesterol 51.5 mg, Fat 15.4 g, Fiber 3.9 g, Protein 4.8 g, SaturatedFat 9.6 g, Sodium 59.8 mg, Sugar 4.5 g

CHEF JOHN'S CREAM OF ASPARAGUS SOUP



Chef John's Cream of Asparagus Soup image

For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form. Here's an ultra-easy and gorgeously colored cream of asparagus soup recipe.

Provided by Chef John

Categories     Cream Soups

Time 1h

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 onion, finely diced
salt to taste
4 cups chicken broth
2 cups water
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
1 pinch ground nutmeg
½ cup heavy whipping cream
¼ cup heavy whipping cream
1 tablespoon freshly grated Parmigiano-Reggiano cheese
1 teaspoon lemon zest
1 pinch cayenne pepper

Steps:

  • Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
  • Pour chicken broth and water into the pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
  • Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
  • Use an immersion blender to blend soup until smooth, about 3 minutes.
  • For a finer texture, strain soup through a mesh strainer. Return strained soup to the pot and place on the stove.
  • Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
  • Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
  • Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
  • Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 10.5 g, Cholesterol 51.5 mg, Fat 15.4 g, Fiber 3.9 g, Protein 4.8 g, SaturatedFat 9.6 g, Sodium 59.8 mg, Sugar 4.5 g

CHEF JOHN'S CREAM OF ASPARAGUS SOUP



Chef John's Cream of Asparagus Soup image

For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form. Here's an ultra-easy and gorgeously colored cream of asparagus soup recipe.

Provided by Chef John

Categories     Cream Soups

Time 1h

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 onion, finely diced
salt to taste
4 cups chicken broth
2 cups water
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
1 pinch ground nutmeg
½ cup heavy whipping cream
¼ cup heavy whipping cream
1 tablespoon freshly grated Parmigiano-Reggiano cheese
1 teaspoon lemon zest
1 pinch cayenne pepper

Steps:

  • Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
  • Pour chicken broth and water into the pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
  • Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
  • Use an immersion blender to blend soup until smooth, about 3 minutes.
  • For a finer texture, strain soup through a mesh strainer. Return strained soup to the pot and place on the stove.
  • Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
  • Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
  • Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
  • Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 10.5 g, Cholesterol 51.5 mg, Fat 15.4 g, Fiber 3.9 g, Protein 4.8 g, SaturatedFat 9.6 g, Sodium 59.8 mg, Sugar 4.5 g

CHEF JOHN'S CREAM OF ASPARAGUS SOUP



Chef John's Cream of Asparagus Soup image

For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form. Here's an ultra-easy and gorgeously colored cream of asparagus soup recipe.

Provided by Chef John

Categories     Cream Soups

Time 1h

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 onion, finely diced
salt to taste
4 cups chicken broth
2 cups water
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
1 pinch ground nutmeg
½ cup heavy whipping cream
¼ cup heavy whipping cream
1 tablespoon freshly grated Parmigiano-Reggiano cheese
1 teaspoon lemon zest
1 pinch cayenne pepper

Steps:

  • Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
  • Pour chicken broth and water into the pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
  • Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
  • Use an immersion blender to blend soup until smooth, about 3 minutes.
  • For a finer texture, strain soup through a mesh strainer. Return strained soup to the pot and place on the stove.
  • Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
  • Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
  • Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
  • Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 10.5 g, Cholesterol 51.5 mg, Fat 15.4 g, Fiber 3.9 g, Protein 4.8 g, SaturatedFat 9.6 g, Sodium 59.8 mg, Sugar 4.5 g

WINNING CREAM OF CAULIFLOWER SOUP



Winning Cream of Cauliflower Soup image

Meet the Cook: Generally, my husband isn't a soup fan - but his spoon's poised and ready for this version. I adapted this rich and creamy concoction from a recipe I tasted at a local restaurant...and it's since become a popular item on my "menu". -Carol Reaves, San Antonio, Texas

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 17

2 medium onions, chopped
2 medium carrots, grated
2 celery ribs, sliced
2 garlic cloves, minced
1/4 cup plus 6 tablespoons butter, divided
1 medium head cauliflower, chopped
5 cups chicken broth
1/4 cup minced fresh parsley
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
6 tablespoons all-purpose flour
1 cup whole milk
1/2 cup heavy whipping cream
1/4 cup sour cream
Fresh tarragon, optional

Steps:

  • In a soup kettle or Dutch oven, saute the onions, carrots, celery and garlic in 1/4 cup butter until tender. Add cauliflower, broth, parsley, salt and pepper, basil and tarragon. Cover and simmer until the vegetables are tender, 30 minutes. , Meanwhile, in a saucepan, melt the remaining butter. Stir in flour until smooth. Gradually stir in the milk and whipping cream. Bring to a boil; cook and stir until thickened, 2 minutes. Add to cauliflower mixture. Cook until thickened, stirring frequently, 10 minutes. Remove from the heat; stir in sour cream. Garnish with tarragon if desired.

