ASPARAGUS SOUP
Velvety asparagus soup, lovely green color, great with crunchy rolls. My friend gave me this recipe, it originally used chicken broth. When my daughter became vegetarian, I modified it with vegetable broth instead! It also doubles easily. This soup will tempt even asparagus haters!
Provided by Pyromommy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Microwave onion and butter on HIGH for 2 minutes. Add asparagus, vegetable broth, garlic powder and white pepper. Microwave, covered, on HIGH for 10 to 12 minutes. Puree in blender.
- Return mixture to microwave safe dish, stir in milk and microwave until heated through.
Nutrition Facts : Calories 118.5 calories, Carbohydrate 11.2 g, Cholesterol 18.3 mg, Fat 6.8 g, Fiber 2.9 g, Protein 5.2 g, SaturatedFat 4.1 g, Sodium 197.9 mg, Sugar 6.9 g
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.
ASPARAGUS VELOUTE (VELVET SOUP, HOT OR COLD)
What is so great about Asparagus veloutes (soup) in the spring and summer you can eat it cold and in the fall and winter you can eat it warm and hot. My mom has made Asparagus soup since I was little and so have I, so when I bought my Gordon Ramsay cookbook, Cooking fo Friends I happended to notice a recipe for Asparagus veloute...
Provided by JoSele Swopes
Categories Soups
Time 45m
Number Of Ingredients 10
Steps:
- 1. Sort out 12 most attractive spears, cut off the tips to use for garnish. Roughly chop the rest and set aside.
- 2. Heat olive oil and 1/2 the butter in a large pot and add the chopped onion, chopped celery, and a seasoning of salt and pepper. Cook, stirring frequently with wooden spoon, till vegetables begin to soften, 4-6 min. Add the chopped asparagus and the thyme, and nutmeg, and stir over high heat until asparagus is tender but stillvibrant green, 3-4 min. Pour in just enough stock (chicken or vegetable) to cover and simmer for 2 min. Remove from heat.
- 3. Blend soup while it is still hot. Place 1/2 the vegetables in a food processor or blender using a slotted spoon, add 1 or 2 ladles of hot stock, and puree well, pour through a strainer or seive and repeat till all is complete. Discard pulp....Stir in remaining stock stirring in till well blended you will have a creamy consistency. Taste and adjust the seasoning if needed, add a little lemon juice if you like, do not over season, especially if you are serving cold...
- 4. When ready to serve add the cream, as not to scortch, just to a simmer. Meanwhile, saute the asparagus tips in the remaining butter with someseasoning in a hot frying pan or saute pan. Add a splash of water, cover the pan, and let the asparagus steam until just tender, 2-3 min.
- 5. Pour soup into warm bowls garnish with asparagus tips. Drizzle with a little olive oil over the top and serve immediately.
ASPARAGUS SOUP
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Add the butter to a large saucepan over medium heat to melt. Once foaming and melted, add the shallots and garlic and saute until tender, about 5 minutes. Add the red pepper flakes, cook until fragrant, and sprinkle with salt and pepper. Stir in the flour and cook until blonde and pasty. Gradually pour in the chicken broth while stirring. Bring the mixture to a boil, and then reduce to a simmer. Add the asparagus and simmer until it's nice and tender, about 15 minutes. Stir in the half-and-half. Remove from the heat and use a stick blender to puree the soup until smooth. Season with salt and pepper.
EASY VEGETABLE SOUP RECIPE
Homemade Vegetable Soup is hearty and packed with vegetables. A comforting, feel-good soup that tastes so much better than store-bought.
Provided by Natalya Drozhzhin
Categories Easy
Time 1h
Number Of Ingredients 15
Steps:
- Preheat a heavy soup pot or dutch oven over medium heat and add 2 Tbsp olive oil. Add chopped onions and carrots and saute for 6-8 minutes, stirring occasionally until golden.
- Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25 minutes.
- Once the vegetables are tender, add corn, sweet peas, green onion, and parsley. Season with salt to taste and simmer for another 5-8 minutes. Remove from heat and serve warm.
