SIMPLE ASPARAGUS SOUP
My family and friends love this soup. It's elegant and unusual, but the hardest part of making it is occasional stirring. -Kathryn Labat, Raceland, Louisiana
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, heat butter and oil over medium heat. Stir in vegetables and seasonings; cook until vegetables are tender, 8-10 minutes, stirring occasionally., Stir in rice and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes, stirring occasionally., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to pot and heat through. If desired, serve with sour cream and croutons. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight (soup may separate). In a saucepan, reheat to boiling, whisking until blended.
Nutrition Facts : Calories 79 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 401mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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.
THREE LITTLE ASPARAGUS SOUPS FOR SPRING
The most daunting aspect of serving three asparagus soups is finding 18 little bowls. But unless you're having Nathan Lane to dinner, who cares if they match? Coffee cups, old-fashioned glasses, mugs, pairs of cupped hands -- all are fine.
Provided by Jonathan Reynolds
Categories project, soups and stews, appetizer
Time 1h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Peel 4 asparagus stalks and slice the remainder crosswise into 1-inch pieces. In a large saucepan, melt the butter over medium heat and add the sliced asparagus and 2 of the peeled stalks. Saute 5 minutes or until soft.
- Add chicken broth, bring to a boil and add half-and-half. Simmer for 10 minutes. Remove the 2 stalks. Continue to simmer for 10 minutes more, stirring occasionally.
- Pour the soup through a coarse sieve set over a large bowl, pressing the asparagus through with the back of a large spoon. Scrape the pulp into the soup, whisk and refrigerate 1/3 of it.
- Cut the 2 cooked asparagus stalks into 1/4-inch dice. Set aside. Slice the 2 raw asparagus stalks into 1 1/2- by- 1/8-inch julienne. Set aside.
- For a risotto quenelle garnish, heat the olive oil in a large skillet over medium heat and saute the onion until soft, about 10 minutes. Add the rice and saute until translucent, about 5 minutes. Stir in the water, 1/3 cup at a time, adding more as water is absorbed, cooking risotto about 10 minutes in all. Add the diced asparagus and cook for 3 minutes, stirring constantly, until rice is al dente. Spread risotto on a plate to cool.
- Place the flour, egg and bread crumbs in separate shallow bowls. Shape the rice into quenelles (small footballs) with 2 teaspoons, lightly roll in the flour, then the egg, then the bread crumbs.
- Heat 2 inches of vegetable oil in a small pot to 375 degrees and fry the risotto quenelles until brown and crisp. Drain on paper towels.
- To serve, remove the cold soup from the refrigerator and remove any solidified butter to larger portion of soup. Heat the unrefrigerated soup till hot and pour into 12 small bowls, adding the reserved asparagus strands to 6 and the quenelles to 6. Pour the cold soup into 6 small bowls, adding the chopped raw salmon to each. Serve each diner with 3 different soups.
Nutrition Facts : @context http, Calories 739, UnsaturatedFat 24 grams, Carbohydrate 57 grams, Fat 49 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 21 grams, Sodium 388 milligrams, Sugar 14 grams, TransFat 1 gram
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
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