Bonnies Asparagus Soup Recipe 465

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ASPARAGUS SOUP



Asparagus Soup image

Provided by Guy Fieri

Time 1h

Yield 4 servings

Number Of Ingredients 17

1 tablespoon olive oil
1 shallot, minced
Kosher salt and freshly cracked black pepper
3 bunches pencil asparagus, trimmed and cut into 1 1/2-inch pieces
1 cup thawed, frozen peas or 1 cup shelled fresh English peas (about 1 pound unshelled)
1/4 cup dry white wine
2 cups lightly packed baby spinach
Four 1/8-inch slices day-old sourdough bread (about 3 ounces)
Olive oil, for drizzling
1 1/2 tablespoons chopped fresh thyme
Kosher salt and freshly cracked black pepper
One 3-ounce wedge Parmesan
Creme fraiche
Finely chopped fresh chives
Fresh cilantro leaves
Lime wedges
Good-quality extra-virgin olive oil

Steps:

  • Preheat the oven to 425 degrees F.
  • For the soup: In a large soup pot or Dutch oven, bring the oil to medium heat. Add the shallot and salt and pepper to taste. Sweat until translucent, about 1 minute, being careful not to brown. Add the asparagus to the pot and sweat until beginning to soften, about 3 minutes. Add the peas and sweat another minute. Pour in the white wine and deglaze the pot. Add 5 cups water and continue simmering until crisp-tender, another 10 minutes. Remove from the heat and set aside.
  • Working in batches (and carefully as the liquid will be hot), puree the soup until smooth in a blender. In the last batch, add the baby spinach and puree; this will give the soup a vibrant green color. Strain back into the pot through a fine mesh sieve. Return to a simmer until slightly thickened, 4 to 6 minutes. Season with salt and pepper. Remove from the heat.
  • For the Parmesan breadcrumbs: While the soup simmers, pulse the bread in a food processor until you have very coarse crumbs. Once processed, transfer the breadcrumbs to a medium mixing bowl. Drizzle with a generous amount of olive oil. Toss with the thyme. Season mixture with salt and pepper. Transfer to a parchment-lined sheet tray. Using a grater, finely grate a few tablespoons of Parmesan over the breadcrumbs. Place into the oven and bake until golden and crispy, 7 to 10 minutes. Remove from the oven and cool.
  • To serve: Ladle the soup into shallow serving bowls. Sprinkle evenly with a few teaspoons of Parmesan breadcrumbs and top with a dollop of creme fraiche. Garnish with chopped chives, cilantro leaves, a squeeze of a lime wedge and a splash of extra-virgin olive oil. Serve immediately.

ASPARAGUS SOUP



Asparagus Soup image

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.

ASPARAGUS SOUP WITH BRIE BRUSCHETTA



Asparagus Soup with Brie Bruschetta image

Creamy and delicious describe this fresh asparagus soup blended with Progresso® chicken broth. Serve with crusty bread slices topped and broiled with buttery brie for a delightful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 20

1 1/2 pounds fresh asparagus, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 tablespoon minced garlic
1 cup diced onion
1/2 cup diced celery
1 carton (32 oz) Progresso™ reduced sodium chicken broth (4 cups)
2 teaspoons finely chopped fresh thyme leaves
2 cups loosely packed spinach
2 teaspoons freshly grated lemon peel
1 cup heavy whipping cream or buttermilk (if using buttermilk, cut the lemon peel in half)
1/2 teaspoon gray sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1/2 cup Progresso™ Italian style panko crispy bread crumbs
2 tablespoons chopped fresh Italian (flat-leaf) parsley
Grated peel of 1 medium orange
1 loaf crusty French or Italian bread, sliced
1/4 cup butter, softened
1 1b Brie cheese, sliced

Steps:

  • Snap off ends from asparagus and peel any tough skin from the stalks; set aside.
  • In 3-quart saucepan, heat oil and 1 tablespoon unsalted butter over medium-high heat until hot. Add garlic to oil and butter; cook until light brown. Add onion and celery; reduce heat to medium and cook 10 minutes, stirring occasionally, until vegetables are tender.
  • Meanwhile, make the gremolata. In 8-inch skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs to butter; cook until lightly browned, stirring frequently; transfer to small bowl. Stir in the parsley and orange peel; set aside.
  • In saucepan, add asparagus, broth and thyme to vegetable mixture. Heat to boiling; cook about 3 minutes or until asparagus is tender. Stir in spinach and lemon peel (the spinach will wilt in the soup). Pour soup into blender in small batches; cover and puree each batch until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for up to 1 day or frozen for up to 1 month.)
  • Return soup to saucepan and heat over low heat until hot. Stir in the whipping cream, salt and pepper. Ladle into warm bowls. Sprinkle soup with 1 teaspoon gremolata. Pass the remaining gremolata at the table.
  • Set oven control to broil. To make bruschetta, butter bread slices on both sides and top each with several slices of brie (2 to 3 oz per bread slice). Broil with tops about 5 inches from heat until cheese is bubbly and slightly browned.

