Easy Cream Of Asparagus Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 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



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 ASPARAGUS SOUP



Cream of Asparagus Soup image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 5

2 (8-ounce) packages frozen asparagus spears, thawed
4 cups low-sodium chicken stock
1 (10.5-ounce) can white sauce
3/4 cup cream
Salt and freshly ground black pepper

Steps:

  • Trim tips off of thawed asparagus spears; set aside.
  • Chop asparagus stalks and place in medium saucepan. Add chicken stock and bring to a boil over medium-high heat. Reduce heat and simmer for 8 minutes.
  • Transfer asparagus and stock to a blender and puree until smooth. Work in batches, if necessary. (TIP: To avoid spilling, cover blender with dish towel and pulse.)
  • Set mesh strainer over saucepan and pour asparagus puree into it, if desired, or return puree to saucepan. Add white sauce and whisk until smooth. Bring to a simmer over medium-high heat. Reduce heat to low and add cream and reserved asparagus tips. Heat soup through and adjust seasoning with salt and pepper.
  • Serve hot.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 0

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.

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.

EASY CREAM OF ASPARAGUS SOUP RECIPE



Easy Cream Of Asparagus Soup Recipe image

Cream of asparagus soup is a classic French dish that's perfect for spring but delicious any time of year. Give it a try sometime soon.

Provided by Jaime Bachtell-Shelbert,Tasting Table Staff

Categories     appetizer, lunch, dinner

Time 35m

Number Of Ingredients 10

2 teaspoons extra virgin olive oil
½ large sweet onion, roughly chopped
3 cloves of garlic, roughly chopped
4 cups chicken or vegetable broth
1 medium gold potato, cut into 1-inch chunks
1 ½ pounds of asparagus, trimmed of tough ends and cut into 3-inch pieces
2 teaspoons freshly squeezed lemon juice
1 large handful of fresh parsley leaves, about 1/2 cup of leaves
1 teaspoon salt
½ cup half and half (substitute heavy cream for half and half for a richer soup)

Steps:

  • Heat olive oil in a stock pot over medium heat. Add the onion and saute 4 minutes until just about translucent. Add the garlic and saute 1 minute more.
  • Add the broth. Increase heat to high and bring to a boil.
  • Add the potatoes and asparagus to the boiling broth. Reduce heat to medium, continuing to boil for 8 minutes. Do not overcook or the asparagus will lose color.
  • Remove from heat and immediately pour into a high-speed blender.
  • Add the lemon juice, parsley, salt, and half and half. Blend on high speed until smooth and creamy.
  • Divide among bowls and garnish as desired.

Nutrition Facts : Calories 126 calories, Carbohydrate 18 g carbohydrates, Cholesterol 9 mg cholesterol, Fat 5 g fat, Fiber 4 g fiber, Protein 5 g protein, SaturatedFat 2 g saturated fat, ServingSize 0 g, Sodium 514 mg, Sugar 6 g, TransFat 0 g

ASPARAGUS SOUP WITH SOUR CREAM



Asparagus Soup with Sour Cream image

Provided by Food Network

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 9

2 tablespoons sweet butter
1 small onion, diced
1 leek, white only, washed and diced (about 1/2 cup)
1 bay leaf
1/2 teaspoon dry thyme
2 quarts chicken stock
2 pounds fresh pencil asparagus, top 2 inches cut off, steamed, and reserved for garnish
1/2 cup heavy cream
1/2 cup sour cream

Steps:

  • Melt butter in soup pot. Add onion, leeks, salt, and pepper and sweat for 5 minutes. In cheesecloth combine bay leaf and thyme and tie to form sachet. Add sachet of herbs to vegetables. Have stock simmering in saucepan. Add hot stock to vegetables, bring to the boil, reduce, and simmer for 20 minutes. Add asparagus bottoms, and continue to simmer for 10 minutes. Remove sachet of herbs. With immersion blender, puree soup (or puree in batches in a standing blender).
  • Carefully strain soup through fine sieve. Return strained soup to the pot and reboil. Add cream and heat through, but do not boil. Serve immediately with hot asparagus tips strewn in as garnish. Finish with a dollop of sour cream.
  • Please note that this soup may be chilled and served cold.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Categories     Dinner     Lunch     Asparagus     Simmer     Boil

