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.
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
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
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
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 to 6 first-course servings (
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Fill a medium bowl with salted ice water. Working in 2 batches, add the asparagus to the boiling water and cook until just tender, about 4 minutes per batch. Using a slotted spoon, transfer the asparagus to the bowl of ice water. Drain. Reserve 7 1/2 cups of the cooking liquid.
- Thinly slice 18 of the asparagus tips on the diagonal and reserve for a garnishing the soup. Chop the remaining asparagus spears into small pieces.
- Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
- Pour in the reserved asparagus cooking liquid and bring to a boil while whisking constantly. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat, and simmer for 10 minutes.
- Stir in the chopped asparagus and bring to a boil. Remove from the heat and allow to cool.
- Remove and discard the herb bundle. Working in batches, transfer the asparagus mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the asparagus soup. Return the puree to the pot and reheat over medium heat.
- Whisk the heavy cream, vermouth, and salt into the soup and season with pepper. Divide among warm soup bowls, sprinkle each soup with the reserved asparagus tips, and serve immediately.
CREAM OF ASPARAGUS SOUP
"I love asparagus -- I grew up eating white asparagus in Germany. My parents would usually grill the stalks or make a soup similar to this one," says Sunny.
Provided by Sunny Anderson
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt the butter in a large saucepan over medium-high heat. Add the onion and garlic, and cook, stirring until tender, about 5 minutes; season with salt and pepper. Add the asparagus and sauté 4 minutes. Add the chicken stock and bring to a boil. Reduce to a simmer and cook until the asparagus is very tender, about 30 minutes. Remove from the heat and let cool at least 5 minutes.
- Working in batches if necessary, carefully transfer the soup to a blender, filling it no more than halfway. Keep the lid slightly ajar and puree on high speed until smooth. Return the soup to the saucepan, stir in the sour cream and season with salt and pepper. Transfer to bowls, dust with the paprika and serve.
CREAM OF ASPARAGUS SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 0
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 I
One of my favorite soups. I make it as soon as fresh asparagus is available.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.
- Puree soup in a food processor or blender in batches. Return to pot.
- Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 18.3 g, Cholesterol 14.1 mg, Fat 12.5 g, Fiber 3.2 g, Protein 8 g, SaturatedFat 3.9 g, Sodium 2018.7 mg, Sugar 4.2 g
CREAMED ASPARAGUS
I made this last Easter instead of creamed spinach to accompany our leg of lamb dinner. It was a major hit, so I'll be making it again this year.
Provided by JoAnn Cambareri
Categories Side Dish Vegetables Asparagus
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse asparagus under cool water to remove any grit. Snap off the bottom inch or so using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins. Remove the ends. Dry the spears by rolling them between two kitchen towels. Cut into 1-inch pieces.
- Melt butter in a large skillet over medium-high heat. Add asparagus, beef broth, and garlic powder. Cover and cook, stirring occasionally, until asparagus is crisp-tender, 5 to 7 minutes.
- Add sliced mushrooms and cook until tender, 3 to 5 minutes more. Reduce heat to low; add cream cheese, yogurt, nutmeg, and pepper. Cook, stirring occasionally, until cheese is melted and creamy, about 3 minutes.
Nutrition Facts : Calories 98.1 calories, Carbohydrate 6.4 g, Cholesterol 19.5 mg, Fat 7.1 g, Fiber 2.7 g, Protein 4.4 g, SaturatedFat 4.2 g, Sodium 153.5 mg, Sugar 3.4 g
CREAMED ASPARAGUS ON TOAST
My mom made this when I was a kid. My wife makes it for me often. It's easy and delicious. I am not a big fan of asparagus prepared any other way. I like to pour over one slice of toast, add another on top, and then pour more over it.
Provided by Bud Stonerook
Categories Side Dish Vegetables Asparagus
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Place asparagus into a large pot or skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
- Mix 3 tablespoons butter and flour together in the same pot over medium-low heat until flour is dissolved and mixture is smooth, 2 to 3 minutes. Add milk, asparagus, and salt to butter-flour mixture and simmer until thickened, 10 to 15 minutes.
