CREAMY ASPARAGUS SOUP
Enjoy this creamy soup made using asparagus and Progresso® chicken broth - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 170, Carbohydrate 8 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 4 g, TransFat 0 g
QUICK AND HEARTY ASPARAGUS SOUP
This great spring soup is delicious and filling. When I was single, I liked to freeze leftovers. Now, my husband gobbles it up before I can find a lid for my tupperware!
Provided by TheBaroness
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Cut the asparagus spears into bite-size pieces; set the tips aside. Divide the spear pieces into two separate microwave-safe containers. Place 1/2 tablespoon butter in each bowl. Loosely cover both containers and place in the microwave oven; cook on High until the asparagus is completely soft, 15 to 20 minutes.
- While the asparagus steams, melt 1/2 cup butter in a large saucepan over medium-high heat; cook the onion and garlic in the butter until soft, about 5 minutes. Sprinkle in the flour and stir briskly for 1 minute. Add the chicken soup, milk, hot pepper sauce, salt, pepper, liquid smoke, and the steamed asparagus stalks; cook until heated through, 7 to 10 minutes.
- Pour about 3/4 of the soup into a blender in batches, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth and pour into a clean pot. Add the remaining 1/4 of the soup into the pureed soup; stir in the asparagus spears. Cook until thoroughly reheated, about 5 minutes.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 23.6 g, Cholesterol 69.3 mg, Fat 25.4 g, Fiber 2.1 g, Protein 11.9 g, SaturatedFat 14.9 g, Sodium 3056 mg, Sugar 13.4 g
ASPARAGUS SOUP
This delicious asparagus soup recipe is courtesy of Scott Conant's "Bold Italian," and makes for a delicious spring-time bowl.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot, red pepper flakes, and a pinch of salt. Cook, stirring occasionally, until shallots are tender and just beginning to brown, about 5 minutes.
- Add chopped asparagus, and cook for 1 minute. Stir in broth and 1 cup water; bring to a boil. Reduce heat to a simmer; continue cooking until asparagus is tender, about 15 minutes.
- Meanwhile, prepare and ice-water bath. Fill a medium saucepot with water and bring to a boil. Add salt, return to a boil, and add asparagus tips. Cook until just tender. Transfer asparagus tips to ice-water bath; let cool about 1 minute. Drain and set aside.
- Remove from heat; add spinach. Using an immersion blender, puree soup while drizzling in remaining 2 tablespoons oil. Return to heat and cook until heated through; season with salt. Divide soup evenly between 4 bowls, garnish with asparagus tips, and serve immediately.
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
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.
ASPARAGUS SOUP
This elegant soup is perfect to make when asparagus comes into season in spring. It can be served hot or very well chilled.
Categories Soups Asparagus Easy Entertaining Spring Vegetables
Yield Serves 6
Number Of Ingredients 7
Steps:
- Prepare the asparagus by cutting away and discarding the tough, stringy white ends of the stalks, reserve 12 asparagus tips to garnish the soup, then chop the green parts of the rest of the asparagus into 1 inch (2.5 cm) lengths. Next, melt the butter in a large saucepan over a gentle heat and cook the chopped onion in it for 5 minutes, keeping the heat low to prevent the onion colouring. Stir the asparagus into the melted butter and onion, then put a lid on and let it sweat for about 10 minutes, giving it a stir now and then. Sprinkle in the tablespoon of flour, stir again to soak up the juices and add the hot chicken stock, a little at a time, stirring after each addition. When all the stock is in, bring to simmering point, season with salt and freshly milled black pepper and keeping the heat low, let the soup barely simmer, partially covered, for 20-25 minutes. Now you need to let the soup cool a little, then pour it into a blender and blend in batches (a large bowl is helpful here). Taste to check the seasoning. Finally, stir in the double cream or creme fraiche and the reserved asparagus tips. Re-heat gently for 3-4 minutes and serve very hot in warm soup bowls or alternatively, cool and chill thoroughly before serving in chilled bowls.
QUICK ASPARAGUS SOUP
"My kids wouldn't eat asparagus when they were young," writes Lois McAtee. "But after trying this smooth creamy soup, they all wanted seconds." To hurry along preparation, the Oceanside, California reader relies on frozen asparagus.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, combine asparagus, onion, water, salt, bouillon, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool for 5 minutes; stir in milk., In a blender or food processor, process the soup in batches until smooth; return to the pan. Stir in cream; heat through. Garnish with croutons.
