Asparagus Soup With Dill Recipes

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CHICKEN SOUP WITH ASPARAGUS, PEAS, AND DILL



Chicken Soup with Asparagus, Peas, and Dill image

Categories     Soup/Stew     Appetizer     Passover     Quick & Easy     Asparagus     Pea     Winter     Kosher     Dill     Simmer     Gourmet

Yield Makes about 13 cups

Number Of Ingredients 4

14 cups chicken stock
8 fresh dill stems (stripped of leaves) plus 3 tablespoons chopped dill leaves
1 1/2 lb asparagus, trimmed and thinly sliced diagonally, leaving tips intact
3 cups frozen baby green peas (1 lb; not thawed)

Steps:

  • Simmer stock with dill stems in a 4- to 5-quart saucepan, uncovered, until reduced to about 8 cups, 25 to 30 minutes. Discard dill stems. Add asparagus and peas, then bring to a boil, partially covered. Reduce heat and simmer, uncovered, until asparagus is crisp-tender, about 3 minutes. Stir in dill leaves and season with salt and pepper.

ASPARAGUS WITH DILL BUTTER



Asparagus with Dill Butter image

This is simple, yet elegant enough to serve at a dinner party. The lemon juice gives it a tangy zip.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield Recipe will season about 4 pounds of asparagus.

Number Of Ingredients 4

1/2 cup butter, softened
1/4 cup snipped fresh dill
1-1/2 teaspoons lemon juice
Cooked fresh asparagus spears

Steps:

  • In a small bowl, combine butter, dill and lemon juice; mix until well blended. Form into a log. (If necessary, refrigerate until mixture is firm enough to shape easily.) Wrap log in plastic wrap; freeze until firm. When ready to serve, slice butter 1/4 in. thick and top hot asparagus.

Nutrition Facts : Calories 67 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

CREAM OF FRESH ASPARAGUS SOUP II



Cream of Fresh Asparagus Soup II image

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

1 pound fresh asparagus, trimmed and cut into 1 inch pieces
½ cup chopped onion
1 (14.5 ounce) can chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 cup milk
½ cup sour cream
1 teaspoon fresh lemon juice

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 SPEARS WITH DILL-SHALLOT VINAIGRETTE



Asparagus Spears with Dill-Shallot Vinaigrette image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

1 1/4 pounds asparagus, trimmed and stems peeled if thick (about 20 spears)
1 large lemon, very thinly sliced
Kosher salt and freshly ground black pepper
1/4 cup Dill-Shallot Vinaigrette
Fresh dill, for garnish

Steps:

  • Place asparagus spears in the top of a steamer over boiling water. Steam for 2 to 3 minutes for thin asparagus, 5 to 6 minutes for thick.
  • Meanwhile, arrange 4 lemon slices on each of 4 serving plates. Remove asparagus from steamer and season with salt and pepper. Divide spears among the plates, drizzle vinaigrette over the top, and garnish with dill.

ASPARAGUS, SHRIMP AND DILL OVER FETTUCCINE



Asparagus, Shrimp and Dill over Fettuccine image

A spritz of lemon, a sprinkling of dill--tender shrimp and springtime asparagus don't need much to meld into a perfect pasta dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 9

6 oz uncooked fettuccine
3/4 cup chicken broth
1 tablespoon all-purpose or unbleached flour
1 tablespoon fresh lemon juice
1 1/2 teaspoons finely chopped fresh dill weed
2 teaspoons olive oil
1 cup cut (1-inch) fresh asparagus spears
1/2 lb uncooked deveined peeled medium shrimp
2 lemon wedges

Steps:

  • Cook fettuccine as directed on package to desired doneness. Drain; cover to keep warm.
  • Meanwhile, in small bowl, mix broth and flour. Stir in lemon juice and dill. Set aside.
  • In 10-inch nonstick skillet or Dutch oven, heat olive oil over medium heat until hot. Add asparagus; cook and stir 2 minutes. Add shrimp; cook and stir 3 minutes longer or until shrimp turn pink.
  • Add broth mixture to skillet; cook over medium heat, stirring frequently, until slightly thickened.
  • Add cooked fettuccine to skillet; toss gently to coat. Garnish each serving with lemon wedge.

