ASPARAGUS SOUP
Velvety asparagus soup, lovely green color, great with crunchy rolls. My friend gave me this recipe, it originally used chicken broth. When my daughter became vegetarian, I modified it with vegetable broth instead! It also doubles easily. This soup will tempt even asparagus haters!
Provided by Pyromommy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Microwave onion and butter on HIGH for 2 minutes. Add asparagus, vegetable broth, garlic powder and white pepper. Microwave, covered, on HIGH for 10 to 12 minutes. Puree in blender.
- Return mixture to microwave safe dish, stir in milk and microwave until heated through.
Nutrition Facts : Calories 118.5 calories, Carbohydrate 11.2 g, Cholesterol 18.3 mg, Fat 6.8 g, Fiber 2.9 g, Protein 5.2 g, SaturatedFat 4.1 g, Sodium 197.9 mg, Sugar 6.9 g
ASPARAGUS SOUP WITH DILL
Provided by Florence Fabricant
Categories easy, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the onion in a heavy three- quart saucepan. Stir in the oil, cover tightly and cook over low heat 10 minutes, until the onion is soft but not brown.
- Stir in the asparagus, celery and potato, cook for about a minute, then add the stock, wine and dill. Simmer, partly covered, about 30 minutes, until the vegetables are very tender.
- Allow the mixture to cool briefly, then puree in a blender or a food processor. You may have to do this in two batches. Run the soup through a sieve into a clean saucepan.
- To serve, reheat the soup and season it to taste with salt and pepper. Spoon it into six warm soup plates. Float a few sprigs of dill on each as a garnish.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 794 milligrams, Sugar 3 grams
ASPARAGUS AND DILL AVGOLEMONO SOUP
Steps:
- In a large heavy saucepan cook the leek, the onion, and the celery with salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened, add the asparagus pieces, the broth, and the water, and simmer the mixture, covered for 10 to 15 minutes, or until the asparagus is tender. Purée the soup in batches in a blender or food processor until it is smooth, transferring it as it is puréed to another large heavy saucepan, and let it cool to lukewarm.
- In a saucepan of boiling water cook the reserved asparagus tips for 3 to 4 minutes, or until they are tender, and transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking. Drain the asparagus tips and reserve them.
- In a heatproof bowl whisk together the eggs and 1/4 cup of the lemon juice, add 1 cup of the lukewarm soup in a stream, whisking, and whisk the egg mixture into the remaining soup. Cook the soup over moderately low heat, whisking and being careful not to let it boil, until it is thickened slightly and registers 160°F. on a candy thermometer and whisk in the minced dill, the additional lemon juice, and salt and pepper to taste. (The soup may be prepared up to this point 1 day in advance and kept covered and chilled. To reheat the soup, cook it over low heat, stirring, until it is hot, being careful not to let it boil.) Serve the soup either hot or chilled, garnished with the reserved asparagus tips and the dill sprigs.
DILLY PICKLED ASPARAGUS
These dilled spears are really popular with my family. My granddaughter always says, "Oh, Grammy, these are soooo good!" They're easy to prepare and turn out perfect every time. My husband loves it when I add a dried hot pepper to each jar. -Annie Merrell Fenelon Falls, Ontario
Provided by Taste of Home
Time 50m
Yield 6 pints.
Number Of Ingredients 9
Steps:
- Wash, drain and trim asparagus; cut into 4-1/2-in. spears. Discard ends or save for another use. Place asparagus in a large container; cover with ice water. In each of six 1-pint jars, place half of a garlic clove, 1 teaspoon dill seed, 1 teaspoon mustard seed and six peppercorns., In a Dutch oven, bring the water, vinegar, sugar and salt to a boil. Drain asparagus; pack in jars to within 1/2 in. of top. , Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 446mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
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!
ASPARAGUS SOUP
Make and share this Asparagus Soup recipe from Food.com.
Provided by Jenny Sanders
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash and cut up the celery and put it in a large pot with the water and the canned beans, including the packing liquid from the beans. Heat to a simmer.
- Wash the asparagus, and snap off both the tough ends and the tips. Grind the spices and add them to the soup. Add the asparagus stalks and ends to the soup and simmer until quite tender; about 10 minutes. Reserve the tips.
- Remove the tough stem ends from the soup and discard. Puree the soup thoroughly in a blender. The soup may be made ahead up to this point; it should keep in the fridge for 24 hours.
- To serve, add the cream (if using) and reheat the soup gently. Steam the reserved tips separately until tender.
- Serve the soup garnished with the steamed tips.
Nutrition Facts : Calories 231.1, Fat 8.6, SaturatedFat 5, Cholesterol 26.4, Sodium 446.8, Carbohydrate 29.9, Fiber 11.9, Sugar 2, Protein 11.3
ROASTED ASPARAGUS WITH LEMON AND DILL
Lemon and dill are the perfect compliment to the sweet, grassy flavor of asparagus. Roasting asparagus intensifies its sweetness.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. On a rimmed baking sheet, toss asparagus with olive oil; season with salt and pepper. Roast until tender and browned in spots, 20 minutes. Toss with red-pepper flakes, dill and lemon zest.
Nutrition Facts : Calories 121 g, Fat 7 g, Fiber 5 g, Protein 5 g, SaturatedFat 1 g
ZIPPY CREAM OF ASPARAGUS SOUP
"My best friend and I enjoy this smooth soup so much we knew we had to share it," explains Hilda Magnuson of Whittier, California. "Pepper gives it zip."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan coated with cooking spray, saute onion and garlic until tender. Add the asparagus, broth and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until asparagus is tender., Place a third of the mixture in a blender; add cream cheese, sour cream and dill. Cover and process until smooth; return to pan. Cook over medium heat until heated through. Sprinkle with nutmeg.
Nutrition Facts : Calories 91 calories, Fat 2g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 192mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
CHICKEN SOUP WITH ASPARAGUS, PEAS, AND DILL
Steps:
- Simmer stock with dill stems in a 4- to 5-quart saucepan, uncovered, until reduced to about 8 cups, 25 to 30 minutes. Discard dill stems. Add asparagus and peas, then bring to a boil, partially covered. Reduce heat and simmer, uncovered, until asparagus is crisp-tender, about 3 minutes. Stir in dill leaves and season with salt and pepper.
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.
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
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