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
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
JAN'S CREAM OF ASPARAGUS SOUP FOR THE CROCK POT
I found this on the 'net... posted in reply to a request. Jan's Cream of Asparagus Soup for the Crock pot This is not a low-fat recipe, but hey, asparagus is a good excuse to splurge. Note: This is for a 5-quart crock pot, which is larger than the usual. Cut down the proportions if you have a smaller crock pot.
Provided by papergoddess
Categories Potato
Time 7h15m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Break off and discard the tough, thick end of each asparagus spear.
- Chop the spears into 1/4-inch slices and add to the crock pot along with all remaining ingredients down to and including the white pepper.
- Add water to within 1 inch of the top of the crock pot.
- Cover the crock pot and cook on high for 6-7 hours.
- About two hours before serving, use a slotted spoon to remove most of the vegetables to a blender.
- Use a ladle to add some of the liquid from the crock pot to the blender.
- Puree the mixture and add back in to the crock pot.
- Repeat once or twice more as necessary (you can leave some of the pieces in the crock pot for effect.) Add approximately 1 cup of the half-and-half to the crock pot.
- Add the corn starch to the remaining half-and-half in the carton.
- Close the carton well and shake vigorously.
- Add the mixture to the crock pot.
- Continue to cook on high for 1 hour, stirring occasionally.
- Serve in bowls with a dollop of sour cream and chopped chives sprinkled on the sour cream.
Nutrition Facts : Calories 233.1, Fat 9.9, SaturatedFat 6, Cholesterol 30.2, Sodium 590.2, Carbohydrate 31.5, Fiber 4.7, Sugar 5.6, Protein 6.8
CREAM OF ASPARAGUS AND MUSHROOM SOUP
I was on a work trip in Oklahoma City several years ago and had a delicious bowl of cream of asparagus soup at a cute cafe, and I spent a year trying to recreate my own version of this heart-warming soup. With the collaboration of my family's ideas, I have come up with a version of soup that I serve for our formal holiday meals as a starter course.
Provided by Kristy
Categories Cream of Mushroom Soup
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble bacon when cool; set aside. Reserve 1 tablespoon of bacon drippings.
- Melt butter with drippings in a saucepan over medium heat.
- Cook and stir celery and onion in the saucepan until onion is translucent, about 4 minutes.
- Whisk flour into the mixture and cook for 1 minute.
- Whisk in chicken broth and bring to a boil.
- Add potato and chopped asparagus stalks, reserving the asparagus tips for later. Season with salt and ground black pepper.
- Reduce heat and simmer for 20 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Cook and stir mushrooms and asparagus tips in the same skillet used for bacon until mushrooms give up their liquid, 5 to 8 minutes. Season with salt and ground black pepper, if needed.
- Stir mushrooms, asparagus tips, and half-and-half cream to pureed soup. Cook until thoroughly heated.
- Garnish soup with crumbled bacon.
Nutrition Facts : Calories 155 calories, Carbohydrate 12.7 g, Cholesterol 27.4 mg, Fat 10 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 5.8 g, Sodium 144.9 mg, Sugar 2.6 g
CROCK POT CHEESY CREAM OF BROCCOLI SOUP
Make and share this Crock Pot Cheesy Cream of Broccoli Soup recipe from Food.com.
Provided by GrillKing
Categories Easy
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Empty all ingredients into Crock pot.
- Cook on Low for 6-8 hours.
Nutrition Facts : Calories 310.2, Fat 21.5, SaturatedFat 11.9, Cholesterol 68.5, Sodium 1102, Carbohydrate 19.4, Fiber 3.6, Sugar 6.3, Protein 12.4
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
CREAM OF ASPARAGUS SOUP
Make and share this Cream of Asparagus Soup recipe from Food.com.
Provided by GuyBig
Categories Very Low Carbs
Time 12m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Put all ingredients in a pot atop the stove.
- Heat to boiling.
- Reduce to simmer. Use an immersion blender to make it all smooth.
- When serving, a piece of fresh dill, fresh parsley, or a fresh asparagus tip atop the soup in the bowl will make it seem much fancier.
Nutrition Facts : Calories 46.6, Fat 1.8, SaturatedFat 0.9, Cholesterol 3.5, Sodium 354.1, Carbohydrate 6.2, Fiber 2.9, Sugar 2.1, Protein 3.7
SLOW COOKER PORK CHOPS RECIPE
Only 5 ingredients needed to make these Easy Slow Cooker Pork Chops. These pork chops always turn out tender and never dry. Works with both boneless and bone-in pork chops.
Provided by Elyse Ellis
Categories Main Course
Time 4h10m
Number Of Ingredients 6
Steps:
- Combine soup, dressing mix, garlic, and broth.
- Sprinkle chops with pepper. Do not salt them.
- Place chops in slow cooker and pour soup mixture over top.
- Cover and cook on high for 3-4 hours or low for 6 hours.
Nutrition Facts : Calories 301 kcal, Carbohydrate 10 g, Protein 31 g, Fat 14 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 96 mg, Sodium 1239 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LYNN'S CREAM OF ASPARAGUS SOUP
'I associate asparagus with spring-time...and its beautiful green color with new life,' shares Lynn Vogel of Pittsburgh, Pennsylvania. 'That's why this delightful soup is the perfect started to our family's Easter dinner each year.'
Provided by Allrecipes Member
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- In a large saucepan, saute the leeks in butter. Add broth, asparagus, potatoes 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 the pan. Add milk; cook over low heat until heated through. Sprinkle with parsley.
Nutrition Facts : Calories 163.1 calories, Carbohydrate 21.5 g, Cholesterol 20.9 mg, Fat 6.9 g, Fiber 4.3 g, Protein 5.8 g, SaturatedFat 4 g, Sodium 839.6 mg, Sugar 6 g
ASPARAGUS SOUP
A super-green and super-tasty vegetable soup with a few simple ingredients, including spinach and shallots
Provided by Barney Desmazery
Categories Lunch, Soup
Time 30m
Number Of Ingredients 9
Steps:
- Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
- Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
- Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.
Nutrition Facts : Calories 101 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
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- When you are ready to serve the soup, take a hand blender and puree the ingredients until smooth.
- Stir in the cream or coconut milk until combined. Serve with an extra dash of cream on top. Enjoy!
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