Creamy Ginger Asparagus Soup Recipes

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CREAMY ASPARAGUS SOUP



Creamy Asparagus Soup image

This asparagus soup is rich, flavorful and creamy not to mention it is simple to make! The velvety texture melts in your mouth leaving you wanting more.

Provided by Alyssa Rivers

Categories     Dinner     Side Dish     Soup

Time 25m

Number Of Ingredients 10

1 Tablespoon olive oil
3 garlic cloves (minced)
1 small white onion (chopped)
2 Tablespoons butter
2 Tablespoons flour
5 cups chicken broth
2 pounds asparagus (cut into 1 inch pieces)
1/2 cup heavy cream
1 teaspoon salt (more or less to taste)
1/4 teaspoon pepper

Steps:

  • 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.
  • Using an immersion blender or regular blender, pulse the soup until it is smooth. Add in the heavy cream and salt and pepper to taste.

Nutrition Facts : Calories 181 kcal, Carbohydrate 11 g, Protein 5 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 1149 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 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.

CREAMY GINGER-ASPARAGUS SOUP



Creamy Ginger-Asparagus Soup image

Creamy is front and center in the recipe title and it is certainly earned, but this silky vegan soup takes an alternative route from the usual dairy-based add-ins to get there. The secret ingredients that create the creamy texture are probably already in your pantry: starchy russet potatoes and heart-healthy olive oil. Aromatics like cilantro, shallot, and ginger are blended in to punch up the flavor; and while you won't be able to taste it, baby spinach gives the soup its vibrant green color.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 55m

Number Of Ingredients 9

2 tablespoons plus 1/4 cup extra-virgin olive oil, plus more for serving
1 shallot, chopped
1 tablespoon minced fresh ginger
1 russet potato, peeled and chopped (1 1/2 cups)
Kosher salt and fresh ground pepper
1 1/2 pounds asparagus, ends trimmed, stalks chopped (3 cups)
1 cup packed cilantro leaves (from about 1 large bunch)
2 cups packed baby spinach
Lemon wedges, for serving

Steps:

  • Heat 2 tablespoons oil in a large pot over medium heat until shimmering. Add shallot and ginger and cook until softened, 4 to 5 minutes. Add potato and 4 cups water. Season with salt and pepper and simmer until potatoes are just tender, 5 to 6 minutes.
  • Add asparagus and continue to simmer until vegetables are tender, 8 to 10 minutes more. Reserve one cup liquid from pot and transfer the rest of the mixture to a blender; let cool slightly.
  • Add cilantro and spinach to blender and purée until smooth, adding reserved broth as needed for desired consistency. Return soup to pot and stir in remaining 1/4 cup oil. Season with salt and pepper and serve warm or chilled, with a drizzle of oil, more pepper, and lemon wedges on the side.

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 WITH COCONUT MILK



Cream of Asparagus Soup with Coconut Milk image

This plant-based version of asparagus soup gets its creaminess from coconut milk and is complemented by fresh notes of lemongrass. If you haven't used lemongrass before, it is often found now in the produce section of many grocery stores and you can actually cut it into 2- or 3-inch pieces and freeze it for later use. I like to use a plant-based "no-chicken" stock for this because it is almost clear in color, keeping the soup bright green, but any vegetable stock will do.

Provided by Carla Hall

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

2 tablespoons olive oil
1 medium onion, thinly sliced
1 1/2 pounds asparagus, trimmed and cut into 1-inch pieces
One 2-inch piece fresh lemongrass
4 cups vegetarian no-chicken broth, vegetable stock or vegetable broth
1 tablespoon flat-leaf parsley leaves
3/4 cup coconut milk, lite or full-fat
1/2 cup frozen baby peas, thawed
Kosher salt and freshly ground white pepper
Lemon zest, for garnish
8 ounces thin asparagus, trimmed and roughly chopped (1 cup)
1/2 cup roughly chopped carrots (1 medium carrot, peeled)
1/2 cup roughly chopped radishes (about 4 small radishes)
1/4 cup roughly chopped red onion (1/2 medium red onion)
1/4 cup finely chopped fresh dill
1/4 cup thinly sliced scallions (2 scallions, green and white parts)
1 serrano chile, seeded and finely diced
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper

Steps:

  • For the soup: Place a large pot over medium heat and add the olive oil. Add the onions, cover and cook, stirring occasionally, until softened, about 6 minutes. Stir in the asparagus and cook for 1 minute.
  • Pound the lemongrass with a meat mallet or rolling pin until well bruised (to release the flavor). Stir in the broth and lemongrass and simmer until the asparagus is tender, about 10 minutes. Discard the lemongrass and stir in the parsley.
  • Turn off the heat and puree the soup with an immersion blender. Stir in the coconut milk and peas and cook over medium heat until warmed through, 5 minutes. Season with salt and pepper, garnish with fresh lemon zest and the Asparagus Salsa if desired just before serving.
  • For the asparagus salsa: Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed.
  • Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week. Makes 2 cups.

