Creamed Asparagus Soup Recipes

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CREAMED ASPARAGUS SOUP



Creamed Asparagus Soup image

It's not difficult to fix a batch of this smooth, comforting soup. It has wonderful homemade goodness. A singe steaming bowl really warms me up...but I usually can't resist going back for seconds. -Veva Hepler, Walla Walla, Washington

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

1/2 cup chopped onion
1 tablespoon vegetable oil
2 cans (14-1/2 ounces each) chicken broth
2-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1/4 teaspoon dried tarragon
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
3 cups half-and-half cream
1-1/2 teaspoons lemon juice
Shredded Swiss cheese

Steps:

  • In a large saucepan, saute onion in oil until tender. Add the broth, asparagus and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until asparagus is tender. Cool for 10 minutes., In a blender or food processor, puree the asparagus mixture, a third at a time; set aside. , In a Dutch oven or soup kettle, melt butter; stir in flour, salt and pepper until smooth. Cook and stir for 2 minutes or until golden. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the pureed asparagus and lemon juice and heat through. Sprinkle with cheese if desired.

Nutrition Facts : Calories 224 calories, Fat 17g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 462mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.

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

CREAM OF FRESH ASPARAGUS SOUP II



Cream of Fresh Asparagus Soup II image

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

1 pound fresh asparagus, trimmed and cut into 1 inch pieces
½ cup chopped onion
1 (14.5 ounce) can chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 cup milk
½ cup sour cream
1 teaspoon fresh lemon juice

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



Cream of Asparagus Soup image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 4 to 6 first-course servings (

Number Of Ingredients 12

2 pounds medium asparagus (2 bunches), cut in half crosswise
1 tablespoon plus 1 teaspoon kosher salt
6 tablespoons unsalted butter
1 medium Spanish onion, chopped
1 stalk celery, chopped
1 carrot, chopped
7 tablespoons all-purpose flour
3 parsley sprigs
3 sprigs fresh thyme
1 bay leaf
1/2 cup heavy cream
1 tablespoon dry white vermouth

Steps:

  • Bring a large pot of water to a boil. Fill a medium bowl with salted ice water. Working in 2 batches, add the asparagus to the boiling water and cook until just tender, about 4 minutes per batch. Using a slotted spoon, transfer the asparagus to the bowl of ice water. Drain. Reserve 7 1/2 cups of the cooking liquid.
  • Thinly slice 18 of the asparagus tips on the diagonal and reserve for a garnishing the soup. Chop the remaining asparagus spears into small pieces.
  • Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
  • Pour in the reserved asparagus cooking liquid and bring to a boil while whisking constantly. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat, and simmer for 10 minutes.
  • Stir in the chopped asparagus and bring to a boil. Remove from the heat and allow to cool.
  • Remove and discard the herb bundle. Working in batches, transfer the asparagus mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the asparagus soup. Return the puree to the pot and reheat over medium heat.
  • Whisk the heavy cream, vermouth, and salt into the soup and season with pepper. Divide among warm soup bowls, sprinkle each soup with the reserved asparagus tips, and serve immediately.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Provided by Sunny Anderson

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 8

1/2 stick unsalted butter
1/2 onion, chopped, (about 1/2 cup)
1 clove garlic, crushed
Salt and freshly ground black pepper
2 pounds asparagus, ends trimmed and cut into 1-inch pieces
6 cups chicken stock
1 pint sour cream, room temperature
2 teaspoons Hungarian hot paprika, for garnish

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.

CREAM OF ASPARAGUS SOUP (CRèME D'ASPERGES)



Cream of Asparagus Soup (Crème d'asperges) image

This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.

