ASPARAGUS SOUP
Velvety asparagus soup, lovely green color, great with crunchy rolls. My friend gave me this recipe, it originally used chicken broth. When my daughter became vegetarian, I modified it with vegetable broth instead! It also doubles easily. This soup will tempt even asparagus haters!
Provided by Pyromommy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Microwave onion and butter on HIGH for 2 minutes. Add asparagus, vegetable broth, garlic powder and white pepper. Microwave, covered, on HIGH for 10 to 12 minutes. Puree in blender.
- Return mixture to microwave safe dish, stir in milk and microwave until heated through.
Nutrition Facts : Calories 118.5 calories, Carbohydrate 11.2 g, Cholesterol 18.3 mg, Fat 6.8 g, Fiber 2.9 g, Protein 5.2 g, SaturatedFat 4.1 g, Sodium 197.9 mg, Sugar 6.9 g
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.
ASPARAGUS SUMMER SOUP
Absolutely delicious!
Provided by laveling
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h13m
Yield 6
Number Of Ingredients 11
Steps:
- Cut asparagus stalks into 1-inch pieces; reserve tips in a bowl.
- Melt 2 tablespoons butter in a Dutch oven over medium heat. Add 1/3 cup chicken broth and leeks; cover and cook until leeks are tender, about 5 minutes. Add asparagus stalks; cover and cook for 3 minutes.
- Pour remaining 4 2/3 cups chicken broth into the Dutch oven. Bring to a boil; reduce heat and simmer until asparagus is very tender, 10 to 12 minutes. Add 2 packed cups spinach and sugar; cook until spinach is tender, about 5 minutes.
- Puree soup with an immersion blender until very smooth.
- Heat remaining 3 tablespoons butter in a small saucepan. Whisk in flour until well blended; cook for 1 minute.
- Whisk flour mixture into the pureed soup until smooth and blended. Season soup with salt and white pepper. Bring to a boil; reduce heat and stir in peas. Simmer until peas are barely tender, about 3 minutes. Stir in asparagus tips; simmer until tender, about 5 minutes.
- Pour heavy cream into the soup. Cook until heated through but not boiling, 3 to 4 minutes. Stir in remaining spinach; cook until heated through, about 3 minutes.
Nutrition Facts : Calories 250.5 calories, Carbohydrate 17.9 g, Cholesterol 56.8 mg, Fat 18 g, Fiber 4.9 g, Protein 7.3 g, SaturatedFat 10.8 g, Sodium 1001.2 mg, Sugar 5.8 g
TANGY ASPARAGUS SOUP
A dollop of creme fraiche makes this pretty soup an ideal starter for an elegant spring dinner party. A cheese crisp on the side is the perfect finishing touch. -Jamie Concannon, Plymouth, California
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, melt butter. Add shallots; cook and stir until tender. Add asparagus; cook 1 minute longer. Stir in the broth, wine and coriander. Bring to a boil. Reduce heat; cover and simmer until asparagus is tender, 3-5 minutes. Do not drain. Cool slightly. Place in blender; cover and process until pureed. Stir in pepper. Keep warm. , To make crisps, heat a lightly greased small skillet over medium heat. Add about 2 tablespoons cheese; cook until cheese is golden brown and bubbly, 1-2 minutes. Carefully flip the crisp; cook 30 seconds longer. Remove to waxed paper to cool. Repeat., In a small bowl, combine the creme fraiche, lemon juice and lemon zest., Ladle soup into cups; dollop with creme fraiche mixture. Serve with Parmesan crisps.
Nutrition Facts : Calories 191 calories, Fat 13g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 606mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
ASPARAGUS, LEMON, AND MINT SOUP
This soup is easy to make. Asparagus has a strong flavor by itself, so I chose to add a few mint leaves and lemon zest to give it a wonderfully fresh aroma!
Provided by fromgardentosoupbowl.com
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Cut tips from 6 asparagus spears, about 1 1/2 inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.
- Heat olive oil in a soup pot over medium heat; cook and stir shallot in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes.
- Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.
- Blend soup using a hand blender or a food processor until smooth.
- Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 14.5 g, Cholesterol 106.7 mg, Fat 10.3 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 2 g, Sodium 884.4 mg, Sugar 5.8 g
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