CHEESY ASPARAGUS SOUP
Posted in response to a request; I haven't tried it and it looks a little fussy, but I'm sure it will taste delicious.
Provided by Lennie
Categories Lunch/Snacks
Time 1h10m
Yield 4 quarts
Number Of Ingredients 18
Steps:
- In a large, heavy stock pot, melt butter over low heat.
- Add onion, beans, potatoes and mushrooms and stir fry for 4 to 6 minutes.
- Add chicken stock and wine to stock pot and stir, then stir in the asparagus and herbs and spices, including garlic; turn heat up to medium or medium-high and bring to a boil.
- Boil, uncovered, for 10 minutes or until all vegetables are tender; turn down heat.
- Stir in milk, then cream cheese, then shredded cheeses; slowly heat, stirring continuously, to dissolve cheese.
- Keep at a simmer but DO NOT allow soup to come to a rolling boil.
- When all cheese has dissolved, remove from heat and fish out the bay leaf and discard.
- Whisk in water as needed to yield exactly 4 quarts.
- Taste; more salt may be necessary.
- Serve immediately, or reheat very gently to serve.
Nutrition Facts : Calories 1163, Fat 79.3, SaturatedFat 48.7, Cholesterol 217.4, Sodium 3279.3, Carbohydrate 53.1, Fiber 16.4, Sugar 9.2, Protein 61.6
ASPARAGUS CHEESE SOUP
Thyme has a sweet, savory flavor that really enhances a variety of dishes, including this creamy soup.-Elizabeth Montgomery, Allston, MA
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add asparagus and heat through. Add the cheese, thyme and nutmeg. Cook until cheese is melted, stirring frequently (do not boil). Garnish with croutons and additional cheese if desired.
Nutrition Facts : Calories 343 calories, Fat 24g fat (16g saturated fat), Cholesterol 85mg cholesterol, Sodium 994mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 2g fiber), Protein 17g protein.
CHEDDAR ASPARAGUS SOUP
This comes from The Court House and Jail Restaurant in Woodstock, Illinois. It appeared in the R.S.V.P. Letters to the Editor section of a June 1984 Bon Apetit.
Provided by Leslie in Texas
Categories Cheese
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in large skillet over medium heat.
- Add onion and celery and cook, stirring, until tender but not browned, about 8 minutes.
- Reduce heat to low, add flour and cook, stirring frequently, until frothy, about 5 to 10 minutes.
- Blend in chicken stock and bay leaf; reduce heat to medium-low.
- Add Sherry,hot pepper sauce, Worcestershire, dry mustard, and freshly ground pepper to taste and simmer 20 minutes.
- Add asparagus and continue cooking until tender, about 10 minutes.
- Stir in cheese and parsley and cook until cheese is melted, 5 to 10 more minutes.
- Ladle soup into heated bowls and serve immediately.
CHEESY ASPARAGUS SOUP
Asparagus lovers will be delighted with this soup. It starts with lots of cooked fresh asparagus to which I add asparagus soup.-Patricia Lockard, Rockford, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a large kettle, cook asparagus and onion in a small amount of water until tender. Drain liquid. Add all remaining ingredients; heat over medium until the cheese is melted and the soup is hot.
Nutrition Facts :
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.
ASPARAGUS SOUP WITH HERBED GOAT CHEESE
Provided by Giada De Laurentiis
Time 58m
Yield 4 to 6 servings (6 1/2 cups)
Number Of Ingredients 11
Steps:
- Goat cheese: Line a small baking sheet with parchment paper. Set aside.
- Using a fork, in a small bowl, combine the goat cheese and basil until smooth. Season with salt and pepper, to taste. Using a 1/2-ounce cookie scoop or a round tablespoon measure sprayed with vegetable oil cooking spray, scoop the goat cheese into balls and arrange on the prepared baking sheet. Refrigerate for 30 minutes.
- Soup: In a Dutch oven or large saucepan, heat the butter over medium heat. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. Add the broth, asparagus and basil. Season with salt and pepper, to taste. Increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook until the asparagus is tender, about 15 minutes. Using an immersion blender, blend the soup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat.
- To serve: Ladle the soup into shallow bowls and garnish with the herbed goat cheese.
- Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.
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.
CHILLED ASPARAGUS SOUP WITH GOAT CHEESE
Steps:
- Coat a large saucepan with olive oil. Add the onion, celery and garlic and bring to a medium heat. Season with salt and sweat until the vegetables are very soft and aromatic, about 8 to 10 minutes.
- Remove the tips from the asparagus and reserve. Cut the stalks of the asparagus into 1-inch lengths and add them to the pot. Sweat for 2 to 3 minutes. Add the potatoes and the stock. Taste for seasoning and add salt, if needed (it will). Bring to a boil, then reduce heat and simmer for 20 minutes.
- On a separate burner, bring a small pot of well salted water to a boil over high heat. Have a small bowl of well salted ice water on standby. Cook the asparagus tips in the boiling water for 2 to 3 minutes. Remove them from the boiling water and plunge them immediately into the ice water. When the tips are cool, remove them from the water, pat dry and reserve.