Yield Serves 8

Number Of Ingredients 9

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

Steps:

  • In a large (4-quart) saucepan, melt the butter over medium heat. Add the shallots and thyme; cook until the shallots are soft, about 5 minutes. Add the flour; cook until incorporated, stirring constantly, about 1 minute.
  • Add the asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil. Reduce heat; cover, and simmer, until the asparagus is bright green and just tender, 2 to 4 minutes.
  • Working in batches, purée the soup in a blender until very smooth. To prevent splattering, fill the blender only halfway, and allow heat to escape: Remove the cap from the hole in the lid, and cover the lid with a dish towel. (To freeze, see note, below.) If serving right away, stir in the cream and lemon juice.
  • Freezing the Soup
  • Omit the cream and lemon juice. Cool to room temperature before dividing among airtight containers (leaving 1 inch of space at top). Freeze for up to 2 months. Defrost overnight in the refrigerator; reheat over low heat. Stir in the cream and lemon juice before serving.

EXTRA EASY HEALTHY CREAM OF ASPARAGUS SOUP



Extra Easy Healthy Cream of Asparagus Soup image

I am quickly becoming addicted to this easy to throw together soup. The flavor of the asparagus is carefully balanced so it doesn't take over. The potatoes add body and a creamy texture, so no real cream is necessary! We grow everything (but the sour cream) right here on the ranch so it is super economical- but still inexpensive if you need to buy the ingredients!

Provided by That Napa Chicken R

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb asparagus spear, trimmed and cut into 2 inch pieces
2 medium potatoes, diced
1 onion, diced
2 cups chicken broth (I use fresh but canned will work)
2 teaspoons thyme (freshly minced)
1 dash hot sauce
salt and pepper
sour cream, & chives to top each bowl (optional)

Steps:

  • Throw everything except the sour cream and chives into a sauce pot.
  • Cover with water if necessary and cook over medium heat for about 30 minutes until the asparagus and potatoes are fork tender.
  • Ladle the mixture into your blender- I do it in several batches to be safe.
  • Reheat in the microwave as needed and top with sour cream and chives or whatever is in your pantry!

Nutrition Facts : Calories 91.8, Fat 0.7, SaturatedFat 0.2, Sodium 264.8, Carbohydrate 17.6, Fiber 3.4, Sugar 2.5, Protein 5.1

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.

CHEESY CREAM OF ASPARAGUS SOUP



Cheesy Cream of Asparagus Soup image

Kids may not want to try a vegetable soup, but once they spoon up a mouthful of this cheesy variety, the flavor will keep them coming back for more. -Muriel Lerdal, Humboldt, Iowa

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 6 servings (1 quart).

Number Of Ingredients 9

2 packages (12 ounces each) frozen cut asparagus
1/4 cup butter
2 tablespoons all-purpose flour
4 cups whole milk
1 cup shredded Monterey Jack cheese
4 to 5 drops hot pepper sauce
1-1/2 teaspoons salt
3/4 to 1 teaspoon pepper
Roasted asparagus tips, optional

Steps:

  • Prepare asparagus according to package directions; drain and set aside. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly., Pour half the milk mixture into a blender; add half the asparagus. Cover and process until very smooth; return soup to the saucepan. Repeat with the remaining milk mixture and asparagus. Stir in the cheese, hot pepper sauce, salt and pepper; heat through (do not boil). If desired, top with roasted asparagus tips.

Nutrition Facts : Calories 261 calories, Fat 19g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 852mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 12g protein.

SIMPLE ASPARAGUS SOUP



Simple Asparagus Soup image

My family and friends love this soup. It's elegant and unusual, but the hardest part of making it is occasional stirring. -Kathryn Labat, Raceland, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon olive oil
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 medium onion, chopped
1 medium carrot, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2/3 cup uncooked long grain brown rice
6 cups reduced-sodium chicken broth
Reduced-fat sour cream, optional
Salad croutons, optional

Steps:

  • In a 6-qt. stockpot, heat butter and oil over medium heat. Stir in vegetables and seasonings; cook until vegetables are tender, 8-10 minutes, stirring occasionally., Stir in rice and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes, stirring occasionally., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to pot and heat through. If desired, serve with sour cream and croutons. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight (soup may separate). In a saucepan, reheat to boiling, whisking until blended.

