Asparagus Parmesan Soup Food

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ROASTED ASPARAGUS WITH PARMESAN



Roasted Asparagus with Parmesan image

Asparagus is a yummy vegetable you can use for a side dish or appetizer.

Provided by Diane

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 4

Number Of Ingredients 5

olive oil cooking spray
1 pound fresh asparagus, tough ends trimmed
¼ cup shredded Parmesan cheese
1 teaspoon sea salt
¼ teaspoon garlic powder, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
  • Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
  • Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.

Nutrition Facts : Calories 46 calories, Carbohydrate 4.7 g, Cholesterol 4.4 mg, Fat 1.7 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 660.1 mg, Sugar 2.2 g

PARMESAN ASPARAGUS



Parmesan Asparagus image

Nothing could be more simple than this side dish. Since it has just four ingredients, I assemble it in no time, then pop it into the oven for about 15 minutes. It turns out perfect every time. -Mary Ann Marino, West Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 4

4 pounds fresh asparagus, trimmed
1/4 pound butter, melted
2 cups shredded Parmesan cheese
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350°. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain., Arrange asparagus in a greased 13x9-in. baking dish. Drizzle with butter; sprinkle with Parmesan cheese and pepper. Bake, uncovered, for 10-15 minutes or until cheese is melted.

Nutrition Facts : Calories 107 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 273mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

ASPARAGUS PARMESAN SOUP



Asparagus Parmesan Soup image

Rich and creamy asparagus soup on the table in 30 minutes with cheesy parmesan and a hint of lemon!

Provided by Tiffany

Categories     Main Course     Soup

Time 30m

Number Of Ingredients 10

2 pounds asparagus spears (chopped into 1 inch pieces)
2 tablespoons butter
½ white or yellow onion (diced)
1 tablespoon minced garlic
juice of ½ medium lemon
4 cups chicken or vegetable broth
1 cup milk (I used fat free half & half, (see note))
1 cup shredded parmesan cheese
2 teaspoons salt ((or to taste))
½ teaspoon black pepper

Steps:

  • In a large stock pot over medium heat, melt butter. Add onion and garlic and sauté for 1-2 minutes until onions are translucent and tender. Add asparagus, lemon juice, and chicken/vegetable broth. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until asparagus is very tender.
  • Transfer to a blender and puree until smooth. Transfer back to stock pot.
  • Add milk, cheese, salt, and pepper and stir until cheese is completely melted and incorporated. Serve with additional parmesan cheese as desired - enjoy!

Nutrition Facts : Calories 216 kcal, Carbohydrate 16 g, Protein 18 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 2445 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving

ROASTED ASPARAGUS WITH PARMESAN



Roasted Asparagus with Parmesan image

Our pro tip for making roasted asparagus with parmesan? Give familiar vegetables an unexpected flavor by cooking them with a few basic seasonings.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Number Of Ingredients 4

2 bunches (1 1/2 pounds) asparagus
1 tablespoon olive oil
Coarse salt and ground pepper
1/4 cup finely grated Parmesan cheese

Steps:

  • Preheat oven to 450 degrees. Trim tough ends from asparagus.
  • On a rimmed baking sheet, toss asparagus with olive oil; season with coarse salt and ground pepper. Spread in an even layer. Sprinkle with Parmesan cheese.
  • Roast until asparagus is tender and cheese is melted, 10 to 15 minutes. Serve immediately.

Nutrition Facts : Calories 91 g, Fat 5 g, Fiber 2 g, Protein 6 g

ASPARAGUS SOUP WITH PARMESAN CUSTARDS



Asparagus Soup with Parmesan Custards image

Categories     Soup/Stew     Appetizer     Bake     Parmesan     Asparagus     Spring     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 21

