Creamy Asparagus Soup In Mini Teacups Food

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CREAMY ASPARAGUS SOUP IN MINI TEACUPS



Creamy Asparagus Soup in Mini Teacups image

Provided by Trisha Yearwood

Categories     appetizer

Time 1h10m

Yield 12 servings

Number Of Ingredients 10

3 tablespoons olive oil
1 large bunch asparagus, ends trimmed, cut into 2-inch pieces
2 stalks celery, chopped
1 large onion, chopped
8 cups vegetable stock
1 bay leaf
1 cup heavy cream
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups fresh baby spinach

Steps:

  • In a large stockpot, heat the oil over medium heat. Add the asparagus, celery and onion and cook, stirring occasionally, until tender, about 10 minutes. Add the vegetable stock and bay leaf and bring to a boil, then reduce the heat and simmer for 30 minutes. Add the cream and simmer for another 10 minutes. Remove and throw away the bay leaf. Season with salt and pepper.
  • Add the spinach to the soup and let wilt for about 1 minute. In batches, pour the soup into a blender and blend on high until smooth. (Alternatively, use an immersion blender and puree in the pot.) Stir well before transferring to 12 small teacups and serve hot.

CREAMY ASPARAGUS SOUP



Creamy Asparagus Soup image

Step into spring with this easy blender soup that showcases fresh asparagus, leeks, shallots, and just a touch of cream from a last-minute drizzle of crème fraîche.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Yield Serves 4

Number Of Ingredients 7

4 tablespoons unsalted butter
2 cups thinly sliced leeks, white and light-green parts only, well washed and patted dry (from 2)
3/4 cup thinly sliced shallot
Kosher salt and freshly ground pepper
1 pound asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
3 to 4 cups ( homemade or low-sodium store-bought)
Crème fraîche, for serving

Steps:

  • In a medium saucepan, melt butter over medium heat. Add leeks and shallot; season with salt and pepper. Cook, stirring, until translucent, about 5 minutes. Add asparagus and 3 cups broth; bring to a boil, then reduce heat and simmer, partially covered, until asparagus is very tender, 12 to 15 minutes. Let cool 5 minutes.
  • Working in batches (don't fill it more than halfway), purée asparagus in a blender until very smooth, 1 to 2 minutes a batch, thinning with more broth if necessary. Transfer to cleaned pan, and heat until steaming. Whisk crème fraîche with a little water until it has the consistency of heavy cream. Spoon some on top of each serving, swirling with a toothpick, if desired.

EXTRA EASY HEALTHY CREAM OF ASPARAGUS SOUP



Extra Easy Healthy Cream of Asparagus Soup image

I am quickly becoming addicted to this easy to throw together soup. The flavor of the asparagus is carefully balanced so it doesn't take over. The potatoes add body and a creamy texture, so no real cream is necessary! We grow everything (but the sour cream) right here on the ranch so it is super economical- but still inexpensive if you need to buy the ingredients!

Provided by That Napa Chicken R

Categories     Potato

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb asparagus spear, trimmed and cut into 2 inch pieces
2 medium potatoes, diced
1 onion, diced
2 cups chicken broth (I use fresh but canned will work)
2 teaspoons thyme (freshly minced)
1 dash hot sauce
salt and pepper
sour cream, & chives to top each bowl (optional)

Steps:

  • Throw everything except the sour cream and chives into a sauce pot.
  • Cover with water if necessary and cook over medium heat for about 30 minutes until the asparagus and potatoes are fork tender.
  • Ladle the mixture into your blender- I do it in several batches to be safe.
  • Reheat in the microwave as needed and top with sour cream and chives or whatever is in your pantry!

Nutrition Facts : Calories 91.8, Fat 0.7, SaturatedFat 0.2, Sodium 264.8, Carbohydrate 17.6, Fiber 3.4, Sugar 2.5, Protein 5.1

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

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.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

This recipe is originally from Williams- Sonoma. The original recipe calls for onion, but when I made it I used shallots. I didnt trust the onion not taking over the delicate flavor of the asparagus.

