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 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.
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
"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.
ASPARAGUS SOUP
Steps:
- Heat the oil in heavy bottomed soup pot. Add the onions, carrots, and celery and saute until the onions are translucent. Add the ground cumin and coriander seed and stir with vegetables for about 2 minutes. Add the stock and bring to boil. Turn down to simmer, and add the diced potatoes and thyme. When potatoes are soft, add the asparagus and frozen spinach and simmer for about 10 minutes until asparagus is fully cooked but still green. Puree soup in a blender or food processor and return to the soup pot. Add cream and lemon rind, bring to a boil, and then turn down to a simmer. Season with salt and pepper and serve with toasted croutons, if desired
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.
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 (WITHOUT CREAM)
Make and share this Cream of Asparagus Soup (Without Cream) recipe from Food.com.
Provided by newfie wanna be
Categories Onions
Time 50m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Cut the tips off of 12 asparagus (1 1/2") and set aside.
- Discard cut bottom ends of asparagus. Cut asparagus stalks into 1" pieces.
- Cook onion and asparagus in oil in large fry pan over medium heat, stirring often till softened (I cover the pan).
- Pour this into large sauce pan.
- Add broth and simmer on low medium about 15-20 minutes.
- While soup simmers, cook reserved asparagus tips in boiling salted water until just tender (3-4 minutes).
- and drain.
- Puree soup in a blender (or hand blender) until smooth.
- Ladle into bowls and season with salt and pepper.
- Garnish with asparagus tips.
Nutrition Facts : Calories 155.4, Fat 10.5, SaturatedFat 1.6, Sodium 644.6, Carbohydrate 9.3, Fiber 3.5, Sugar 3.6, Protein 8
CREAMY ASPARAGUS SOUP
This is my version of a recipe I tasted while on vacation. When we got home, I tinkered around with ingredients until I came up with a winning combination. -Lisa Hagdohl, Walbridge, Ohio
Provided by Taste of Home
Categories Lunch
Time 40m
Number Of Ingredients 16
Steps:
- In a Dutch oven or soup kettle, saute potato, onions, carrot and celery in butter until onions and celery are tender. Stir in flour, salt and pepper until blended. gradually add broth. bring to a boil; cook and stir for 2 minutes., Add asparagus; reduce heat. Cover and simmer for 20-25 minutes or until vegetables are tender. Cool to lukewarm. , In a blender, puree vegetable mixture in small batches until smooth. Pour into a large bowl; stir in cream and sour cream until smooth., Serve warm, or cover and refrigerate for at least 2 hours and served chilled. Garnish with bacon, sour cream and asparagus tips if desired.
Nutrition Facts : Calories 163 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 886mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
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
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 WHITE ASPARAGUS SOUP
White asparagus is more mild and less fibrous than the green. It is white because it hasn't been exposed to light.
Provided by AnitaL
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, over medium heat, sauté onion and garlic in butter for 5 minutes or until translucent.
- Add chicken stock, asparagus tips and stems, potato, thyme, salt and pepper.
- Cover and bring to a boil.
- Reduce heat to low and simmer until vegetables are soft, about 30 minutes.
- Remove asparagus tips and set aside.
- Allow soup to cool, then put in blender and blend till smooth.
- Return soup to saucepan, add reserved asparagus tips and cream and heat thoroughly.
Nutrition Facts : Calories 235.9, Fat 15.2, SaturatedFat 9.1, Cholesterol 48.5, Sodium 603.7, Carbohydrate 18.6, Fiber 4.2, Sugar 4.3, Protein 8.3
ASPARAGUS SOUP
easy to do and tasty
Provided by jul34es
Time 25m
Yield Serves 6
Number Of Ingredients 0
Steps:
- heat the butter in a medium pan and fry the shallots over a gentle heat until soft.add the potato,thyme and stock.bring to the boil and simmer for 5 minutes until tender.
- cut off the asparagus tips and reserve.cut off and discard any woody stems from the asparagus,then cut the remaining stems into 4cm chunks and add to the stock with the wine.bring to the boil and simmer for about 8 minutes until the asparagus is tender.
- using a hand blender or liquidiser,puree the soup until smooth.steam the asparagus tips for 4-5 minutes,then add to the soup just before serving.pour into small bowls or cups with a swirl of cream and a grind of black pepper.
CREAM OF ASPARAGUS SOUP (VEGAN)
A creamy, yet low-fat soup. I have substituted all kinds of vegetables for the asparagus when making this - including broccoli, cauliflower and potato.
Provided by Carol Bullock
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Chop the asparagus (if using frozen, steam or microwave it a little first), reserving the tips.
- Put the asparagus, onion, garlic and broth in a large saucepan.
- Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes.
- Put contents of saucepan into blender.
- Add the flour, soy milk, soy sauce and basil.
- Process until smooth.
- Return the soup to the saucepan and add the asparagus tips.
- Cook over medium heat until the soup thickens and is heated through.
- Season to taste with salt and fresh cracked pepper and serve.
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
ASPARAGUS SOUP
This delicious asparagus soup recipe is courtesy of Scott Conant's "Bold Italian," and makes for a delicious spring-time bowl.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot, red pepper flakes, and a pinch of salt. Cook, stirring occasionally, until shallots are tender and just beginning to brown, about 5 minutes.
- Add chopped asparagus, and cook for 1 minute. Stir in broth and 1 cup water; bring to a boil. Reduce heat to a simmer; continue cooking until asparagus is tender, about 15 minutes.
- Meanwhile, prepare and ice-water bath. Fill a medium saucepot with water and bring to a boil. Add salt, return to a boil, and add asparagus tips. Cook until just tender. Transfer asparagus tips to ice-water bath; let cool about 1 minute. Drain and set aside.
- Remove from heat; add spinach. Using an immersion blender, puree soup while drizzling in remaining 2 tablespoons oil. Return to heat and cook until heated through; season with salt. Divide soup evenly between 4 bowls, garnish with asparagus tips, and serve immediately.
CREAM OF ASPARAGUS AND LEEK SOUP
This is my version of a recipe that I saw in the San Diego newspaper, but neglected to bring home with me. Try freezing the puree in smaller batches and adding the divided cream on those days when asparagus is out of season. Yummy!
Provided by Arts Protege
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Trim green part of leeks and discard. Thoroughly wash white portion and finely chop. (I find it best to completely separate the layers.).
- In large pot, saute leek, onion, and celery in butter and add white wine to keep vegetables moist. (You can alternately do this with some of the chicken stock.).
- Add asparagus and 4 cups of the chicken stock. Season with pepper. Simmer for 1/2 hour or until vegetables are tender.
- Puree the soup in small batches adding the remainder of the stock.
- In another pot reheat (but not boil) the puree while whisking in the cream (or milk.).
- Serve immediately.
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.
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