For custards
2 1/2 oz Parmigiano-Reggiano, coarsely grated (1 1/4 cups)
1 cup heavy cream
1/2 cup whole milk
1 whole large egg
2 large egg yolks
1/8 teaspoon salt
Pinch of white pepper
For soup
1 large leek (white and pale green parts only), finely chopped (1 1/4 cups)
1/2 cup finely chopped shallot
1/4 teaspoon black pepper
3/4 teaspoon salt
2 tablespoons unsalted butter
2 1/2 lb asparagus, trimmed and cut into 1 1/2-inch pieces
3 1/2 cups low-sodium chicken broth
1 1/2 cups water
1/4 cup heavy cream
Garnish: Parmigiano-Reggiano curls, shaved from a wedge with a vegetable peeler
Special Equipment
6 (2-oz) ramekins

Steps:

  • Make custards:
  • Bring cheese, cream, and milk just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat and steep, covered, 30 minutes.
  • Preheat oven to 300°F.
  • Pour steeped cream through a very fine sieve into a bowl, pressing lightly on cheese solids and discarding them. Whisk together whole egg, yolks, salt, and white pepper in another bowl, then add steeped cream in a stream, whisking until smooth. Divide among well-buttered ramekins.
  • Set ramekins in a baking pan and bake in a hot water bath in middle of oven until centers of custards are completely set, 40 to 45 minutes. Transfer ramekins to a rack and cool 5 minutes (do not allow to cool longer, or custards will stick to ramekins).
  • Make soup while cream steeps and custards bake:
  • Wash chopped leek in a bowl of cold water, then lift out and drain well. Cook leek, shallot, pepper, and 1/2 teaspoon salt in butter in a 4- to 6-quart heavy pot over moderately low heat, stirring, until leek is softened, about 3 minutes. Add asparagus, broth, and water and simmer, covered, until asparagus is just tender, 10 to 12 minutes. After 2 to 4 minutes, remove 6 asparagus tips, halve lengthwise and reserve for garnish.
  • Purée soup in batches in a blender until smooth (use caution when blending hot liquids). Transfer to a large bowl, then pour through a sieve into cleaned pot. Stir in cream, remaining 1/4 teaspoon salt, and pepper to taste and heat over moderately low heat until hot.
  • Serve soup with custards:
  • Working with 1 custard at a time, run a thin knife around edge of each to loosen it, then invert a soup bowl over ramekin and invert custard into bowl. Repeat with remaining custards. Ladle soup around custards and garnish with reserved asparagus tips and parmesan curls.

ASPARAGUS PARMESAN



Asparagus Parmesan image

Quick and easy asparagus that is sauteed, and topped off with Parmesan cheese.

Provided by JenElaine

Categories     Side Dish     Vegetables     Asparagus

Time 15m

Yield 5

Number Of Ingredients 5

1 tablespoon butter
¼ cup olive oil
1 pound fresh asparagus spears, trimmed
¾ cup grated Parmesan cheese
salt and pepper to taste

Steps:

  • Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.

Nutrition Facts : Calories 198.6 calories, Carbohydrate 4.1 g, Cholesterol 19.3 mg, Fat 17.5 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 5.6 g, Sodium 247.7 mg, Sugar 1.8 g

ASPARAGUS SOUP WITH LEMON AND PARMESAN



Asparagus Soup with Lemon and Parmesan image

This asparagus soup tastes rich, yet it's made without heavy cream - just veggies, broth, and a bit of Parmesan cheese puréed to silky perfection.

Provided by Jennifer Segal

Categories     Soups

Yield 4-6

Number Of Ingredients 10

2 bunches asparagus (about 2¼ pounds), bottom ends trimmed
3 tablespoons unsalted butter
2 medium yellow onions, chopped
3 cloves garlic, peeled and smashed
6 cups low-sodium chicken broth
Salt
Freshly ground black pepper
2 tablespoons freshly squeezed lemon juice, from one lemon
½ cup shredded Parmigiano-Reggiano
Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)

Steps:

  • Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.
  • In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into ½-inch pieces.
  • Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.
  • Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to "shock" them -- this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside.
  • Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.
  • Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.
  • Freezer-Friendly Instructions: You can freeze the soup for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will freeze best if you add the cheese when reheating.)