Nutrition Facts : Calories 128 calories, Fat 10g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 574mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
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 COCONUT MILK
This plant-based version of asparagus soup gets its creaminess from coconut milk and is complemented by fresh notes of lemongrass. If you haven't used lemongrass before, it is often found now in the produce section of many grocery stores and you can actually cut it into 2- or 3-inch pieces and freeze it for later use. I like to use a plant-based "no-chicken" stock for this because it is almost clear in color, keeping the soup bright green, but any vegetable stock will do.
Provided by Carla Hall
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the soup: Place a large pot over medium heat and add the olive oil. Add the onions, cover and cook, stirring occasionally, until softened, about 6 minutes. Stir in the asparagus and cook for 1 minute.
- Pound the lemongrass with a meat mallet or rolling pin until well bruised (to release the flavor). Stir in the broth and lemongrass and simmer until the asparagus is tender, about 10 minutes. Discard the lemongrass and stir in the parsley.
- Turn off the heat and puree the soup with an immersion blender. Stir in the coconut milk and peas and cook over medium heat until warmed through, 5 minutes. Season with salt and pepper, garnish with fresh lemon zest and the Asparagus Salsa if desired just before serving.
- For the asparagus salsa: Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed.
- Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week. Makes 2 cups.
ASPARAGUS SOUP
Were your eyes too big for your stomach this past weekend at the farmers' market? This asparagus soup recipe is the perfect way to make use of a surplus of asparagus. Eat it fresh or keep it frozen to enjoy well past asparagus season.
Provided by David Burke
Yield 8
Number Of Ingredients 7
Steps:
- Heat 4 tablespoons of olive oil in a large pot over medium heat. Add the onions and cook, stiring occasionally until transluscent, about 8-10 minutes. Add the asparagus pieces and season with salt and pepper. Cook your asparagus until bright green and tender, about 4-5 minutes. Add the broth and bring to a boil. Add the spinach and cook, stirring occasionally, until the spinach in wilted.
- Remove the pot from the heat and let the soup cool. Set a fine mesh strainer over a large bowl. Purée the souop in a blender or food processor until smooth. Strain the soup through the strainer. Stir in the last 2 tablespoons of oil and season with salt and pepper.
Nutrition Facts : ServingSize 1 serving, Calories 181 calories, Sugar 6 g, Fat 12 g, Carbohydrate 14 g, Cholesterol 4 mg, Fiber 4 g, Protein 7 g, SaturatedFat 2 g, Sodium 776 mg
ASPARAGUS SOUP
easy to do and tasty
Provided by jul34es
Time 25m
Yield Serves 6
Number Of Ingredients 0
Steps:
- heat the butter in a medium pan and fry the shallots over a gentle heat until soft.add the potato,thyme and stock.bring to the boil and simmer for 5 minutes until tender.
- cut off the asparagus tips and reserve.cut off and discard any woody stems from the asparagus,then cut the remaining stems into 4cm chunks and add to the stock with the wine.bring to the boil and simmer for about 8 minutes until the asparagus is tender.
- using a hand blender or liquidiser,puree the soup until smooth.steam the asparagus tips for 4-5 minutes,then add to the soup just before serving.pour into small bowls or cups with a swirl of cream and a grind of black pepper.
ASPARAGUS SOUP
Asparagus SoupAdapted from Martha Stewart Notes Gently reheat leftovers (don't let them come to a boil) as the yogurt can curdle if overheated. To make this
Provided by Nicole Perry
Categories Cream, Soups/Stews
Time 50m
Yield Serves 3-4
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot, red pepper flakes, and a pinch of salt. Cook, stirring occasionally, until shallots are tender and just beginning to brown, about 5 minutes. Add chopped asparagus, and cook for 1 minute. Stir in broth and bring to a boil. Reduce heat to a simmer; continue cooking until asparagus is tender, about 15 minutes. Remove from heat; add spinach.
- Carefully transfer to a blender, add remaining 2 tablespoons oil and Greek yogurt, and blend until smooth. Season to taste with salt (1 teaspoon kosher salt was just right for us).
- Ladle soup into bowls, drizzle with olive oil, and serve.
GRANNYDRAGON'S REALLY QUICK CREAM OF ASPARAGUS SOUP
Make and share this Grannydragon's Really Quick Cream of Asparagus Soup recipe from Food.com.
Provided by Grannydragon
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In the soup pot, melt the butter with the oil.
- Add onion, cooking until transparent.
- Add garlic and thyme, cook until the garlic smells aromatic, just a few minutes.
- Put both cans of asparagus and their liquid in a blender to puree. Add the pureed asparagus and chicken broth to the pot. Heat through.
- Add milk or cream to the pot, being careful not to allow it to boil.