- In a blender or with an immersion blender, puree the asparagus stock mixture. Strain through a mesh strainer, if desired. Taste and adjust the seasonings, if needed. Chill.
- Garnish with the reserved asparagus tips and crumbled goat cheese. Springtime delicious!
ASPARAGUS AND CHEESE SOUFFLE
Steps:
- Preheat the oven to 400 degrees F.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the onion, squash, and asparagus and cook, stirring, until crisp-tender, about 3 minutes. Remove from heat and stir in the pepper strips and scallions. Transfer to a bowl and let cool.
- In a large bowl, whisk together the eggs, salt, pepper, and nutmeg. Stir in the cheeses and the cooled vegetables.
- Spray the loaf pan with vegetable oil spray, line the bottom with a piece of parchment paper, and spray again.
- Pour the egg mixture into the prepared pan, and top with another piece of vegetable oil sprayed parchment paper. Place the pan in a larger baking dish and place on the center oven rack. Pour enough hot water into the baking dish to reach halfway up the loaf pan. Bake until the center is firm and a toothpick stuck in the center comes out clean, about 1 hour and 10 minutes.
- Remove the souffle from the oven and let cool for 10 minutes. Run a butter knife around the edges of the pan to release the souffle. Turn the souffle out onto a cutting board and remove the parchment paper. Cut the souffle into 8 slices and serve hot or at room temperature.
SUNNY'S GRILLED ASPARAGUS SOUP WITH CHILE-CHEESE CIABATTA TOAST
Steps:
- For the soup: Preheat a grill for direct and indirect cooking or oven to 400 degrees F. If using a grill, set a wire rack directly on the grill grate.
- Brush the asparagus and scallions all over with olive oil. Sprinkle with salt and pepper and place over the direct heat of the grill. Cook, turning a few times, until limber and partially charred, 2 to 4 minutes. Remove to a cutting board.
- Make the toast: In a small bowl mix the jam and sambal. Spread on the cut side of the rolls. Divide and pile the cheese on top of the jam on each roll and place over the indirect heat of the grill (directly on the grates or on a baking sheet). Cook, covered, until the cheese is melted, 3 to 5 minutes.
- Build the soup. Transfer the grilled veggies to a cutting board and roughly chop. Add to the jar of a blender. Add the stock, yogurt and parsley and blend until smooth.
- Put the soup, lemon zest, garlic and salt to taste in a medium pot over medium-high heat and bring to a simmer. Cook for a few minutes to warm through. Taste and adjust the seasonings if needed.
- To finish the soup: In a small bowl, whisk together the yogurt, lemon juice and honey. Pour the soup into bowls. Spoon 3 drops of the yogurt mixture into each bowl and run a skewer in a circle through the yogurt mixture to make a decorative pattern.
- Serve the toast alongside the soup.
CREAMY ASPARAGUS SOUP
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
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.
ASPARAGUS SOUP
A super-green and super-tasty vegetable soup with a few simple ingredients, including spinach and shallots
Provided by Barney Desmazery
Categories Lunch, Soup
Time 30m
Number Of Ingredients 9
Steps:
- Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
- Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
- Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.
Nutrition Facts : Calories 101 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
ASPARAGUS AND CHEESE POTATO SOUP
Make and share this Asparagus and Cheese Potato Soup recipe from Food.com.
Provided by Adopted Parisian
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan cook onion in hot oil over medium heat until tender. Sprinkle flour over onion and stir to coat. Add chicken broth, asparagus, milk, garlic, and potatoes.
- Cook and stir until thickened and bubbly; reduce heat.
- Simmer, covered, for 10 to 12 minutes or until vegetables are tender, stirring occasionally. Add cheddar and sour cream; stir until cheese is melted.
CHEESY GARLIC ASPARAGUS
Cheesy, garlic, roasted asparagus with mozzarella cheese is the best side dish to any meal! Low-carb, keto, and the perfect way to get your veggies in! Even non-asparagus fans love this recipe! Tastes so amazing that the whole family gets behind this one.
Provided by Michelle Kisner Culbertson
Categories Baked Asparagus
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a foil-lined baking sheet with nonstick spray.
- Mix olive oil, garlic, salt, and pepper together in a small bowl. Arrange asparagus on the prepared baking sheet, and drizzle oil mixture over top; toss to coat.
- Roast in the preheated oven until spears are vibrant in color and just beginning to get tender, 10 to 12 minutes. Remove from the oven and turn on the broiler.
- Top asparagus with mozzarella cheese. Return to the oven and broil until cheese melts and becomes golden, 4 to 5 minutes.
Nutrition Facts : Calories 134.6 calories, Carbohydrate 5.6 g, Cholesterol 4.5 mg, Fat 11.4 g, Fiber 2.4 g, Protein 4.4 g, SaturatedFat 2.2 g, Sodium 46.7 mg, Sugar 2.2 g
BAKED ASPARAGUS WITH CHEESY ONION TOPPING
I never liked asparagus growing up until I tried this baked asparagus recipe that my aunt made. Now I eat it almost every week. Highly recommend this recipe for kids who are fussy about eating asparagus or vegetables. If you like asparagus, you will love this! Super easy to make.
