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.
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 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
ASPARAGUS AND MOREL RISOTTO
Morel mushrooms and asparagus are both in season during the spring and complement one another perfectly. A risotto is the perfect way to enjoy these two flavorful ingredients together.
Provided by chefdaniel
Categories Main Dish Recipes Rice Risotto Recipes
Time 41m
Yield 4
Number Of Ingredients 13
Steps:
- Place chicken stock in a small saucepan over medium heat; bring to a simmer.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; saute until tender, about 4 minutes. Transfer to a plate with any accumulated juices.
- Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.
- Pour 1/4 cup of the simmering stock over the rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue until flavors combine, about 3 minutes more.
- Remove rice from the heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.
Nutrition Facts : Calories 508 calories, Carbohydrate 54.3 g, Cholesterol 37 mg, Fat 27.6 g, Fiber 2.4 g, Protein 9.5 g, SaturatedFat 10.5 g, Sodium 747.8 mg, Sugar 3.4 g
CREAMY ASPARAGUS SOUP WITH MUSHROOMS
This is from one of my Food and Wine cookbooks. It is very easy to make and freezes well. Feel free to omit the mushrooms if you want. Make a big batch of this when asparagus is in season and freeze individual servings of it. YUM!
Provided by dicentra
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, heat 2 T oil over moderate heat. Add the mushrooms, ¼ t salt and the pepper and cook, stirring occasionally, until the mushrooms are golden; about 5 minutes.
- Remove the mushrooms and set aside. Reduce the heat to low and add another tablespoon of oil to the pot.
- Add the onion and cook, stirring occasionally, until translucent; about 5 minutes.
- Add the water, broth, rice, and the remaining salt to the pot. Bring to a boil.
- Continue boiling for 10 minutes, stirring occasionally.
- Add the asparagus. Cook until tender; about 5 minutes.
- Using a hand blender or food processor, puree the soup until smooth.
- Return the soup to the pot and add the reserved mushrooms.
Nutrition Facts : Calories 289.8, Fat 12.3, SaturatedFat 2, Sodium 1967.5, Carbohydrate 36.6, Fiber 6.8, Sugar 8.2, Protein 12.9
CREAMY ASPARAGUS SOUP WITH MOREL MUSHROOMS AND RAMPS
from "closet cooking" - http://closetcooking.blogspot.com/2009/05/creamy-asparagus-soup-with-morel.html
Provided by ellie3763
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a pan.
- Add ramps and saute until fragrant (about 1-2 minutes).
- Add the asparagus and morel mushrooms. Cover with the broth and season with pepper. Bring to a boil, reduce the heat and simmer covered until the asparagus is tender (about 10 minutes).
- Remove from heat and add the cottage cheese and milk. Puree the soup to the desired consistency.
- Return the pan to the stove and bring to a boil.
- Remove pan from heat and mix in the miso.
Nutrition Facts : Calories 172, Fat 7.9, SaturatedFat 2.9, Cholesterol 12.2, Sodium 567.4, Carbohydrate 14.6, Fiber 5.1, Sugar 3.8, Protein 14.2
CREAM OF ASPARAGUS AND MUSHROOM SOUP
I was on a work trip in Oklahoma City several years ago and had a delicious bowl of cream of asparagus soup at a cute cafe, and I spent a year trying to recreate my own version of this heart-warming soup. With the collaboration of my family's ideas, I have come up with a version of soup that I serve for our formal holiday meals as a starter course.
Provided by Kristy
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 155 calories, Carbohydrate 12.7 g, Cholesterol 27.4 mg, Fat 10 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 5.8 g, Sodium 144.9 mg, Sugar 2.6 g
CREAMY ASPARAGUS SOUP WITH MOREL MUSHROOMS AND RAMPS
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Heat the oil in a pan.
- Add the ramps and saute until fragrant, about 1-2 minutes.
- Add the asparagus, morel mushrooms, cover with the vegetable broth and season with pepper.
- Bring to a boil, reduce the heat and simmer, covered, until the asparagus is tender, about 10 minutes.
- Remove from heat and add the cottage cheese and milk.
- Puree the the soup to the desired consistency.
- Return the pan to the stove and bring to a boil.
- Remove from heat and mix in the miso.