Nutrition Facts : Calories 160, Fat 10 g, Carbohydrate 10 g, Protein 10 g, SaturatedFat 6 g, Sugar 3 g, Fiber 2 g, Sodium 593 mg, Cholesterol 22 mg

PARMESAN ROASTED ASPARAGUS



Parmesan Roasted Asparagus image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

2 1/2 pounds fresh asparagus (about 30 large)
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
2 lemons cut in wedges, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

ASPARAGUS PARMESAN SOUP



Asparagus Parmesan Soup image

Another low carb, quick and easy soup. I love this soup. I have made this ahead and frozen and heated in the microwave also.

Provided by bmcnichol

Categories     Vegetable

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

1 (14 1/2 ounce) can asparagus, including juice
1/2 cup cream
1/4 cup parmesan cheese
salt
pepper

Steps:

  • Add all ingredients to blender and mix.
  • Transfer to stove top and heat through.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

This easy Cream of Asparagus Soup with peas and leeks is a dreamy way to celebrate spring. Pair homemade asparagus soup with your favorite sandwich for the ultimate spring lunch menu.

Provided by Meggan Hill

Categories     Soup

Time 30m

Number Of Ingredients 9

2 pounds thin asparagus (trimmed (see note 1))
1 tablespoon unsalted butter
2 leeks (white and light green parts only, halved lengthwise, washed thoroughly, and thinly sliced)
3 1/2 cups chicken broth (or vegetable broth (see note 2))
1/2 cup frozen peas
2 tablespoons grated Parmesan cheese ((see note 3))
1/4 cup half-and-half ((see note 4))
1/2 teaspoon lemon juice
Salt

Steps:

  • Cut off asparagus tips and set aside (they will be blanched and used as a garnish). Chop remaining spears into 1/2-inch pieces.
  • In a small skillet or saucepan, bring 1/2 cup water to boil. Add asparagus tips, cover, and cook until tender, about 2 minutes. Remove from the pan and set aside to cool.
  • In a large saucepan over medium heat, melt butter. Stir in chopped asparagus spears and leeks and cook until softened, about 8 to 10 minutes.
  • Add broth and bring to a simmer. Cook until vegetables are completely tender, about 5 minutes. Stir in peas and Parmesan.
  • Working in batches, transfer to a blender and process soup until smooth, about 2 to 3 minutes. Wash out saucepan, then add back blended soup.
  • Over medium-low heat, stir in half-and-half and lemon juice. Season to taste with salt (I like 3/4 teaspoon). Garnish with reserved asparagus tips.

Nutrition Facts : Calories 102 kcal, ServingSize 1 cup, Carbohydrate 13 g, Protein 6 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 10 mg, Sodium 541 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 2 g

TANGY ASPARAGUS SOUP



Tangy Asparagus Soup image

A dollop of creme fraiche makes this pretty soup an ideal starter for an elegant spring dinner party. A cheese crisp on the side is the perfect finishing touch. -Jamie Concannon, Plymouth, California

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 7 servings.

Number Of Ingredients 11

1/4 cup butter, cubed
1 cup sliced shallots
2 pounds fresh asparagus, cut into 1-inch pieces
2-1/2 cups chicken broth
1/2 cup white wine or additional chicken broth
2 teaspoons ground coriander
1/4 teaspoon pepper
1 cup shredded Parmesan cheese
1/4 cup creme fraiche or sour cream
1/2 teaspoon lemon juice
1/4 teaspoon grated lemon zest

Steps:

  • In a large skillet over medium heat, melt butter. Add shallots; cook and stir until tender. Add asparagus; cook 1 minute longer. Stir in the broth, wine and coriander. Bring to a boil. Reduce heat; cover and simmer until asparagus is tender, 3-5 minutes. Do not drain. Cool slightly. Place in blender; cover and process until pureed. Stir in pepper. Keep warm. , To make crisps, heat a lightly greased small skillet over medium heat. Add about 2 tablespoons cheese; cook until cheese is golden brown and bubbly, 1-2 minutes. Carefully flip the crisp; cook 30 seconds longer. Remove to waxed paper to cool. Repeat., In a small bowl, combine the creme fraiche, lemon juice and lemon zest., Ladle soup into cups; dollop with creme fraiche mixture. Serve with Parmesan crisps.

