Cream Of Asparagus Soup Recipe 5 Ingredients Wholesome Yum

CREAM OF FRESH ASPARAGUS SOUP II

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.

WINNING CREAM OF ASPARAGUS SOUP

Steps:

• Place asparagus in a large saucepan and cover with 1 cup water. Bring to a boil, cover and cook for 3-5 minutes or until crisp-tender. Drain, reserving liquid. , In a another saucepan, saute onions in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the milk, bouillon, reserved cooking liquid and remaining water. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in asparagus; heat through.

CREAM OF ASPARAGUS SOUP

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.

LYNN'S CREAM OF ASPARAGUS SOUP

Steps:

• In a large saucepan, saute the leeks in butter. Add broth, asparagus, potatoes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
• In a blender, process soup in batches until smooth; return to the pan. Add milk; cook over low heat until heated through. Sprinkle with parsley.

CREAM OF ASPARAGUS SOUP

Steps:

• Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to a boil.
• Reduce heat, cover, and simmer 10 minutes.
• Discard bay leaf.
• Place asparagus mixture in a blender; process until smooth.
• Place flour in pan.
• Gradually add the milk, stirring with a whisk until blended.
• Add puréed asparagus and ground nutmeg; stir to combine. Bring to a boil.
• Reduce heat; simmer 5 minutes, stirring constantly.
• Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind.

CREAM OF ASPARAGUS SOUP

Steps:

• Put all ingredients in a pot atop the stove.
• Heat to boiling.
• Reduce to simmer. Use an immersion blender to make it all smooth.
• When serving, a piece of fresh dill, fresh parsley, or a fresh asparagus tip atop the soup in the bowl will make it seem much fancier.

ASPARAGUS SOUP

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.

GUILT-FREE CREAM OF ASPARAGUS SOUP

Steps:

• Place the potatoes into a small pot with enough water to cover; bring to a boil, then reduce heat to medium-low, place a cover on the pot, and simmer until tender, about 20 minutes.
• Drain the potatoes and transfer to a bowl; add the sour cream and mash lightly; scrape into the bowl of a blender.
• Cut asparagus into 3 parts: woody ends, tips, and center pieces.
• Combine the woody ends of the asparagus with the vegetable broth in a stockpot; bring to a boil and cook until the woody ends are tender. Remove woody ends with a slotted spoon and discard.
• Remove 2 tablespoons broth to a bowl with the asparagus tips. Transfer remainder of stock to blender with the potatoes.
• Chop the middle segments of the asparagus.
• Heat olive oil in a skillet over low-heat; cook and stir the chopped asparagus, chopped onion, and 2 crushed cloves garlic in the hot oil until the asparagus is tender, about 10 minutes. Add to the broth in the blender, reserving oil in the skillet.
• Blend the mixture in the blender on high until smooth and creamy; return to the stockpot.
• Cook and stir the sliced mushrooms and 1 crushed garlic clove in the remaining oil over medium-low heat until the mushrooms soften, 3 to 5 minutes. Add the white wine; cook another 1 to 2 minutes. Stir the mushroom mixture into the soup.
• Heat the asparagus tips and broth in the microwave for 2 minutes; stir into the soup.
• Season the soup with cayenne pepper, salt, and black pepper.