Chilled Asparagus Soup Recipes

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CHILLED ASPARAGUS SOUP



Chilled Asparagus Soup image

This is a delightful soup that's perfect for hot weather. The curry seasoning comes through just right.

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8-10 servings.

Number Of Ingredients 10

1 pound fresh asparagus, trimmed
5 cups chicken broth
1/2 cup water
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 egg yolks, beaten
3/4 cup heavy whipping cream
1 teaspoon curry powder
1/8 teaspoon pepper
Dash lemon juice

Steps:

  • Cut asparagus into 1-in. pieces; set tips aside. Place the remaining asparagus in a saucepan; add broth. Bring to a boil; reduce heat. Cover and simmer for 40-45 minutes. Cool slightly. , Process in batches in a blender or food processor until smooth; set aside. In a small saucepan, bring water to a boil. Add the asparagus tips; cook for 2-3 minutes or until tender. Drain and chill until serving. , In a large saucepan, melt butter. Stir in flour until smooth. Gradually add pureed asparagus. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot soup into egg yolks; return all to the pan, stirring constantly. Cook over low heat for 5 minutes or until mixture is heated through and reaches 160°. Stir in the cream, curry powder, pepper and lemon juice., Remove from the heat; cool slightly. Cover and chill until serving. Garnish with asparagus tips, gently adding to each bowl.

Nutrition Facts : Calories 145 calories, Fat 13g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 523mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

CHILLED ASPARAGUS SOUP



Chilled Asparagus Soup image

Provided by Jean Touitou

Categories     Soup/Stew     Blender     Low Cal     High Fiber     Lunch     Asparagus     Spring     Chill     Low Cholesterol     Simmer     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

6 tablespoons olive oil, divided, plus more for drizzling
2 medium onions, thinly sliced
3 pounds asparagus cut into 1/2" pieces
Kosher salt and freshly ground black pepper
4 cups low-salt chicken broth
8 ounces fresh spinach
6 thin asparagus spears, tips removed, stalks halved crosswise, thinly sliced lengthwise

Steps:

  • Heat 4 tablespoons oil in a large pot over medium-low heat. Add onions and cook, stirring occasionally, until translucent, 8-10 minutes. Add 1/2" asparagus pieces and season with salt and pepper. Cook until asparagus is bright green and tender, 4-5 minutes. Add broth, increase heat to high, and bring to a boil. Reduce heat to medium and simmer until asparagus is tender, 8-10 minutes. Add spinach and cook, stirring occasionally, until wilted, about 2 minutes. Let mixture cool slightly.
  • Set a fine-mesh sieve over a large bowl; set aside. Working in batches, purée soup in a blender until very smooth. Strain through prepared sieve. Stir remaining 2 tablespoons oil into soup; season to taste with salt and pepper. Cover and chill until cold, at least 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
  • Divide asparagus tips and thinly sliced stalks among bowls; pour chilled soup over. Drizzle each with a few drops of oil.

CHILLED ASPARAGUS SOUP



Chilled Asparagus Soup image

Time 35m

Yield 4 servings

Number Of Ingredients 7

1/2 pound asparagus, trimmed and sliced
1 cup chopped leeks, white and pale green part only
1-1/2 cups, peeled, cubed baking potatoes
4 cups chicken stock
1 Tbsp. chopped fresh tarragon
Salt and white pepper to taste
1/3 cup sour cream

Steps:

  • Place the first 4 ingredients in a pot and gently simmer until the vegetables are quite tender. Puree the mixture in a food processor, and then transfer to a bowl. Stir in the tarragon, salt and white pepper. Chill at least 4 hours in the fridge. Ladle the soup into chilled bowls; top with a dollop of sour cream. If desired, garnish the top with a few blanched asparagus spears or with a sprinkle of chopped chives. Options: Make the soup vegetarian by using vegetable stock instead of chicken. Use chopped fresh dill to flavour the soup instead tarragon. Make chilled white asparagus soup by using it to make the soup instead of green. Be sure to peel the tougher skinned white asparagus before slicing and cooking until very tender.

CHILLED ASPARAGUS SALAD



Chilled Asparagus Salad image

I like to use a kitchen scissor to cut only the very bottom from the stalk; breaking it off causes more of the bottom to go to waste, which is otherwise perfectly edible. With the smaller, thinner "pencil" asparagus, the stalks are too thin to peel and you need that protective layer so the asparagus keep their shape during cooking. For larger asparagus, where the skin is tougher, I do peel the stalk but leave the tip and an inch or so below the tip, unpeeled. The top is tender enough that it can be cooked as is.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

6 quarts water
Kosher salt
2 tablespoons granulated sugar
32 stalks small to medium-size green asparagus, washed and ends trimmed
2 lemons, juiced
2 tablespoons white wine vinegar
1 teaspoon honey
2 tablespoons smooth Dijon mustard
4 tablespoons olive oil

Steps:

  • I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.
  • Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.
  • The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.
  • In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.
  • When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.

