CREAM OF ASPARAGUS SOUP
Steps:
- Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
ROASTED ASPARAGUS SOUP
Quick to prepare, this soup will warm your soul. The roasted green onions give this soup smoky depth. From Better Homes and Gardens magazine.
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450*F.
- Trim root ends from green onions.
- Cut white parts into 1-inch lengths.
- Cut green tops into 1-inch lengths and reserve.
- Place the white parts, asparagus, and onion wedges in an even layer in a shallow large roasting pan.
- Drizzle vegetables with olive oil.
- Roast, uncovered, for 15 to 20 minutes or until vegetables are charred and tender.
- Place half of the roasted vegetables in a food processor or blender.
- Add half a can of broth.
- Cover; process or blend until smooth.
- Transfer to a large saucepan.
- Repeat with remaining asparagus, onion wedges, and half a can broth.
- Stir in remaining can of broth, salt, and pepper.
- Heat through.
- Stir in half-and-half and snipped fresh dill.
- To serve, ladle soup into bowls.
- Top with reserved green sections of onoion and dill sprigs.
- Makes 6 servings.
- Enjoy!
CREAM OF ASPARAGUS SOUP
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 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
CREAM OF ASPARAGUS SOUP (WITHOUT CREAM)
Make and share this Cream of Asparagus Soup (Without Cream) recipe from Food.com.
Provided by newfie wanna be
Categories Onions
Time 50m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cut the tips off of 12 asparagus (1 1/2") and set aside.
- Discard cut bottom ends of asparagus. Cut asparagus stalks into 1" pieces.
- Cook onion and asparagus in oil in large fry pan over medium heat, stirring often till softened (I cover the pan).
- Pour this into large sauce pan.
- Add broth and simmer on low medium about 15-20 minutes.
- While soup simmers, cook reserved asparagus tips in boiling salted water until just tender (3-4 minutes).
- and drain.
- Puree soup in a blender (or hand blender) until smooth.
- Ladle into bowls and season with salt and pepper.
- Garnish with asparagus tips.
Nutrition Facts : Calories 155.4, Fat 10.5, SaturatedFat 1.6, Sodium 644.6, Carbohydrate 9.3, Fiber 3.5, Sugar 3.6, Protein 8
WINNING CREAM OF ASPARAGUS SOUP
I developed this recipe myself by substituting asparagus for broccoli in cream of broccoli soup. It's a big favorite at our house! -Westelle Griswa, Monroe, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place asparagus in a large saucepan and cover with 1 cup water. Bring to a boil, cover and cook for 3-5 minutes or until crisp-tender. Drain, reserving liquid. , In a another saucepan, saute onions in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the milk, bouillon, reserved cooking liquid and remaining water. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in asparagus; heat through.
Nutrition Facts : Calories 232 calories, Fat 15g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 795mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 2g fiber), Protein 8g protein.
CREAMY HAM AND ASPARAGUS SOUP
Like most country cooks, I often bake a large ham so that I can use leftovers in tasty dishes like this. Fresh asparagus is wonderful in this soup's creamy broth.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and set aside. , In a large heavy saucepan, saute carrot in butter for 3-5 minutes; add onions and saute 2 minutes longer or until tender. Stir in flour; gradually add milk. Bring to a boil; boil and stir for 2 minutes. Add broth, ham, mushrooms and reserved asparagus. Reduce heat; add cream. Heat through but do not boil. Add salt and pepper. Garnish with Parmesan cheese and parsley if desired.
Nutrition Facts : Calories 285 calories, Fat 17g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 881mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 3g fiber), Protein 14g protein.
VEGAN CREAM OF ASPARAGUS SOUP
Delicious cream of asparagus soup. Perfect for yummy, light dinners.. I serve this soup with gluten-free croutons or toast and finely chopped parsley. You can also refrigerate the asparagus soup for 3 to 4 hours and serve it chilled, but I prefer it served warm.