Nutrition Facts : Calories 191 calories, Fat 13g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 606mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

ASPARAGUS SOUP



Asparagus soup image

When asparagus season rolls round, it marks the start of Spring and all those ingredients we have been waiting all year for. Asparagus soup is the perfect way to welcome asparagus season.

Provided by Dannii

Categories     Soup

Time 20m

Number Of Ingredients 8

320 g asparagus (woody ends trimmed and chopped into small pieces)
1 tbsp olive oil
4 shallots (chopped)
2 garlic cloves (minced)
425 ml vegetable stock
2 tbsp chives (chopped)
2 tbsp double cream ((optional))
1 pinch sea salt and black pepper

Steps:

  • Gently fry the shallots, garlic and asparagus until softened.
  • Pour in the stock and simmer for 10 minutes.
  • Add the cream and season.
  • Blend until smooth.
  • Serve topped with chopped chives.

Nutrition Facts : ServingSize 1 portion, Calories 178 kcal, Carbohydrate 17 g, Protein 5 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 885 mg, Fiber 5 g, Sugar 9 g

ASPARAGUS SOUP



Asparagus Soup image

Make and share this Asparagus Soup recipe from Food.com.

Provided by Evie3234

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 1/2 lbs asparagus
6 cups low-fat milk
2 chicken stock cubes
2 tablespoons butter
2 tablespoons flour
crouton (for garnish)

Steps:

  • Snap tough ends off asparagus and discard.
  • Place cleaned asparagus in saucepan along with the milk.
  • Crumble in the stock cubes and bring slowly to the boil.
  • Simmer uncovered for 10-15 minutes until asparagus is just tender.
  • Process in a food processor or blender until chunky.
  • Melt butter in large saucepan.
  • Add flour and cook until pale golden.
  • Add soup and stir until it comes back to the boil.
  • Serve garnished with the croutons.

Nutrition Facts : Calories 286, Fat 10.1, SaturatedFat 6.1, Cholesterol 33.9, Sodium 827.5, Carbohydrate 33.5, Fiber 5.8, Sugar 22.7, Protein 20

BAKED ASPARAGUS WITH PARMESAN



Baked Asparagus with Parmesan image

This is the Best Baked Asparagus on your table in 15 minutes! It boasts caramelized roasted asparagus, nutty, salty Parmesan and tantalizing buttery, crispy panko! You are going to want to make this addictive dinner side your entire meal! This Baked Asparagus takes just minutes of prep and can be on your table in less than 15 minutes or it can be prepped ahead of time and just popped in the oven when ready (LOVE this for entertaining). It is a quick, easy dinner side, extremely versatile and healthy too, loaded with fiber, antioxidants, vitamins and minerals!

Provided by Jen

Categories     Side Dish

Time 15m

Number Of Ingredients 9

1 bunch asparagus (1 pound) (ends trimmed)
2 Tablespoons olive oil
1 Tablespoon lemon juice
1/2 tsp EACH garlic powder, salt
1/4 tsp EACH pepper, dried oregano, dried basil
1/8 tsp EACH ground nutmeg, dried thyme
1/2 cup freshly grated Parmesan cheese ( or to taste)
1 tablespoon unsalted butter
1/3 cup panko breadcrumbs

Steps:

  • Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly spray with cooking spray.
  • Add asparagus to the baking sheet and add olive oil, lemon juice and all seasonings. Toss to evenly coat then arrange asparagus in a single layer. Evenly top with Parmesan cheese.
  • Bake at 425 degrees F for 7-10 minutes or until tender but still crisp.
  • While the asparagus is baking, make Panko topping. Melt one tablespoon butter in a skillet over medium heat. Add panko and stir to coat then continue to cook and stir until panko is golden.
  • Sprinkle toasted panko all over baked asparagus. Serve immediately.

