Asparagus Soup With Lemon And Parmesan Recipes
ASPARAGUS PARMESAN SOUP
Rich and creamy asparagus soup on the table in 30 minutes with cheesy parmesan and a hint of lemon!
Provided by Tiffany
Categories Main Course Soup
Time 30m
Number Of Ingredients 10
Steps:
- In a large stock pot over medium heat, melt butter. Add onion and garlic and sauté for 1-2 minutes until onions are translucent and tender. Add asparagus, lemon juice, and chicken/vegetable broth. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until asparagus is very tender.
- Transfer to a blender and puree until smooth. Transfer back to stock pot.
- Add milk, cheese, salt, and pepper and stir until cheese is completely melted and incorporated. Serve with additional parmesan cheese as desired - enjoy!
Nutrition Facts : Calories 216 kcal, Carbohydrate 16 g, Protein 18 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 2445 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
FRESH ASPARAGUS SOUP
A creamy asparagus soup accented with yogurt, lemon, and Parmesan cheese. Everyone loves it! You can substitute soy products to make this recipe vegan.
Provided by Nanook
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
- Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
- Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
- Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 18.7 g, Cholesterol 15 mg, Fat 6.7 g, Fiber 3.5 g, Protein 9.7 g, SaturatedFat 3.4 g, Sodium 966.8 mg, Sugar 8.6 g
ASPARAGUS SOUP WITH LEMON CRèME FRAîCHE
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Citrus Vegetable Appetizer Vegetarian Quick & Easy Low Cal High Fiber Lemon Asparagus Spring Shallot Coriander Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until soft, about 5 minutes. Add asparagus and coriander; stir 1 minute. Add vegetable broth and simmer until asparagus is tender, about 5 minutes. Cool slightly. Working in batches, puree soup in blender. Strain into same pan, pressing on solids to release liquid. Season with salt and pepper. Keep warm.
- Stir crème fraîche, lemon juice, and lemon peel in small bowl. Divide soup among bowls. Top with dollop of lemon crème fraîche and serve.
FRESH ASPARAGUS SOUP
We have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights the flavor of the vegetable and is very easy to make. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Lunch
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add asparagus and broth; bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until asparagus is tender. Remove from heat; cool slightly. Transfer to a blender; cover and process until smooth., In a small bowl, mix 2 tablespoons flour and 1/4 cup milk until smooth; set aside. In same saucepan, heat butter over medium heat. Stir in seasonings and remaining flour until smooth; cook and stir 45-60 seconds or until light golden brown. Gradually whisk in cream, remaining milk and reserved flour mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in wine, lemon juice and asparagus mixture; heat through. If desired, top each serving with chives.
Nutrition Facts : Calories 154 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 585mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
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