CHICKEN ASPARAGUS SOUP
Asparagus stars in this flavorful soup, a favorite recipe from my Italian grandmother. I have fond memories of chopping veggies and cooking with her as a child. -Sandy Clayton, Visalia, California
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 10 servings (about 2 quarts).
Number Of Ingredients 15
Steps:
- Cut tips from asparagus spears; set aside. Place stalks in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Strain, reserving 4 cups cooking liquid. Discard stalks., In a Dutch oven, saute the potatoes, onion, celery, carrot, parsley and garlic in oil until vegetables are tender. Stir in the broth, salt, 1/4 teaspoon pepper, bay leaf and reserved cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf. Cool slightly., In a blender, cover and puree soup in batches until smooth. Return to the pan. Add the chicken, cream, remaining pepper and reserved asparagus tips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until asparagus is tender. Garnish with Parmesan cheese if desired.
Nutrition Facts : Calories 226 calories, Fat 10g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 660mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 2g fiber), Protein 13g protein.
CREAM OF ASPARAGUS SOUP
Steps:
- Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
CREAMY ASPARAGUS SOUP
Make and share this Creamy Asparagus Soup recipe from Food.com.
Provided by beckas
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut asparagus into 1 inch chunks.
- Place chicken broth in pot and add asparagus chunks.
- Bring to a boil and simmer five minutes until tender.
- In a small saucepan, melt butter and saute shallots and garlic for five minutes.
- Add flour and cook for one minute.
- Add flour mixture to chicken broth and stir until thickened.
- Blend soup in blender until semi-smooth.
- Return to pan and add half& half, thyme, and pepper.
- Simmer for five minutes.
- Add parmesan cheese until melted.
- Season with additional salt and pepper if desired.
CHEESY CREAM OF ASPARAGUS SOUP
Steps:
- Prepare asparagus according to package directions; drain and set aside. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly., Pour half the milk mixture into a blender; add half the asparagus. Cover and process until very smooth; return soup to the saucepan. Repeat with the remaining milk mixture and asparagus. Stir in the cheese, hot pepper sauce, salt and pepper; heat through (do not boil). If desired, top with roasted asparagus tips.
Nutrition Facts : Calories 261 calories, Fat 19g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 852mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 12g protein.
CHEESY CHICKEN AND ASPARAGUS
I was a cook at an elementary school where we had to use certain foods. But at home I got to experiment! My husband was-and still is-a tolerant taste tester.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute chicken in butter for 5-6 minutes or until juices run clear. Stir in mushrooms, onions and garlic; saute for 3 minutes or until vegetables are tender. Cut cream cheese into cubes and stir into chicken mixture until melted. Add thyme, salt, pepper, soup and milk; stir to combine. Simmer, uncovered, for 10 minutes. Prepared asparagus or broccoli according to package directions; drain and stir into chicken mixture. Serve over rice if desired.
Nutrition Facts :
CREAMY CHICKEN ASPARAGUS SOUP
Comfort food! This cream and cheese based soup blends well with the vegetables and chicken. My mother always used fresh asparagus from our garden for soups. The tender pieces of asparagus bring back soup memories from childhood. Hearty and comforting soup!
Provided by Seasoned Cook
Categories Chicken Breast
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Cut tips from asparagus spears and set aside, Discard stalks.
- In a dutch oven, saute onion and celery in oil. Add carrots, potatoes and parsley flakes. Stir in broth, salt and pepper . Bring to a boil. Simmer on low heat covered for 25 minutes.
- Add chicken, cream, cheese and asparagus tips. Simmer uncovered for 5 minutes until asparagus is tender.
- Serve and enjoy!
Nutrition Facts : Calories 1009.1, Fat 55.8, SaturatedFat 24.4, Cholesterol 156.6, Sodium 2645.9, Carbohydrate 75, Fiber 21.3, Sugar 10.9, Protein 59.6
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.