- Adjust seasonings to your taste. You might serve with a pat of butter in the center of the bowl.
Nutrition Facts : Calories 223.1, Fat 13.3, SaturatedFat 4.2, Cholesterol 11.9, Sodium 1210.7, Carbohydrate 14.9, Fiber 4.8, Sugar 4.9, Protein 13.7
CREAMLESS CREAM OF ASPARAGUS SOUP
Creamless cream of asparagus soup is healthy, delicious, smooth, creamy, quick and easy to make. A perfect spring soup for a last minute lunch or dinner.
Provided by Sam | Ahead of Thyme
Categories Soup
Time 25m
Number Of Ingredients 10
Steps:
- In a large stockpot, melt butter over medium-high heat. Sauté the onions, garlic and celery until the onions are soft and translucent. Add the potatoes and asparagus and stir well to combine.
- Add the chicken (or vegetable) stock, and bring to a simmer. Turn the heat down to low and continue to simmer for about 15 minutes, covered, until the vegetables have become soft.
- Use an immersion blender to puree the soup. Alternatively, you can transfer the soup to a standing blender and puree in batches, then pour it back into the pot.
- Add the lemon juice and black pepper and stir to mix. Continue to cook on low for a couple of minutes, stirring occasionally.
- Serve hot with coconut cream, microgreens and/or asparagus tips on top.
Nutrition Facts : ServingSize 1 cup, Calories 154 calories, Sugar 6 g, Sodium 303.8 mg, Fat 6.4 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 17.5 g, Fiber 2.5 g, Protein 7.5 g, Cholesterol 16.2 mg
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
ASPARAGUS SOUP
Steps:
- Heat the oil in heavy bottomed soup pot. Add the onions, carrots, and celery and saute until the onions are translucent. Add the ground cumin and coriander seed and stir with vegetables for about 2 minutes. Add the stock and bring to boil. Turn down to simmer, and add the diced potatoes and thyme. When potatoes are soft, add the asparagus and frozen spinach and simmer for about 10 minutes until asparagus is fully cooked but still green. Puree soup in a blender or food processor and return to the soup pot. Add cream and lemon rind, bring to a boil, and then turn down to a simmer. Season with salt and pepper and serve with toasted croutons, if desired
QUICK AND EASY CREAM OF ASPARAGUS SOUP
This is a very easy recipe to make, low-carb and very yummy as well.
Provided by Scott Sime
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 3
Number Of Ingredients 11
Steps:
- Separate asparagus tips and stalk pieces, and set asparagus tips aside.
- Heat olive oil in a saucepan over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Mix chicken broth, asparagus stalk pieces, carrots, parsley, basil, pepper, and salt into onion mixture; bring to a boil. Reduce heat to medium and simmer until asparagus and carrots are tender, 10 to 15 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to saucepan, add asparagus tips, and stir in half-and-half. Simmer soup until tips are tender, about 5 minutes.
Nutrition Facts : Calories 206.8 calories, Carbohydrate 14.2 g, Cholesterol 19 mg, Fat 14.4 g, Fiber 4.2 g, Protein 8 g, SaturatedFat 4.6 g, Sodium 553.1 mg, Sugar 5.7 g
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ASPARAGUS SOUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
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.
CHILLED ASPARAGUS SOUP RECIPE | BON APPéTIT
From bonappetit.com
4/5 (36)Estimated Reading Time 1 minServings 6
- Heat 4 Tbsp. oil in a large pot over medium-low heat. Add onions and cook, stirring occasionally, until translucent, 8–10 minutes. Add ½-inch asparagus pieces and season with salt and pepper. Cook until asparagus is bright green and tender, 4–5 minutes. Add broth, increase heat to high, and bring to a boil. Reduce heat to medium and simmer until asparagus is tender, 8–10 minutes. Add spinach and cook, stirring occasionally, until wilted, about 2 minutes. Let mixture cool slightly.
- Set a fine-mesh sieve over a large bowl; set aside. Working in batches, purée soup in a blender until very smooth. Strain through prepared sieve. Stir remaining 2 Tbsp. oil into soup; season to taste with salt and pepper. Cover and chill until cold, at least 3 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- Divide asparagus tips and thinly sliced stalks among bowls; pour chilled soup over. Drizzle each with a few drops of oil.
ASPARAGUS SOUP | PHILIPS
From usa.philips.com
Servings 4Category Starter & Snacks
- Peel the asparagus with a vegetable peeler or special asparagus peeler. Be sure not to leave any fibrous pieces behind. Cut the asparagus into pieces and keep some behind for garnish. Peel the potato and cut into chunks.
