Asparagus Soup

ASPARAGUS SOUP



Asparagus soup image

A super-green and super-tasty vegetable soup with a few simple ingredients, including spinach and shallots

Recipe From bbcgoodfood.com

Provided by Barney Desmazery

Categories     Lunch, Soup

Time 30m

Number Of Ingredients 9

25g butter
a little vegetable oil
350g asparagus spear , stalks chopped, woody ends discarded, tips reserved
3 shallots , finely sliced
2 garlic cloves , crushed
2 large handfuls spinach
700ml vegetable stock (fresh if possible)
olive oil , for drizzling (optional)
rustic bread (preferably sourdough), to serve (optional)
Calories101 calories
Fat8 grams fat
SaturatedFat4 grams saturated fat
Carbohydrate4 grams carbohydrates
Sugar4 grams sugar
Fiber4 grams fiber
Protein4 grams protein
Sodium0.6 milligram of sodium

Steps:

  • Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
  • Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
  • Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.

FRESH ASPARAGUS SOUP



Fresh Asparagus Soup image

A creamy asparagus soup accented with yogurt, lemon, and Parmesan cheese. Everyone loves it! You can substitute soy products to make this recipe vegan.

Recipe From allrecipes.com

Provided by Nanook

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

Time 30m

Yield 4

Number Of Ingredients 12

1 pound fresh asparagus
¾ cup chopped onion
½ cup vegetable broth
1 tablespoon butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 ¼ cups vegetable broth
1 cup soy milk
½ cup yogurt
1 teaspoon lemon juice
¼ cup grated Parmesan cheese
Calories167.3 calories
Carbohydrate18.7 g
Cholesterol15 mg
Fat6.7 g
Fiber3.5 g
Protein9.7 g
SaturatedFat3.4 g
Sodium966.8 mg
Sugar8.6 g

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.

QUICK AND EASY CREAM OF ASPARAGUS SOUP



Quick and Easy Cream of Asparagus Soup image

This is a very easy recipe to make, low-carb and very yummy as well.

Recipe From allrecipes.com

Provided by Scott Sime

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

Time 40m

Yield 3

Number Of Ingredients 11

¾ pound asparagus, trimmed and cut into 1-inch pieces
2 tablespoons olive oil
¼ cup chopped onion
3 cloves garlic, minced
3 cups low-sodium chicken broth
1 cup thinly sliced carrots
¼ cup minced fresh parsley
¼ cup minced fresh basil
1 teaspoon ground black pepper
½ teaspoon salt
½ cup half-and-half
Calories206.8 calories
Carbohydrate14.2 g
Cholesterol19 mg
Fat14.4 g
Fiber4.2 g
Protein8 g
SaturatedFat4.6 g
Sodium553.1 mg
Sugar5.7 g

Steps:

  • Separate asparagus tips and stalk pieces, and set asparagus tips aside.
  • Heat olive oil in a saucepan over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
  • Mix chicken broth, asparagus stalk pieces, carrots, parsley, basil, pepper, and salt into onion mixture; bring to a boil. Reduce heat to medium and simmer until asparagus and carrots are tender, 10 to 15 minutes.
  • Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to saucepan, add asparagus tips, and stir in half-and-half. Simmer soup until tips are tender, about 5 minutes.

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.

Recipe From allrecipes.com

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
Calories187.1 calories
Carbohydrate10.5 g
Cholesterol51.5 mg
Fat15.4 g
Fiber3.9 g
Protein4.8 g
SaturatedFat9.6 g
Sodium59.8 mg
Sugar4.5 g

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.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

No need to toss out the tough ends of asparagus-use them to make a quick stock for an extra shot of flavor in this cream of asparaagus soup.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 7

Coarse salt and freshly ground black pepper
2 bunches asparagus (about 2 pounds), trimmed and cut into 1 inch pieces, trimmings and 20 tips reserved
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 large shallot, sliced crosswise, plus 1/2 large shallot
1/2 large clove garlic, finely chopped, plus 1/2 large clove garlic
1 medium Yukon gold or Russet potato (about 8 ounces), peeled and diced (about 1 cup)
1/2 cup heavy cream

Steps:

  • Bring 6 cups water to a boil in a medium saucepan; season with 2 teaspoons salt. Add asparagus tips and blanch until bright green and just tender, 2 to 3 minutes. Transfer to an ice bath with a slotted spoon; reserve for topping. Add trimmings, 1/2 shallot and 1/2 clove garlic to the same pot and return to a boil; reduce heat and simmer the asparagus stock 20 to 25 minutes to allow flavors to meld.
  • In another saucepan, heat olive oil over medium. Add sliced shallot and chopped garlic and cook until softened but not browned, about 5 minutes. Stir in potato and enough of the asparagus stock to cover the vegetables (about 1 cup), and simmer until the potato is tender, 10 to 12 minutes. Strain remaining asparagus stock directly into saucepan with the potatoes. Add remaining asparagus and cook until tender and bright green, about 5 minutes. Remove from heat and let cool slightly. Puree in a blender until completely smooth; remove 1 cup and reserve. Slowly stir in cream, and season to taste with salt and pepper; thin with reserved liquid as needed. Serve hot or chilled, topped with asparagus tips and a drizzle of oil.