Nutrition Facts : Calories 167 kcal, Carbohydrate 30 g, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Sodium 753 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
ASPARAGUS SOUP
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
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
CREAM OF ASPARAGUS SOUP WITH MILK
Cream of asparagus soup with milk - the best asparagus soup you could make this spring. And how to make asparagus stock with asparagus woody ends.
Provided by Adina
Categories Soup
Time 1h20m
Number Of Ingredients 12
Steps:
- Asparagus stock: Wash the asparagus and snap off the woody ends. Place them in a soup pot, add the water, sugar, 1 teaspoon butter, and salt and bring to a boil. Turn down the heat and simmer, uncovered, for 20 minutes. Remove the asparagus woody ends with a slotted spoon and discard (Notes 1,2).
- Cook soup: Add the chopped asparagus stalks to the stock. Save the asparagus tips for finishing the soup. Simmer the asparagus stalks in the soup, covered, for 20 minutes or until soft. Drain and reserve the stock.
- Make the roux: Wipe the pot clean. Melt the butter and cook the finely chopped onion for about 3 minutes until golden, but not brown. Sprinkle the flour in the pot and stir for 1 minute. Slowly and gradually add the stock while whisking all the time. Bring to a boil and simmer for about 3 minutes until thickened.
- Add the cooked asparagus, coriander, lemon juice, and milk. Add some salt and pepper as well. Bring to a boil again and simmer for about 5 minutes.
- Blend the soup until creamy.
- Add the asparagus tips, bring to a boil again and simmer for another 2-3 minutes. The asparagus tips should not get too soft. Adjust the taste with salt and pepper.
Nutrition Facts : ServingSize 1 /4 of the soup, Calories 293 kcal, Carbohydrate 31 g, Protein 11 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 43 mg, Sodium 811 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 5 g
ASPARAGUS SOUP
30-minute Asparagus Soup that's absolutely delicious and so easy to make!
Provided by Katerina | Diethood
Categories Soup
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 cup, Calories 172 kcal, Carbohydrate 11 g, Protein 4 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 828 mg, Fiber 3 g, Sugar 5 g
GARDEN-FRESH ASPARAGUS SOUP
This lemony asparagus soup is spiced with a touch of curry and gets added richness from "lite" coconut milk and creamy red potatoes. Top it with a dollop of crème fraîche or plain yogurt and serve warm or chilled.
Provided by Ellen Ecker Ogden
Categories Healthy Vegetarian Asparagus Recipes
Time 50m
Number Of Ingredients 14
Steps:
- Melt butter and oil in a large saucepan over medium heat. Add onion and 1/4 teaspoon salt and cook, stirring often, until golden, about 5 minutes. Stir in curry powder, ginger, lemon zest and potatoes and simmer, stirring occasionally, for 5 minutes. Stir in broth, coconut milk and asparagus. Bring to a simmer over medium heat, partially cover and continue to cook until
- the potatoes are tender, about 15 minutes.
- Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with the remaining 1/4 teaspoon salt and pepper.
- Whisk creme fraiche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 15.1 g, Cholesterol 10.2 mg, Fat 12.1 g, Fiber 2.3 g, Protein 5.2 g, SaturatedFat 5.3 g, Sodium 251.1 mg, Sugar 2.6 g
VEGAN ASPARAGUS SOUP
Vegan asparagus soup with red lentils features minimal ingredients with maximum flavor! Quick, easy and ready in 20 minutes it's another great use of red lentils in a creamy style soup!
Provided by Julie | The Simple Veganista
Categories Entree
Time 30m
Number Of Ingredients 11
Steps:
- Trim both ends off the leeks, we'll be using the white and light green parts only. Make a slit down the center lengthwise and run under cool water to remove any debris/dirt that may have collected between the layers. Lay on a flat surface, thinly slice widthwise. Here is a great guide to prepping leeks. Trim asparagus ends and discard. Cut remaining asparagus into 1-inch pieces.