Nutrition Facts : Calories 79 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 401mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

HOMEMADE CREAM OF ASPARAGUS SOUP



Homemade Cream of Asparagus Soup image

Marsala wine and Aleppo pepper add a little richness to cream of asparagus soup.

Provided by Dan Toomey

Categories     Asparagus Soup

Time 45m

Yield 6

Number Of Ingredients 12

3 tablespoons butter
1 medium sweet onion, chopped
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
3 cups chicken bone broth
1 cup heavy whipping cream
½ cup Marsala wine
1 teaspoon lemon zest
1 teaspoon salt
½ teaspoon ground Aleppo pepper
1 pinch freshly ground black pepper
½ cup sour cream
½ cup croutons

Steps:

  • Melt butter in a stockpot over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add asparagus and bone broth; cover and simmer until asparagus is tender, about 20 minutes.
  • Remove from the heat and puree with an immersion blender until smooth.
  • Stir in cream, Marsala wine, lemon zest, salt, Aleppo pepper, and black pepper until well blended. Return to low heat and simmer (do not boil) until flavors are mixed and soup is hot, about 5 minutes.
  • Ladle into bowls. Garnish with sour cream and croutons.

Nutrition Facts : Calories 319.6 calories, Carbohydrate 15 g, Cholesterol 81.1 mg, Fat 25.2 g, Fiber 3.7 g, Protein 6 g, SaturatedFat 15.4 g, Sodium 995.5 mg

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.

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.

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.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

"I associate asparagus with spring-time...and its beautiful green color with new life," shares Lynn Vogel of Pittsburgh, Pennsylvania. "That's why this delightful soup is the perfect started to our family's Easter dinner each year."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

3 medium leeks (white portion only), chopped
3 tablespoons butter
4 cups chicken broth
1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 cups diced peeled potatoes
1/8 to 1/4 teaspoon white pepper
1/2 cup 2% milk
1 tablespoon minced fresh parsley

Steps:

  • In a large saucepan, saute the leeks in butter. Add broth, asparagus, potatoes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender., In a blender, process soup in batches until smooth; return to the pan. Add milk; cook over low heat until heated through. Sprinkle with parsley.

Nutrition Facts : Calories 178 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 748mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

QUICK ASPARAGUS SOUP



Quick Asparagus Soup image

"My kids wouldn't eat asparagus when they were young," writes Lois McAtee. "But after trying this smooth creamy soup, they all wanted seconds." To hurry along preparation, the Oceanside, California reader relies on frozen asparagus.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4-6 servings.

Number Of Ingredients 10

1 package (10 ounces) frozen asparagus cuts
1 large onion, chopped
1 cup water
1 teaspoon salt
1 teaspoon chicken bouillon granules
1/2 teaspoon dried basil
1/8 teaspoon white pepper
1-1/2 cups milk
1/2 cup heavy whipping cream
Seasoned salad croutons

Steps:

  • In a saucepan, combine asparagus, onion, water, salt, bouillon, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool for 5 minutes; stir in milk., In a blender or food processor, process the soup in batches until smooth; return to the pan. Stir in cream; heat through. Garnish with croutons.

Nutrition Facts : Calories 128 calories, Fat 10g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 574mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.

GRANNYDRAGON'S REALLY QUICK CREAM OF ASPARAGUS SOUP



Grannydragon's Really Quick Cream of Asparagus Soup image

Make and share this Grannydragon's Really Quick Cream of Asparagus Soup recipe from Food.com.

Provided by Grannydragon

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 (14 1/2 ounce) cans asparagus
1 tablespoon butter
2 tablespoons olive oil
1 medium onion, minced
2 garlic cloves, minced
6 cups chicken broth
1/2 tablespoon dried thyme
1/2 cup milk or 1/2 cup cream
salt and pepper

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.

Nutrition Facts : Calories 223.1, Fat 13.3, SaturatedFat 4.2, Cholesterol 11.9, Sodium 1210.7, Carbohydrate 14.9, Fiber 4.8, Sugar 4.9, Protein 13.7

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.

