CREAMY ASPARAGUS SOUP
Steps:
- In a large pot over medium high heat, add the olive oil, garlic and onion and sauté 3-5 minutes until tender. Add the butter and the flour and stir until the flour is golden brown.
- Pour in the chicken broth and add the asparagus. Bring to a boil and reduce to a simmer until the asparagus is tender about 7-10 minutes.
- Using an immersion blender or regular blender, pulse the soup until it is smooth. Add in the heavy cream and salt and pepper to taste.
Nutrition Facts : Calories 181 kcal, Carbohydrate 11 g, Protein 5 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 1149 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
CREAMY ASPARAGUS SOUP
The perfect recipe for spring! Aunt Bee's light and fresh Creamy Asparagus Soup recipe is an easy and healthy dinner or lunch in about 30 minutes.
Provided by Blair Lonergan
Categories Lunch or Dinner
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 cup, Calories 86.1 kcal, Carbohydrate 12.4 g, Protein 6.2 g, Fat 2.9 g, SaturatedFat 1.9 g, Cholesterol 9.7 mg, Sodium 332.9 mg, Fiber 5 g, Sugar 5.9 g, UnsaturatedFat 1.6 g
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.
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.
CREAM OF ASPARAGUS SOUP
With just a few simple ingredients, you could have this Cream of Asparagus Soup ready in minutes! It's a great option for lunch or dinner.
Categories soup
Time 35m
Yield 4-6 servings
Number Of Ingredients 9
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.
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.
ASPARAGUS SOUP WITH MINI MEATBALLS
This is a traditional Danish recipe often used as part of a wedding reception menu. The recipe originally called for whipping cream but I prefer the lighter version using 5% coffee cream. The mini meatballs take a bit of time to prepare, but you will be happy you did! Below is the lighter version including ground turkey in the meatballs, but if needed 50/50 of beef and pork will work well.
Provided by Deantini
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the first 8 ingredients to make the meat ball mix.
- Roll the meat balls into small 1/2 inch balls.
- Cook the meat balls in a large pot of slightly boiling water for 5 minutes (longer if the meatballs are bigger).
- Remove with strainer and set aside.
- Cut the asparagus spears into bit sized pieces, keep the asparagus liquid.
- In a large pot melt the butter and stir in the flour with a whisk.
- Add the liquikd from the asparagus and whisk well.
- Add the chicken broth and whisk well; let the soup simmer for 5 minute.
- Add the cream.
- Add the asparagus and meatballs and warm through.
Nutrition Facts : Calories 490.5, Fat 28.4, SaturatedFat 13.6, Cholesterol 161.9, Sodium 2381.4, Carbohydrate 28.6, Fiber 2.1, Sugar 2.7, Protein 28.7
QUICK CREAMY ASPARAGUS SOUP
After trying several different recipes for asparagus soup, I put together the best ingredients from each for my favorite version. This soup is great year-round and adds an elegant touch to special-occasion meals. -Pat Stevens, Granbury, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute leeks and onions in oil and butter until tender. Add the asparagus and broth. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Remove from the heat. Set aside 1 cup of asparagus pieces., In a blender, process the remaining asparagus mixture in batches until smooth; return to the pan. Stir in the cream, salt and pepper. Cook over low heat until heated through. Garnish with reserved asparagus pieces.
Nutrition Facts : Calories 170 calories, Fat 11g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 877mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.
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
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