Nutrition Facts : Calories 470, Carbohydrate 63 g, Cholesterol 225 mg, Fat 1 1/2, Fiber 4 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 2 g, TransFat 0 g

ASPARAGUS SOUP WITH DILL



Asparagus Soup With Dill image

Provided by Florence Fabricant

Categories     easy, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

3/4 cup chopped onion
2 tablespoons extra-virgin olive oil
1 pound medium-thick asparagus, chopped
1 1/2 stalks celery, chopped
1 baking potato
4 cups vegetable stock or water
1 cup dry white wine
1/4 cup chopped fresh dill
Salt and freshly ground black pepper to taste
Dill sprigs for garnish

Steps:

  • Place the onion in a heavy three- quart saucepan. Stir in the oil, cover tightly and cook over low heat 10 minutes, until the onion is soft but not brown.
  • Stir in the asparagus, celery and potato, cook for about a minute, then add the stock, wine and dill. Simmer, partly covered, about 30 minutes, until the vegetables are very tender.
  • Allow the mixture to cool briefly, then puree in a blender or a food processor. You may have to do this in two batches. Run the soup through a sieve into a clean saucepan.
  • To serve, reheat the soup and season it to taste with salt and pepper. Spoon it into six warm soup plates. Float a few sprigs of dill on each as a garnish.

Nutrition Facts : @context http, Calories 132, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 794 milligrams, Sugar 3 grams

ASPARAGUS AND DILL AVGOLEMONO SOUP



Asparagus and Dill Avgolemono Soup image

Categories     Soup/Stew     Blender     Food Processor     Egg     Easter     Lemon     Asparagus     Spring     Healthy     Dill     Gourmet

Yield Makes about 9 cups, serving 6 to 8

Number Of Ingredients 11

1 1/3 cups finely chopped white part of leek, washed well and drained
1 1/3 cups finely chopped onion
1 cup thinly sliced celery
2 tablespoons unsalted butter
3 pounds asparagus, trimmed and cut into 1-inch pieces, reserving about 30 tips for garnish
4 cups chicken broth
2 cups water
3 large eggs
1/4 cup fresh lemon juice plus additional to taste if desired
3 tablespoons minced fresh dill
dill sprigs for garnish

Steps:

  • In a large heavy saucepan cook the leek, the onion, and the celery with salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened, add the asparagus pieces, the broth, and the water, and simmer the mixture, covered for 10 to 15 minutes, or until the asparagus is tender. Purée the soup in batches in a blender or food processor until it is smooth, transferring it as it is puréed to another large heavy saucepan, and let it cool to lukewarm.
  • In a saucepan of boiling water cook the reserved asparagus tips for 3 to 4 minutes, or until they are tender, and transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking. Drain the asparagus tips and reserve them.
  • In a heatproof bowl whisk together the eggs and 1/4 cup of the lemon juice, add 1 cup of the lukewarm soup in a stream, whisking, and whisk the egg mixture into the remaining soup. Cook the soup over moderately low heat, whisking and being careful not to let it boil, until it is thickened slightly and registers 160°F. on a candy thermometer and whisk in the minced dill, the additional lemon juice, and salt and pepper to taste. (The soup may be prepared up to this point 1 day in advance and kept covered and chilled. To reheat the soup, cook it over low heat, stirring, until it is hot, being careful not to let it boil.) Serve the soup either hot or chilled, garnished with the reserved asparagus tips and the dill sprigs.