- Spread about 1 teaspoon butter onto each piece of toast. Pour creamed asparagus over each piece of toast.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 25.3 g, Cholesterol 31.9 mg, Fat 12.2 g, Fiber 3.8 g, Protein 8.4 g, SaturatedFat 7.3 g, Sodium 662.4 mg, Sugar 7.7 g
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
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.
EASY CREAM OF ASPARAGUS SOUP
Add a slice of toast topped with melted cheese to this cream of asparagus soup, and you have lunch or a light dinner.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a large (4-quart) saucepan, melt butter over medium heat. Add shallots and thyme; cook until shallots are soft, about 5 minutes. Add flour; cook until incorporated, stirring constantly, about 1 minute.
- Add asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil.
- Reduce heat; cover, and simmer, until asparagus is bright green and just tender, 2 to 4 minutes. Working in small batches, purée soup in a blender until very smooth. To prevent splattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid with a dish towel. (To freeze, see note.) If serving right away, stir in cream and lemon juice.
ASPARAGUS CREAM PASTA
Making a cream out of the stalks means that every mouthful of pasta will have a delicious taste of asparagus
Provided by Barney Desmazery
Categories Dinner, Main course, Pasta
Time 40m
Number Of Ingredients 5
Steps:
- To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
- Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
- Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.
Nutrition Facts : Calories 931 calories, Fat 47 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.53 milligram of sodium
ASPARAGUS WITH CREAM SAUCE
From Venice, Florida, Arletta Slocum relates, "This lovely side dish has been a favorite in our family for many years - especially for Easter dinners. Fresh green beans can be substituted for the asparagus."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, bring water to a boil. Add asparagus; cover and boil for 3 minutes. meanwhile, in a small skillet, saute onion in butter until tender. Stir in the flour, garlic powder, lemon-pepper and salt until blended. Gradually stir in broth. Add the parsley, vinegar and dill., Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to low; whisk in sour cream. Drain asparagus; arrange on a serving platter. Top with cream sauce.
Nutrition Facts : Calories 89 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 298mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
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.
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
CREAM OF ASPARAGUS SOUP
Provided by Food Network
Time 30m
Yield 4½ c (1 l)
Number Of Ingredients 4
Steps:
- 1.Place asparagus and chicken broth into the Vitamix container and secure lid.
- 2.Select Variable 1.
- 3.Turn machine on and slowly increase speed to Variable 10, then to High.
- 4.Blend for 6 minutes or until hot. Reduce to Variable 2; remove lid plug.
- 5.Add half and half through the lid plug opening. Blend for 10 seconds.
- 6.Season with salt and pepper and serve over reserved asparagus spears.
CREAM OF ASPARAGUS SOUP
This recipe is originally from Williams- Sonoma. The original recipe calls for onion, but when I made it I used shallots. I didnt trust the onion not taking over the delicate flavor of the asparagus.
Provided by Diana Adcock
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan over medium heat melt butter.
- Add the shallots and celery and saute for 3-4 minutes-do not brown.
- Add the stock, the cut asparagus minus 18 tips, potatoes and basil.
- Raise the heat to medium high and bring to a boil.
- Reduce heat and simmer gently for 20 minutes.
- In small batches puree soup in a food mill, blender or food processor.
- If using a blender or processor force puree through a strainer with a wooden spoon-this removes any asparagus fibers.
- Return puree to the pan, stir in cream and season with a bit of salt and pepper.
- Stir well, simmering for 3 minutes.
- Taste and adjust seasonings.
- Into a pan of salted, boiling water cook asparagus tips for 2 minutes.
- Drain.
- Ladle soup into bowls and crown each bowl with 3 asparagus tips each.
- Serve hot or chill and serve cold, again adjusting seasonings.
- TIP-when serving creamed soups they are never boiled once the cream is added, so heat the serving bowls with very hot water, pour out, quickly dry and ladle in the soup.