Nutrition Facts : Calories 286 calories, Fat 23g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 1083mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein.

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From pinterest.com


CREAM OF ASPARAGUS SOUP | RECIPE | KITCHEN STORIES
1⅜ l chicken stock. sieve. small saucepan. Pour in chicken broth and bring to a boil. Reduce to a slow simmer, cover, and cook for approx. 20 - 30 min., until asparagus is very tender. Meanwhile, boil asparagus tips in a separate saucepan for 2 - 3 min., until softened but still crisp. Drain and rinse with cold water.
From kitchenstories.com


FOOD WISHES VIDEO RECIPES: CREAM OF ASPARAGUS SOUP - BLOGGER
2013-03-07 freshly ground black pepper to taste. pinch of nutmeg (I forgot to mention in video, but just add with other spices!) 1/2 cup of heavy cream. For the cream topping: 1/4 cup heavy cream. 1 tbsp finely grated Parmigiano-Reggiano. 1 tsp lemon zest. *whisk for minute until frothy and slightly thickened. View the complete recipe.
From foodwishes.blogspot.com


CREAM OF ASPARAGUS SOUP - EASY ASPARAGUS SOUP RECIPE - YOUTUBE
Learn how to make a Cream of Asparagus Soup Recipe! Go to http://foodwishes.blogspot.com/2013/03/cream-of-asparagus-soup-for …
From youtube.com


CREAM OF ASPARAGUS SOUP - CULINARY HILL
2019-03-20 2 pounds thin asparagus trimmed (see note 1) 1 tablespoon unsalted butter 2 leeks white and light green parts only, halved lengthwise, washed thoroughly, and thinly sliced 3 1/2 cups chicken broth or vegetable broth (see note 2) 1/2 cup frozen peas 2 tablespoons grated Parmesan cheese (see note 3) 1/4 cup half-and-half (see note 4)
From culinaryhill.com


MUSHROOM AND ASPARAGUS CHOWDER RECIPE - HOME CHEF
Add proteins to chowder as desired. Cook in a medium non-stick pan with 2 tsp. olive oil If using chicken breasts, pat dry and cut into 1" dice. Season all over with a pinch of salt and pepper. Stir occasionally over medium heat until chicken reaches minimum internal temperature, 5-7 minutes. If using jumbo shrimp, cook over medium-high heat ...
From homechef.com


RECIPE: CREAM OF ASPARAGUS SOUP - HOUR DETROIT MAGAZINE
2013-03-22 Directions: Heat vegetable oil in a large saucepan over medium-high heat. Add onion, celery, and parsnip and sauté for five minutes. Season to taste with salt and white pepper. Add the chicken (or vegetable) stock and bring to a boil. Reduce to a simmer and cook for 30 minutes. Add the asparagus and allow the stock to come back to a soft boil.
From hourdetroit.com


17 SPRING SOUP RECIPES TO MAKE NOW | FOOD & WINE
2020-03-11 Daniel Boulud puts this deliciously light and clean-tasting soup—a mix of sweet peas, favas, pea shoots, snap peas and snow peas—on the menu each spring. To make the dish even easier, skip the ...
From foodandwine.com


COOKING WITH CREAM OF MUSHROOM SOUP - SOUPNATION.NET
2022-05-09 Saute: In a large pot add the butter, onion and mushrooms.Saute over medium heat till tender; Season: Add in the flour, Italian Seasoning, thyme garlic and salt and pepper and stir until coated. Simmer: Add in the chicken broth and simmer over medium high heat for 5-7 min. Add in the heavy cream and let simmer for 3-5 min. more. Frequently Asked Questions & …
From soupnation.net


THE BEST WAY TO USE YOUR LEFTOVER ASPARAGUS ENDS
2022-03-22 As pointed out in Food52, the common advice is to hold the tip of an asparagus spear in one hand and the tail in the other and very gently bend until there is a satisfying snap. That is roughly ...
From tastingtable.com