Provided by Simone Maduro
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Asparagus Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Combine coconut oil and onion in a large pot over medium heat and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Stir in garlic, salt, rosemary, thyme, and pepper; cook for 1 to 2 minutes. Add asparagus. Cook and stir over medium heat for 5 minutes.
- Reduce heat to medium-low and add cashews, vegetable broth, and coconut milk. Bring to a low boil, cover, and simmer until asparagus is tender, 7 to 10 minutes. Turn off heat and stir in lemon juice. Let stand until cooled slightly.
- Puree asparagus soup using an immersion blender until smooth. Garnish with chopped parsley.
Nutrition Facts : Calories 433.5 calories, Carbohydrate 24.5 g, Fat 36.1 g, Fiber 7.8 g, Protein 11.4 g, SaturatedFat 26.2 g, Sodium 1295.9 mg, Sugar 9 g
ASPARAGUS POTATO SOUP
"This creamy and comforting soup is a terrific way to warm up on a cold or rainy day," writes Sherry McKellar of Springville, Utah. Hearty bowls featuring tender potatoes and asparagus get a special touch when topped with bacon and cheddar cheese.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter., In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese.
Nutrition Facts :
PAN-ROASTED ASPARAGUS SOUP
This simple soup can be ready in under an hour and takes full advantage of the flavor of asparagus by pan-roasting it before puréeing. Fresh tarragon takes it up a notch.
Provided by Mark Bittman
Categories soups and stews, appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Break off bottom part of each asparagus stalk, and discard. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in a large, deep skillet over medium-high heat. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside.
- Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes.
- Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 28 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 741 milligrams, Sugar 3 grams, TransFat 0 grams
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
CREAM OF THYME ASPARAGUS SOUP
With leftover asparagus in the freezer, I whipped this up on a cold January night and couldn't keep the ladle out of the pot! Serve with a crispy baguette.
Provided by Sara
Categories Everyday Cooking Vegetarian
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a saucepan over medium heat. Add onions, mushrooms, and garlic; cook and stir until onions soften, about 5 minutes. Add asparagus, wine, thyme, and black pepper; cook and stir until asparagus is tender, about 5 minutes. Pour in 2 cups broth. Simmer soup until flavors combine, 5 to 10 minutes.
- Puree soup with an immersion blender until smooth. Stir in cream. Thin soup with remaining stock to desired consistency and simmer until heated through, 5 to 10 minutes.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 13.9 g, Cholesterol 40.8 mg, Fat 15 g, Fiber 4.1 g, Protein 4.7 g, SaturatedFat 7.4 g, Sodium 362.2 mg, Sugar 6.3 g
HAZELNUT ASPARAGUS SOUP
My heart is happy when bundles of tender local asparagus start to appear at my grocery store in spring. No one would ever guess this restaurant-quality vegetarian soup can be prepared in less than 30 minutes. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings (3 cups).
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium heat. Add onion, garlic and pepper flakes; cook and stir until onion is softened, 4-5 minutes. Add asparagus and broth; bring to a boil. Reduce heat; simmer, covered, until asparagus is tender, 6-8 minutes. Remove from heat; cool slightly., Place nuts, basil and lemon juice in a blender. Add asparagus mixture. Process until smooth and creamy. Return to saucepan. Stir in almond milk, tamari sauce and salt. Heat through, taking care not to boil soup. If desired, top with shaved asparagus.
Nutrition Facts : Calories 164 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 623mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
CREAM OF ASPARAGUS SOUP (CRèME D'ASPERGES)
This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.
Categories Soup/Stew Milk/Cream Blender Vegetable Quick & Easy Lunch Asparagus Spring Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Easter Vegetarian
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
- Cut stalks and all remaining asparagus into 1/2-inch pieces.
- Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
- While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
- Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.
- Add lemon juice and garnish with asparagus tips.
CREAM OF ASPARAGUS SOUP WITH COCONUT MILK
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
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.
CHEESY CREAM OF ASPARAGUS SOUP
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.
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