Extraeasyhealthycreamofasparagussoup Recipes

Steps:

• Throw everything except the sour cream and chives into a sauce pot.
• Cover with water if necessary and cook over medium heat for about 30 minutes until the asparagus and potatoes are fork tender.
• Ladle the mixture into your blender- I do it in several batches to be safe.
• Reheat in the microwave as needed and top with sour cream and chives or whatever is in your pantry!

Steps:

• Spray medium pot with olive oil spray.
• Grill onion over medium heat till soft.
• Add chicken stock.
• Snap asparagus into small pieces, getting rid of woody ends and add to pot.
• Place lid on pot and bring to boil.
• Simmer for 15 minutes.
• Take off heat and either blend in blender or use hand blender to blend smooth.
• Add Greek yogurt and milk blend smooth.
• Heat for a bit longer if you want to serve warm or place in fridge to serve cold.

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.).

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.

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is tender, about 15 minutes.
• Stir 2 pounds asparagus into cauliflower mixture and increase heat to high. Cook until asparagus is tender but still bright green, 5 to 6 minutes.
• Blend soup with an immersion blender until smooth; season with salt and black pepper. Ladle soup into bowls and garnish with flower petals and diced asparagus tips.

Steps:

• In the soup pot, melt the butter with the oil.
• Add onion, cooking until transparent.
• Add garlic and thyme, cook until the garlic smells aromatic, just a few minutes.
• Put both cans of asparagus and their liquid in a blender to puree. Add the pureed asparagus and chicken broth to the pot. Heat through.
• Add milk or cream to the pot, being careful not to allow it to boil.
• Adjust seasonings to your taste. You might serve with a pat of butter in the center of the bowl.