Cheesy Cream Of Asparagus Soup Recipes

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CREAM OF ASPARAGUS SOUP

Provided by Sunny Anderson

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 8



Cream of Asparagus Soup image

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.

1/2 stick unsalted butter
1/2 onion, chopped, (about 1/2 cup)
1 clove garlic, crushed
Salt and freshly ground black pepper
2 pounds asparagus, ends trimmed and cut into 1-inch pieces
6 cups chicken stock
1 pint sour cream, room temperature
2 teaspoons Hungarian hot paprika, for garnish

CHEESY CREAM OF ASPARAGUS SOUP

Kids may not want to try a vegetable soup, but once they spoon up a mouthful of this cheesy variety, the flavor will keep them coming back for more. -Muriel Lerdal, Humboldt, Iowa

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 6 servings (1 quart).

Number Of Ingredients 9



Cheesy Cream of Asparagus Soup image

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.

2 packages (12 ounces each) frozen cut asparagus
1/4 cup butter
2 tablespoons all-purpose flour
4 cups whole milk
1 cup shredded Monterey Jack cheese
4 to 5 drops hot pepper sauce
1-1/2 teaspoons salt
3/4 to 1 teaspoon pepper
Roasted asparagus tips, optional

CREAM OF ASPARAGUS SOUP

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 0



Cream of Asparagus Soup image

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.

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



Cream of Asparagus Soup image

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.

Coarse salt and freshly ground black pepper
2 bunches asparagus (about 2 pounds), trimmed and cut into 1 inch pieces, trimmings and 20 tips reserved
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 large shallot, sliced crosswise, plus 1/2 large shallot
1/2 large clove garlic, finely chopped, plus 1/2 large clove garlic
1 medium Yukon gold or Russet potato (about 8 ounces), peeled and diced (about 1 cup)
1/2 cup heavy cream

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



Cream of Fresh Asparagus Soup II image

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

1 pound fresh asparagus, trimmed and cut into 1 inch pieces
½ cup chopped onion
1 (14.5 ounce) can chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 cup milk
½ cup sour cream
1 teaspoon fresh lemon juice

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.

Categories     Soup/Stew     Milk/Cream     Blender     Vegetable     Quick & Easy     Lunch     Asparagus     Spring     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Easter     Vegetarian

Yield 4 servings

Number Of Ingredients 6



Cream of Asparagus Soup (Crème d'asperges) image

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.

2 pounds green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup crème fraîche or heavy cream
1/4 teaspoon fresh lemon juice, or to taste

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



Cheesy Asparagus Soup image

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 :

3 pounds fresh asparagus, trimmed
1 small onion, chopped
2 cans (10-3/4 ounces each) condensed cream of asparagus soup, undiluted
2 soup cans whole milk
1 jar (4-1/2 ounces) sliced mushroom, drained
3 cups shredded cheddar cheese

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



Cheesy Asparagus Soup image

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

1/4 cup butter (1/2 stick)
1 small white onion, chopped coarse (weighing about 4 oz)
1/2 lb fresh green beans, chopped in 1-inch pieces
1/2 lb red potatoes, peeled and diced
1/8 lb mushroom, very thinly sliced
1/2 gallon low sodium chicken broth
1 cup pinot grigio wine, or any other dry white wine
1 lb fresh asparagus, chopped in bite size pieces
1 tablespoon salt
1 1/2 teaspoons freshly ground black pepper
3 cloves garlic, crushed
1 tablespoon dried leaf thyme
1 bay leaf
1 cup whole milk
8 ounces cream cheese
3/4 lb provolone cheese, shredded
1/2 lb mild cheddar cheese, shredded
water, as needed

VEGAN CREAM OF ASPARAGUS SOUP

Delicious cream of asparagus soup. Perfect for yummy, light dinners.. I serve this soup with gluten-free croutons or toast and finely chopped parsley. You can also refrigerate the asparagus soup for 3 to 4 hours and serve it chilled, but I prefer it served warm.

Provided by Simone Maduro

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Asparagus Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 13



Vegan Cream of Asparagus Soup image

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.

Nutrition Facts : Calories 433.5 calories, Carbohydrate 24.5 g, Fat 36.1 g, Fiber 7.8 g, Protein 11.4 g, SaturatedFat 26.2 g, Sodium 1295.9 mg, Sugar 9 g

2 tablespoons coconut oil
1 onion, diced
2 cloves garlic, minced
1 ½ teaspoons salt, or more to taste
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
¼ teaspoon freshly ground black pepper
2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
½ cup unsalted raw cashews
3 ½ cups vegetable broth
1 (14 ounce) can organic coconut milk
1 ½ tablespoons lemon juice
1 tablespoon chopped fresh parsley for garnish

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



Cheddar Asparagus Soup image

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.

3 tablespoons butter (3/4 stick)
3/4 cup onion, finely chopped
3/4 cup celery, finely chopped
1/2 cup all-purpose flour
6 cups rich chicken broth, heated to a simmer (preferably homemade)
1/2 teaspoon crumbled bay leaf
1/4 cup sherry wine
1 dash hot pepper sauce
1 dash Worcestershire sauce
1 pinch dry mustard
fresh ground pepper
1 lb small asparagus, trimmed and cut into 1/2 inch slices
10 ounces mild cheddar cheese, shredded
1 1/2 teaspoons fresh parsley, chopped

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