CREAM OF FRESH ASPARAGUS SOUP II
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
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
CREAM OF ASPARAGUS SOUP
This easy Cream of Asparagus Soup with peas and leeks is a dreamy way to celebrate spring. Pair homemade asparagus soup with your favorite sandwich for the ultimate spring lunch menu.
Provided by Meggan Hill
Categories Soup
Time 30m
Number Of Ingredients 9
Steps:
- Cut off asparagus tips and set aside (they will be blanched and used as a garnish). Chop remaining spears into 1/2-inch pieces.
- In a small skillet or saucepan, bring 1/2 cup water to boil. Add asparagus tips, cover, and cook until tender, about 2 minutes. Remove from the pan and set aside to cool.
- In a large saucepan over medium heat, melt butter. Stir in chopped asparagus spears and leeks and cook until softened, about 8 to 10 minutes.
- Add broth and bring to a simmer. Cook until vegetables are completely tender, about 5 minutes. Stir in peas and Parmesan.
- Working in batches, transfer to a blender and process soup until smooth, about 2 to 3 minutes. Wash out saucepan, then add back blended soup.
- Over medium-low heat, stir in half-and-half and lemon juice. Season to taste with salt (I like 3/4 teaspoon). Garnish with reserved asparagus tips.
Nutrition Facts : Calories 102 kcal, ServingSize 1 cup, Carbohydrate 13 g, Protein 6 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 10 mg, Sodium 541 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 2 g
CREAM OF ASPARAGUS SOUP
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
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
SIMPLE ASPARAGUS SOUP
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
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 79 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 401mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
INSTANT POT® CREAM OF ASPARAGUS SOUP
If I ever imagined what summer would taste like, it's this soup. Super simple and extremely light and smooth, this soup is perfect for dinner on the porch with a neighbor.
Provided by Diana71
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add bacon to warmed oil and saute for 2 minutes. Stir in onion and continue cooking until onion is soft and translucent, about 5 minutes. Add garlic and asparagus. Cook 1 to 2 minutes.
- Pour chicken broth over asparagus mixture and bring to a boil. Turn Saute mode off and press the Manual mode. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Puree asparagus mixture with an immersion blender until smooth. Mix in cream and select Saute function. Cook until soup is warmed through, but not boiling. Taste and season with salt and pepper.
Nutrition Facts : Calories 355.9 calories, Carbohydrate 14.9 g, Cholesterol 95.2 mg, Fat 29.8 g, Fiber 5.2 g, Protein 10.8 g, SaturatedFat 15.5 g, Sodium 1545.4 mg, Sugar 6.2 g
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
PURéE OF ASPARAGUS SOUP
By now, those of you who follow my work have seen a number of simple pureed soups that begin with onions, potatoes and leeks. Here's another one. The beautiful pale green soup is all the more fragrant because I use the asparagus trimmings for the broth.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, appetizer
Time 1h30m
Yield Serves six
Number Of Ingredients 19
Steps:
- Combine all of the ingredients for the broth, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Strain and set aside.
- Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the leek, onion and 1/2 teaspoon salt. Cook gently for five minutes, stirring often, until the onion and leek have softened. Add the garlic, stir together for a minute, then add the potatoes, broth, bouquet garni and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the chopped asparagus (not the 12 spears), and simmer 10 minutes. Remove from the heat, and remove the bouquet garni.
- Puree the soup with a hand blender or, working in 1-1/2 cup batches, ladle the soup into a blender. Place a towel over the blender, and pull it down tightly to prevent splashing. Blend each batch, then (whether you pureed the soup in the pot or in a blender) put through a medium strainer, pushing it through with the bottom of your ladle or with a spatula. Return to the pot. Heat through, and add the lemon juice and salt and pepper to taste.
- Meanwhile, steam the 12 asparagus spears for four minutes, until just tender. Refresh with cold water, then slice about 3/4 inch thick.
- Ladle the soup into bowls, garnish each serving with a handful of sliced asparagus, sprinkle with tarragon and serve.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1539 milligrams, Sugar 2 grams
PAN-ROASTED ASPARAGUS SOUP
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
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
HOMEMADE CREAM OF ASPARAGUS SOUP
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
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
(WEB EXCLUSIVE) ROUND 2 RECIPE: CREAM OF ASPARAGUS SOUP
Steps:
- Add the oil to a medium pot and heat over medium heat. Add onions and asparagus stems and saute for 5 minutes. Stir in the milk and parsley and bring to a boil. Reduce heat to low and let simmer for 5 more minutes. Carefully pour into a blender and puree, or puree using a hand blender. Pour back into pot through a fine mesh strainer and return the pot to medium heat. Whisk in the potato soup and the sour cream, and season with salt and pepper. Bring to a simmer, then remove from the heat and serve.