- In a large pot or dutch oven, heat oil over medium heat. Add leeks and saute for about 5 minutes, or until softened. Add in tarragon, lentils, asparagus, vegetable broth, and salt & pepper. Bring to a boil, cover, reduce heat and simmer for 15 - 20 minutes. Let cool a bit.
- Puree: Using an immersion blender, puree soup until desired consistency (I left mine a little chunky). You can also puree using a blender or food processor (this method will most likely require you to puree in 2 batches). Once pureed, add back to the stove and add juice of 1 lemon, give a good stir. Add more water as needed to thin, no more than 1 cup should be needed. Taste for seasoning and heat on low as needed to warm.
- While the soup is cooking or cooling, cube two slices of your favorite bread (I used the end pieces). Place cubes on a small baking sheet and drizzle with olive oil, add a pinch of salt, and toss well to coat. Toast in a toaster oven as if toasting bread (this was my method using the small tray that came with the toaster oven). Alternately, use the broiler in your oven and set it at medium, place the baking sheet under the broiler for 5 - 7 minutes, tossing once or twice, until bread is toasted and slightly golden. Simple and easy croutons!
- Serve soup in individual bowls topped with croutons and fresh cracked pepper. For a little heat, add a sprinkle of red pepper flakes. For more herby flavor, stir in a small handful of fresh chopped parsley. For soaking up the juices, a slice of homemade Artisan Bread is perfect!
- Serves 4
Nutrition Facts : Calories 318 calories, Sugar 4.7 g, Sodium 90.8 mg, Fat 8.3 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 47.2 g, Fiber 8.2 g, Protein 16 g, Cholesterol 0 mg
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
KETO CREAM OF ASPARAGUS SOUP
This cream of asparagus soup recipe is the perfect soup for when you are craving something flavorful and creamy. It is rich without being overly heavy and has the perfect balance of flavors.
Provided by Lisa MarcAurele
Categories Soup
Time 35m
Number Of Ingredients 8
Steps:
- Melt the butter in a pot over medium heat on the stove.
- Add the onions to the pot, and saute until softened.
- Stir in the asparagus pieces and saute until the asparagus has become a bit tender.
- Mix in the garlic and salt and pepper to taste. Saute another 30 seconds.
- Pour the chicken broth into the pot and simmer for 10-15 minutes.
- Add the soup mixture to a blender or food processor and let it cool for a few minutes.
- Blend the soup until it is smooth.
- Return the soup mixture to the pot and stir in the heavy whipping cream as well as more salt and pepper to taste.
- Simmer another 5 minutes and serve topped with chopped chives.
Nutrition Facts : Calories 258 kcal, Carbohydrate 11 g, Protein 6 g, Fat 23 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 78 mg, Sodium 659 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving
ASPARAGUS VEGETABLE SOUP
My husband and I lived in the country after he retired and we had a big vegetable garden..I looked forward to Spring not only to have warmer weather but also being able to have fresh asparagus shooting up every day we also planted other vegies..it was so nice to be able to walk out and have fresh vegetables to bring to my kitchen...
Provided by Marian Arbour
Categories Vegetable Soup
Time 40m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 400F, spread trimmed asparagus on a baking sheet and drizzle with olive oil..roast on lower rack until lightly browned and fork tender about 10 minues.
- 2. In a large saucepan melt butter over medium heat add onion, carrot, and celery and saute 5 minutes, cut asparagus into 1 inch lengths and add to saucepan along with the chicken stock and lemon juice, simmer until vegetables are tender about 10 minutes. In small pan fry the diced ham for 5 minutes and set aside.
- 3. puree the soup in batches until smooth,,return to pot and add the ham....serve with a dollop of sour cream about 1 Tbsp.
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Servings 8Total Time 50 minsCategory StartersCalories 229 per serving
- Roughly chop the asparagus stalks.Get a large, deep pan on the heat and pour in a good lug of olive oil.
- Gently fry the onions, celery and leeks for around 10 minutes, or until soft and sweet, without colouring.Add the chopped asparagus stalks and stock and simmer for 20 minutes with a lid on.