ASPARAGUS SOUP



Asparagus Soup image

Provided by Guy Fieri

Time 1h

Yield 4 servings

Number Of Ingredients 17

1 tablespoon olive oil
1 shallot, minced
Kosher salt and freshly cracked black pepper
3 bunches pencil asparagus, trimmed and cut into 1 1/2-inch pieces
1 cup thawed, frozen peas or 1 cup shelled fresh English peas (about 1 pound unshelled)
1/4 cup dry white wine
2 cups lightly packed baby spinach
Four 1/8-inch slices day-old sourdough bread (about 3 ounces)
Olive oil, for drizzling
1 1/2 tablespoons chopped fresh thyme
Kosher salt and freshly cracked black pepper
One 3-ounce wedge Parmesan
Creme fraiche
Finely chopped fresh chives
Fresh cilantro leaves
Lime wedges
Good-quality extra-virgin olive oil

Steps:

  • Preheat the oven to 425 degrees F.
  • For the soup: In a large soup pot or Dutch oven, bring the oil to medium heat. Add the shallot and salt and pepper to taste. Sweat until translucent, about 1 minute, being careful not to brown. Add the asparagus to the pot and sweat until beginning to soften, about 3 minutes. Add the peas and sweat another minute. Pour in the white wine and deglaze the pot. Add 5 cups water and continue simmering until crisp-tender, another 10 minutes. Remove from the heat and set aside.
  • Working in batches (and carefully as the liquid will be hot), puree the soup until smooth in a blender. In the last batch, add the baby spinach and puree; this will give the soup a vibrant green color. Strain back into the pot through a fine mesh sieve. Return to a simmer until slightly thickened, 4 to 6 minutes. Season with salt and pepper. Remove from the heat.
  • For the Parmesan breadcrumbs: While the soup simmers, pulse the bread in a food processor until you have very coarse crumbs. Once processed, transfer the breadcrumbs to a medium mixing bowl. Drizzle with a generous amount of olive oil. Toss with the thyme. Season mixture with salt and pepper. Transfer to a parchment-lined sheet tray. Using a grater, finely grate a few tablespoons of Parmesan over the breadcrumbs. Place into the oven and bake until golden and crispy, 7 to 10 minutes. Remove from the oven and cool.
  • To serve: Ladle the soup into shallow serving bowls. Sprinkle evenly with a few teaspoons of Parmesan breadcrumbs and top with a dollop of creme fraiche. Garnish with chopped chives, cilantro leaves, a squeeze of a lime wedge and a splash of extra-virgin olive oil. Serve immediately.

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  • In a standing electric mixer fitted with the paddle, combine the flour, cheese, thyme, lemon zest and salt. Add the butter and egg yolks and beat at medium speed until lightly moistened crumbs form. Gather the crumbs and knead to form a 2-inch-thick log. Wrap in plastic and refrigerate until chilled, about 30 minutes.
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From delish.com
Cuisine American
Estimated Reading Time 2 mins
Servings 6
Total Time 1 hr 30 mins
  • In a standing electric mixer fitted with the paddle, combine the flour, cheese, thyme, lemon zest, and salt.


EASY CREAM OF ASPARAGUS SOUP RECIPE - HOW TO MAKE ...
Directions. In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper, and cook until golden, 5 …
From delish.com
5/5 (22)
Total Time 40 mins
  • Add broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes.


ROASTED ASPARAGUS WITH PARMESAN - EASY APPETIZER ...
Lay the asparagus in a single layer on a large pan. Drizzle with 1 tablespoon of the olive oil and sprinkle with the table salt and 1/4 teaspoon of the black pepper. Toss it all …
From cookthestory.com
5/5 (2)
Total Time 15 mins
Category Appetizer
Calories 139 per serving
  • Lay the asparagus in a single layer on a large pan. Drizzle with 1 tablespoon of the olive oil and sprinkle with the table salt and 1/4 teaspoon of the black pepper. Toss it all around to coat.
  • Roast uncovered for 5 minutes, until asparagus is the greenest of greens and just yields to the tines of a fork. You might be tempted to let it stay in there for another minute or two. I advise against it. If the asparagus softens too much it will not be as bright or as crisp.
  • Remove the pan from the oven and let the asparagus come to room temperature on the pan. This will allow them to continue to cook just a tiny bit more.