CREAMY CHEESE & ASPARAGUS SOUP WITH CHICKEN
Warm and satisfying on a cold winter's night. Serve with a loaf of warm and crusty bread. Use any smooth-melting cheese you like, such as parmesan, white cheddar, monterey jack - use your imagination! But you've got to like asparagus, because that is definitely the star of this show!
Provided by DanielsWife
Categories Chicken Breast
Time 45m
Yield 10-14 serving(s)
Number Of Ingredients 14
Steps:
- Cut chicken into 1/2 inch cubes.
- In a zip top bag, combine dried thyme, salt and pepper, and toss with chicken. Set aside.
- Rinse asparagus, and remove tough stems. Cut into 1/2 inch pieces.
- In a large soup pot over medium high heat, add the olive oil. Add chicken and cook until lightly browned on all sides.
- Add the asparagus and garlic and saute until slightly soft.
- Push chicken and asparagus to the edge of the pot. Add butter and allow to melt. Stir in flour with a whisk. Whisk for 1 minute.
- Pour in chicken stock, and stir well to combine. Bring to a boil.
- Add half and half or cream, stir to combine.
- Using an immersion blender, blend until mixture thickens slightly and turns a bit green.
- Add shredded cheese, stir until it melts.
- If the soup is too thin, add the potato flakes and allow to thicken. If you prefer, you could add wild rice instead.
- If you like it the way it is, add salt and pepper to taste, and serve with warm, crusty bread.
- Enjoy!
Nutrition Facts : Calories 302, Fat 15.9, SaturatedFat 8.2, Cholesterol 64.3, Sodium 684.1, Carbohydrate 17.4, Fiber 0.9, Sugar 3.6, Protein 21.9
CREAMY POTATO SOUP
This is one of my favorite recipes that uses wholesome milk-an important product we produce on our dairy farm. It's rich and delicious...even the kids gobble it up!-Janis Plagerman, Ephrata, Washington
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings (2-3/4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.
Nutrition Facts : Calories 208 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 912mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
CHEESY ASPARAGUS SOUP
Asparagus lovers will be delighted with this soup. It starts with lots of cooked fresh asparagus to which I add asparagus soup.-Patricia Lockard, Rockford, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a large kettle, cook asparagus and onion in a small amount of water until tender. Drain liquid. Add all remaining ingredients; heat over medium until the cheese is melted and the soup is hot.
Nutrition Facts :
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
CHEDDAR ASPARAGUS SOUP
This comes from The Court House and Jail Restaurant in Woodstock, Illinois. It appeared in the R.S.V.P. Letters to the Editor section of a June 1984 Bon Apetit.
Provided by Leslie in Texas
Categories Cheese
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in large skillet over medium heat.
- Add onion and celery and cook, stirring, until tender but not browned, about 8 minutes.
- Reduce heat to low, add flour and cook, stirring frequently, until frothy, about 5 to 10 minutes.
- Blend in chicken stock and bay leaf; reduce heat to medium-low.
- Add Sherry,hot pepper sauce, Worcestershire, dry mustard, and freshly ground pepper to taste and simmer 20 minutes.
- Add asparagus and continue cooking until tender, about 10 minutes.
- Stir in cheese and parsley and cook until cheese is melted, 5 to 10 more minutes.
- Ladle soup into heated bowls and serve immediately.
ASPARAGUS CHEESE SOUP
Thyme has a sweet, savory flavor that really enhances a variety of dishes, including this creamy soup.-Elizabeth Montgomery, Allston, MA
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add asparagus and heat through. Add the cheese, thyme and nutmeg. Cook until cheese is melted, stirring frequently (do not boil). Garnish with croutons and additional cheese if desired.
Nutrition Facts : Calories 343 calories, Fat 24g fat (16g saturated fat), Cholesterol 85mg cholesterol, Sodium 994mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 2g fiber), Protein 17g protein.
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