Creamy Asparagus Soup Low Fat Food

CREAMY ASPARAGUS SOUP LOW FAT

Steps:

• 1. Cut tips off asparagus spears and chop remaining spears into 1/2 inch pieces. Brin 1/2 cup water to a boil in an 8-inch skillet over med-high heat. add asparagus tips cook 2 min until tender. remove. pat dry, set aside. 2. Combine the remaining pieces, leeks, butter 1/8 tsp salt and pepper in large saucepan. cover and cook over med-low heat, stirring occasionally, until softened - 8-10 min. 3. Add the broth to the pot, bring to a simmer, adn cook until veggies are completely tender about 5 min. Stir in the peas and parmesan. 4. Working in 3 batches, process the soup in a blender until completely smooth about 2 min. Return soup to pot. stir in reserved asp. tips, half & half, and lemon juice and cook until heated through 2 min. season with salt and pepper

LOW FAT CREAM OF ASPARAGUS SOUP

Steps:

• Blanch asparagus for 3 minutes and cool in ice water. Set aside.
• Sautee leeks in butter until soft. Add potato, bay leaf and stock. Bring to the boil and cook for 10 minutes or until potato is just soft. Add asparagus, cook for another 10-15 minutes. Remove bay leaf, puree in blender in 2 cup batches and force through mesh strainer if desired.
• Return soup to heat and gradually add in milk and cream. Add salt and pepper to taste.
• Serves 6-8.

KETO CREAM OF ASPARAGUS SOUP

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.

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.

CREAMY ASPARAGUS SOUP

Steps:

• In 3-quart saucepan, melt butter over medium heat. Add onion and celery; cook 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in flour. Cook 1 minute, stirring constantly. Stir in broth. Cook 5 to 7 minutes, stirring constantly, until thoroughly heated.
• Remove from heat. Stir in asparagus. In food processor or blender, process asparagus mixture until smooth. If necessary, asparagus mixture can be processed in batches. Return to saucepan.
• Stir in half-and-half. Cook 5 to 8 minutes, stirring occasionally, until slightly thickened and thoroughly heated.

GUILT-FREE CREAM OF ASPARAGUS SOUP

Steps:

• Place the potatoes into a small pot with enough water to cover; bring to a boil, then reduce heat to medium-low, place a cover on the pot, and simmer until tender, about 20 minutes.
• Drain the potatoes and transfer to a bowl; add the sour cream and mash lightly; scrape into the bowl of a blender.
• Cut asparagus into 3 parts: woody ends, tips, and center pieces.
• Combine the woody ends of the asparagus with the vegetable broth in a stockpot; bring to a boil and cook until the woody ends are tender. Remove woody ends with a slotted spoon and discard.
• Remove 2 tablespoons broth to a bowl with the asparagus tips. Transfer remainder of stock to blender with the potatoes.
• Chop the middle segments of the asparagus.
• Heat olive oil in a skillet over low-heat; cook and stir the chopped asparagus, chopped onion, and 2 crushed cloves garlic in the hot oil until the asparagus is tender, about 10 minutes. Add to the broth in the blender, reserving oil in the skillet.
• Blend the mixture in the blender on high until smooth and creamy; return to the stockpot.
• Cook and stir the sliced mushrooms and 1 crushed garlic clove in the remaining oil over medium-low heat until the mushrooms soften, 3 to 5 minutes. Add the white wine; cook another 1 to 2 minutes. Stir the mushroom mixture into the soup.
• Heat the asparagus tips and broth in the microwave for 2 minutes; stir into the soup.
• Season the soup with cayenne pepper, salt, and black pepper.