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

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

HEALTHY CREAM OF ASPARAGUS SOUP



Healthy Cream of Asparagus Soup image

This is a healthy, delicious, and low-fat soup. It is also vegetarian (more specifically, vegan) and easy to prepare. The recipe is from "Conscious Cuisine: A New Style of Cooking from the Kitchens of Chef Cary Neff" based on the cuisine he developed while chef at Miraval Spa.

Provided by blucoat

Categories     Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1/3 teaspoon extra virgin olive oil
1 cup diced yellow onion (about 1 large)
1/2 cup chopped celery (about 1 medium rib)
4 cups chopped peeled, asparagus (about 2 pounds)
1/2 teaspoon minced garlic
1 bay leaf
1 teaspoon fresh thyme
3 cups potatoes, diced and peeled
4 cups vegetable stock
1/2 teaspoon grated nutmeg
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Heat a medium stock pot over medium-high heat. Add the olive oil to lightly coat the bottom of the pan. Add the onion, celery, and asparagus. Cook until the asparagus is bright green, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bay leaf, thyme and potatoes. Add enough of the stock to cover the vegetables.
  • Bring to a boil. Reduce the heat and simmer until the potatoes are soft, 20 to 25 minutes. Add the nutmeg, salt and pepper. Remove the bay leaf.
  • Carefully ladle the soup into a blender and process until pureed and smooth. Strain through a fine mesh strainer or colander lined with cheese cloth to remove any asparagus strings. Return the strained soup to a pan over low heat. Taste and adjust the seasoning with additional salt, pepper, and nutmeg, if desired. (Add a little more stock or water to give the soup a more creamy consistency if it seems too thick.).

ASPARAGUS SOUP IN SECONDS



Asparagus Soup in Seconds image

This is the easiest, quickest, most delicious asparagus soup. Just be sure to use a good quality canned asparagus, and you can't go wrong. The milk and butter are optional as the soup is surprisingly rich without them.

Provided by big surprise

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

Time 15m

Yield 4

Number Of Ingredients 5

1 (15 ounce) can asparagus
1 (14.5 ounce) can chicken broth
½ cup milk
1 tablespoon butter
salt and pepper to taste

Steps:

  • Blend the asparagus, with liquid, in a blender or food processor until completely smooth.
  • Heat asparagus and chicken broth together in a medium saucepan over medium heat. Stir in milk, if using, and bring to a low simmer. Stir in butter to finish, if using, and season to taste with salt and pepper.

Nutrition Facts : Calories 56.5 calories, Carbohydrate 4 g, Cholesterol 10.1 mg, Fat 3.7 g, Fiber 1 g, Protein 2.9 g, SaturatedFat 2.3 g, Sodium 621.8 mg, Sugar 1.4 g

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

More about "easy cream of asparagus soup recipes"

EASY CREAM OF ASPARAGUS SOUP RECIPE - DELISH
easy-cream-of-asparagus-soup-recipe-delish image
2022-03-21 Directions. In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and …
From delish.com
5/5 (22)
Calories 199 per serving
  • Add broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes.


KETO CREAM OF ASPARAGUS SOUP - LOW CARB YUM
2021-09-29 Cook The Veggies. 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


CREAMLESS CREAM OF ASPARAGUS SOUP - AHEAD OF THYME
2021-11-07 Sauté the onions, garlic and celery until the onions are soft and translucent. Add the potatoes and asparagus and stir well to combine. Add the chicken (or vegetable) stock, and bring to a simmer. Turn the heat down to low and continue to simmer for about 15 minutes, covered, until the vegetables have become soft.
From aheadofthyme.com


10 BEST CREAM OF ASPARAGUS SOUP IN CROCK POT RECIPES | YUMMLY
2022-04-30 kosher salt, cream of asparagus soup, flour, asparagus, pepper and 11 more Crock Pot Cream Of Asparagus Soup Seduction in The Kitchen melted butter, flour, garlic salt, chives, fresh basil, vegetable stock and 9 more
From yummly.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


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


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


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 SOUP (WITH MILK, NO CREAM)
2020-05-24 Slowly and gradually add the stock while whisking all the time. Bring to a boil and simmer for about 3 minutes until thickened. Add the cooked asparagus and the coriander, the lemon juice, and the milk. Add some salt and pepper as well. Bring to a boil again and simmer for about 5 minutes. Blend the soup until creamy.
From whereismyspoon.co