Nutrition Facts : Calories 880, Carbohydrate 60 g, Cholesterol 165 mg, Fat 7, Fiber 5 g, Protein 31 g, SaturatedFat 32 g, ServingSize 1 Serving, Sodium 1780 mg, Sugar 12 g, TransFat 2 g

BONNIE'S ASPARAGUS SOUP RECIPE - (4.6/5)



Bonnie's Asparagus Soup Recipe - (4.6/5) image

Provided by á-48920

Number Of Ingredients 10

2 bunches fresh local asparagus snapped and cut into 2" pieces
1 yellow onion chopped
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper flakes
3 cups cold water
3 tablespoons butter (substitute olive oil for vegan)
3 tablespoons flour
2 cups vegetable stock, preferably homemade
1/3 cup goat cheese for garnish (eliminate for vegan)
Chili oil for garnish

Steps:

  • In a large saucepan bring asparagus, onion, sea salt, pepper flakes and water to a boil, cook 10 minutes or until fork tender. NOTE: If you overcook the asparagus you will loose the bright green color of the vegetable. Remove the vegetables reserving 3/4 cups for garnish. Add water to hot liquid if needed to create 3 cups. In a medium pot melt butter, add flour creating a rough and cook for 1 minute. To the hot reserved liquid add water if needed to make 3 cups. Slowly add liquid to rough stirring constantly. Meanwhile add vegetables, in batches, to blender adding enough COLD vegetable stock, blend until smooth adding to the soup pot when finished. Heat to warm, do not boil. To serve top soup with reserved asparagus, goat cheese and chili oil. NOTE: Asparagus like most vegetables start loosing their flavor once picked so make sure you buy fresh local produce. Farmers markets are the best way to get to know the farmers growing the product.

GARLIC ASPARAGUS SOUP



Garlic Asparagus Soup image

This is a light, refreshing soup. It can serve 2 as a main course or 4 as a side dish.

Provided by gonefishn

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

Time 30m

Yield 4

Number Of Ingredients 6

1 tablespoon olive oil
5 cloves garlic, thinly sliced
4 green onions, coarsely chopped
1 ½ pounds asparagus, trimmed and coarsely chopped
2 (14 ounce) cans vegetable broth
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a saucepan over medium heat.
  • Cook and stir garlic and green onions in saucepan until garlic is just golden, about 3 minutes.
  • Cook and stir asparagus with garlic and green onions until slightly softened, about 2 more minutes.
  • Pour in vegetable broth and bring to a boil. Reduce heat and simmer until asparagus is tender, about 10 minutes. Turn off heat and allow to cool slightly.
  • Pour soup into blender, filling no more than halfway full. Cover with a lid. Carefully start the blender, using a few quick pulses to get soup moving before leaving it on to puree. Puree in batches until smooth.
  • Transfer soup back to saucepan and reheat. Season with salt and ground black pepper to taste.

Nutrition Facts : Calories 100.5 calories, Carbohydrate 13.3 g, Fat 4.1 g, Fiber 4.8 g, Protein 5.1 g, SaturatedFat 0.5 g, Sodium 447.8 mg, Sugar 6.1 g

HOMEMADE CREAM OF ASPARAGUS SOUP



Homemade Cream of Asparagus Soup image

Marsala wine and Aleppo pepper add a little richness to cream of asparagus soup.

Provided by Dan Toomey

Categories     Asparagus Soup

Time 45m

Yield 6

Number Of Ingredients 12

3 tablespoons butter
1 medium sweet onion, chopped
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
3 cups chicken bone broth
1 cup heavy whipping cream
½ cup Marsala wine
1 teaspoon lemon zest
1 teaspoon salt
½ teaspoon ground Aleppo pepper
1 pinch freshly ground black pepper
½ cup sour cream
½ cup croutons

Steps:

  • Melt butter in a stockpot over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add asparagus and bone broth; cover and simmer until asparagus is tender, about 20 minutes.
  • Remove from the heat and puree with an immersion blender until smooth.
  • Stir in cream, Marsala wine, lemon zest, salt, Aleppo pepper, and black pepper until well blended. Return to low heat and simmer (do not boil) until flavors are mixed and soup is hot, about 5 minutes.
  • Ladle into bowls. Garnish with sour cream and croutons.

Nutrition Facts : Calories 319.6 calories, Carbohydrate 15 g, Cholesterol 81.1 mg, Fat 25.2 g, Fiber 3.7 g, Protein 6 g, SaturatedFat 15.4 g, Sodium 995.5 mg

ASPARAGUS SOUP



Asparagus soup image

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

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)

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.

Nutrition Facts : Calories 101 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

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