CREAM OF ASPARAGUS SOUP
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 to 6 first-course servings (
Number Of Ingredients 12
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
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.
CREAM OF ASPARAGUS SOUP
This soup is wonderful served hot or cold. Half & half or milk may be substituted for the cream if fat content is a concern, although it won't taste quite as good.
Provided by Millereg
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak and rinse asparagus.
- Remove top 1 inch of each spear, discard tough lower part, and reserve middle portion of stalks.
- In a 3-quart saucepan, over medium heat, sauté onion in butter for 3 to 5 minutes or until translucent.
- Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper.
- Cover and bring to a boil.
- Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft.
- Remove from heat and let cool.
- Remove asparagus tips and set aside.
- Place half of the soup at a time in a blender container.
- Cover and blend at high speed for 20 to 30 seconds or until very smooth.
- Pass through a fine sieve and return blended soup to saucepan.
- Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.
- Be sure to adjust the seasoning after you add the cream (or half& half, or milk), especially if you plan to serve it cold.
Nutrition Facts : Calories 299.1, Fat 21.9, SaturatedFat 13.3, Cholesterol 71.1, Sodium 99.2, Carbohydrate 20.8, Fiber 4.2, Sugar 3.5, Protein 8.9
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
CREAM OF ASPARAGUS SOUP
"I love asparagus -- I grew up eating white asparagus in Germany. My parents would usually grill the stalks or make a soup similar to this one," says Sunny.
Provided by Sunny Anderson
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt the butter in a large saucepan over medium-high heat. Add the onion and garlic, and cook, stirring until tender, about 5 minutes; season with salt and pepper. Add the asparagus and sauté 4 minutes. Add the chicken stock and bring to a boil. Reduce to a simmer and cook until the asparagus is very tender, about 30 minutes. Remove from the heat and let cool at least 5 minutes.
- Working in batches if necessary, carefully transfer the soup to a blender, filling it no more than halfway. Keep the lid slightly ajar and puree on high speed until smooth. Return the soup to the saucepan, stir in the sour cream and season with salt and pepper. Transfer to bowls, dust with the paprika and serve.
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.
CHEF JOHN'S CREAM OF ASPARAGUS SOUP
For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form. Here's an ultra-easy and gorgeously colored cream of asparagus soup recipe.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
- Pour chicken broth and water into pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
- Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
- Use an immersion blender to blend soup until smooth, about 3 minutes.
- For a finer texture, strain soup through mesh strainer. Return strained soup to pot and place on stove.
- Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
- Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
- Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
- Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 10.5 g, Cholesterol 51.5 mg, Fat 15.4 g, Fiber 3.9 g, Protein 4.8 g, SaturatedFat 9.6 g, Sodium 59.8 mg, Sugar 4.5 g
EASY CREAM OF ASPARAGUS SOUP
Add a slice of toast topped with melted cheese to this cream of asparagus soup, and you have lunch or a light dinner.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a large (4-quart) saucepan, melt butter over medium heat. Add shallots and thyme; cook until shallots are soft, about 5 minutes. Add flour; cook until incorporated, stirring constantly, about 1 minute.
- Add asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil.
- Reduce heat; cover, and simmer, until asparagus is bright green and just tender, 2 to 4 minutes. Working in small batches, purée soup in a blender until very smooth. To prevent splattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid with a dish towel. (To freeze, see note.) If serving right away, stir in cream and lemon juice.
GUILT-FREE CREAM OF ASPARAGUS SOUP
I love this recipe because it is so easy to make and filling. If doing a low-carb diet you can eliminate the potato. I have also substituted the asparagus with broccoli and/or spinach.
Provided by Lucia D
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 166.6 calories, Carbohydrate 23.7 g, Cholesterol 1.7 mg, Fat 5.3 g, Fiber 4.7 g, Protein 6 g, SaturatedFat 0.7 g, Sodium 485.3 mg, Sugar 7.7 g
CREAM OF ASPARAGUS SOUP
No need to toss out the tough ends of asparagus-use them to make a quick stock for an extra shot of flavor in this cream of asparaagus soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 7
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.
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 I
One of my favorite soups. I make it as soon as fresh asparagus is available.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 18.3 g, Cholesterol 14.1 mg, Fat 12.5 g, Fiber 3.2 g, Protein 8 g, SaturatedFat 3.9 g, Sodium 2018.7 mg, Sugar 4.2 g
ZIPPY CREAM OF ASPARAGUS SOUP
"My best friend and I enjoy this smooth soup so much we knew we had to share it," explains Hilda Magnuson of Whittier, California. "Pepper gives it zip."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan coated with cooking spray, saute onion and garlic until tender. Add the asparagus, broth and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until asparagus is tender., Place a third of the mixture in a blender; add cream cheese, sour cream and dill. Cover and process until smooth; return to pan. Cook over medium heat until heated through. Sprinkle with nutmeg.