ASPARAGUS SOUP RECIPE - BBC FOOD
Heat the olive oil in a saucepan over a medium heat. Add the onion and fry for four minutes, until softened. Add the asparagus and cook for another two minutes. Add the stock and bring to …
From bbc.co.uk


CREAM OF ASPARAGUS SOUP - CULINARY HILL
2019-03-20 Add asparagus tips, cover, and cook until tender, about 2 minutes. Remove from the pan and set aside to cool. In a large saucepan over medium heat, melt butter. Stir in chopped asparagus spears and leeks and cook until softened, about 8 …
From culinaryhill.com


CREAM OF ASPARAGUS SOUP | CANADIAN LIVING
2008-05-12 Set aside. In large heavy saucepan, melt butter over medium heat; cook leek, stirring occasionally, until very soft, 10 minutes. Add asparagus, parsley, lemon rind, lemon juice and pepper. Pour in broth and bring to boil; reduce heat and simmer until asparagus is tender, about 5 minutes. Using tongs, remove 1 cup (250 mL) of the asparagus tips ...
From canadianliving.com


EASY CREAM OF ASPARAGUS SOUP RECIPE - HOW TO MAKE ASPARAGUS …
2019-08-22 Directions. In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper, and cook until golden, 5 minutes. Add stock and ...
From delish.com


10 BEST CREAM OF ASPARAGUS SOUP IN CROCK POT RECIPES - YUMMLY
2022-04-26 cream of asparagus soup, sliced shallots, butter, chicken, asparagus and 11 more Crock Pot Cream Of Asparagus Soup Seduction in The Kitchen vegetable stock, unsalted butter, fresh basil, asparagus, potatoes and 10 more
From yummly.com


CREAM OF ASPARAGUS SOUP | CANADIAN GOODNESS
Cook until asparagus is tender, about 7 to 10 min. Reserve a few tips for garnish. Purée soup in blender or food processor. Melt butter in saucepan; stir in flour and cook until smooth and bubbly. Add milk and seasonings; cook, stirring constantly until sauce thickens and comes to a boil. Add asparagus purée. Adjust seasoning to taste.
From dairyfarmersofcanada.ca


CREAMED ASPARAGUS SOUP | RACHAEL RAY IN SEASON
Stir in garlic; cook and stir 2 min. Add asparagus, broth and water; stir. Simmer on medium-low heat 5 min. or until asparagus is crisp-tender. Season with salt and pepper. Advertisement. Step 2. Meanwhile, mix cream cheese spread and milk until well blended. Step 3. Add asparagus mixture to blender, in batches; blend until smooth.
From rachaelraymag.com


ROASTED ASPARAGUS SOUP - MY GORGEOUS RECIPES
2021-04-13 Instructions. Arrange the asparagus on a roasting tray, drizzle a tablespoon of olive oil over, and sprinkle a bit of salt. Roast in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15 minutes until tender. Meanwhile, peel and chop the onion and potato.
From mygorgeousrecipes.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


BEST CREAM OF ASPARAGUS SOUP - HOW TO MAKE ASPARAGUS SOUP
2021-04-15 Fill a large pot with 2 cups water and fit with a steamer basket. Bring to a boil. Add the asparagus and steam until tender, 3 to 4 minutes. Remove the asparagus to a cutting board and pour the water from the pot into a large measuring cup; add more water if needed to equal 2 …
From thepioneerwoman.com


HEALTHY CREAM OF ASPARAGUS SOUP | MY CRAZY GOOD LIFE
2018-03-07 Sauté asparagus with oil until tender, add balsamic vinegar and flour or substitute. 2. In a large pot, pour in the stock and almond milk, and add the asparagus mixture. 3. Allow the liquids to come to a rolling boil and then simmer for 8-10 minutes.
From mycrazygoodlife.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


CREAM OF ASPARAGUS SOUP RECIPE | MYRECIPES
55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. For an easy supper that you can depend on, we picked out some of our tried-and-true ...
From myrecipes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

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 in a crock pot?
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.

Related Search