ASPARAGUS CRESS SOUP
Here's a refreshing soup that combines two spring treats-asparagus and watercress. Serve it as the first course to a special meal with family or friends.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion in butter 3-4 minutes or until soft. Stir in flour to form a smooth paste. Cook for 2 minutes. Gradually stir in broth and bring to a boil. Add asparagus and watercress; cover and simmer 5-7 minutes or until vegetables are tender. Cool. , In a blender, process soup in batches until smooth. Return all to pan; stir in cream. Heat on low until cooked through (do not boil). Season with the salt, white pepper and cayenne. Serve with a dollop of sour cream.
Nutrition Facts : Calories 186 calories, Fat 14g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 802mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
ASPARAGUS SOUP II
This is a great springtime soup! Fresh with the tastes we have all longed for throughout the winter!
Provided by Kevin Ryan
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 10
Steps:
- In a large stockpot, combine the water or stock, asparagus ends and separated leek greens. Heat over low heat and allow to simmer while you prepare the rest of the ingredients.
- In a medium saute pan, heat the butter and oil. Add the leek 'whites', onion and rice and cook until the onion begins to color (about 8 minutes). Add 1 cup of the warm stock and cook 10 more minutes.
- Strain the stock of the asparagus and leek ends and return to the stockpot. Add the contents of the saute pan to the strained stock along with the asparagus middles and partially cover the pot. Cook 12 more minutes.
- Transfer soup to a food processor and puree. Strain this back into the stockpot. Season and add salt, pepper and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish.
Nutrition Facts : Calories 141 calories, Carbohydrate 18.1 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 163.6 mg, Sugar 4.1 g
CREAM OF FRESH ASPARAGUS SOUP II
There's nothing like fresh asparagus when it's in season - take advantage!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
- In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
- Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.
Nutrition Facts : Calories 195.6 calories, Carbohydrate 14.1 g, Cholesterol 35.1 mg, Fat 13.4 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 8.2 g, Sodium 1100.8 mg, Sugar 6.3 g
ASPARAGUS SOUP IN SECONDS
This is the easiest, quickest, most delicious asparagus soup. Just be sure to use a good quality canned asparagus, and you can't go wrong. The milk and butter are optional as the soup is surprisingly rich without them.
Provided by big surprise
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Blend the asparagus, with liquid, in a blender or food processor until completely smooth.
- Heat asparagus and chicken broth together in a medium saucepan over medium heat. Stir in milk, if using, and bring to a low simmer. Stir in butter to finish, if using, and season to taste with salt and pepper.
Nutrition Facts : Calories 56.5 calories, Carbohydrate 4 g, Cholesterol 10.1 mg, Fat 3.7 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 2.3 g, Sodium 621.8 mg, Sugar 1.4 g
ASPARAGUS SOUP WITH SUMAC AND WATERCRESS
This beautiful, seasonal spring soup is a wonderful canvas for whatever you have on hand. I like to finish it off with a little feta to highlight that Mediterranean idea behind the soup. Beautiful, wonderful tahini and sumac flavors really come through.
Provided by Hugh Acheson
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the soup base: Melt the butter in a soup pot over medium heat. When the butter is bubbling and frothy, add the shallot and the celery and cook for 2 minutes. Add the diced potato, thyme, bay leaf, and stock. Turn the heat to high, bring to a boil, and then reduce to a simmer for 10 minutes until potatoes are tender.
- Finish the soup: While the soup base simmers, snap the woody ends off the asparagus, about 2 inches from the root end. Discard those ends and cut the remaining spears into 1-inch long pieces. Add the cut asparagus to the pot, cover, and cook for 4 more minutes. Add the watercress, tahini, cream, salt, and sumac. Remove (and discard) the bay leaf and thyme sprigs and remove from heat. Carefully pour the soup into a blender and puree until smooth. Ladle into soup bowls.
- Garnish the soup: Garnish the soup with feta, potato chips, scallions, aleppo pepper, olive oil, and serve.