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

CREAMY ASPARAGUS SOUP



Creamy Asparagus Soup image

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

1 medium potato, peeled and diced
1 medium onion, chopped
5 green onions, chopped
1 medium carrot, chopped
1 celery rib, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 can (49-1/2 ounces) chicken broth
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1/2 cup half-and-half cream
1 cup sour cream
2 bacon strips, cooked and crumbled
Additional sour cream
Asparagus tips, optional

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.

CREAMY ASPARAGUS CHOWDER



Creamy Asparagus Chowder image

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

2 medium onions, chopped
2 cups chopped celery
1/4 cup butter
1 garlic clove, minced
1/2 cup all-purpose flour
1 large potato, peeled and cut into 1/2-inch cubes
4 cups whole milk
4 cups chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
4 cups chopped fresh asparagus, cooked and drained
Salt and pepper to taste
Sliced almonds
Shredded cheddar cheese
Chopped fresh tomato

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

NOT SO CREAMY CREAM OF ASPARAGUS SOUP



Not So Creamy Cream Of Asparagus Soup image

I cannot believe I found this today! I cut it out of our local paper in March of 1988, made it once, we moved, and I never saw it again till this morning. It was in the basement in an old folder. The reason it appealed to me is that the potatoes act as a thickener rather than a lot of cream. And IF I recall, it was very tasty.. There are also 3 others using the same principle, but I never got to try them.(until now!) Cream of Potato, Cream of Mushroom, and Cream of Tomato.

Provided by HEP MEP

Categories     Onions

Time 50m

Yield 5 serving(s)

Number Of Ingredients 10

1 lb fresh asparagus
2 tablespoons margarine
1 medium onion, chopped
2 medium white potatoes or 2 medium idaho potatoes, peeled and cut up
1 (14 1/2 ounce) can chicken broth
1 can water
white pepper
1 pinch nutmeg
1/4 cup cream or 1/4 cup half-and-half
1 dash lemon juice

Steps:

  • Wash asparagus and trim away outside of woody stalks.
  • Cut stalks into 1-inch pieces.
  • Melt margarine in a large saucepan over medium heat; saute asparagus, onion, and potatoes until onion is translucent.
  • Add chicken broth and water,and bring to a boil.
  • Turn down the heat and simmer until vegetables are tender, about 20 minutes Place in blender and blend until vegetables are are pureed.
  • Return to saucepan over low heat.
  • Stir in white pepper, nutmeg, cream or half-and-half, and lemon juice.
  • Heat a few minutes longer, but do not allow soup to boil.

Nutrition Facts : Calories 164.1, Fat 8.9, SaturatedFat 3.5, Cholesterol 13.3, Sodium 463.3, Carbohydrate 17.3, Fiber 3.4, Sugar 3.4, Protein 5.4

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 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

CREAMY ASPARAGUS SOUP



Creamy Asparagus Soup image

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

4 tablespoons unsalted butter
2 cups thinly sliced leeks, white and light-green parts only, well washed and patted dry (from 2)
3/4 cup thinly sliced shallot
Kosher salt and freshly ground pepper
1 pound asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
3 to 4 cups ( homemade or low-sodium store-bought)
Crème fraîche, for serving

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.

CREAM OF ASPARAGUS SOUP I



Cream of Asparagus Soup I image

One of my favorite soups. I make it as soon as fresh asparagus is available.

Provided by William Anatooskin

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

Time 1h

Yield 6

Number Of Ingredients 13

¼ cup margarine
1 onion, chopped
3 stalks celery, chopped
3 tablespoons all-purpose flour
4 cups water
1 (10.5 ounce) can condensed chicken broth
4 tablespoons chicken bouillon powder
1 potato, peeled and diced
1 pound fresh asparagus, trimmed and coarsely chopped
¾ cup half-and-half
1 tablespoon soy sauce
¼ teaspoon ground black pepper
¼ teaspoon ground white pepper

Steps:

  • Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.
  • Puree soup in a food processor or blender in batches. Return to pot.
  • Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.

