Web Exclusive Round 2 Recipe Cream Of Asparagus Soup Food

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.

CREAM OF ASPARAGUS SOUP

Steps:

• Trim tips off of thawed asparagus spears; set aside.
• Chop asparagus stalks and place in medium saucepan. Add chicken stock and bring to a boil over medium-high heat. Reduce heat and simmer for 8 minutes.
• Transfer asparagus and stock to a blender and puree until smooth. Work in batches, if necessary. (TIP: To avoid spilling, cover blender with dish towel and pulse.)
• Set mesh strainer over saucepan and pour asparagus puree into it, if desired, or return puree to saucepan. Add white sauce and whisk until smooth. Bring to a simmer over medium-high heat. Reduce heat to low and add cream and reserved asparagus tips. Heat soup through and adjust seasoning with salt and pepper.
• Serve hot.

CREAM OF ASPARAGUS SOUP

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

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.

WINNING CREAM OF ASPARAGUS SOUP

Steps:

• Place asparagus in a large saucepan and cover with 1 cup water. Bring to a boil, cover and cook for 3-5 minutes or until crisp-tender. Drain, reserving liquid. , In a another saucepan, saute onions in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the milk, bouillon, reserved cooking liquid and remaining water. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in asparagus; heat through.

CREAMED ASPARAGUS ON TOAST

Steps:

• Place asparagus into a large pot or skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
• Mix 3 tablespoons butter and flour together in the same pot over medium-low heat until flour is dissolved and mixture is smooth, 2 to 3 minutes. Add milk, asparagus, and salt to butter-flour mixture and simmer until thickened, 10 to 15 minutes.
• Spread about 1 teaspoon butter onto each piece of toast. Pour creamed asparagus over each piece of toast.

CREAM OF ASPARAGUS SOUP I

Steps:

• Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.
• Puree soup in a food processor or blender in batches. Return to pot.
• Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.

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.

CREAM OF ASPARAGUS SOUP II

Steps:

• In a large saucepan, melt the butter over medium heat.
• Add the onions and sauté for 5 minutes or until tender.
• Add the flour and cook until bubbly, stirring constantly.
• Whisk in the stock.
• Stir in the asparagus, salt, pepper, and bring to a boil.
• Lower the heat, cover, and simmer for 15 minutes or until the asparagus is tender.
• Using a slotted spoon, remove ½ cup of asparagus to a plate.
• In a food processor, in batches if necessary, puree the soup for 45 seconds or until smooth.
• Return the soup to the saucepan and add the milk.
• Cook, uncovered, over medium heat until hot.
• (Do not boil).
• Ladle soup into bowls and garnish with the reserved asparagus.

CREAM OF ASPARAGUS SOUP

Steps:

• 1.Place asparagus and chicken broth into the Vitamix container and secure lid.
• 2.Select Variable 1.
• 3.Turn machine on and slowly increase speed to Variable 10, then to High.
• 4.Blend for 6 minutes or until hot. Reduce to Variable 2; remove lid plug.
• 5.Add half and half through the lid plug opening. Blend for 10 seconds.
• 6.Season with salt and pepper and serve over reserved asparagus spears.

HOMEMADE CREAM OF ASPARAGUS SOUP

Steps:

• Melt butter in a stockpot over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add asparagus and bone broth; cover and simmer until asparagus is tender, about 20 minutes.
• Remove from the heat and puree with an immersion blender until smooth.
• Stir in cream, Marsala wine, lemon zest, salt, Aleppo pepper, and black pepper until well blended. Return to low heat and simmer (do not boil) until flavors are mixed and soup is hot, about 5 minutes.
• Ladle into bowls. Garnish with sour cream and croutons.

ASPARAGUS SOUP II

Steps:

• In a large stockpot, combine the water or stock, asparagus ends and separated leek greens. Heat over low heat and allow to simmer while you prepare the rest of the ingredients.
• In a medium saute pan, heat the butter and oil. Add the leek 'whites', onion and rice and cook until the onion begins to color (about 8 minutes). Add 1 cup of the warm stock and cook 10 more minutes.
• Strain the stock of the asparagus and leek ends and return to the stockpot. Add the contents of the saute pan to the strained stock along with the asparagus middles and partially cover the pot. Cook 12 more minutes.
• Transfer soup to a food processor and puree. Strain this back into the stockpot. Season and add salt, pepper and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish.