ASPARAGUS CHEESE SOUP FOR TWO
Although I came from a large family, I had to adjust to cooking for two during the years I had a roommate. This soup is a springtime favorite.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, combine 1 cup water, bouillon, seasoned salt, lemon-pepper and white pepper. Add asparagus. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is tender. Remove asparagus; cool slightly., Cut off several asparagus tips and set aside. Cut remaining asparagus into larger pieces. Place asparagus pieces and cooking liquid in a blender or food processor; cover and process until smooth. In a saucepan, combine asparagus mixture and remaining water; heat through. Reduce heat; stir in cheese just until melted. Garnish with bacon bits and reserved asparagus tips.
Nutrition Facts : Calories 169 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 1234mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.
CREAMY ASPARAGUS SOUP
Step into spring with this easy blender soup that showcases fresh asparagus, leeks, shallots, and just a touch of cream from a last-minute drizzle of crème fraîche.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Yield Serves 4
Number Of Ingredients 7
Steps:
- In a medium saucepan, melt butter over medium heat. Add leeks and shallot; season with salt and pepper. Cook, stirring, until translucent, about 5 minutes. Add asparagus and 3 cups broth; bring to a boil, then reduce heat and simmer, partially covered, until asparagus is very tender, 12 to 15 minutes. Let cool 5 minutes.
- Working in batches (don't fill it more than halfway), purée asparagus in a blender until very smooth, 1 to 2 minutes a batch, thinning with more broth if necessary. Transfer to cleaned pan, and heat until steaming. Whisk crème fraîche with a little water until it has the consistency of heavy cream. Spoon some on top of each serving, swirling with a toothpick, if desired.
CREAM OF ASPARAGUS SOUP II
Make and share this Cream of Asparagus Soup II recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, melt the butter over medium heat.
- Add the onions and sauté for 5 minutes or until tender.
- Add the flour and cook until bubbly, stirring constantly.
- Whisk in the stock.
- Stir in the asparagus, salt, pepper, and bring to a boil.
- Lower the heat, cover, and simmer for 15 minutes or until the asparagus is tender.
- Using a slotted spoon, remove ½ cup of asparagus to a plate.
- In a food processor, in batches if necessary, puree the soup for 45 seconds or until smooth.
- Return the soup to the saucepan and add the milk.
- Cook, uncovered, over medium heat until hot.
- (Do not boil).
- Ladle soup into bowls and garnish with the reserved asparagus.
Nutrition Facts : Calories 247.8, Fat 9.2, SaturatedFat 4.6, Cholesterol 25, Sodium 442.3, Carbohydrate 28.1, Fiber 4, Sugar 14.9, Protein 15.6
ASPARAGUS POTATO AND WATERCRESS SOUP
This quick & easy soup is very light - ideal for lunch or a starter at dinnertime! It comes from The Millcroft Inn's Chef Jason Parsons.
Provided by CountryLady
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Over medium heat, sweat the shallots and garlic in butter in a pot.
- Once the shallots are translucent add the potato, asparagus and tarragon.
- After a minute, add the chicken stock and bring to a simmer.
- Once the asparagus and potatoes are cooked through (timing will depend on size of pieces), puree in a blender and pass through a fine strainer.
- Place back in pot and bring to a boil.
- Since watercress is a little bitter, I suggest you add it gradually- puree& taste.
- Repeat until it suits you.
- Add the cream and season with salt and pepper to taste.
- Garnish with chervil.
Nutrition Facts : Calories 362.6, Fat 25.9, SaturatedFat 14.6, Cholesterol 84.8, Sodium 574.6, Carbohydrate 21.1, Fiber 2.1, Sugar 7, Protein 13.2
ASPARAGUS AND WATERCRESS, STIR-FRIED
Provided by Florence Fabricant
Categories easy, quick, weekday, side dish
Time 20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Snap off the ends of the asparagus where they break naturally, then cut them into slices one-half inch thick sharply at an angle.
- Rinse and drain the watercress and trim off any heavy stems. Separate the watercress into branches.
- Shortly before serving time, heat the oil in a wok or large skillet. Add the asparagus and stir-fry them two to three minutes until they begin to lose their rawness and turn bright green. Sprinkle them with sugar.
- Add the watercress and stir-fry until the watercress wilts. Season with salt. Transfer to a serving dish and serve hot or at room temperature.
Nutrition Facts : @context http, Calories 33, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 1 gram, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 295 milligrams, Sugar 2 grams, TransFat 0 grams
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