Provided by Diana Adcock

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup unsalted butter
2 shallots, finely minced
1 stalk celery, finely minced
4 cups chicken stock or 4 cups mild vegetable stock
3 lbs asparagus, trimmed and cut into 1 inch pieces-reserve tips
2 potatoes, peeled and cut into 1/2 inch chunks
2 tablespoons fresh basil, chopped well
2 cups heavy cream
salt
white pepper

Steps:

  • In a large saucepan over medium heat melt butter.
  • Add the shallots and celery and saute for 3-4 minutes-do not brown.
  • Add the stock, the cut asparagus minus 18 tips, potatoes and basil.
  • Raise the heat to medium high and bring to a boil.
  • Reduce heat and simmer gently for 20 minutes.
  • In small batches puree soup in a food mill, blender or food processor.
  • If using a blender or processor force puree through a strainer with a wooden spoon-this removes any asparagus fibers.
  • Return puree to the pan, stir in cream and season with a bit of salt and pepper.
  • Stir well, simmering for 3 minutes.
  • Taste and adjust seasonings.
  • Into a pan of salted, boiling water cook asparagus tips for 2 minutes.
  • Drain.
  • Ladle soup into bowls and crown each bowl with 3 asparagus tips each.
  • Serve hot or chill and serve cold, again adjusting seasonings.
  • TIP-when serving creamed soups they are never boiled once the cream is added, so heat the serving bowls with very hot water, pour out, quickly dry and ladle in the soup.

Nutrition Facts : Calories 509.8, Fat 39.5, SaturatedFat 23.8, Cholesterol 133.8, Sodium 302.2, Carbohydrate 30.9, Fiber 6.2, Sugar 6.2, Protein 12.9

CREAMY ASPARAGUS SOUP WITH MUSHROOMS



Creamy Asparagus Soup With Mushrooms image

This is from one of my Food and Wine cookbooks. It is very easy to make and freezes well. Feel free to omit the mushrooms if you want. Make a big batch of this when asparagus is in season and freeze individual servings of it. YUM!

Provided by dicentra

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
10 ounces fresh shiitake mushrooms, sliced (or 1/2 pound white mushrooms)
2 teaspoons salt
1/4 teaspoon black pepper
1 large onion, chopped
1 quart water
1 quart chicken broth
1/3 cup long grain rice
2 lbs asparagus, trimmed and cut into 1 inch pieces

Steps:

  • In a large pot, heat 2 T oil over moderate heat. Add the mushrooms, ¼ t salt and the pepper and cook, stirring occasionally, until the mushrooms are golden; about 5 minutes.
  • Remove the mushrooms and set aside. Reduce the heat to low and add another tablespoon of oil to the pot.
  • Add the onion and cook, stirring occasionally, until translucent; about 5 minutes.
  • Add the water, broth, rice, and the remaining salt to the pot. Bring to a boil.
  • Continue boiling for 10 minutes, stirring occasionally.
  • Add the asparagus. Cook until tender; about 5 minutes.
  • Using a hand blender or food processor, puree the soup until smooth.
  • Return the soup to the pot and add the reserved mushrooms.

Nutrition Facts : Calories 289.8, Fat 12.3, SaturatedFat 2, Sodium 1967.5, Carbohydrate 36.6, Fiber 6.8, Sugar 8.2, Protein 12.9

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

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

Provided by talibaba

Categories     Vegetable

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 10

2 cups water or 2 cups stock
1 1/2 cups chopped onions
6 tablespoons butter
6 tablespoons flour
1/2-1 teaspoon dill weed (to taste)
1 1/2 lbs fresh asparagus
4 cups scalded milk
1 teaspoon salt
white pepper
tamari

Steps:

  • Break off the tough asparagus bottoms and discard them. Break off the asparagus tips and set them aside.
  • Chop the stalks, can cook them with the onions in the butter, salting them lightly.
  • After about 8-10 minutes, when onions are clear, sprinkle in the flour.
  • Continue to cook over lowest possible heat, 5-8 minutes.
  • Add water or stock. Cook 8-10 minutes, stirring frequently, until thickened.
  • Puree the sauce bit-by-bit with the milk in the blender. Blend it until throroughly smooth.
  • Return the puree to a kettle, preferably a double boiler, and add dill, salt, white pepper and tamari.
  • Heat the soup very gently - don't boil it or cook it.
  • As it heats, steam or saute the asparagus tips until tender, but still very green. Add these, whole, to the soup.
  • Serve as immediately as possible.

Nutrition Facts : Calories 410.9, Fat 26.6, SaturatedFat 16.6, Cholesterol 80, Sodium 831.5, Carbohydrate 33, Fiber 4.7, Sugar 5.8, Protein 13.7

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