CREAM OF ASPARAGUS SOUP

Steps:

• Cook onion in butter until soft.
• Add flour and cook, stirring, for 4-5 minutes.
• Gradually add stock, stirring.
• Add cream and wine and bring to a boil.
• Reduce heat to a simmer, add asparagus and nutmeg and cook for 15-20 minutes.
• Puree in batches in a food processor or blender.
• Add salt and pepper to taste.

CREAM OF ASPARAGUS SOUP

Steps:

• Cut the tender tips off the asparagus and set aside.
• In a large saucepan, saute the leeks, shallot and onion in butter; add garlic and continue to cook until vegetables are translucent.
• Add broth, asparagus and spinach and bring to a boil.
• Reduce heat; cover and simmer for 10 minutes.
• In the meantime, steam the asparagus tips in the microwave for about 1 minute.
• Remove the asparagus tips and place in ice water to stop the cooking and keep them bright green.
• Add the rice and pepper to the broth and simmer for about 5 minutes more or until vegetables are tender. (It might be necessary to add additional broth to the soup if needed for blending.).
• In a blender, process soup in batches until smooth; return to the pan.
• Add half and half and reserved tips and cook over low heat until heated through.
• Adjust the seasoning.
• Sprinkle with parsley.

CREAM OF ASPARAGUS SOUP

Steps:

• Break off the tough asparagus bottoms and discard them. Break off the asparagus tips and set them aside.
• Chop the stalks, can cook them with the onions in the butter, salting them lightly.
• After about 8-10 minutes, when onions are clear, sprinkle in the flour.
• Continue to cook over lowest possible heat, 5-8 minutes.
• Add water or stock. Cook 8-10 minutes, stirring frequently, until thickened.
• Puree the sauce bit-by-bit with the milk in the blender. Blend it until throroughly smooth.
• Return the puree to a kettle, preferably a double boiler, and add dill, salt, white pepper and tamari.
• Heat the soup very gently - don't boil it or cook it.
• As it heats, steam or saute the asparagus tips until tender, but still very green. Add these, whole, to the soup.
• Serve as immediately as possible.

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.

CREAM OF ASPARAGUS SOUP

Steps:

• Using a very large heavy pot, melt the butter, saute the onion, and add flour to make the roux.
• Add the rest of the ingredients, except for the cream. Bring to a near simmer.
• Add the cream, bring to a simmer until fully cooked.

CREAM OF ASPARAGUS SOUP

Steps:

• In a large saucepan, saute the leeks in butter. Add broth, asparagus, potatoes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender., In a blender, process soup in batches until smooth; return to the pan. Add milk; cook over low heat until heated through. Sprinkle with parsley.

CREAM OF ASPARAGUS SOUP

Steps:

• In a large saucepan over medium heat melt butter.
• Add the shallots and celery and saute for 3-4 minutes-do not brown.
• Add the stock, the cut asparagus minus 18 tips, potatoes and basil.
• Raise the heat to medium high and bring to a boil.
• Reduce heat and simmer gently for 20 minutes.
• In small batches puree soup in a food mill, blender or food processor.
• If using a blender or processor force puree through a strainer with a wooden spoon-this removes any asparagus fibers.
• Return puree to the pan, stir in cream and season with a bit of salt and pepper.
• Stir well, simmering for 3 minutes.
• Taste and adjust seasonings.
• Into a pan of salted, boiling water cook asparagus tips for 2 minutes.
• Drain.
• Ladle soup into bowls and crown each bowl with 3 asparagus tips each.
• Serve hot or chill and serve cold, again adjusting seasonings.
• TIP-when serving creamed soups they are never boiled once the cream is added, so heat the serving bowls with very hot water, pour out, quickly dry and ladle in the soup.