CREAMY ASPARAGUS CHOWDER
Although this soup is best when made with fresh asparagus, you can use frozen or canned. I like to blanch and freeze asparagus in portions just right for this recipe so I can make our favorite chowder all year. —Shirley Beachum, Shelby, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield about 2-1/2 quarts.
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes. , Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato.
Nutrition Facts : Calories 187 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 491mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
CREAMY RAMP SOUP
This is a quick and easy soup that my whole family loves. I make it every year when ramps are in season. Serve with a baguette or croutons.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a pot over medium heat. Cook shallots in the melted butter until soft and translucent, about 5 minutes. Stir in flour and mix until it forms a paste. Whisk in milk, 2 tablespoons at a time. Cook, stirring constantly, until a thick roux forms, about 2 minutes.
- Pour in vegetable broth a little at a time and keep simmering, 3 to 5 minutes. Stir in ramps and simmer for 5 minutes. Stir in cream cheese and allow to melt. Season with nutmeg and pepper.
Nutrition Facts : Calories 204.2 calories, Carbohydrate 16.8 g, Cholesterol 37.2 mg, Fat 13 g, Fiber 1.5 g, Protein 4 g, SaturatedFat 8.6 g, Sodium 400.3 mg, Sugar 6 g
ASPARAGUS WITH MOREL MUSHROOMS
Make and share this Asparagus With Morel Mushrooms recipe from Food.com.
Provided by seangcolman
Categories Vegetable
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
- Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
- Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.
Nutrition Facts : Calories 257.3, Fat 17.6, SaturatedFat 10.9, Cholesterol 50.9, Sodium 110.5, Carbohydrate 25, Fiber 4.7, Sugar 6.1, Protein 5.5
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.
CREAMY ASPARAGUS SOUP
This is my version of a recipe I tasted while on vacation. When we got home, I tinkered around with ingredients until I came up with a winning combination. -Lisa Hagdohl, Walbridge, Ohio
Provided by Taste of Home
Categories Lunch
Time 40m
Number Of Ingredients 16
Steps:
- In a Dutch oven or soup kettle, saute potato, onions, carrot and celery in butter until onions and celery are tender. Stir in flour, salt and pepper until blended. gradually add broth. bring to a boil; cook and stir for 2 minutes., Add asparagus; reduce heat. Cover and simmer for 20-25 minutes or until vegetables are tender. Cool to lukewarm. , In a blender, puree vegetable mixture in small batches until smooth. Pour into a large bowl; stir in cream and sour cream until smooth., Serve warm, or cover and refrigerate for at least 2 hours and served chilled. Garnish with bacon, sour cream and asparagus tips if desired.
Nutrition Facts : Calories 163 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 886mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
MOREL MUSHROOM SOUP
Some years, we have an abundance of morel mushrooms growing wild on our farm. So, I came up with this recipe. This rich, flavorful soup is a great way to use these rare mushroom.-Geraldine Davenport, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Sprinkle mushrooms with lemon juice. In a saucepan, saute the mushrooms and onion in butter until tender. Sprinkle with flour; stir well. Gradually add milk, bouillon, thyme, salt and pepper. Bring to a boil; boil and stir for 2 minutes. Reduce heat; simmer for 10-15 minutes.
Nutrition Facts : Calories 198 calories, Fat 12g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 896mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 9g protein.
CREAM OF ASPARAGUS AND MOREL SOUP
Categories Mushroom
Number Of Ingredients 6
Steps:
- Cook Asparagus in boiling water to just tender, drain and rinse under cold water
- Save 16 tips, coarsely chop remaining spears
- Melt 3 tbl butter over moderate heat. Add flour and cook for one min. Whisk in chicken broth and bring to a boil.
- Add copped asparagus and morels, reserving 8 of the smallest morels
- Reduce heat, cover and simmer for 30 min.
- With a slotted spook, transfer asparagus and morels to a food processor. Add one cup of the broth and puree until smooth.
- Blend the puree and the remaining stock and pass the soup through a fine mesh sieve to remove any fibers
- In a small sauce pan, heat remaining butter and 1/4 c heavy cream until simmering. Add reserved morels and cook over moderately low heat for 10 min.
- Add the asparagus tips and cook for 2 min longer
- You can hold soup at this point -
- To serve reheat the soup, whisk in the remaining 1 c cream. Season with salt and pepper add the Morels and asparagus with the liquid - serve hot.
