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.
CREAM OF ASPARAGUS SOUP
This soup is wonderful served hot or cold. Half & half or milk may be substituted for the cream if fat content is a concern, although it won't taste quite as good.
Provided by Millereg
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 299.1, Fat 21.9, SaturatedFat 13.3, Cholesterol 71.1, Sodium 99.2, Carbohydrate 20.8, Fiber 4.2, Sugar 3.5, Protein 8.9
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 ASPARAGUS SOUP
No need to toss out the tough ends of asparagus-use them to make a quick stock for an extra shot of flavor in this cream of asparaagus soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Bring 6 cups water to a boil in a medium saucepan; season with 2 teaspoons salt. Add asparagus tips and blanch until bright green and just tender, 2 to 3 minutes. Transfer to an ice bath with a slotted spoon; reserve for topping. Add trimmings, 1/2 shallot and 1/2 clove garlic to the same pot and return to a boil; reduce heat and simmer the asparagus stock 20 to 25 minutes to allow flavors to meld.
- In another saucepan, heat olive oil over medium. Add sliced shallot and chopped garlic and cook until softened but not browned, about 5 minutes. Stir in potato and enough of the asparagus stock to cover the vegetables (about 1 cup), and simmer until the potato is tender, 10 to 12 minutes. Strain remaining asparagus stock directly into saucepan with the potatoes. Add remaining asparagus and cook until tender and bright green, about 5 minutes. Remove from heat and let cool slightly. Puree in a blender until completely smooth; remove 1 cup and reserve. Slowly stir in cream, and season to taste with salt and pepper; thin with reserved liquid as needed. Serve hot or chilled, topped with asparagus tips and a drizzle of oil.
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 BRIE SOUP
"This rich soup is wonderful when fresh asparagus is in season," reports Melissa Petrek-Myer of Austin, Texas. "It's an elegant dish to serve company."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute asparagus in butter until tender. Stir in flour until blended. Cook and stir for 2 minutes or until golden brown. Gradually add broth, cream and wine or additional broth. Bring to a boil. Reduce heat; simmer for 10-15 minutes. , In a blender; cover and process soup in batches until smooth. Return to the pan. Cube Brie and add to soup. Simmer, uncovered, for 5 minutes or until cheese is melted.
Nutrition Facts : Calories 567 calories, Fat 53g fat (33g saturated fat), Cholesterol 171mg cholesterol, Sodium 1171mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.
CREAM OF ASPARAGUS SOUP
There's nothing like a nice hot, creamy, delicious bowl of cream of asparagus soup to celebrate the arrival of spring! Makes a great lunch or dinner.
Provided by Cynna
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to a boil.
- Reduce heat, cover, and simmer 10 minutes.
- Discard bay leaf.
- Place asparagus mixture in a blender; process until smooth.
- Place flour in pan.
- Gradually add the milk, stirring with a whisk until blended.
- Add puréed asparagus and ground nutmeg; stir to combine. Bring to a boil.
- Reduce heat; simmer 5 minutes, stirring constantly.
- Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind.
Nutrition Facts : Calories 240.4, Fat 18.2, SaturatedFat 11, Cholesterol 61.2, Sodium 910.4, Carbohydrate 12.3, Fiber 2.4, Sugar 1.9, Protein 9.1
ASPARAGUS SOUP WITH BASIL CREAM
Steps:
- In a small saucepan simmer reserved asparagus ends in water, covered, 15 minutes. Remove and discard asparagus ends with slotted spoon and bring water to a boil. Add reserved asparagus tips and cook, uncovered, over high heat until crisp-tender, about 3 minutes. Transfer asparagus tips with slotted spoon to a colander, reserving cooking liquid, and rinse under cold water to stop cooking. Drain tips well.
- In a 4-quart heavy saucepan cook onions in butter with salt and pepper to taste over moderate heat, stirring until pale golden. Add asparagus stalk pieces, broth, and reserved cooking liquid and simmer, covered, 15 minutes, or until asparagus pieces are tender.
- Basil cream
- Make basil cream while soup simmers: In a small saucepan bring cream to a boil and stir in basil and salt. Cook mixture over high heat, stirring, until basil is wilted, about 5 to 10 seconds, and in a blender purée mixture. Return basil cream to small saucepan and keep warm.
- Purée soup in cleaned blender in small batches and return to 4-quart saucepan, thinning with water if desired. Season soup with salt and pepper and heat over moderately low heat, stirring occasionally, until heated through.
- Divide soup among 6 bowls and add asparagus tips, arranging them decoratively. Drizzle basil cream over each serving.
CREAM OF ASPARAGUS SOUP
Make and share this Cream of Asparagus Soup recipe from Food.com.
Provided by BethR
Categories Vegetable
Time 30m
Yield 4 serving(s)
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.
- Cooks' note:.
- • Soup keeps, covered and chilled, 2 days. If making ahead, add last tablespoon butter and lemon juice after reheating.
Nutrition Facts : Calories 288.2, Fat 21.7, SaturatedFat 12.9, Cholesterol 63.7, Sodium 972.1, Carbohydrate 14.6, Fiber 5.3, Sugar 6.8, Protein 12.1
HOMEMADE CREAM OF ASPARAGUS SOUP
Marsala wine and Aleppo pepper add a little richness to cream of asparagus soup.
Provided by Dan Toomey
Categories Asparagus Soup
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a stockpot over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add asparagus and bone broth; cover and simmer until asparagus is tender, about 20 minutes.
- Remove from the heat and puree with an immersion blender until smooth.
- Stir in cream, Marsala wine, lemon zest, salt, Aleppo pepper, and black pepper until well blended. Return to low heat and simmer (do not boil) until flavors are mixed and soup is hot, about 5 minutes.
- Ladle into bowls. Garnish with sour cream and croutons.
Nutrition Facts : Calories 319.6 calories, Carbohydrate 15 g, Cholesterol 81.1 mg, Fat 25.2 g, Fiber 3.7 g, Protein 6 g, SaturatedFat 15.4 g, Sodium 995.5 mg
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.
Time 50m
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
Creamy, sumptuous Cream of Asparagus Soup. With its velvety texture and out-of-this-world flavor, it's the perfect soup for spring.
Provided by Kare for Kitchen Treaty
Time 1h
Number Of Ingredients 9
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.
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