Cream Of Asparagus Soup Vegan Recipes

VEGAN CREAM OF ASPARAGUS SOUP

Steps:

• Coat the bottom of a large pot with 1 tablespoon of olive oil and place it over medium heat. When the oil is hot, add the onion and sauté for about 5 minutes, until it becomes soft and translucent.
• Add the garlic and all but 8 spears of asparagus. Continue to sauté for about 5 minutes more, until the asparagus begins to soften.
• Stir in 4 cups of broth, potato, and cashews.
• Raise the heat and bring the liquid to a boil. Lower the heat and allow it to simmer for about 20 minutes, stirring occasionally, until the potato and asparagus are very soft.
• Transfer the mixture to a food processor bowl in batches and blend until smooth.
• Return the mixture to the pot. Thin with up to 2 cups of additional broth if desired. Stir in the lemon juice and season with salt and pepper to taste. Reheat if needed.
• Coat the bottom of a medium skillet with the remaining teaspoon of oil and place it over medium-high heat. When the oil is hot, add the reserved asparagus spears and cook just until they become bright green and tender-crisp.
• Ladle the soup into bowls. Drizzle with non-dairy milk, sprinkle with chives, and arrange a few asparagus spears on top of each bowl. Serve.

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.

CREAMY ASPARAGUS POTATO SOUP

Steps:

• Combine potatoes, chicken broth, onion, salt, and nutmeg in a large pot.
• Bring to a boil; reduce heat and simmer, covered, until potatoes are just tender, 8 to 10 minutes. Add asparagus and return to a boil. Reduce heat; simmer, covered, until vegetables are tender, about 5 minutes.
• Stir in heavy cream and cream cheese until melted, making sure soup does not boil any more.

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 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.

CREAM OF ASPARAGUS SOUP

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.

CREAMY ASPARAGUS AND CAULIFLOWER SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is tender, about 15 minutes.
• Stir 2 pounds asparagus into cauliflower mixture and increase heat to high. Cook until asparagus is tender but still bright green, 5 to 6 minutes.
• Blend soup with an immersion blender until smooth; season with salt and black pepper. Ladle soup into bowls and garnish with flower petals and diced asparagus tips.

VEGAN CREAM OF ASPARAGUS SOUP

Steps:

• Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of sea salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will creat a nonstick effect.
• Add the asparagus, celery, and onion and saute for 6-10 minutes, just until celery is soft. Add the stock and bay leaf, bring to a boil, reduce the heat and simmer for 10 more minutes. Remove and discard the bay leaf. Season to taste with salt and pepper.
• Working in batches, pour the soup into a blender. Cover the lid with a towel(the hot liquid may spout out of the blender), blend on high. Add the spinach to the last batch and continue blending until smooth. Pour the soup into a large bowl and stir to incorporate the spinach batch.
• Ladle into bowls and garnish with baby greens(or use chives or beets) and drops of Cashew Cream. Enjoy!

CREAM OF ASPARAGUS SOUP (VEGAN)

Steps:

• Chop the asparagus (if using frozen, steam or microwave it a little first), reserving the tips.
• Put the asparagus, onion, garlic and broth in a large saucepan.
• Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes.
• Put contents of saucepan into blender.
• Add the flour, soy milk, soy sauce and basil.
• Process until smooth.
• Return the soup to the saucepan and add the asparagus tips.
• Cook over medium heat until the soup thickens and is heated through.
• Season to taste with salt and fresh cracked pepper and serve.

VEGAN CREAM OF ASPARAGUS SOUP

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.

CREAM OF FRESH VEGETABLE SOUP (VEGAN!)

Steps:

• Steam 1 1/2 cups vegetables in a small amount of water until cooked.
• Place steamed vegetables in blender and blend until smooth. Place blended vegetables in a small bowl.
• Pour olive oil in the bottom of a 2-quart saucepan and saute onion, celery, and carrot.
• Add 3 cups of water to saucepan and bring to a slow boil. Add blended vegetables and 2/3 cup of chopped fresh vegetables. Simmer for 5 minutes.
• Place cashews, 1 cup of water and seasonings in blender and blend until smooth and creamy.
• Slowly add to soup and bring to a boil. Serve.

COMFORT VEGAN CREAM OF ASPARAGUS SOUP

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.

CREAM OF ASPARAGUS SOUP

Steps:

• Wash asparagus and cut the tips from 20 pieces, about 1 1/2 inches from the top. Boil the tips in two cups salted water (either in a small saucepan or in the microwave) for about two minutes until the tips just begin to get tender. Plunge tips in ice water to stop the cooking and set aside. These will be used for the garnish.
• Chop the remaining asparagus into half-inch pieces. Discard the woody ends.
• In a four-quart pot over medium-low heat, melt the butter. Add the onions and cook until softened, about 8 minutes. Add the garlic and thyme and cook, stirring, for about another minute.
• Add the asparagus pieces and cook, stirring frequently, for 5 minutes.
• Add the broth and simmer, covered, until the asparagus is very tender, about 20 minutes.
• Carefully puree the soup with an immersion blender, or in batches in a blender. Use caution - it's hot! Return to the pot.
• Add the heavy cream and return to a simmer.
• Add the lemon juice and salt and pepper to taste.
• Ladle into bowls and top each bowl with 3-4 asparagus tips.

CREAM OF ASPARAGUS AND MUSHROOM SOUP

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble bacon when cool; set aside. Reserve 1 tablespoon of bacon drippings.
• Melt butter with drippings in a saucepan over medium heat.
• Cook and stir celery and onion in the saucepan until onion is translucent, about 4 minutes.
• Whisk flour into the mixture and cook for 1 minute.
• Whisk in chicken broth and bring to a boil.
• Add potato and chopped asparagus stalks, reserving the asparagus tips for later. Season with salt and ground black pepper.
• Reduce heat and simmer for 20 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Cook and stir mushrooms and asparagus tips in the same skillet used for bacon until mushrooms give up their liquid, 5 to 8 minutes. Season with salt and ground black pepper, if needed.
• Stir mushrooms, asparagus tips, and half-and-half cream to pureed soup. Cook until thoroughly heated.
• Garnish soup with crumbled bacon.