MOREL MUSHROOM SOUP
This hearty, homemade morel mushroom soup is so delicious and easy, you'll never go back to the canned stuff again! Serve warm with crusty bread.
Provided by Elizabeth Brockman
Categories Cream of Mushroom Soup
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter in a large pot over medium heat. Cook mushrooms in butter in batches, turning occasionally, until golden brown, about 10 minutes. Add a portion of the garlic at the end of each batch and cook until fragrant, about 1 minute. Remove mushroom mixture to a plate.
- Add onion to the pot. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add mushroom mixture, thyme, and parsley. Pour wine into the pot and cook while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes.
- Sprinkle flour over the mixture and stir until well incorporated. Add broth, bouillon, salt, and pepper and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until thickened, about 10 minutes.
- Stir in cream and enough milk to reach desired thickness. Cook until heated through.
Nutrition Facts : Calories 346.7 calories, Carbohydrate 19.8 g, Cholesterol 81.4 mg, Fat 25.2 g, Fiber 1.9 g, Protein 6.8 g, SaturatedFat 15.7 g, Sodium 951.6 mg
SCRAMBLED EGGS WITH RAMPS, MORELS, AND ASPARAGUS
Provided by Bon Appétit Test Kitchen
Categories Egg Mushroom Brunch Vegetarian Low Cal High Fiber Father's Day Asparagus Green Onion/Scallion Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 5
Steps:
- Melt butter in medium nonstick skillet over medium heat. Add ramp bulbs and stems to skillet; sauté 3 minutes. Add green tops, asparagus, and mushrooms; sauté until ramps are soft and asparagus is crisp-tender, about 9 minutes. Add eggs to skillet; sprinkle with salt and pepper. Stir until eggs are very softly set, about 2 minutes. Season to taste with salt and pepper. Divide scrambled eggs between 2 plates and serve immediately.
CREAM OF MOREL MUSHROOM SOUP
For those of you who love the wonderful flavor of the Morel mushroom, this soup is for you!! If you are using dried Morals, first reconstitue first before weighing
Provided by michEgan
Categories Vegetable
Time 40m
Yield 4 8 ounce bowls, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook onions and the celery in the olive oil. stir often till soft. Add Morel mushrooms and cook about 6 to 7 more minutes. Add Butter and slowly stir in the flour. Now add the chicken stock, salt and pepper. Bring to a low boil, reduce to a simmer and cook 10 to 15 more minutes. Add Heavy cream and continue to cook another 10 minutes.
Nutrition Facts : Calories 664.2, Fat 63.9, SaturatedFat 36, Cholesterol 196.2, Sodium 2030.9, Carbohydrate 17.7, Fiber 1.8, Sugar 4.4, Protein 9.4
WHITE ASPARAGUS SOUP WITH MORELS
Provided by Geoffrey Zakarian
Categories soups and stews, appetizer, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Snap off ends of white asparagus. Trim triangular leaves from sides, and peel spears. Cut top 2 inches off spears. Finely slice rest.
- Place tops in saucepan of salted water. Simmer 8 minutes. Add wild asparagus or green tips; simmer 2 minutes. Drain.
- Melt 1 tablespoon butter in 2-quart saucepan. Add shallot and garlic; sauté over medium-low heat until tender. Do not brown. Remove half of shallot and garlic; set aside. Add sliced asparagus to saucepan, with chicken stock, bay leaf, 2 sprigs thyme and salt and white pepper to taste. Simmer 10 minutes, until asparagus is very soft.
- Put morels in small saucepan. Add 1/2 cup water, reserved shallots, garlic and remaining thyme. Simmer 2 minutes, until water is almost evaporated. Add asparagus tops and wild asparagus or green tips, toss, and season with salt and pepper. Remove thyme.
- Remove herbs from saucepan with sliced asparagus. Add cream and remaining butter. Return to a simmer. Season to taste with salt and pepper. Transfer to blender jar. Blend on very low a few seconds, then blend on highest speed about one minute.
- Divide morels, asparagus tops and wild asparagus or green tips in each of four soup bowls. Pour soup over, and serve. (Soup and garnish can also be chilled and served cold.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 717 milligrams, Sugar 7 grams, TransFat 0 grams
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