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!

Recipe From allrecipes.com

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
Calories195.6 calories
Carbohydrate14.1 g
Cholesterol35.1 mg
Fat13.4 g
Fiber2.8 g
Protein6.6 g
SaturatedFat8.2 g
Sodium1100.8 mg
Sugar6.3 g

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.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Recipe From foodnetwork.com

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.

ASPARAGUS SOUP



Asparagus Soup image

an easy Asparagus Soup recipe. This pretty, easy-to-make first-course soup is flavorful and creamy, yet is extremely low fat-it has only one tablespoon of butter and no cream at all (except for an optional sour cream garnish). Pour your favorite beer or a fruity white wine throughout the evening.

Recipe From epicurious.com

Categories     Soup/Stew     Vegetable     Asparagus     Spring     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

1 tablespoon butter
1 small onion, chopped
1 tablespoon all purpose flour
2 14 1/2-ounce cans chicken broth
1 pound asparagus, tough ends discarded, cut into 1-inch pieces
1 teaspoon dried summer savory
Sour cream or plain yogurt (optional)

Steps:

  • Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.
  • Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.

ASPARAGUS SOUP



Asparagus Soup image

Recipe From foodnetwork.com

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons butter
2 shallots, minced
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Small pinch red pepper flakes
1 tablespoon all-purpose flour
4 cups chicken broth
1 pound asparagus, tough ends trimmed, cut into 1-inch pieces
1/4 cup half-and-half

Steps:

  • Add the butter to a large saucepan over medium heat to melt. Once foaming and melted, add the shallots and garlic and saute until tender, about 5 minutes. Add the red pepper flakes, cook until fragrant, and sprinkle with salt and pepper. Stir in the flour and cook until blonde and pasty. Gradually pour in the chicken broth while stirring. Bring the mixture to a boil, and then reduce to a simmer. Add the asparagus and simmer until it's nice and tender, about 15 minutes. Stir in the half-and-half. Remove from the heat and use a stick blender to puree the soup until smooth. Season with salt and pepper.

CREAM OF ASPARAGUS SOUP (CRèME D'ASPERGES)



Cream of Asparagus Soup (Crème d'asperges) image

This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.

Recipe From epicurious.com

Categories     Soup/Stew     Milk/Cream     Blender     Vegetable     Quick & Easy     Lunch     Asparagus     Spring     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Easter     Vegetarian

Yield 4 servings

Number Of Ingredients 6

2 pounds green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup crème fraîche or heavy cream
1/4 teaspoon fresh lemon juice, or to taste

Steps:

  • Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
  • Cut stalks and all remaining asparagus into 1/2-inch pieces.
  • Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
  • While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
  • Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.
  • Add lemon juice and garnish with asparagus tips.

SIMPLE ASPARAGUS SOUP



Simple Asparagus Soup image

My family and friends love this soup. It's elegant and unusual, but the hardest part of making it is occasional stirring. -Kathryn Labat, Raceland, Louisiana

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon olive oil
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 medium onion, chopped
1 medium carrot, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2/3 cup uncooked long grain brown rice
6 cups reduced-sodium chicken broth
Reduced-fat sour cream, optional
Salad croutons, optional
Calories 79 calories
Fat3g fat (1g saturated fat)
Cholesterol3mg cholesterol
Sodium401mg sodium
Carbohydrate11g carbohydrate (2g sugars
Fiber2g fiber)
Protein4g protein. Diabetic Exchanges

Steps:

  • In a 6-qt. stockpot, heat butter and oil over medium heat. Stir in vegetables and seasonings; cook until vegetables are tender, 8-10 minutes, stirring occasionally., Stir in rice and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes, stirring occasionally., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to pot and heat through. If desired, serve with sour cream and croutons. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight (soup may separate). In a saucepan, reheat to boiling, whisking until blended.

ASPARAGUS SOUP



Asparagus Soup image

Velvety asparagus soup, lovely green color, great with crunchy rolls. My friend gave me this recipe, it originally used chicken broth. When my daughter became vegetarian, I modified it with vegetable broth instead! It also doubles easily. This soup will tempt even asparagus haters!

Recipe From allrecipes.com

Provided by Pyromommy

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

Time 35m

Yield 4

Number Of Ingredients 7

1 onion, chopped
2 tablespoons butter
1 pound fresh asparagus, trimmed and coarsely chopped
1 cup vegetable broth
1 dash garlic powder
1 dash white pepper
1 cup 1% milk
Calories118.5 calories
Carbohydrate11.2 g
Cholesterol18.3 mg
Fat6.8 g
Fiber2.9 g
Protein5.2 g
SaturatedFat4.1 g
Sodium197.9 mg
Sugar6.9 g

Steps:

  • Microwave onion and butter on HIGH for 2 minutes. Add asparagus, vegetable broth, garlic powder and white pepper. Microwave, covered, on HIGH for 10 to 12 minutes. Puree in blender.
  • Return mixture to microwave safe dish, stir in milk and microwave until heated through.

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Total Time 35 mins
Category Soup, Lunch, Side Dish

  • Wash asparagus. Trim the hard ends of asparagus and discard. Peel and dice potato. Rough chop garlic, onion and spinach. Zest the lime. Set aside.
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