Nutrition Facts : Calories 91 calories, Fat 2g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 192mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
CREAM OF ASPARAGUS SOUP
Creamy, sumptuous Cream of Asparagus Soup. With its velvety texture and out-of-this-world flavor, it's the perfect soup for spring.
Provided by Kare for Kitchen Treaty
Time 1h
Number Of Ingredients 9
Steps:
- Wash asparagus and cut the tips from 20 pieces, about 1 1/2 inches from the top. Boil the tips in two cups salted water (either in a small saucepan or in the microwave) for about two minutes until the tips just begin to get tender. Plunge tips in ice water to stop the cooking and set aside. These will be used for the garnish.
- Chop the remaining asparagus into half-inch pieces. Discard the woody ends.
- In a four-quart pot over medium-low heat, melt the butter. Add the onions and cook until softened, about 8 minutes. Add the garlic and thyme and cook, stirring, for about another minute.
- Add the asparagus pieces and cook, stirring frequently, for 5 minutes.
- Add the broth and simmer, covered, until the asparagus is very tender, about 20 minutes.
- Carefully puree the soup with an immersion blender, or in batches in a blender. Use caution - it's hot! Return to the pot.
- Add the heavy cream and return to a simmer.
- Add the lemon juice and salt and pepper to taste.
- Ladle into bowls and top each bowl with 3-4 asparagus tips.
NOT SO CREAMY CREAM OF ASPARAGUS SOUP
I cannot believe I found this today! I cut it out of our local paper in March of 1988, made it once, we moved, and I never saw it again till this morning. It was in the basement in an old folder. The reason it appealed to me is that the potatoes act as a thickener rather than a lot of cream. And IF I recall, it was very tasty.. There are also 3 others using the same principle, but I never got to try them.(until now!) Cream of Potato, Cream of Mushroom, and Cream of Tomato.
Provided by HEP MEP
Categories Onions
Time 50m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Wash asparagus and trim away outside of woody stalks.
- Cut stalks into 1-inch pieces.
- Melt margarine in a large saucepan over medium heat; saute asparagus, onion, and potatoes until onion is translucent.
- Add chicken broth and water,and bring to a boil.
- Turn down the heat and simmer until vegetables are tender, about 20 minutes Place in blender and blend until vegetables are are pureed.
- Return to saucepan over low heat.
- Stir in white pepper, nutmeg, cream or half-and-half, and lemon juice.
- Heat a few minutes longer, but do not allow soup to boil.
Nutrition Facts : Calories 164.1, Fat 8.9, SaturatedFat 3.5, Cholesterol 13.3, Sodium 463.3, Carbohydrate 17.3, Fiber 3.4, Sugar 3.4, Protein 5.4
CREAMY ASPARAGUS CHOWDER
Although this soup is best when made with fresh asparagus, you can use frozen or canned. I like to blanch and freeze asparagus in portions just right for this recipe so I can make our favorite chowder all year. —Shirley Beachum, Shelby, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield about 2-1/2 quarts.
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes. , Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato.
Nutrition Facts : Calories 187 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 491mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
FRESH CREAM OF ASPARAGUS SOUP FROM THE FARM
If you look very closely, you will see the tops of the asparagus just starting to poke their heads right up through the sandy ground. For my whole life, as long as I can remember, we have had asparagus on the farm. Such a simple vegetable, such a thoroughly tasty vegetable. Sometimes, children don't really like it, sometimes they do. My children didn't care for this vegetable as they were growing up. It might be because their Grandfather gave them the "chore" of hand picking the weeds out of the asparagus patch. But now that they are grown and have families of their own they can bring friends by and family and say, "I used to weed that garden, and we had the best asparagus on our country road." Well time has moved along, and we still have the asparagus patch. And does it make the best soup around? Well, yes indeedy ...just ask Bryan and Mike.
Provided by Andi Longmeadow Farm
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- In a dutch oven, saute onion and garlic in 1 tablespoon of oil until softened.
- Add rice and brown for 30 seconds.
- Add asparagus, and saute' for 2/3 minutes, adding broth and warm until comes to boil. Add all seasonings, but not topping.
- Cover and cook this mixture, (in low/medium) for 20 minutes, or until rice has softened.
- Blend mixture (reserve 1/4 cup of rice, asparagus mixture in pot) until blended and smooth.
- Add blended mixture back into pot and warm, adding cream at end, stir gently.