Nutrition Facts : Calories 211.1 calories, Carbohydrate 18.3 g, Cholesterol 14.1 mg, Fat 12.5 g, Fiber 3.2 g, Protein 8 g, SaturatedFat 3.9 g, Sodium 2018.7 mg, Sugar 4.2 g

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Reduce the heat to medium-low, cover, and cook at a lively simmer until the potatoes and asparagus are very tender, about 20 min. Turn off the heat and let cool slightly. Purée the soup in a blender in two or three batches. Return the puréed …
From finecooking.com


ASPARAGUS SOUP RECIPE | CHEFDEHOME.COM
When oil is hot, add onion, garlic, cumin powder. Saute until onions are soft (about 3 minutes). Now add diced potatoes, 1.5 cups of chicken stock with 1/2 tsp of salt. (See Note 1 if using water instead of stock) Bring to boil and then simmer until potatoes are fork tender. (about 10 minutes) 3.
From chefdehome.com


LIGHT CREAMY ASPARAGUS SOUP - RECIPE RUNNER
Shaved or grated parmesan cheese for topping the soup. Instructions. Heat a the olive oil in a large pot over medium-high heat. Add in the leek, garlic, red pepper flakes, salt and pepper and sauté for 3 minutes or until the leek starts to soften. Add in the chopped asparagus and sauté another 3-4 minutes.
From reciperunner.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


HOW TO MAKE EASY CREAM OF ASPARAGUS SOUP - KITCHN
2020-04-08 Adjust the Cook Time Based on Your Spears. You’ll start off by cutting two pounds of asparagus (about two bundles) into pieces, and sautéing them with the aromatics. When the asparagus is barely crisp-tender, you’ll add the broth and simmer until the spears are very tender. The total simmering time will vary based on the thickness of the ...
From thekitchn.com


CREAMY ASPARAGUS-POTATO SOUP RECIPE | EATINGWELL
Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Add broth, asparagus, potato, horseradish and salt; bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes. Puree with an immersion blender or in a regular blender.
From eatingwell.com


CREAMY ASPARAGUS SOUP RECIPE - LOVE AND LEMONS
Add the asparagus to the pot of potatoes and continue simmering for 5 more minutes. Remove the pot from the heat and let cool for 5 minutes. Stir in the peas and then transfer the soup to a blender. Add the mustard, lemon juice, and lemon zest and blend until creamy. Add the basil and blend until combined.
From loveandlemons.com


CREAM OF ASPARAGUS SOUP RECIPE - HOUSE & HOME
Recipe. May 27, 2012. Cream Of Asparagus Soup Recipe. Recipe: Share on Facebook Share on Twitter Share on Pinterest. Print This. Basic Creamed Soup. Step 1: ...
From pre.houseandhome.com


CREAMY ASPARAGUS SOUP - BIGOVEN.COM
1. Reserve 8 spears of asparagus for garnish. Cut remaining asparagus stalks into 1-inch pieces. 2. In medium saucepan, heat oil over medium heat. Add shallots and cook, stirring often, until beginning to brown, 8 to 10 minutes. Add potatoes, cut-up asparagus and 4 cups water. Cover and bring to a boil over high heat.
From bigoven.com


CREAM OF ASPARAGUS SOUP - RECIPE - NUTRIBULLET
Preheat oven to 400 degrees. Chop off the ends of the asparagus, cut in half, drizzle in oil, and roast 25 to 30 minutes with the peeled garlic cloves and onion until tender. Let cool to room temperature. Add all room temperature ingredients to your nutribullet and blend for 30 seconds or until smooth. Heat soup over the stove until warm and serve.
From nutribullet.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


CREAMY VEGAN ASPARAGUS SOUP - THE SIMPLE VEGANISTA
Cut remaining asparagus into 1-inch pieces. Saute. In a large pot or dutch oven, heat oil over medium heat. Add leeks and saute for about 5 minutes, or until softened. Simmer. Add in tarragon, lentils, asparagus, vegetable broth, and salt & pepper. Bring to a boil, cover, reduce heat and simmer for 15 – 20 minutes.
From simple-veganista.com


SIMPLE CROCKPOT CREAM OF ASPARAGUS SOUP RECIPE - THE KITCHEN …
2020-09-10 Instructions. Combine the first four ingredients into your crockpot. Cook on low for 6-8 hours. When you are ready to serve the soup, take a hand blender and puree the ingredients until smooth. Stir in the cream or coconut milk until combined. Serve with an …
From thekitchenmagpie.com


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Top Asked Questions

How to cook asparagus for Soup?
Watch how to make this recipe. 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.
How do you add sour cream to asparagus?
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.
What are some good recipes to make with asparagus?
Directions 1 In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with... 2 Using an immersion or regular blender, puree soup. If using a regular blender, be sure to stop and remove lid a few... 3 Garnish with more cream and herbs. More ...
How to cook asparagus with onion and garlic?
Method. 1 Heat the olive oil in a saucepan over a medium heat. Add the onion and fry for four minutes, until softened. 2 Add the asparagus and cook for another two minutes. 3 Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper and reduce the heat to simmer for 5-7 minutes, until ... 4

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