LEMON ASPARAGUS SOUP WITH PARMESAN - AHEAD OF THYME
Lemon asparagus soup with Parmesan is a smooth and creamy soup topped with blanched asparagus tips. It's a delicious spring soup packed with nutritious spring …
From aheadofthyme.com
5/5 (2)
Total Time 35 mins
Category Soup
Calories 258 per serving
  • In a large pot, melt butter over medium-high heat. Sauté the onions, celery, and garlic, until the onions are soft and translucent. Add in the potatoes and asparagus (reserving a few of the tips to use later for garnish). Mix well until combined.
  • Add the chicken stock and bring the soup to a simmer. Turn the heat down to low and simmer (covered) for 20 minutes, or until the vegetables have become soft and tender.
  • Meanwhile, bring a small pot of salted water to a boil and add the reserved asparagus tips. Cook for 2 minutes, then remove with a slotted spoon and place in a bowl of ice water. Let cool, then drain.
  • Puree the soup directly in the pot using an immersion blender, or puree in batches in a blender and pour it back into the pot.


ASPARAGUS SOUP - PARADE: ENTERTAINMENT, RECIPES, HEALTH ...
Add asparagus, salt, and black pepper; cook 5 minutes. Add chicken broth. Simmer, covered, 20 minutes. Blanch tips in boiling water 3 minutes. Drain. Puree soup in batches in a blender. Return to ...
From parade.com
Cuisine American
Total Time 30 mins
Category Dinner
Calories 170 per serving


20+ ASPARAGUS SIDE DISH RECIPES FOR SPRING | EATINGWELL
Asparagus is at its best during the spring season, and we plan to take full advantage of the vegetable with these bright side dishes. Whether you enjoy the asparagus on their own, in a salad or with other vegetables, asparagus is packed with fiber, vitamins A, C, E and K and antioxidants. Try this healthy vegetable in recipes like Grilled Asparagus …
From eatingwell.com
Author Eatingwell


ASPARAGUS SOUP WITH LEMON & PARMESAN
Add the chopped asparagus (except for the tips) to the pot, along with the chicken broth, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a …
From parade.com
5/5 (1)
Category Dinner
Cuisine American
Total Time 40 mins


CRAB & ASPARAGUS SOUP RECIPE - CLEAN EATING
Cook for 20 minutes, until asparagus is tender. Working in batches, transfer mixture to a blender and purée for 20 to 30 seconds. (Careful; mixture is hot.) Return soup to pot off heat and blend in milk, salt and black pepper. Heat remaining 1 tsp oil in a small sauté pan on medium-high. Add bread and toss until lightly brown, stirring ...
From cleaneatingmag.com
Cuisine American
Total Time 40 mins
Servings 6
Calories 205 per serving


CREAM OF ASPARAGUS SOUP WITH PARMESAN AND GARLIC ...

From cookthestory.com
5/5 (2)
Uploaded 2021-03-27
Category Appetizer
Published 2015-06-15


PARMESAN ENCRUSTED ASPARAGUS - ALL FOOD RECIPES BEST ...
Instructions. Trim asparagus by removing the bottom inch, you can save the trimmings for soup stock. In a shallow bowl combine flour, grated Parmesan, and seasoned salt. Stir to combine the coating well. In another shallow dish add 2 cups of buttermilk. Coat asparagus first in flour, then dip into buttermilk, and then dredge in the Parmesan ...
From allfood.recipes
Estimated Reading Time 1 min


ASPARAGUS AND CHEESE SOUP - FOOD TO LOVE
This creamy asparagus and cheese soup can be on the table ready for the family in minutes. Wonderful for a cool Winter's evening, top your soup with crunchy croutons and grated Parmesan for a fast, gourmet meal.
From foodtolove.co.nz
Cuisine French
Category Midweek Dinner, Workday Lunches, Starter
Servings 4
Total Time 15 mins