Categories     Soup/Stew     Milk/Cream     Blender     Vegetable     Quick & Easy     Lunch     Asparagus     Spring     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Easter     Vegetarian

Yield 4 servings

Number Of Ingredients 6

2 pounds green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup crème fraîche or heavy cream
1/4 teaspoon fresh lemon juice, or to taste

Steps:

  • Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
  • Cut stalks and all remaining asparagus into 1/2-inch pieces.
  • Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
  • While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
  • Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.
  • Add lemon juice and garnish with asparagus tips.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

No need to toss out the tough ends of asparagus-use them to make a quick stock for an extra shot of flavor in this cream of asparaagus soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 7

Coarse salt and freshly ground black pepper
2 bunches asparagus (about 2 pounds), trimmed and cut into 1 inch pieces, trimmings and 20 tips reserved
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 large shallot, sliced crosswise, plus 1/2 large shallot
1/2 large clove garlic, finely chopped, plus 1/2 large clove garlic
1 medium Yukon gold or Russet potato (about 8 ounces), peeled and diced (about 1 cup)
1/2 cup heavy cream

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.

CHEF JOHN'S CREAM OF ASPARAGUS SOUP



Chef John's Cream of Asparagus Soup image

For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form. Here's an ultra-easy and gorgeously colored cream of asparagus soup recipe.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 onion, finely diced
salt to taste
4 cups chicken broth
2 cups water
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
1 pinch ground nutmeg
½ cup heavy whipping cream
¼ cup heavy whipping cream
1 tablespoon freshly grated Parmigiano-Reggiano cheese
1 teaspoon lemon zest
1 pinch cayenne pepper

Steps:

  • Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
  • Pour chicken broth and water into pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
  • Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
  • Use an immersion blender to blend soup until smooth, about 3 minutes.
  • For a finer texture, strain soup through mesh strainer. Return strained soup to pot and place on stove.
  • Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
  • Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
  • Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
  • Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 10.5 g, Cholesterol 51.5 mg, Fat 15.4 g, Fiber 3.9 g, Protein 4.8 g, SaturatedFat 9.6 g, Sodium 59.8 mg, Sugar 4.5 g

WINNING CREAM OF ASPARAGUS SOUP



Winning Cream of Asparagus Soup image

I developed this recipe myself by substituting asparagus for broccoli in cream of broccoli soup. It's a big favorite at our house! -Westelle Griswa, Monroe, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

4 cups cut fresh asparagus (1/2-inch pieces)
2 cups water, divided
1/4 cup finely chopped green onions or 1 teaspoon onion powder
5 tablespoons butter
5 tablespoons all-purpose flour
1/2 to 1 teaspoon salt
1/4 teaspoon white pepper
4 cups whole milk
1 tablespoon chicken bouillon granules

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.

Nutrition Facts : Calories 232 calories, Fat 15g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 795mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 2g fiber), Protein 8g protein.

ASPARAGUS SOUP WITH BASIL CREAM



Asparagus Soup with Basil Cream image

Categories     Soup/Stew     Milk/Cream     Vegetable     Basil     Asparagus     Spring     Gourmet

Yield Makes about 7 cups

Number Of Ingredients 9

3 pounds asparagus, ends and tips cut off and reserved separately and stalks cut crosswise into 1-inch pieces
2 1/2 cups water
2 medium onions, chopped fine
1 1/2 tablespoons unsalted butter
2 cups chicken broth
For basil cream:
1/2 cup heavy cream
1 1/2 cups packed fresh basil leaves
1/2 teaspoon salt

Steps:

  • In a small saucepan simmer reserved asparagus ends in water, covered, 15 minutes. Remove and discard asparagus ends with slotted spoon and bring water to a boil. Add reserved asparagus tips and cook, uncovered, over high heat until crisp-tender, about 3 minutes. Transfer asparagus tips with slotted spoon to a colander, reserving cooking liquid, and rinse under cold water to stop cooking. Drain tips well.
  • In a 4-quart heavy saucepan cook onions in butter with salt and pepper to taste over moderate heat, stirring until pale golden. Add asparagus stalk pieces, broth, and reserved cooking liquid and simmer, covered, 15 minutes, or until asparagus pieces are tender.
  • Basil cream
  • Make basil cream while soup simmers: In a small saucepan bring cream to a boil and stir in basil and salt. Cook mixture over high heat, stirring, until basil is wilted, about 5 to 10 seconds, and in a blender purée mixture. Return basil cream to small saucepan and keep warm.
  • Purée soup in cleaned blender in small batches and return to 4-quart saucepan, thinning with water if desired. Season soup with salt and pepper and heat over moderately low heat, stirring occasionally, until heated through.
  • Divide soup among 6 bowls and add asparagus tips, arranging them decoratively. Drizzle basil cream over each serving.