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4/5 Total Time 1 hr 30 minsServings 6
- 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.
- Preheat the oven to 325° and line 2 baking sheets with parchment. Slice the log 1/4 inch thick and arrange on the baking sheets. Bake for about 20 minutes, until golden around the edges; let cool on the sheets.
- In a large pot, melt the butter. Add the onion, cover and cook over moderate heat, stirring, until softened, about 6 minutes. Add the asparagus and cook for 1 minute. Add the broth and simmer until the asparagus is tender, about 10 minutes.
- Add the 1/4 cup of tarragon and the parsley. Working in batches, puree the soup in a blender. Return the soup to the pot, add the cream and peas; rewarm. Season with salt and white pepper and garnish with tarragon and zest. Serve with the Parmesan coins.
ASPARAGUS SOUP (HEALTHY VEGAN RECIPE) - CLEAN & DELICIOUS
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4.2/5 (85)Calories 177 per servingTotal Time 30 mins
- Heat olive oil in a large pot and add onion with a pinch of salt. Saute onion until it is translucent and tender (not browned) this takes about 5 minutes.
- Add in the garlic, asparagus and beans and season with a bit of salt and pepper and give it all a stir.
- Reduce down to a simmer and cook for 5 minutes or until the asparagus is fork tender. Shut off the heat and let the soup cool for a few minutes before blending.
ASPARAGUS CHICKEN SOUP WITH NOODLES (SPRING SOUP RECIPE)
From whereismyspoon.co
Reviews 1Calories 315 per servingCategory Soup
- Clean the asparagus and cut away the woody lower part of the stalk. If using white asparagus, peel the stalks using a vegetable peeler and starting peeling right under the head of the asparagus. Cut the asparagus into pieces, about 4 cm/ 1.6 inch long.
- In the meantime chop the chicken breasts into bite-sized pieces. Add to the stock, together with the asparagus and the grated garlic clove. Cook for about 5 minutes.
- Add the peas and the soba noodles and continue cooking for another 5 minutes or according to the packet's instructions. If you use other noodles, follow the cooking instructions and adjust the cooking time accordingly.
ASPARAGUS SOUP - THE MIDNIGHT BAKER
From bakeatmidnite.com
Cuisine AmericanTotal Time 30 minsCategory Side Dish, SoupCalories 165 per serving
- Break off the woody ends of the asparagus (if using fresh). Slice off the tops--these will be used as a garnish. Cut the asparagus stalks into 1/2-inch slices. Set the chopped asparagus aside.
- Melt the butter in a medium dutch oven over medium heat. Add the potatoes and the onion. Stir to coat with the butter and cook for about 5 minutes or until the onion is softened.
- Add the stock and the sliced asparagus stalks. Bring to a boil, reduce heat and simmer for about 10 minutes or until potatoes are soft.
- Using a stick (immersion) blender, puree the soup. If you don't have a sick blender, use a regular blender or food processor. If the asparagus is not young and tender, you may have to put the soup through a sieve to eliminate any woody parts that remain.
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5/5 (1)Calories 150 per servingServings 4
- Melt butter in large saucepan over medium heat. Add onion, salt, pepper and ground red pepper; cook 5 minutes or until onion is softened. Add garlic; cook 1 minute. Add asparagus; cook 5 minutes or until crisply tender.
- Add chicken broth; cook over medium heat until mixture just comes to a boil. Remove from heat; stir in spinach until wilted.
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5/5 (7)Total Time 45 minsServings 4Calories 340 per serving
- Heat a large saucepan over medium heat. Add oil; swirl to coat. Add carrots, leek, and celery; cook 5 minutes, stirring occasionally. Add salt, pepper, and garlic; cook 1 minute, stirring frequently. Add stock; bring to a simmer over medium-high heat. Add potatoes; reduce heat to medium, and simmer 8 minutes or until potatoes start to soften.
- Add peas, asparagus, and beans; simmer 4 minutes or until vegetables are crisp-tender. Add spinach, thyme, and basil; cook 1 minute. Ladle soup into bowls; top evenly with cheese.
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