ROASTED ASPARAGUS WITH LEMON AND DILL



Roasted Asparagus With Lemon and Dill image

this recipe works well with thicker asparagus. If using the pencil thin stalks reduce cooking time to 3-4 minutes

Provided by chia2160

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb asparagus, trimmed
3 tablespoons olive oil
salt and pepper, to taste
2 lemons, juice and zest of
1 1/2 tablespoons chopped dill
3 tablespoons olive oil
1/2 teaspoon honey

Steps:

  • Preheat oven to 425 degrees F.
  • In a shallow dish, toss the asparagus, olive oil and salt and pepper together.
  • Lay the asparagus in one level layer.
  • Place in oven and roast, uncovered for approximately 10 minutes, or until the asparagus is just tender.
  • Transfer to a serving plate.
  • Whisk the lemon juice, lemon zest, dill, olive oil and honey together in a small bowl.
  • Top the asparagus with some of the dressing and keep the rest on the side.

ROASTED ASPARAGUS WITH LEMON AND DILL



Roasted Asparagus with Lemon and Dill image

Lemon and dill are the perfect compliment to the sweet, grassy flavor of asparagus. Roasting asparagus intensifies its sweetness.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

2 bunches asparagus (2 pounds), trimmed
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 teaspoon red-pepper flakes
2 teaspoons finely chopped fresh dill
2 teaspoons grated lemon zest

Steps:

  • Preheat oven to 350 degrees. On a rimmed baking sheet, toss asparagus with olive oil; season with salt and pepper. Roast until tender and browned in spots, 20 minutes. Toss with red-pepper flakes, dill and lemon zest.

Nutrition Facts : Calories 121 g, Fat 7 g, Fiber 5 g, Protein 5 g, SaturatedFat 1 g

ASPARAGUS SOUP



Asparagus Soup image

Make and share this Asparagus Soup recipe from Food.com.

Provided by Jenny Sanders

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups water
1 stalk celery
1 (19 ounce) can white navy beans
1 1/2 lbs asparagus
1/2 teaspoon fennel seed
1/4 teaspoon celery seed
1 teaspoon dried dill or 1 tablespoon fresh dill weed
1/2 teaspoon salt
1/2 teaspoon green peppercorn, lightly crushed
1 cup light cream

Steps:

  • Wash and cut up the celery and put it in a large pot with the water and the canned beans, including the packing liquid from the beans. Heat to a simmer.
  • Wash the asparagus, and snap off both the tough ends and the tips. Grind the spices and add them to the soup. Add the asparagus stalks and ends to the soup and simmer until quite tender; about 10 minutes. Reserve the tips.
  • Remove the tough stem ends from the soup and discard. Puree the soup thoroughly in a blender. The soup may be made ahead up to this point; it should keep in the fridge for 24 hours.
  • To serve, add the cream (if using) and reheat the soup gently. Steam the reserved tips separately until tender.
  • Serve the soup garnished with the steamed tips.

Nutrition Facts : Calories 231.1, Fat 8.6, SaturatedFat 5, Cholesterol 26.4, Sodium 446.8, Carbohydrate 29.9, Fiber 11.9, Sugar 2, Protein 11.3

ZIPPY CREAM OF ASPARAGUS SOUP



Zippy Cream of Asparagus Soup image

"My best friend and I enjoy this smooth soup so much we knew we had to share it," explains Hilda Magnuson of Whittier, California. "Pepper gives it zip."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 medium onion, chopped
1 garlic clove, minced
3 cups cut fresh asparagus (1-inch pieces)
2-1/2 cups reduced-sodium chicken broth
1/8 teaspoon crushed red pepper flakes
3 ounces fat-free cream cheese, cubed
2 tablespoons reduced-fat sour cream
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1/2 teaspoon ground nutmeg

Steps:

  • In a large saucepan coated with cooking spray, saute onion and garlic until tender. Add the asparagus, broth and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until asparagus is tender., Place a third of the mixture in a blender; add cream cheese, sour cream and dill. Cover and process until smooth; return to pan. Cook over medium heat until heated through. Sprinkle with nutmeg.

Nutrition Facts : Calories 91 calories, Fat 2g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 192mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

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