CREAMY ASPARAGUS SOUP



Creamy Asparagus Soup image

Make and share this Creamy Asparagus Soup recipe from Food.com.

Provided by beckas

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs asparagus
3 cups chicken broth
3 tablespoons butter
3/4 cup minced shallot
2 cloves garlic, minced
3 tablespoons flour
1 cup half-and-half
3/4 teaspoon thyme
1/4 teaspoon pepper
1/3 cup parmesan cheese

Steps:

  • Cut asparagus into 1 inch chunks.
  • Place chicken broth in pot and add asparagus chunks.
  • Bring to a boil and simmer five minutes until tender.
  • In a small saucepan, melt butter and saute shallots and garlic for five minutes.
  • Add flour and cook for one minute.
  • Add flour mixture to chicken broth and stir until thickened.
  • Blend soup in blender until semi-smooth.
  • Return to pan and add half& half, thyme, and pepper.
  • Simmer for five minutes.
  • Add parmesan cheese until melted.
  • Season with additional salt and pepper if desired.

EASY CREAM OF ASPARAGUS SOUP



Easy Cream of Asparagus Soup image

Add a slice of toast topped with melted cheese to this cream of asparagus soup, and you have lunch or a light dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 8

3 tablespoons butter
1 1/2 cups coarsely chopped shallots (about 6 large)
1/2 teaspoon dried thyme
3 tablespoons all-purpose flour
Coarse salt
3 pounds asparagus, trimmed and cut into 1-inch pieces
1/3 cup heavy cream
2 to 3 tablespoons fresh lemon juice

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.

CREAMY ASPARAGUS SOUP



Creamy Asparagus Soup image

Enjoy this creamy soup made using asparagus and Progresso® chicken broth - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 6

Number Of Ingredients 7

1/4 cup butter or margarine
1/2 cup chopped onion (1 medium)
1/2 cup chopped celery
2 tablespoons all-purpose flour
2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 cans (15 oz each) green asparagus spears, drained
1 cup half-and-half

Steps:

  • In 3-quart saucepan, melt butter over medium heat. Add onion and celery; cook 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in flour. Cook 1 minute, stirring constantly. Stir in broth. Cook 5 to 7 minutes, stirring constantly, until thoroughly heated.
  • Remove from heat. Stir in asparagus. In food processor or blender, process asparagus mixture until smooth. If necessary, asparagus mixture can be processed in batches. Return to saucepan.
  • Stir in half-and-half. Cook 5 to 8 minutes, stirring occasionally, until slightly thickened and thoroughly heated.

Nutrition Facts : Calories 170, Carbohydrate 8 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 4 g, TransFat 0 g

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From culinaryhill.com


CREAMY ASPARAGUS SOUP - SPEND WITH PENNIES
2022-04-12 Instructions. Cut asparagus into ½" pieces. Cook onion and garlic in butter over medium heat until tender. Add asparagus and cook an additional 5 minutes. Stir in broth, salt & pepper. Cover and let simmer 10-15 minutes or until asparagus is softened. Using a hand blender, puree soup until smooth.
From spendwithpennies.com


CREAMY ASPARAGUS SOUP | SOUTHERN LIVING
Trim asparagus; cut into 2-inch pieces. Set aside 1 cup asparagus tips. Heat olive oil in a Dutch oven over medium-high. Add reserved tips; cook, stirring occasionally, 2 to 3 minutes. Transfer to a plate. Advertisement. Step 2. Reduce heat to medium. Add thinly sliced leeks and olive oil …
From southernliving.com