Provided by corvettecruzer
Categories Side Dish Vegetables Asparagus Baked
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a large baking sheet with cooking spray.
- Snip the white ends off of the asparagus so that all of the stalks are roughly the same length. Lay the stalks on a baking sheet so that they are all touching.
- Drizzle asparagus stalks with olive oil. Shake the onion soup mix packet to mix up any settled ingredients; sprinkle over asparagus.
- Bake in the preheated oven until softened and lightly browned, 25 to 35 minutes.
- Remove from oven; sprinkle mozzarella cheese on top of the asparagus. Continue baking until cheese is melted and starting to brown, about 5 minutes more.
Nutrition Facts : Calories 92.3 calories, Carbohydrate 6.6 g, Fat 7 g, Fiber 2.5 g, Protein 2.7 g, SaturatedFat 1 g, Sodium 311.6 mg, Sugar 2.2 g
CHEESY BAKED ASPARAGUS
These asparagus spears are easy and quick to make. You will have no trouble at all getting your kids to eat their veggies with these cheesy, melty asparagus spears. Adults love them too!
Provided by Yoly
Categories Side Dish Vegetables Asparagus Baked
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Spread out asparagus on the prepared baking sheet and sprinkle with olive oil, fresh garlic, and cracked peppercorns. Toss to coat evenly.
- Bake in the preheated oven for 12 to 15 minutes. Remove from oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Spread Gouda cheese down the center of the asparagus spears and broil until cheese is melted, 3 to 5 minutes. Remove from oven and sprinkle with pink Himalayan salt.
Nutrition Facts : Calories 246.3 calories, Carbohydrate 6.2 g, Cholesterol 51.3 mg, Fat 19.2 g, Fiber 2.4 g, Protein 13.9 g, SaturatedFat 8.9 g, Sodium 451.4 mg, Sugar 3.1 g
ASPARAGUS (OR BROCCOLI) AND FONTINA CHEESE SOUP
A delicious way to celebrate the new asparagus in spring, or broccoli in fall! Decadent, smooth, and satisfying - this soup freezes then reheats in the microwave *beautifully* - my favorite "brown-bag lunch" addition.
Provided by Pellerin
Categories Lunch/Snacks
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter & oil in heavy cooking pot, over med-high heat. Sauté onions and celery until tender (~4 min.). Add garlic and sauté ~30 seconds (don't scorch - gets bitter). Add flour, stirring constantly for 1 minute, to cook out raw flour taste. Add water, broth, and Knoor soup base (or substitute bouillon). Stir until smooth. Bring to a gentle boil. Boil for 2 minutes to set the thickening.
- Add diced potatoes, chopped asparagus (or broccoli), salt, and pepper. Reduce heat to med-LOW and simmer for ~25 minutes.
- Puree about ¾ of the soup in a blender in small batches. (Hot soup expands when blended, so fill blender only about 2/3 way full!). I place batches in an intermediary large Pyrex bowl to hold until returning to pot.
- Return blended soup to pot. Stir in half-and-half, soy, and cheeses. Simmer (do NOT BOIL) 5-10 more minutes - stirring often, then taste for seasonings (probably needs a bit more pepper, doubtful it needs more salt - cheese, soup base, and broth are already somewhat salted).
Nutrition Facts : Calories 443.1, Fat 27.3, SaturatedFat 14.3, Cholesterol 72.6, Sodium 1350.5, Carbohydrate 28.6, Fiber 5, Sugar 5.6, Protein 22.9
FRESH ASPARAGUS SOUP
A creamy asparagus soup accented with yogurt, lemon, and Parmesan cheese. Everyone loves it! You can substitute soy products to make this recipe vegan.
Provided by Nanook
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
- Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
- Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
- Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 18.7 g, Cholesterol 15 mg, Fat 6.7 g, Fiber 3.5 g, Protein 9.7 g, SaturatedFat 3.4 g, Sodium 966.8 mg, Sugar 8.6 g
CHEF JOHN'S CREAM OF ASPARAGUS SOUP
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
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
ASPARAGUS CHEESE SOUP FOR TWO
Although I came from a large family, I had to adjust to cooking for two during the years I had a roommate. This soup is a springtime favorite.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, combine 1 cup water, bouillon, seasoned salt, lemon-pepper and white pepper. Add asparagus. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is tender. Remove asparagus; cool slightly., Cut off several asparagus tips and set aside. Cut remaining asparagus into larger pieces. Place asparagus pieces and cooking liquid in a blender or food processor; cover and process until smooth. In a saucepan, combine asparagus mixture and remaining water; heat through. Reduce heat; stir in cheese just until melted. Garnish with bacon bits and reserved asparagus tips.
Nutrition Facts : Calories 169 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 1234mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.
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