CHILLED ASPARAGUS SOUP WITH GOAT CHEESE



Chilled Asparagus Soup with Goat Cheese image

Provided by Anne Burrell

Categories     appetizer

Time 3h

Yield 6 servings

Number Of Ingredients 9

Extra-virgin olive oil
1 onion, diced
2 ribs celery, diced
3 cloves garlic, smashed and finely chopped
Kosher salt
2 bunches asparagus, stems trimmed
2 Idaho potatoes, peeled and diced
2 quarts chicken or vegetable stock
1 (4-ounce) log goat cheese, crumbled

Steps:

  • Coat a large saucepan with olive oil. Add the onion, celery and garlic and bring to a medium heat. Season with salt and sweat until the vegetables are very soft and aromatic, about 8 to 10 minutes.
  • Remove the tips from the asparagus and reserve. Cut the stalks of the asparagus into 1-inch lengths and add them to the pot. Sweat for 2 to 3 minutes. Add the potatoes and the stock. Taste for seasoning and add salt, if needed (it will). Bring to a boil, then reduce heat and simmer for 20 minutes.
  • On a separate burner, bring a small pot of well salted water to a boil over high heat. Have a small bowl of well salted ice water on standby. Cook the asparagus tips in the boiling water for 2 to 3 minutes. Remove them from the boiling water and plunge them immediately into the ice water. When the tips are cool, remove them from the water, pat dry and reserve.
  • In a blender or with an immersion blender, puree the asparagus stock mixture. Strain through a mesh strainer, if desired. Taste and adjust the seasonings, if needed. Chill.
  • Garnish with the reserved asparagus tips and crumbled goat cheese. Springtime delicious!

CHILLED ASPARAGUS SOUP



Chilled Asparagus Soup image

This is a great warm-weather soup. Serve as a first course for a dinner party or as the main course itself, along with a salad and some crusty rolls or bread. Originally from a July 1983 issue of Bon Appetit that featured "New Soups for Summer". Chilling time is not included in prep time.

Provided by Leslie in Texas

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

6 tablespoons unsalted butter (3/4 stick)
4 cups asparagus, cut into 1 inch pieces (about 1 1/2 lbs.)
2 cups green onions, cut into 1/2 inch pieces
4 cups chicken stock or 4 cups broth
1/4 cup dry sherry (optional)
12 fresh asparagus spears (garnish)
1 -2 cup half-and-half
salt
white pepper, to taste

Steps:

  • Melt butter in heavy large saucepan over medium-high heat.
  • Add asparagus and onion and cook 5 minutes, stirring occasionally.
  • Add stock and sherry;reduce heat to medium, cover and cook until asparagus is tender, 2 to 3 minutes;remove from heat.
  • Puree asparagus mixture in batches in blender or food mill;transfer to a non-metal container.
  • Cover and chill several hours or overnight.
  • Cook asparagus spears in boiling salted water until crisp-tender, about 5 minutes; pat dry.
  • To serve, add half and half to soup to desired consistancy.
  • Season with salt and white pepper.
  • Garnish each serving with 2 asparagus spears and serve.

Nutrition Facts : Calories 255.5, Fat 18.5, SaturatedFat 10.8, Cholesterol 50.2, Sodium 273.2, Carbohydrate 16, Fiber 3.9, Sugar 5.3, Protein 9.6

CHILLED ASPARAGUS SOUP WITH TIMBALE OF CAVIAR, CRAB AND AVOCADO



Chilled Asparagus Soup with Timbale of Caviar, Crab and Avocado image

Provided by Hubert Keller

Categories     Soup/Stew     Shellfish     Vegetable     Appetizer     Sauté     Seafood     Crab     Asparagus     Avocado     Spring     Summer     Chill     Party     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons butter
2 small leeks (white and pale green parts only), halved lengthwise, thickly sliced (about 3 cups)
1 1/2 pounds asparagus, ends trimmed, spears coarsely chopped
4 cups chicken stock or canned low-salt chicken broth
3 cups chopped spinach leaves (about 3 1/2 ounces)
6 tablespoons flaked fresh crabmeat
2 tablespoons fresh lemon juice
1 tablespoon minced shallot
3/4 cup diced peeled pitted avocado
6 teaspoons good-quality black caviar (such as osetra)

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add leeks and sauté until soft, about 5 minutes. Add asparagus and stock; bring to boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Add spinach, cover and simmer until wilted, about 4 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl; season to taste with salt and pepper. Cool, then cover and chill until cold, at least 2 hours and up to 1 day.
  • Mix crabmeat, 1 tablespoon lemon juice and shallot in small bowl. Season to taste with salt and pepper. Mix avocado and remaining 1 tablespoon lemon juice in another small bowl; mash coarsely. Season to taste with salt and pepper.
  • Place tomato can or biscuit cutter in center of 1 soup bowl. Spoon in 1 tablespoon avocado mixture; smooth top. Spoon in 1 tablespoon crab mixture; press lightly to compact. Spoon in 1 tablespoon avocado mixture. Top with 1 teaspoon caviar. Carefully lift off can. Repeat in remaining soup bowls with remaining timbale ingredients. Ladle soup around each timbale. Serve immediately.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

This soup is wonderful served hot or cold. Half & half or milk may be substituted for the cream if fat content is a concern, although it won't taste quite as good.