- Preheat oven to 375 degrees F.
- Place the frozen pie crust onto a baking sheet. Prick the bottom of the crust with a fork and bake for 10 minutes.
- Saute the bacon in a skillet over medium heat until crisp. Remove bacon and drain on a paper towel. Add onion and asparagus tips to the skillet with the bacon fat and saute until tender, approximately 5 minutes.
- In a large bowl whisk together ricotta, milk and eggs. Add parsley, half the tomatoes and season with salt and pepper. Add asparagus and onion mixture and combine well. Pour egg mixture into the prepared crust.
- Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature.
- In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper. Serve as garnish for tart.
ASPARAGUS SOUP WITH PARMESAN CUSTARDS
Categories Soup/Stew Appetizer Bake Parmesan Asparagus Spring Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- Make custards:
- Bring cheese, cream, and milk just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat and steep, covered, 30 minutes.
- Preheat oven to 300°F.
- Pour steeped cream through a very fine sieve into a bowl, pressing lightly on cheese solids and discarding them. Whisk together whole egg, yolks, salt, and white pepper in another bowl, then add steeped cream in a stream, whisking until smooth. Divide among well-buttered ramekins.
- Set ramekins in a baking pan and bake in a hot water bath in middle of oven until centers of custards are completely set, 40 to 45 minutes. Transfer ramekins to a rack and cool 5 minutes (do not allow to cool longer, or custards will stick to ramekins).
- Make soup while cream steeps and custards bake:
- Wash chopped leek in a bowl of cold water, then lift out and drain well. Cook leek, shallot, pepper, and 1/2 teaspoon salt in butter in a 4- to 6-quart heavy pot over moderately low heat, stirring, until leek is softened, about 3 minutes. Add asparagus, broth, and water and simmer, covered, until asparagus is just tender, 10 to 12 minutes. After 2 to 4 minutes, remove 6 asparagus tips, halve lengthwise and reserve for garnish.
- Purée soup in batches in a blender until smooth (use caution when blending hot liquids). Transfer to a large bowl, then pour through a sieve into cleaned pot. Stir in cream, remaining 1/4 teaspoon salt, and pepper to taste and heat over moderately low heat until hot.
- Serve soup with custards:
- Working with 1 custard at a time, run a thin knife around edge of each to loosen it, then invert a soup bowl over ramekin and invert custard into bowl. Repeat with remaining custards. Ladle soup around custards and garnish with reserved asparagus tips and parmesan curls.
COMFORT VEGAN CREAM OF ASPARAGUS SOUP
My vegetarian husband had all 4 wisdom teeth out and was on liquids for several days. This was one of the recipes I threw together for him. The "dried herb mix" is a mix of dried herbs I keep handy in a spice grinder: rosemary, bay leaves, thyme, parsley, white pepper, sage, chives, marjoram, basil, oregano. Free free to use any of these you prefer to taste.
Provided by mlomeister
Categories Potato
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- In one pot on medium heat, add 3 cups of water & stir in bouillon until dissolved.
- Bring soup pot to a boil, add potatoes and reduce heat to low boil.
- In a skillet or saute pan on medium heat, add the olive oil, garlic & onions.
- When onions are almost translucent, add the asparagus & herb mix and saute until just soft.
- Add the asparagus mixture to the soup pot and simmer for 5-10 minutes.
- Remove from heat and blend soup to desired consistency.
- If using a standalone blender, return pureed soup to pot and warm over low heat. If using an immersion blender in soup pot, feel free to skip this step.
- Gently stir in cream, if using.
- Add kosher salt to taste, or serve alongside soup in a salt cellar.
Nutrition Facts : Calories 263.2, Fat 13.2, SaturatedFat 4.7, Cholesterol 19.8, Sodium 53, Carbohydrate 31.9, Fiber 7.4, Sugar 4.6, Protein 9
CREAM OF ASPARAGUS SOUP II
Make and share this Cream of Asparagus Soup II recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, melt the butter over medium heat.
- Add the onions and sauté for 5 minutes or until tender.
- Add the flour and cook until bubbly, stirring constantly.
- Whisk in the stock.
- Stir in the asparagus, salt, pepper, and bring to a boil.