Nutrition Facts : Calories 509.8, Fat 39.5, SaturatedFat 23.8, Cholesterol 133.8, Sodium 302.2, Carbohydrate 30.9, Fiber 6.2, Sugar 6.2, Protein 12.9
NOT SO CREAMY CREAM OF ASPARAGUS SOUP
I cannot believe I found this today! I cut it out of our local paper in March of 1988, made it once, we moved, and I never saw it again till this morning. It was in the basement in an old folder. The reason it appealed to me is that the potatoes act as a thickener rather than a lot of cream. And IF I recall, it was very tasty.. There are also 3 others using the same principle, but I never got to try them.(until now!) Cream of Potato, Cream of Mushroom, and Cream of Tomato.
Provided by HEP MEP
Categories Onions
Time 50m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Wash asparagus and trim away outside of woody stalks.
- Cut stalks into 1-inch pieces.
- Melt margarine in a large saucepan over medium heat; saute asparagus, onion, and potatoes until onion is translucent.
- Add chicken broth and water,and bring to a boil.
- Turn down the heat and simmer until vegetables are tender, about 20 minutes Place in blender and blend until vegetables are are pureed.
- Return to saucepan over low heat.
- Stir in white pepper, nutmeg, cream or half-and-half, and lemon juice.
- Heat a few minutes longer, but do not allow soup to boil.
Nutrition Facts : Calories 164.1, Fat 8.9, SaturatedFat 3.5, Cholesterol 13.3, Sodium 463.3, Carbohydrate 17.3, Fiber 3.4, Sugar 3.4, Protein 5.4
CREAMED HAM AND ASPARAGUS
To be truthful, asparagus is my least favorite vegetable. But I make an exception with this recipe my mom and I came up with together. The ham and cheese really lend a tasty difference. Now that our parents are retired, my brothers and I have taken over the family farm. We milk 200 Holsteins.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, cook asparagus in a small amount of water until tender; drain and set aside. , In a large saucepan, melt butter. Stir in cornstarch, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Add parsley, ham, eggs, cheese and asparagus; cook and stir over low heat until ham is warmed and cheese is melted. Serve over toast points or biscuits.
Nutrition Facts : Calories 805 calories, Fat 72g fat (43g saturated fat), Cholesterol 339mg cholesterol, Sodium 2606mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 33g protein.
HEALTHY CREAM OF ASPARAGUS SOUP
This is a healthy, delicious, and low-fat soup. It is also vegetarian (more specifically, vegan) and easy to prepare. The recipe is from "Conscious Cuisine: A New Style of Cooking from the Kitchens of Chef Cary Neff" based on the cuisine he developed while chef at Miraval Spa.
Provided by blucoat
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat a medium stock pot over medium-high heat. Add the olive oil to lightly coat the bottom of the pan. Add the onion, celery, and asparagus. Cook until the asparagus is bright green, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bay leaf, thyme and potatoes. Add enough of the stock to cover the vegetables.
- Bring to a boil. Reduce the heat and simmer until the potatoes are soft, 20 to 25 minutes. Add the nutmeg, salt and pepper. Remove the bay leaf.
- Carefully ladle the soup into a blender and process until pureed and smooth. Strain through a fine mesh strainer or colander lined with cheese cloth to remove any asparagus strings. Return the strained soup to a pan over low heat. Taste and adjust the seasoning with additional salt, pepper, and nutmeg, if desired. (Add a little more stock or water to give the soup a more creamy consistency if it seems too thick.).
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.
CREAM OF ASPARAGUS SOUP
Make and share this Cream of Asparagus Soup recipe from Food.com.
Provided by FruitLoop
Categories Vegetable
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, saute the leeks in butter.
- Add broth, asparagus, potatoes, salt and pepper.
- Bring to a boil.
- Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
- In a blender, process soup in batches until smooth; return to pan.
- Add milk; cook over low heat until heated though.
- Sprinkle with parsley.
