Asparagus Cheese Soup Food

ASPARAGUS SOUP

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.

CREAM OF FRESH ASPARAGUS SOUP II

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.

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.

CHEESY ASPARAGUS SOUP

Steps:

• Bring 4 cups chicken stock to a boil in a saucepan. Add asparagus and cook until tender, 3 to 5 minutes. Drain asparagus, reserving the stock. Set a few asparagus tips aside for garnish.
• Heat butter and olive oil in a stockpot over medium heat. Add onion and celery and cook until tender, 6 to 8 minutes. Add garlic; cook and stir until fragrant, about 3 minutes more.
• Stir flour into onion mixture until combined, about 2 minutes. Add remaining 2 cups chicken stock; cook and stir until thickened, about 5 minutes more. Add cooked asparagus stalks and remaining reserved asparagus-chicken stock; bring soup to a boil.
• Heat half-and-half in a small saucepan over medium heat until warmed slightly, 1 to 2 minutes. Add warmed half-and-half to soup, reduce heat, and simmer until flavors have blended, about 10 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to stockpot. Add American cheese and stir until melted; season with salt and pepper. Garnish with asparagus tips.

ASPARAGUS CHEESE SOUP

Steps:

• In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add asparagus and heat through. Add the cheese, thyme and nutmeg. Cook until cheese is melted, stirring frequently (do not boil). Garnish with croutons and additional cheese if desired.

CREAM OF ASPARAGUS SOUP (CRèME D'ASPERGES)

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.

CHEDDAR ASPARAGUS SOUP

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.

CREAMY ASPARAGUS SOUP

Steps:

• In a heavy pot, combine asparagus, chicken broth, onion and potato. Season with salt and pepper. Simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes. Remove the potato chunks.
• Using an immersion or regular blender, puree soup. If using a regular blender, be sure to pause and remove the lid a few times to allow the steam to escape (so that it doesn't explode). Return pureed soup to the pot, stir in the cream, and warm over low heat (do not boil). Season with salt and pepper to taste; garnish with herbs or other optional toppings.

ASPARAGUS SOUP

Steps:

• Trim asparagus by snapping off the tough ends. Discard ends.
• Cut stalks of asparagus into 1-inch pieces; set aside.
• Heat up 1 tablespoon butter and 1 tablespoon olive oil in a 4-quart, or bigger, Dutch oven or soup pot.
• Stir in onions and cook for 1 minute.
• Add asparagus pieces; stir in minced garlic and season with salt and pepper. Continue to cook for 5 minutes, stirring often.
• Add vegetable broth and bring to a boil; lower heat to a simmer, cover with a lid, and continue to cook for 12 to 14 minutes, or until asparagus is soft.
• Remove lid and puree soup with an immersion blender, OR, purée soup in batches in a regular blender until completely smooth.
• Pour blended soup back into the pot and set over medium-high heat.
• Whisk in heavy cream and lemon juice.
• Bring soup to a slow boil and whisk in remaining tablespoon of butter.
• Remove from heat; taste soup and adjust accordingly.
• Sprinkle with parsley and serve.

CHILLED ASPARAGUS SOUP WITH GOAT CHEESE

Steps:

• Coat a large saucepan with olive oil. Add the onion, celery and garlic and bring to a medium heat. Season with salt and sweat until the vegetables are very soft and aromatic, about 8 to 10 minutes.
• Remove the tips from the asparagus and reserve. Cut the stalks of the asparagus into 1-inch lengths and add them to the pot. Sweat for 2 to 3 minutes. Add the potatoes and the stock. Taste for seasoning and add salt, if needed (it will). Bring to a boil, then reduce heat and simmer for 20 minutes.
• On a separate burner, bring a small pot of well salted water to a boil over high heat. Have a small bowl of well salted ice water on standby. Cook the asparagus tips in the boiling water for 2 to 3 minutes. Remove them from the boiling water and plunge them immediately into the ice water. When the tips are cool, remove them from the water, pat dry and reserve.
• In a blender or with an immersion blender, puree the asparagus stock mixture. Strain through a mesh strainer, if desired. Taste and adjust the seasonings, if needed. Chill.
• Garnish with the reserved asparagus tips and crumbled goat cheese. Springtime delicious!

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.