KETO CREAM OF ASPARAGUS SOUP - LOW CARB YUM
2021-09-29 Start by melting the butter over medium heat and adding the chopped onion, cooking for a few minutes. Then, add in the chopped asparagus and a pinch of salt and pepper. Sauté until the onions have gone translucent and the asparagus is tender. Add in the minced garlic and saute for an extra 30 seconds.
From lowcarbyum.com


ASPARAGUS SOUP (ARGENTEUIL) | RICARDO
In a saucepan, sauté the onion in the butter. Add the asparagus and cook for 1 minute. Add the broth and rice. Cover and simmer until the asparagus are tender, about 15 minutes. In a blender, purée the soup until smooth, then pass the soup through a fine sieve to remove the remaining fibers. Season with salt and pepper.
From ricardocuisine.com


CREAM OF ASPARAGUS SOUP RECIPE | EATINGWELL
Place a clean towel over the opening. Process until smooth, about 1 minute. (Alternatively, use an immersion blender to process the soup in the pot until smooth. Use caution when blending hot liquids.) Return the soup to the pot; add cream and stir until combined. Ladle into 4 bowls.
From eatingwell.com


EASY CREAM OF ASPARAGUS SOUP RECIPE - TASTING TABLE
2022-02-28 Saute the onion and garlic for this cream of asparagus soup. Heat the olive oil in a stock pot over medium heat. Add the diced onion and saute it …
From tastingtable.com


CREAM OF ASPARAGUS SOUP RECIPE | MYRECIPES
Combine asparagus and chicken stock in a large saucepan; bring to a boil. Reduce heat; cover and simmer 6 minutes or until crisp-tender. Remove from heat; set aside. Reduce heat; cover and simmer 6 minutes or until crisp-tender.
From myrecipes.com


CREAM OF ASPARAGUS SOUP: DELICIOUS, EASY RECIPE FOR ASPARAGUS LOVERS
2016-12-24 Instructions. Combine asparagus spears, chopped onion and 1/2 cup of the chicken broth in a soup pot. Bring to a boil over medium-high heat. Turn heat down to medium and cover, continue cooking for ten minutes. Stir it now and again to make sure it's not sticking to the pan.
From amandascookin.com


ASPARAGUS SOUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
Roughly chop the asparagus stalks. Get a large, deep pan on the heat and pour in a good lug of olive oil. Gently fry the onions, celery and leeks for around 10 minutes, or until soft and sweet, without colouring. Add the chopped asparagus stalks and stock and simmer for 20 minutes with a lid on. Remove from the heat and blitz with a hand-held ...
From jamieoliver.com


CREAMY ASPARAGUS SOUP - THE SEASONED MOM
2020-04-11 Instructions. In a heavy pot, combine asparagus, chicken broth, onion and potato. Season with salt and pepper. Simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes. Remove the potato chunks. Using an immersion or regular blender, puree soup.
From theseasonedmom.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


CREAMY ASPARAGUS SOUP RECIPE | THE RECIPE CRITIC
2020-05-18 In a large pot over medium high heat, add the olive oil, garlic and onion and sauté 3-5 minutes until tender. Add the butter and the flour and stir until the flour is golden brown. Pour in the chicken broth and add the asparagus. Bring to a boil and reduce to a simmer until the asparagus is tender about 7-10 minutes.
From therecipecritic.com


CREAM OF ASPARAGUS SOUP RECIPE | MYRECIPES
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.
From myrecipes.com


CREAMY ASPARAGUS SOUP RECIPE - SIMPLY RECIPES
2022-03-09 While the soup is cooking, blanche the asparagus tips in a small pot of boiling, salted water, until the tips are just tender, about 2-4 minutes, depending on the size of the asparagus. Elise Bauer. Drain. Rinse with cool water to stop the cooking. Set aside.
From simplyrecipes.com


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