Provided by Millereg

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb fresh asparagus spear
1 medium onion, diced
1 tablespoon unsalted butter
24 ounces reduced-sodium chicken broth (quantity to taste) or 24 ounces chicken broth (quantity to taste)
1 medium potato, peeled and diced
1 celery rib, chopped
1 teaspoon dried thyme (or fresh thyme)
8 ounces cream (You may want to use evaporated skim milk to cut more fat)
salt or salt substitute
fresh ground white pepper

Steps:

  • Soak and rinse asparagus.
  • Remove top 1 inch of each spear, discard tough lower part, and reserve middle portion of stalks.
  • In a 3-quart saucepan, over medium heat, sauté onion in butter for 3 to 5 minutes or until translucent.
  • Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper.
  • Cover and bring to a boil.
  • Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft.
  • Remove from heat and let cool.
  • Remove asparagus tips and set aside.
  • Place half of the soup at a time in a blender container.
  • Cover and blend at high speed for 20 to 30 seconds or until very smooth.
  • Pass through a fine sieve and return blended soup to saucepan.
  • Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.
  • Be sure to adjust the seasoning after you add the cream (or half& half, or milk), especially if you plan to serve it cold.

Nutrition Facts : Calories 299.1, Fat 21.9, SaturatedFat 13.3, Cholesterol 71.1, Sodium 99.2, Carbohydrate 20.8, Fiber 4.2, Sugar 3.5, Protein 8.9

VEGAN CREAM OF ASPARAGUS SOUP



Vegan Cream of Asparagus Soup image

Delicious cream of asparagus soup. Perfect for yummy, light dinners.. I serve this soup with gluten-free croutons or toast and finely chopped parsley. You can also refrigerate the asparagus soup for 3 to 4 hours and serve it chilled, but I prefer it served warm.

Provided by Simone Maduro

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

Time 40m

Yield 4

Number Of Ingredients 13

2 tablespoons coconut oil
1 onion, diced
2 cloves garlic, minced
1 ½ teaspoons salt, or more to taste
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
¼ teaspoon freshly ground black pepper
2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
½ cup unsalted raw cashews
3 ½ cups vegetable broth
1 (14 ounce) can organic coconut milk
1 ½ tablespoons lemon juice
1 tablespoon chopped fresh parsley for garnish

Steps:

  • Combine coconut oil and onion in a large pot over medium heat and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Stir in garlic, salt, rosemary, thyme, and pepper; cook for 1 to 2 minutes. Add asparagus. Cook and stir over medium heat for 5 minutes.
  • Reduce heat to medium-low and add cashews, vegetable broth, and coconut milk. Bring to a low boil, cover, and simmer until asparagus is tender, 7 to 10 minutes. Turn off heat and stir in lemon juice. Let stand until cooled slightly.
  • Puree asparagus soup using an immersion blender until smooth. Garnish with chopped parsley.

Nutrition Facts : Calories 433.5 calories, Carbohydrate 24.5 g, Fat 36.1 g, Fiber 7.8 g, Protein 11.4 g, SaturatedFat 26.2 g, Sodium 1295.9 mg, Sugar 9 g

CREAMY ASPARAGUS SOUP



Creamy Asparagus Soup image

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

4 tablespoons unsalted butter
2 cups thinly sliced leeks, white and light-green parts only, well washed and patted dry (from 2)
3/4 cup thinly sliced shallot
Kosher salt and freshly ground pepper
1 pound asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
3 to 4 cups ( homemade or low-sodium store-bought)
Crème fraîche, for serving

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.

PAN-ROASTED ASPARAGUS SOUP



Pan-Roasted Asparagus Soup image

This simple soup can be ready in under an hour and takes full advantage of the flavor of asparagus by pan-roasting it before puréeing. Fresh tarragon takes it up a notch.

