CREAMY ASPARAGUS SOUP WITH FENNEL
Based on a recipe from Cathy Luchetti's book, The Hot Flash Cookbook. The recipe intro says, "Thickened with grains, this elegant and robustly flavored soup by Linda Hillel uses all parts of the fennel plant. Asparagus was prized by the Greeks and Romans for its unique flavor."
Provided by mersaydees
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Separate the fennel fronds from the bulb and stems. Finely mince the fronds to yield ½ cup. Slice the fennel bulb and stems.
- Cut off 1 ½ inches of the asparagus tips and set aside. Using a vegetable peeler, peel the tough skin off the asparagus stalks, then cut into 1-inch pieces.
- Heat oil in large saucepan over medium-high heat. Add sliced fennel stems, asparagus stalks, and onion and sauté for 5 minutes. Add the rice or barley and broth, cover, and simmer over low heat 30 to 40 minutes, or until the rice or barley is very tender.
- Transfer saucepan contents to a blender or food processor and puree to the desired consistency in several batches if necessary. Return the puree to the pan and stir in 1 cup of the milk, the reserved fennel fronds, the asparagus tips, salt, and pepper. IF the soup seems too thick, stir in additional milk. Heat until the asparagus tips are crisp-tender, about 1 ½ minutes.
Nutrition Facts : Calories 125.3, Fat 3.3, SaturatedFat 0.6, Cholesterol 1, Sodium 368.6, Carbohydrate 20.8, Fiber 3.5, Sugar 3.1, Protein 4.8
CREAM OF ASPARAGUS SOUP
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 to 6 first-course servings (
Number Of Ingredients 12
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
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 SOUP
Step into spring with this easy blender soup that showcases fresh asparagus, leeks, shallots, and just a touch of cream from a last-minute drizzle of crème fraîche.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Yield Serves 4
Number Of Ingredients 7
Steps:
- In a medium saucepan, melt butter over medium heat. Add leeks and shallot; season with salt and pepper. Cook, stirring, until translucent, about 5 minutes. Add asparagus and 3 cups broth; bring to a boil, then reduce heat and simmer, partially covered, until asparagus is very tender, 12 to 15 minutes. Let cool 5 minutes.
- Working in batches (don't fill it more than halfway), purée asparagus in a blender until very smooth, 1 to 2 minutes a batch, thinning with more broth if necessary. Transfer to cleaned pan, and heat until steaming. Whisk crème fraîche with a little water until it has the consistency of heavy cream. Spoon some on top of each serving, swirling with a toothpick, if desired.
CREAMY ASPARAGUS AND CAULIFLOWER SOUP
This delicious bowl of soup, despite being dairy-free, looks and feels pretty creamy. We have cauliflower to thank for that. The soup looks like a classic cream of asparagus, and your eyes will fool your palate to a certain extent. In addition to giving it a nice color, the bumpy superfood cauliflower provides a smoother texture to the soup than the less-starchy asparagus could achieve alone.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 40m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 83.9 calories, Carbohydrate 9.4 g, Cholesterol 3.8 mg, Fat 4 g, Fiber 4.2 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 744.1 mg, Sugar 4.6 g
WINNING CREAM OF ASPARAGUS SOUP
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
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.
CREAMY ASPARAGUS SOUP
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
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
CREAM OF ASPARAGUS SOUP
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
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.
CREAM OF FENNEL SOUP
Provided by Florence Fabricant
Categories soups and stews, appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the feathery tops off the fennel bulbs. Finely mince two tablespoons of the green tops and set aside. Discard the woody stems. Chop the fennel bulbs medium fine.
- Melt the butter in a heavy saucepan. Add the onion and chopped fennel bulb, cover and cook over low heat until the vegetables are tender, about 20 minutes. Add the chicken stock and simmer 10 minutes longer.
- Puree the soup in a blender or a food processor. Return it to the saucepan and add the cream. Simmer for five minutes, then stir in the Pernod or Ricard and season to taste with salt and pepper.
- Bring to a simmer. Serve the soup topped with a dusting of chopped fennel tops. If desired, float a teaspoon of caviar on top of each serving.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 30 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 18 grams, Sodium 1029 milligrams, Sugar 12 grams, TransFat 0 grams
CREAMY ASPARAGUS SOUP
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
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.
CREAM OF ASPARAGUS SOUP (CRèME D'ASPERGES)
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
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 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
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