- Put the asparagus in the SoupMaker and add the potato, sugar and bouillon cubes then fill with water to the line. Select program 1 on the SoupMaker.
- When the program is ready, mix the egg yolk and cream in a bowl. Add this to the soup and choose program 4. You will get a beautiful, frothy soup.
- Meanwhile, cut the remaining asparagus into slices, add this to the soup and let stand for a moment in the SoupMaker. Serve the soup with some freshly cut spring onion.
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5/5 (1)Servings 4
- In a large pot, heat 2 tablespoons of the oil over moderately high heat. Add the mushrooms, 1/4 teaspoon of the salt, and the pepper and cook, stirring occasionally, until the mushrooms are golden, about 5 minutes. Remove the mushrooms from the pot and set aside. Reduce the heat to moderately low and add another 1 1/2 tablespoons of the oil to the pot. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the water, broth, rice, and the remaining 2 teaspoons of salt to the pot. Bring to a boil. Continue boiling for 10 minutes, stirring occasionally. Add the asparagus. Cook until the asparagus is tender, about 5 minutes.
- In a blender or food processor, puree the soup until completely smooth. Return the soup to the pot and stir in the reserved mushrooms.
- Meanwhile, heat the broiler. Put the bread on a baking sheet and brush both sides of the bread with the remaining 3 tablespoons of oil. Broil the bread until brown, about 2 minutes. Turn and top with the Gruyère. Broil until the cheese melts, about 2 minutes longer.
ASPARAGUS SOUP RECIPE - LAND O'LAKES
From landolakes.com
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.
ASPARAGUS SOUP RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (3)Total Time 1 hr 16 minsServings 8
- Preheat oven to 400°. Snap off and discard tough ends of asparagus. Coat asparagus lightly with cooking spray, and arrange in an aluminum foil-lined jelly-roll pan. Sprinkle with 1/2 tsp. kosher salt and 1/2 tsp. pepper.
- Bake at 400° for 16 minutes or until tender and slightly browned, turning after 8 minutes. Remove from oven, and let cool.
- Meanwhile, melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion, and cook, stirring frequently, 3 minutes or until tender. Add remaining butter, and stir until melted. Add potatoes, and cook, stirring occasionally, 3 minutes. Stir in chicken broth. Bring to boil; reduce heat to medium, and simmer 6 minutes or until potatoes are tender.
- Chop asparagus into 1/4-inch pieces. Add chopped asparagus to soup; cook, stirring occasionally, 4 minutes. Remove from heat, and let cool 10 minutes.
A SIMPLE ASPARAGUS SOUP - 101 COOKBOOKS
From 101cookbooks.com
3.9/5 (13)Total Time 25 minsCategory SoupCalories 341 per serving
- In a large soup pan over medium-high heat add the butter and onion. Stir until the onion is well coated, and allow to sauté until translucent, a few minutes. Stir in the potatoes, and cook until completely tender, about 10 minutes - you can add a splash of water to the pan if it seems like a bit of moisture will help. Stir in the curry paste, allow to cook another minute or two, and then add the coconut milk, salt, and water. Bring to a simmer, and add the asparagus. Cook until the asparagus is tender, 2-3 minutes, and then puree using a blender or hand blender until the soup is completely silky smooth.
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CREAMY ASPARAGUS SOUP RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
4/5 Total Time 30 minsServings 6
- In a large saucepan, bring the stock to a boil. Add the asparagus tips and cook just until bright green, about 2 minutes. Using a slotted spoon, transfer the tips to a plate. Add the onion to the saucepan. Cover and cook over moderate heat until softened, about 5 minutes. Add the asparagus stalks and cook until just tender, about 3 minutes.
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- Meanwhile, in a mini chopper, pulse the pistachios, scallions, vinegar and oil to form a coarse paste. Season with salt and white pepper. Ladle the soup into shallow bowls and swirl in a bit of the scallion-pistachio pesto.
QUICK CREAM OF ASPARAGUS SOUP - SOUP RECIPES
From goodhousekeeping.com
Cuisine American, French, ItalianEstimated Reading Time 1 minServings 3Total Time 25 mins
- In 3-quart saucepan, melt butter over medium heat; add onion and cook, stirring frequently, until tender, about 5 minutes.
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From mygorgeousrecipes.com
5/5 (1)Total Time 30 minsCategory SoupCalories 370 per serving
- Arrange the asparagus on a roasting tray, drizzle a tablespoon of olive oil over, and sprinkle a bit of salt.
- Roast in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15 minutes until tender.
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