Creamy White Asparagus Soup Recipes

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 WHITE ASPARAGUS SOUP

Steps:

• In a large saucepan, over medium heat, sauté onion and garlic in butter for 5 minutes or until translucent.
• Add chicken stock, asparagus tips and stems, potato, thyme, salt and pepper.
• Cover and bring to a boil.
• Reduce heat to low and simmer until vegetables are soft, about 30 minutes.
• Remove asparagus tips and set aside.
• Allow soup to cool, then put in blender and blend till smooth.
• Return soup to saucepan, add reserved asparagus tips and cream and heat thoroughly.

WHITE ASPARAGUS CREAM SOUP

Steps:

• Wash the Asparagus.
• With a peeler, remove the outer layer of the Asparagus, leaving the asparagus heads untouched. Keep the shavings!
• Remove the bottom ends of the stalks and set aside.
• Cut off the heads of the asparagus stalks and set aside.
• Cut the remaining asparagus stalks into pieces of 1 cm / ¾ inch length.
• In a large pot, bring the broth to a boil.
• Add the asparagus shavings and the bottom ends to the broth and boil for about 20 minutes.
• After 15 minutes of cooking, start to make a roux:
• Melt butter in a pot, large enough to hold the soup.Sprinkle the flour on top and stir vigorously until well mixed.Let the paste "sweat" a little in the pot (1 minute), then continue as follow:
• Slowly add liquid from the other pot to the paste and stir it in.Add a little more of the liquid from the other pot to the paste, stir, stir, stir!!! Continue this until a liquid soup is created.
• Add the Asparagus pieces, sugar, salt and a tbsp. of lemon juice to the soup and let boil for about 8 minutes. Then also add the asparagus heads and continue to cook until the asparagus is soft and cooked through (about 5 to 8 more minutes).
• Decide if you want to blend some of the asparagus. If so, remove some asparagus and set aside. Blend in the remaining pieces. Then add back the ones you set aside.
• Add the cream but leave about 5 tbsp. of it out for a later step.
• Stir in the cream and add salt and lemon juice to your taste.
• Whisk the egg yolk with the remaining cream and slowly add some of the soup to it. When the mixture has a warm temperature, pour it into the soup and stir in - this will give the soup a nice creamy color.
• Serve with croutons, a dab of whipped cream, and a green herb for decoration.

FRESH ASPARAGUS SOUP

Steps:

• In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add asparagus and broth; bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until asparagus is tender. Remove from heat; cool slightly. Transfer to a blender; cover and process until smooth., In a small bowl, mix 2 tablespoons flour and 1/4 cup milk until smooth; set aside. In same saucepan, heat butter over medium heat. Stir in seasonings and remaining flour until smooth; cook and stir 45-60 seconds or until light golden brown. Gradually whisk in cream, remaining milk and reserved flour mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in wine, lemon juice and asparagus mixture; heat through. If desired, top each serving with chives.

CREAM OF ASPARAGUS SOUP

Steps:

• Saute 1 chopped onion, 2 minced garlic cloves and 1 teaspoon fresh thyme in 2 tablespoons butter in a large pot over medium-high heat until softened, about 5 minutes. Add 2 pounds asparagus (trimmed and chopped), 1 1/2 cups each water and chicken broth and a big pinch of salt. Simmer until tender, 5 to 8 minutes. Working in batches, puree in a blender. Return to the pot, whisk in 1/2 cup crème fraiche and warm through (do not boil). Season with salt and pepper. Top with more creme fraiche and chopped chives.

CREAMY WHITE ASPARAGUS SOUP

Steps:

• Wash and trim the asparagus and cut into 5 cm pieces, heads reserved.
• Sauté the onion in the butter until it's soft in the soup saucepan. Add the pieces of asparagus (minus the heads) and steam for 5 minutes.
• Add the broth and boil gently for about 30 minutes or until the asparagus is very soft.
• Remove from the heat and puree with a hand-held blender until smooth.
• Put the soup back on the heat, stir in the asparagus tips, bring back to the boil and simmer for at least 5 minutes until the tips have softened.
• Turn down the heat and add the sour cream and white wine. Do not boil. Season with ground black pepper.

WHITE ASPARAGUS SOUP

Steps:

• In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.
• In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.

CREAMY ASPARAGUS SOUP WITH MUSHROOMS

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.

CREAM OF ASPARAGUS SOUP

Steps:

• Melt the butter in a large saucepan over medium-high heat. Add the onion and garlic, and cook, stirring until tender, about 5 minutes; season with salt and pepper. Add the asparagus and sauté 4 minutes. Add the chicken stock and bring to a boil. Reduce to a simmer and cook until the asparagus is very tender, about 30 minutes. Remove from the heat and let cool at least 5 minutes.
• Working in batches if necessary, carefully transfer the soup to a blender, filling it no more than halfway. Keep the lid slightly ajar and puree on high speed until smooth. Return the soup to the saucepan, stir in the sour cream and season with salt and pepper. Transfer to bowls, dust with the paprika and serve.

GRANNYDRAGON'S REALLY QUICK CREAM OF ASPARAGUS SOUP

Steps:

• In the soup pot, melt the butter with the oil.
• Add onion, cooking until transparent.
• Add garlic and thyme, cook until the garlic smells aromatic, just a few minutes.
• Put both cans of asparagus and their liquid in a blender to puree. Add the pureed asparagus and chicken broth to the pot. Heat through.
• Add milk or cream to the pot, being careful not to allow it to boil.
• Adjust seasonings to your taste. You might serve with a pat of butter in the center of the bowl.

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.