Nutrition Facts : Calories 178.9, Fat 7.8, SaturatedFat 4.5, Cholesterol 18.1, Sodium 573, Carbohydrate 21.1, Fiber 4.3, Sugar 4.8, Protein 8.2
CHILLED ASPARAGUS WITH BASIL CREAM
My family loves chilled asparagus. It's the perfect veggie to have on a warm night, or any night for that matter. My kids like this side dish so much that they snack on leftovers while watching TV at night. -Melissa Puccetti, Rohnert Park, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring 8 cups water to a boil. Add half the asparagus; cook, uncovered, just until crisp-tender, 2-4 minutes. Remove and immediately drop into ice water. Drain and pat dry. Repeat with remaining asparagus. Arrange on a serving platter., Place mayonnaise, cream, 3 tablespoons basil, garlic, salt and pepper in a food processor; cover and process until blended. Spoon over asparagus. Garnish with pine nuts, lemon peel and remaining 1 tablespoon basil.
Nutrition Facts : Calories 235 calories, Fat 24g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 296mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
CREAM OF ASPARAGUS SOUP
Steps:
- In a large (4-quart) saucepan, melt the butter over medium heat. Add the shallots and thyme; cook until the shallots are soft, about 5 minutes. Add the flour; cook until incorporated, stirring constantly, about 1 minute.
- Add the asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil. Reduce heat; cover, and simmer, until the asparagus is bright green and just tender, 2 to 4 minutes.
- Working in batches, purée the soup in a blender until very smooth. To prevent splattering, fill the blender only halfway, and allow heat to escape: Remove the cap from the hole in the lid, and cover the lid with a dish towel. (To freeze, see note, below.) If serving right away, stir in the cream and lemon juice.
- Freezing the Soup
- Omit the cream and lemon juice. Cool to room temperature before dividing among airtight containers (leaving 1 inch of space at top). Freeze for up to 2 months. Defrost overnight in the refrigerator; reheat over low heat. Stir in the cream and lemon juice before serving.
More about "cream of asparagus recipes"
EASY CREAM OF ASPARAGUS SOUP RECIPE - DELISH
From delish.com
5/5 (22)Calories 199 per serving
- Add broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes.
HOW TO MAKE EASY CREAM OF ASPARAGUS SOUP - KITCHN
From thekitchn.com
CREAM OF ASPARAGUS SOUP | CANADIAN LIVING
From canadianliving.com
CAMPBELL'S CREAM OF ASPARAGUS SOUP, 10.5 OUNCE (PACK OF 12)
From amazon.ca
Reviews 3.4K
10 BEST ASPARAGUS CREAM CHEESE RECIPES | YUMMLY
From yummly.com
CREAM OF ASPARAGUS SOUP - CAMPBELL SOUP COMPANY
From campbells.com
KETO CREAM OF ASPARAGUS SOUP - LOW CARB YUM
From lowcarbyum.com
ASPARAGUS CREAM SOUP | CANADIAN LIVING
From canadianliving.com
CREAMY ASPARAGUS SOUP - THE SEASONED MOM
From theseasonedmom.com
CREAM OF ASPARAGUS SOUP | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
HOW TO PAIR ASPARAGUS WITH FOOD: IDEAS & RECIPES - FINE DINING …
From finedininglovers.com
CREAM OF ASPARAGUS SOUP - RECIPE - NUTRIBULLET
From nutribullet.com
CREAM OF ASPARAGUS SOUP - CULINARY HILL
From culinaryhill.com
10 DISHES THAT PAIR PERFECTLY WITH ASPARAGUS | MENTAL FLOSS
From mentalfloss.com
10 SPICES FOR ASPARAGUS THAT WILL INSPIRE MORE ASPARAGUS DISHES!
From foodfornet.com
BEST CREAM OF ASPARAGUS SOUP - HOW TO MAKE ASPARAGUS SOUP
From thepioneerwoman.com
CREAMED ASPARAGUS ON TOAST RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
CREAMY ASPARAGUS SOUP RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
CREAM OF ASPARAGUS SOUP - READER'S DIGEST CANADA
From readersdigest.ca
DISH DO-OVER: CREAM OF ASPARAGUS SOUP - STEVEN AND CHRIS
From cbc.ca
CREAM OF ASPARAGUS - STARFRIT
From starfrit.com
HEALTHY CREAM OF ASPARAGUS SOUP | MY CRAZY GOOD LIFE
From mycrazygoodlife.com
CREAM OF ASPARAGUS SOUP | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
You'll also love