- Ladle into soup bowls, add topping as desired.
Nutrition Facts : Calories 308, Fat 10.2, SaturatedFat 2.8, Cholesterol 9, Sodium 1231.7, Carbohydrate 47.4, Fiber 3.2, Sugar 4, Protein 7.5
CREAMED ASPARAGUS SOUP
It's not difficult to fix a batch of this smooth, comforting soup. It has wonderful homemade goodness. A singe steaming bowl really warms me up...but I usually can't resist going back for seconds. -Veva Hepler, Walla Walla, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in oil until tender. Add the broth, asparagus and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until asparagus is tender. Cool for 10 minutes., In a blender or food processor, puree the asparagus mixture, a third at a time; set aside. , In a Dutch oven or soup kettle, melt butter; stir in flour, salt and pepper until smooth. Cook and stir for 2 minutes or until golden. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the pureed asparagus and lemon juice and heat through. Sprinkle with cheese if desired.
Nutrition Facts : Calories 224 calories, Fat 17g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 462mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.
CREAM OF ASPARAGUS SOUP
Make and share this Cream of Asparagus Soup recipe from Food.com.
Provided by Hag chef
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 451.1, Fat 36, SaturatedFat 22, Cholesterol 117.5, Sodium 286.3, Carbohydrate 19.4, Fiber 2.8, Sugar 4.7, Protein 8.6
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.
CREAM OF ASPARAGUS SOUP
Steps:
- In a large (4-quart) saucepan, melt the butter over medium heat. Add the shallots and thyme; cook until the shallots are soft, about 5 minutes. Add the flour; cook until incorporated, stirring constantly, about 1 minute.
- Add the asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil. Reduce heat; cover, and simmer, until the asparagus is bright green and just tender, 2 to 4 minutes.
- Working in batches, purée the soup in a blender until very smooth. To prevent splattering, fill the blender only halfway, and allow heat to escape: Remove the cap from the hole in the lid, and cover the lid with a dish towel. (To freeze, see note, below.) If serving right away, stir in the cream and lemon juice.
- Freezing the Soup
- Omit the cream and lemon juice. Cool to room temperature before dividing among airtight containers (leaving 1 inch of space at top). Freeze for up to 2 months. Defrost overnight in the refrigerator; reheat over low heat. Stir in the cream and lemon juice before serving.
ASPARAGUS SOUP WITH BASIL CREAM
Steps:
- In a small saucepan simmer reserved asparagus ends in water, covered, 15 minutes. Remove and discard asparagus ends with slotted spoon and bring water to a boil. Add reserved asparagus tips and cook, uncovered, over high heat until crisp-tender, about 3 minutes. Transfer asparagus tips with slotted spoon to a colander, reserving cooking liquid, and rinse under cold water to stop cooking. Drain tips well.
- In a 4-quart heavy saucepan cook onions in butter with salt and pepper to taste over moderate heat, stirring until pale golden. Add asparagus stalk pieces, broth, and reserved cooking liquid and simmer, covered, 15 minutes, or until asparagus pieces are tender.
- Basil cream
- Make basil cream while soup simmers: In a small saucepan bring cream to a boil and stir in basil and salt. Cook mixture over high heat, stirring, until basil is wilted, about 5 to 10 seconds, and in a blender purée mixture. Return basil cream to small saucepan and keep warm.
- Purée soup in cleaned blender in small batches and return to 4-quart saucepan, thinning with water if desired. Season soup with salt and pepper and heat over moderately low heat, stirring occasionally, until heated through.
- Divide soup among 6 bowls and add asparagus tips, arranging them decoratively. Drizzle basil cream over each serving.
HOMEMADE CREAM OF ASPARAGUS SOUP
Marsala wine and Aleppo pepper add a little richness to cream of asparagus soup.
Provided by Dan Toomey
Categories Asparagus Soup
Time 45m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 319.6 calories, Carbohydrate 15 g, Cholesterol 81.1 mg, Fat 25.2 g, Fiber 3.7 g, Protein 6 g, SaturatedFat 15.4 g, Sodium 995.5 mg
CREAM OF ASPARAGUS SOUP
Make and share this Cream of Asparagus Soup recipe from Food.com.
Provided by FruitLoop
Categories Vegetable
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, saute the leeks in butter.
- Add broth, asparagus, potatoes, salt 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 pan.
- Add milk; cook over low heat until heated though.
- Sprinkle with parsley.
Nutrition Facts : Calories 178.9, Fat 7.8, SaturatedFat 4.5, Cholesterol 18.1, Sodium 573, Carbohydrate 21.1, Fiber 4.3, Sugar 4.8, Protein 8.2
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