10 FANTASTIC ASPARAGUS RECIPES | FEATURES | JAMIE OLIVER

From jamieoliver.com
Estimated Reading Time 3 mins


LEMON PARMESAN ASPARAGUS SOUP - ONCE A MONTH MEALS
Add vegetable broth and asparagus to pan and cook until asparagus is tender, about 30 minutes. Stir in heavy cream, pour soup into blender, and blend until smooth. Stir in lemon juice and Parmesan cheese. Allow to cool. Divide soup among indicated number of gallon freezer bags. Label and freeze.
From onceamonthmeals.com
Servings 4
Category Dinner


ASPARAGUS SOUP WITH PARMESAN ASPARAGUS STRUDEL | …

From canadianliving.com
Published 2005-07-14


ASPARAGUS SOUP WITH PARMESAN SPRINKLE - BIGOVEN.COM
Add broth, bring to a simmer, and cook until asparagus is just tender, about 10 minutes. Remove from heat and carefully puree with a blender or hand blender. Return to the pan, gently reheat, and season with salt and pepper to taste. Serve each serving with a sprinkle of Parmesan.
From bigoven.com


ASPARAGUS RECIPES & RECIPE IDEAS - SIMPLY RECIPES
Prepare it simply: baked, roasted, steamed, grilled. Or step outside the ordinary and try a quick stir fry, a frittata, or a creamy asparagus soup! Sheet Pan Shrimp and Asparagus. 25 mins. Easy Asparagus Tart with Goat Cheese. 55 mins. Asparagus Risotto. 45 mins. Ratings.
From simplyrecipes.com


ASPARAGUS SPINACH SOUP WITH PARMESAN | BASTYR UNIVERSITY
Sauté, stirring, for 5 minutes. Add asparagus and raise heat to medium-high. Cook the asparagus, stirring occasionally, until it gets some color, 5-8 minutes. Add spinach, stir to combine, and then add the broth. Bring stock and vegetables to a low simmer, covered, for 10 minutes, remove from heat. Ladle soup one cup at a time into blender.
From bastyr.edu


ASPARAGUS SOUP WITH LEMON & PARMESAN

From parade.homelinux.com


ASPARAGUS SOUP RECIPE - CUISINART.COM
Blend on Low, using a gentle up-and-down motion until ingredients are well combined, about 30 to 45 seconds. Add salt, pepper and basil. Stir in cream if using. While soup is cooking, bring 2 cups of water to a boil. Add the asparagus tips and until just tender and bright green. Drain and immediately plunge into an ice water bath to stop cooking.
From cuisinart.com


10 BEST ASPARAGUS VEGETABLE SOUP RECIPES | YUMMLY
Asparagus Vegetable Soup Recipes 109,633 Recipes. Last updated Sep 08, 2021 ...
From yummly.com


OUR BEST ASPARAGUS RECIPES - FOOD & WINE
These asparagus recipes include asparagus soup, grilled asparagus, asparagus salads, and more. ... 8 of 25 Asparagus Soup with Parmesan Shortbread Coins.
From foodandwine.com


CREAM OF ASPARAGUS SOUP WITH PARMESAN AND POACHED …
Add the broth and the potatoes. Bring to a boil, reduce the heat and simmer until the potatoes are tender, about 15 minutes. Set aside 18 asparagus tips. Add the remaining asparagus to the saucepan and continue cooking until tender, about 5 minutes. Transfer the soup to a blender. Add the grated cheese and purée until smooth. Strain if desired.
From ricardocuisine.com


SPRING TORTELLINI SOUP WITH PEAS AND ASPARAGUS | KITCHN
This tortellini soup is the perfect dish to transition us from the winter cold into the gently warmer spring. Both the deeply flavorful broth and the cheesy tortellini are cozy enough for winter, but light enough for the brighter months ahead — and the addition of early spring vegetables like peas, pea leaves, and asparagus give it a vibrant green color to match the …
From thekitchn.com


10 BEST ASPARAGUS VEGETABLE SOUP RECIPES - YUMMLY
green onions, chicken broth, water, soy sauce, snow peas, won ton wrappers and 8 more. Vegetable Soup AntonYefimenko. zucchini, onion. Vegetable Soup Hoje para Jantar. carrots, water, pumpkin, olive oil, garlic clove, zucchini, cream and 5 more. Garden Vegetable Soup The New York Melrose Family.
From yummly.com


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