- Lower the heat, cover, and simmer for 15 minutes or until the asparagus is tender.
- Using a slotted spoon, remove ½ cup of asparagus to a plate.
- In a food processor, in batches if necessary, puree the soup for 45 seconds or until smooth.
- Return the soup to the saucepan and add the milk.
- Cook, uncovered, over medium heat until hot.
- (Do not boil).
- Ladle soup into bowls and garnish with the reserved asparagus.
Nutrition Facts : Calories 247.8, Fat 9.2, SaturatedFat 4.6, Cholesterol 25, Sodium 442.3, Carbohydrate 28.1, Fiber 4, Sugar 14.9, Protein 15.6
More about "cream of asparagus soup recipe 45"
EASY CREAM OF ASPARAGUS SOUP RECIPE - HOW TO MAKE …
From delish.com
5/5 (22)Calories 199 per serving
- Add broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes.
ASPARAGUS SOUP (ARGENTEUIL) | RICARDO
From ricardocuisine.com
CREAM OF ASPARAGUS SOUP | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
CREAMY ASPARAGUS SOUP RECIPE | THE RECIPE CRITIC
From therecipecritic.com
CREAMY ROASTED GARLIC AND ASPARAGUS SOUP - DIETHOOD
From diethood.com
LIGHT CREAMY ASPARAGUS SOUP - RECIPE RUNNER
From reciperunner.com
CREAM OF ASPARAGUS SOUP | CANADIAN GOODNESS - DAIRY …
From dairyfarmersofcanada.ca
Servings 6Energy 158 CaloriesCarbohydrate 13 gFat 9 g
CREAM OF ASPARAGUS SOUP RECIPE | MYRECIPES
From myrecipes.com
CREAMY ASPARAGUS PEA SOUP | MINIMALIST BAKER RECIPES
From minimalistbaker.com
CREAM OF ASPARAGUS SOUP RECIPE - GRIT
From grit.com
CREAM OF ASPARAGUS SOUP: DELICIOUS, EASY RECIPE FOR ASPARAGUS LOVERS
From amandascookin.com
ASPARAGUS SOUP RECIPE | DIETHOOD
From diethood.com
EASY CREAM OF ASPARAGUS SOUP RECIPE - TASTINGTABLE.COM
From tastingtable.com
CREAM OF ASPARAGUS SOUP RECIPE | MYRECIPES
From myrecipes.com
CREAM OF ASPARAGUS SOUP RECIPE FROM THE MARGARET FULTON …
From cooked.com
ASPARAGUS SOUP RECIPE - CUISINART.COM
From cuisinart.com
CREAM OF ASPARAGUS SOUP | CLASSIC BAKES | RECIPE IN 2022
From pinterest.ca
ASPARAGUS SOUP | SOUTHERN LIVING
From southernliving.com
CREAMY WHITE ASPARAGUS SOUP WITH PARSLEY OIL RECIPE | EAT …
From eatsmarter.com
CREAM OF ASPARAGUS SOUP - BC DAIRY
From bcdairy.ca
CREAM OF ASPARAGUS SOUP RECIPE | CRATE & BARREL CANADA
From crateandbarrel.ca
ASPARAGUS SOUP - CREAM OF ASPARAGUS SOUP
From howsweeteats.com
CREAM OF ASPARAGUS SOUP - BIGOVEN.COM
From bigoven.com
25 EASY AND TASTY CREAM ASPARAGUS SOUP RECIPES BY HOME COOKS
From cookpad.com
ASPARAGUS AND CASHEW CREAM SOUP RECIPE | VITAMIX
From vitamix.com
HOW TO MAKE ASPARAGUS SOUP BEST RECIPES
From findrecipes.info
CREAM OF ASPARAGUS SOUP WITH PARMESAN AND POACHED EGGS
From ricardocuisine.com
85 EASY AND TASTY CAMPBELL'S CREAM OF ASPARAGUS RECIPES BY HOME …
From cookpad.com
CREAMY ASPARAGUS SOUP RECIPE - BELLY FULL
From bellyfull.net
CREAMY ROASTED ASPARAGUS SOUP - MY ORGANIZED CHAOS
From myorganizedchaos.net
CREAM OF ASPARAGUS SOUP RECIPE | VITAMIX
From vitamix.com
CREAM OF ASPARAGUS SOUP RECIPE - HOUSE & HOME
From pre.houseandhome.com
CREAM OF ASPARAGUS SOUP - BIGOVEN.COM
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love