Cream Of Lobster And Asparagus Soup Recipes

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.

EASY CREAMY CRAB AND ASPARAGUS SOUP

Steps:

• Cook and stir the bacon and onion in a saucepan over medium-high heat until the onion is translucent, 7 to 10 minutes.
• Stir the garlic and yellow bell pepper into the bacon mixture; cook and stir together another 2 minutes.
• Mix the diced potato, asparagus, crabmeat, skim milk, half-and-half, salt, and black pepper into the bacon mixture; bring to a simmer, reduce heat to medium, and cook until the potatoes are tender, 20 to 30 minutes.

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.

LOBSTER AND ASPARAGUS SOFT COOKED EGGS WITH OYSTER CAVA CREAM (REVUELTO DE LANGOSTA)

Steps:

• Heat a nonstick saute pan over medium-low heat. Add butter and heat until it no longer bubbles. Add shallot, lobster and green asparagus and gently warm through. Meanwhile, crack eggs into a small mixing bowl and whisk until frothy. Incorporate parsley and chives, and season, to taste, with kosher salt and black pepper. Add eggs to saute pan and gently scramble eggs until just barely cooked.
• On a 10-inch plate, pour eggs into a 5-inch diameter ring mold and fold the lobster mixture in. Mixture should be very soft. Garnish with toast and oyster cava cream.
• In a medium saucepot sweat the shallots and garlic until translucent. Add Cava and reduce to 1 cup. Add the heavy cream, and bring to a low boil. Reduce heat and simmer cream until nap stage (thick enough to coat the back of a spoon). Cool for about 5 minutes. Puree cream in a blender and pass through a chinois. Season with kosher salt, to taste. Store cream refrigerated in a sealed plastic container for up to 3 days.
• Just before serving, reheat cream in a small sauce pot, adding additional heavy cream to return sauce to nap stage. Add shucked oysters, including oyster liquor, and gently poach oysters in cream. Add chives and reseason with kosher salt, to taste.

CREAM OF LOBSTER AND ASPARAGUS SOUP RECIPE

Steps:

• Heat soup, half and half and lobster, but not to a boil. Add sherry and asparagus tips.

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.

LOBSTER AND ASPARAGUS WITH LEMON BUTTER SAUCE

Steps:

• Cut the lobster tails along each side of the underside with scissors.
• Pull the lobster flesh away from the shells and cut into thick slices.
• Top and tail the snow peas.
• Break off the woody end of the asparagus.
• Boil, steam or microwave the asparagus until barely tender, add the snow peas and cook for 1 minute longer. Drain and refresh under cold water until no longer warm.
• Heat the butter in a pan, add green onions, lemon rind and juice.
• Add the lobster, stir fry until the lobster is just tender then add the pine nuts, asparagus and snow peas. Stir until heated 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:

• In a large (4-quart) saucepan, melt the butter over medium heat. Add the shallots and thyme; cook until the shallots are soft, about 5 minutes. Add the flour; cook until incorporated, stirring constantly, about 1 minute.
• Add the asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil. Reduce heat; cover, and simmer, until the asparagus is bright green and just tender, 2 to 4 minutes.
• Working in batches, purée the soup in a blender until very smooth. To prevent splattering, fill the blender only halfway, and allow heat to escape: Remove the cap from the hole in the lid, and cover the lid with a dish towel. (To freeze, see note, below.) If serving right away, stir in the cream and lemon juice.
• Freezing the Soup
• Omit the cream and lemon juice. Cool to room temperature before dividing among airtight containers (leaving 1 inch of space at top). Freeze for up to 2 months. Defrost overnight in the refrigerator; reheat over low heat. Stir in the cream and lemon juice before serving.

ASPARAGUS SOUP WITH LEMON CREME FRAICHE

Steps:

• In a large saucepan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add asparagus and potatoes; cook 3 minutes longer. Stir in broth, lemon zest and seasonings. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Cool slightly. Process soup in batches in a blender until smooth. Return all to pan and heat through. Combine garnish ingredients; serve with soup.

EASY CREAM OF ASPARAGUS SOUP

Steps:

• In a large (4-quart) saucepan, melt butter over medium heat. Add shallots and thyme; cook until shallots are soft, about 5 minutes. Add flour; cook until incorporated, stirring constantly, about 1 minute.
• Add asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil.
• Reduce heat; cover, and simmer, until asparagus is bright green and just tender, 2 to 4 minutes. Working in small batches, purée soup in a blender until very smooth. To prevent splattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid with a dish towel. (To freeze, see note.) If serving right away, stir in cream and lemon juice.