Scrumptious Cream Of Asparagus Soup Recipes

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.

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.

WINNING CREAM OF ASPARAGUS SOUP

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.

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.

ASPARAGUS SOUP WITH 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 (CRèME D'ASPERGES)

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 I

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.

CREAM OF ASPARAGUS SOUP

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.

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.

CREAMY ASPARAGUS SOUP

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.

QUICK ASPARAGUS SOUP

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.

HEALTHY CREAM OF ASPARAGUS SOUP

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.).

CREAM OF ASPARAGUS SOUP

Steps:

• If using fresh asparagus, wash stalks and cut off the coarse ends.
• Cook the asparagus in 2 cups boiling water until tender.
• Drain, reserving 1 cup of the water.
• Cut off the tips, chop them and reserve.
• Put the chicken stock, onion, and reserved water in a pan and bring to boil.
• Add the asparagus and simmer for 5 minutes.
• Put through a strainer or vegetable mill or puree in a food processor or an electric blender.
• Return to the pot and add the milk or cream and salt and pepper to taste.
• Reheat and adjust the seasonings.
• Before serving, sprinkle with reserved chopped tips.

GUILT-FREE CREAM OF ASPARAGUS SOUP

Steps:

• Place the potatoes into a small pot with enough water to cover; bring to a boil, then reduce heat to medium-low, place a cover on the pot, and simmer until tender, about 20 minutes.
• Drain the potatoes and transfer to a bowl; add the sour cream and mash lightly; scrape into the bowl of a blender.
• Cut asparagus into 3 parts: woody ends, tips, and center pieces.
• Combine the woody ends of the asparagus with the vegetable broth in a stockpot; bring to a boil and cook until the woody ends are tender. Remove woody ends with a slotted spoon and discard.
• Remove 2 tablespoons broth to a bowl with the asparagus tips. Transfer remainder of stock to blender with the potatoes.
• Chop the middle segments of the asparagus.
• Heat olive oil in a skillet over low-heat; cook and stir the chopped asparagus, chopped onion, and 2 crushed cloves garlic in the hot oil until the asparagus is tender, about 10 minutes. Add to the broth in the blender, reserving oil in the skillet.
• Blend the mixture in the blender on high until smooth and creamy; return to the stockpot.
• Cook and stir the sliced mushrooms and 1 crushed garlic clove in the remaining oil over medium-low heat until the mushrooms soften, 3 to 5 minutes. Add the white wine; cook another 1 to 2 minutes. Stir the mushroom mixture into the soup.
• Heat the asparagus tips and broth in the microwave for 2 minutes; stir into the soup.
• Season the soup with cayenne pepper, salt, and black pepper.

CREAM OF ASPARAGUS AND MUSHROOM SOUP

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.

CREAM OF ASPARAGUS SOUP

Steps:

• Wash asparagus and cut the tips from 20 pieces, about 1 1/2 inches from the top. Boil the tips in two cups salted water (either in a small saucepan or in the microwave) for about two minutes until the tips just begin to get tender. Plunge tips in ice water to stop the cooking and set aside. These will be used for the garnish.
• Chop the remaining asparagus into half-inch pieces. Discard the woody ends.
• In a four-quart pot over medium-low heat, melt the butter. Add the onions and cook until softened, about 8 minutes. Add the garlic and thyme and cook, stirring, for about another minute.
• Add the asparagus pieces and cook, stirring frequently, for 5 minutes.
• Add the broth and simmer, covered, until the asparagus is very tender, about 20 minutes.
• Carefully puree the soup with an immersion blender, or in batches in a blender. Use caution - it's hot! Return to the pot.
• Add the heavy cream and return to a simmer.
• Add the lemon juice and salt and pepper to taste.
• Ladle into bowls and top each bowl with 3-4 asparagus tips.

VEGAN CREAM OF ASPARAGUS SOUP

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.

CREAM OF ASPARAGUS SOUP

Steps:

• Wash and remove the tips from the asparagus. Bring the water to a boil in a small saucepan and simmer for 2 minutes, or until the asparagus is barley tender. Rince under cold water. Drain and set aside. Cut the asparagus stalks into 1-inche pieces. set aside.
• Melt 1 tablespoon of butter in a large saucepan. Saute the onion and celery over medium heat until the onion is translucent (about 2-3 min.) add the uncooked asparagus stalks and the chicken or vegetable stock. Bring to a boil, reduce heat and simmer for 30 minutes.
• Remove the pan from the heat and let soup cool! Using an emulsifer (hand-held "blender") or in batches in blender, blend until smooth.
• Melt 3 tablespoons of butter in a large saucepan over medium heat. Add the flour and stir until blended. Slowly add the cream, stirring constantly. Reduce the heat and add the stock. Keep stirring until the soup has thickened. Do not let this boil! Just before serving add the reserved asparagus tips to heat through. Adjust salt and pepper to taste.
• Garnish each serving with sour cream or a sprinkle of paprika.