WHITE ASPARAGUS SOUP
Provided by Food Network
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 16
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.
THREE ONION-ASPARAGUS SOUP
This lovely soup gets its name due to the fact that it contains three members of the onion family: leeks, scallions (green onions) and chives, which are used to garnish the finished product. From Vegetarian Times.
Provided by Irmgard
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot over medium heat.
- Stir in the scallions and leek and cook about 8 minutes, until very soft, stirring often.
- Add the asparagus, potatoes and stock and increase the heat to high.
- When the soup reaches a simmer, reduce the heat to low and cook for 20 minutes.
- Remove from the heat and let cool for 5 minutes.
- Puree the soup in batches in a food processor or blender until very smooth.
- Return the soup to a clean pot.
- To serve, reheat the soup to a simmer just before ladling and season to taste with salt and lemon juice.
- Ladle the soup into bowls and top with a dollop of sour cream and a sprinkle of chives and radishes.
Nutrition Facts : Calories 180.6, Fat 10.2, SaturatedFat 6.3, Cholesterol 23.7, Sodium 79, Carbohydrate 20.1, Fiber 4.4, Sugar 3.4, Protein 5.2
FRESH ASPARAGUS, ONION, POTATO SOUP
Easy and quick with the help of a food processor. This couldn't be easier and a great soup to make in a hurry. Serve as a starter for dinner or a main course with a side salad or sandwich. I make this often when my grocery store puts asparagus on sale or when they have it at the Farmers Market. It is easy on the budget and just comforting. You can top with some diced sauteed bacon, a toasted baguette or even some grated Monterey Jack cheese, which is creamy when it melts.
Provided by SarasotaCook
Categories Potato
Time 40m
Yield 4-8 Bowls of soup, 4-8 serving(s)
Number Of Ingredients 13
Steps:
- Asparagus -- First cut off about 14 tips - not to long. These will be lightly cooked in the microwave for about 30 seconds, just to lightly blanch or to soften them up. They are just a garnish. Rough chop the remaining asparagus. They are going in the food processor, so no need to chop them too fine.
- Soup Base -- To the food processor, add the diced asparagus (not the reserved tips), the onion, garlic, potatoes and a little of the broth, just to allow it to puree. Continue pulsing until smooth or the consistency you like best.
- Cook -- To a medium size soup pot, add 1/2 the butter and melt on medium heat. Add the vegetables and cook on medium to medium low and slowly cook the vegetables. They will take about 15 minutes until cooked through.
- Sauce -- As the vegetables cook, add the remaining butter to a small measuring cup and melt in the microwave (just 10 seconds or so). Remove from the microwave and add the flour and sherry and stir well. Pour this mixture into the vegetables, along with the broth and mix to combine. Bring to medium heat until the soup begins to thicken. Slowly whisk in the cream. You can add as much cream as you like. Some make like a more creamy texture and other less. So start slow and add 1 cup cream and a time until it reaches the consistency you like. Check for salt and pepper seasoning, and add the dill. Cook another 5 minutes until heated through.
- Asparagus Tips -- Wrap the tips in a damp paper towel and cook for 20-30 seconds in the microwave on medium high until they are slightly tender.
- Serve -- Top each bowl of soup with a couple of the asparagus tips and a little of the monterey jack cheese. You can also add bacon bits or a toasted baguette, or even bagel chips. Anything you want.
- Enjoy!
ASPARAGUS SOUP
Make and share this Asparagus Soup recipe from Food.com.
Provided by bmcnichol
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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 195.7, Fat 14.6, SaturatedFat 9, Cholesterol 53.6, Sodium 738.5, Carbohydrate 12, Fiber 1.9, Sugar 1.7, Protein 6.3
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