CREAM OF ASPARAGUS SOUP - KENWOOD KITCHEN APPLIANCES
Cream of Asparagus Soup; Cream of Asparagus Soup. Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only. Recipe difficulty: Easy 0 of 5; Preparation time: 5-20 minutes; Cooking time: 30-60 minutes; Serves: Up to 6 people; Course: Soups and starters; Made with these products: Cooking Chef KM070; This colourful, …
From kenwoodworld.com


VEGETARIAN | SUR LA TABLE
By Eating Local: Reprinted with permission of Andrews McMeel Publishing, recipes by Janet Fletcher, photography by Sara Remington Roasted Cream of Tomato Soup with Basil By All-Clad
From surlatable.com


CREAM OF ASPARAGUS SOUP RECIPE | SUR LA TABLE
Cut the asparagus and celery into 1½-inch pieces. Peel and roughly chop the shallots. Place asparagus, celery, shallots, garlic and broth in the bowl fitted with the ultrablade knife. Launch the P1 soup program. At the end of the program, add the cream and butter and mix at speed 12 for 30 seconds. Season with salt and pepper. Serve hot or cold.
From surlatable.com


FOOD WISHES VIDEO RECIPES: CREAMY ASPARAGUS & CAULIFLOWER …
2014-05-21 Ingredients for about 8 cups of soup: 2 tablespoon extra virgin olive oil. 3 chopped cloves garlic (you can also add diced onions, leeks, shallots, etc at this point as well) *6 cups chicken broth, or water for you vegetarians. 1 head cauliflower cut into small florets (about 1 3/4 lb) 2 pounds asparagus, trimmed. salt and pepper to taste.
From foodwishes.blogspot.com


CREAMY ASPARAGUS SOUP - RECIPE - FINECOOKING
Add the tough asparagus ends, about half of the celery, the onion, and the dark-green parts of the leek. Cook uncovered, stirring occasionally, until the vegetables look very soft, about 30 min. (If the vegetables show any sign of browning, reduce the heat to low.) Add 6 cups cold water and the peppercorns, parsley, thyme, and 1/2 tsp. salt. Bring to a boil over high heat, reduce the …
From finecooking.com


ASPARAGUS SOUP RECIPES | TASTE OF HOME
Looking for recipes for asparagus soup? Taste of Home has the best asparagus soup recipes from real cooks like you, featuring reviews, ratings, how-to videos and tips. Add Filter. Asparagus Lunch Soups Easy Chowders Corn Easter Mother's Day Quick Saucepan Sauteing Winning Recipes Broth & Stock Recipes Chicken Chicken Breasts Christmas Crab Cream Soups …
From tasteofhome.com


CREAM OF MUSHROOM SOUP - AMANDA'S COOKIN' - SOUP
2022-01-19 Add butter and olive oil to a 5.5 qt dutch oven over medium-low heat until butter is melted. Add in the onions and cook until translucent, about 10 minutes. Add the garlic, mushrooms, thyme, salt, and pepper. Increase the heat to medium and stir. Allow to simmer for about 15 minutes.
From amandascookin.com


CREAMY ASPARAGUS SOUP - BIGOVEN.COM
Servings INSTRUCTIONS 1. Reserve 8 spears of asparagus for garnish. Cut remaining asparagus stalks into 1-inch pieces. 2. In medium saucepan, heat oil over medium heat. Add shallots and cook, stirring often, until beginning to brown, 8 to 10 minutes. Add potatoes, cut-up asparagus and 4 cups water. Cover and bring to a boil over high heat.
From bigoven.com


WARMING SOUP RECIPES | FOOD & WINE
2019-10-07 Go to Recipe. Cook the broccoli rabe in a separate pan, not in the soup pot. That way, any excess bitterness from the vegetable goes down the drain with the cooking water rather than into the soup ...
From foodandwine.com


CREAM OF ASPARAGUS SOUP - MUSCLE & FITNESS
1 bunch (about 1 lb) fresh, raw asparagus, trimmed and chopped into 2-inch pieces (about 3 cups chopped) Directions In a medium saucepan, heat oil over medium heat. Add onion, and sauté for about two to three minutes. Add stock and asparagus to pan. Cover, and cook for about 20 minutes or until asparagus is tender. Remove from heat.
From muscleandfitness.com


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