Provided by Mark Bittman

Categories     soups and stews, appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds thin asparagus (if only thick spears are available, peel them first)
2 tablespoons butter or extra virgin olive oil
10 fresh tarragon leaves, or 1/2 teaspoon dried tarragon
4 cups chicken or other stock
Salt and pepper

Steps:

  • Break off bottom part of each asparagus stalk, and discard. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in a large, deep skillet over medium-high heat. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside.
  • Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes.
  • Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 28 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 741 milligrams, Sugar 3 grams, TransFat 0 grams

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  • Heat 4 Tbsp. oil in a large pot over medium-low heat. Add onions and cook, stirring occasionally, until translucent, 8–10 minutes. Add ½-inch asparagus pieces and season with salt and pepper. Cook until asparagus is bright green and tender, 4–5 minutes. Add broth, increase heat to high, and bring to a boil. Reduce heat to medium and simmer until asparagus is tender, 8–10 minutes. Add spinach and cook, stirring occasionally, until wilted, about 2 minutes. Let mixture cool slightly.
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2014-07-08 Step 1. In a pot on low heat, add diced onion, garlic and potato to the butter and cook to soften all the vegetables with some salt. Step 2. Meanwhile peel the asparagus, slice the last 1 ½ inches of the bottom of the asparagus into thin rounds and add them to the onion mixture in the pot (this is to help build the asparagus flavour). Step 3.
From foodnetwork.ca


CURRIED COLD ASPARAGUS SOUP - BIGOVEN.COM
Curried Cold Asparagus Soup recipe: Try this Curried Cold Asparagus Soup recipe, or contribute your own. Add your review, photo or comments for Curried Cold Asparagus Soup. American Soups, Stews and Chili Vegetable
From bigoven.com


CHILLED ASPARAGUS SOUP - POTLUCK AT OH MY VEGGIES
1 bundle fresh asparagus, chopped 1 yellow onion, diced 1 large carrot, peeled and diced 1 celery stick, diced 1-2 garlic cloves, minced (depending on personal preference)
From potluck.ohmyveggies.com


CHILLED ASPARAGUS AND COURGETTE SOUP - FOOD24
2009-11-03 Cut off the tips of the asparagus and set aside. Chop the remaining part. Heat the butter and sauté the Chop the remaining part. Heat the butter and sauté the
From food24.com


CHILLED ASPARAGUS & SPINACH SOUP RECIPE - HOUSE & HOME
Directions. Step 1: Melt butter in heavy large saucepan over medium heat. Add leeks and shallots or onion and sauté until soft, about 5 minutes. Step 2: Add asparagus and stock; bring to a boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Step 3: Add spinach, cover and simmer until wilted, about 4 minutes.
From houseandhome.com


CREAMY ASPARAGUS PEA SOUP | MINIMALIST BAKER RECIPES
2015-03-10 Preheat oven to 400 degrees F (204 C) and spread asparagus on a bare baking sheet. Drizzle with oil of choice and season lightly with salt and pepper. Toss to coat. Roast for 15 minutes, then set aside. If making croutons, reduce heat to 325 degrees F at this time. Heat a large saucepan or pot medium heat.
From minimalistbaker.com


LIGHT CREAMY ASPARAGUS SOUP - RECIPE RUNNER
Heat a the olive oil in a large pot over medium-high heat. Add in the leek, garlic, red pepper flakes, salt and pepper and sauté for 3 minutes or until the leek starts to soften. Add in the chopped asparagus and sauté another 3-4 minutes. Add in the frozen peas, chicken or vegetable broth and water and bring to a boil.
From reciperunner.com


HOW TO USE UP ASPARAGUS ENDS – RECIPE | FOOD | THE GUARDIAN
2021-04-17 Chop the asparagus ends into fine rounds and put in a blender with 150ml water, the almonds, garlic, oil and vinegar. Soak the stale bread in a bowl of water for 20-30 seconds, until soft, then ...
From theguardian.com


EASY CREAM OF ASPARAGUS SOUP RECIPE - HOW TO MAKE ...
2022-03-21 Directions. In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper, and cook until golden, 5 minutes. Add broth and ...
From delish.com


COLD ASPARAGUS SOUP WITH LUMP CRABMEAT | EMERILS.COM
Bring 2 quarts water and 1/2 teaspoon of the salt to a boil in a large pot over high heat. Add the asparagus and cook until crisp-tender, about 3 minutes. Drain, reserving the cooking liquid. Melt the butter in a large saucepan over medium-high heat. Add the onions, leeks, the remaining 1 teaspoon salt, and the white pepper.
From emerils.com


ASPARAGUS SOUP | RECIPES | DELIA ONLINE
Method. Prepare the asparagus by cutting away and discarding the tough, stringy white ends of the stalks, reserve 12 asparagus tips to garnish the soup, then chop the green parts of the rest of the asparagus into 1 inch (2.5 cm) lengths. Next, melt the butter in a large saucepan over a gentle heat and cook the chopped onion in it for 5 minutes ...
From deliaonline.com


QUICK CHILLED ASPARAGUS SOUP | SHAPE
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From shape.com


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