CREAM OF ASPARAGUS SOUP

Steps:

• Fill a large pot with 2 cups water and fit with a steamer basket. Bring to a boil. Add the asparagus and steam until tender, 3 to 4 minutes. Remove the asparagus to a cutting board and pour the water from the pot into a large measuring cup; add more water if needed to equal 2 cups. Set the pot aside.
• When the asparagus is cool enough to handle, trim off the tips and halve lengthwise; toss with a pinch of salt. Save these pieces for garnish. Add the remaining asparagus pieces to a blender with 1 cup of the reserved steaming water and blend until very smooth.
• Melt the butter in the pot over medium heat. Add the onion and cook until it begins to soften, 3 to 4 minutes. Add the garlic and cook until fragrant, 30 seconds more. Sprinkle in the flour and stir to combine.
• Slowly whisk in the half-and-half and remaining 1 cup reserved steaming water until smooth. Season with 1 teaspoon salt and the coriander. Bring to a simmer and cook, stirring occasionally, until the mixture starts to thicken, 10 to 15 minutes.
• Stir in the asparagus puree. Taste and adjust the seasonings (add more salt if it needs it!) and let the soup heat through. Ladle into bowls and garnish with the asparagus tips. Season with pepper.

ASPARAGUS AND CHEESE POTATO SOUP

Steps:

• In a large saucepan cook onion in hot oil over medium heat until tender. Sprinkle flour over onion and stir to coat. Add chicken broth, asparagus, milk, garlic, and potatoes.
• Cook and stir until thickened and bubbly; reduce heat.
• Simmer, covered, for 10 to 12 minutes or until vegetables are tender, stirring occasionally. Add cheddar and sour cream; stir until cheese is melted.

ASPARAGUS, BROCCOLI & CHEESE SOUP

Steps:

• 1. Sautee garlic in the butter, add asparagus and broccoli only if fresh, if frozen add later.
• 2. When nicely sauteed at this time add frozen broccoli and the chicken broth. Let simmer for 45min or until vegatables are soft.
• 3. In blender or hand blender start to blend, add the bag of cheese & Half and half. Blend til creamy, then add salt and pepper to taste.

ASPARAGUS & CHICKEN SOUP WITH ASIAGO CHEESE AND LEMON

Steps:

• Heat oil in soup pot over medium heat. Add the diced onion and cook until the onion softens, stirring often.
• Pour in chicken broth, white wine, cayenne, nutmeg and lemon zest. Cover and simmer for 10 minutes.
• Cut the tough bottom off the asparagus. Trim tips off other end and set aside for use later. Add chopped asparagus, cut into 1" (2.5 cm) pieces, to the pot. Simmer 5-8 minutes until tender but still bright green.
• Puree the soup with a blender until smooth and creamy. Stir in half the sour cream.
• Add the chopped chicken to the pot with both of the grated cheeses and heat gently for a few minutes until hot. Season with salt. Garnish with fresh mint.
• To serve, mix the rest of the sour cream with the milk and swirl artfully around the top of each bowl. Garnish each bowl with asparagus tips and a sprig of fresh mint.

CHEESY ASPARAGUS AND POTATO SOUP

Steps:

• 1. In a large saucepan cook onion in oil over medium heat until tender. Add butter, when melted add garlic, salt and pepper, sprinkle flour over onion and stir to coat. Cooking a minute or two. Then whisk in broth and milk, add asparagus and potatoes. Cook and stir until bubbly, reduce heat, simmer covered 10-12 minutes or just until veggies are tender, stirring occasionally.
• 2. Remove from heat, add cheese and cream, stir until melted and well blended.
• 3. Makes 4-6 servings
• 4. *top with crumbled bacon if desired *Broccoli may be substituted for asparagus *adding chopped mushrooms when you add the onions is great!

CHILLED ASPARAGUS SOUP

Steps:

• Place the first 4 ingredients in a pot and gently simmer until the vegetables are quite tender. Puree the mixture in a food processor, and then transfer to a bowl. Stir in the tarragon, salt and white pepper. Chill at least 4 hours in the fridge. Ladle the soup into chilled bowls; top with a dollop of sour cream. If desired, garnish the top with a few blanched asparagus spears or with a sprinkle of chopped chives. Options: Make the soup vegetarian by using vegetable stock instead of chicken. Use chopped fresh dill to flavour the soup instead tarragon. Make chilled white asparagus soup by using it to make the soup instead of green. Be sure to peel the tougher skinned white asparagus before slicing and cooking until very tender.