ASPARAGUS SOUP WITH LEMON CREME FRAICHE
A fresh and easy asparagus soup, pureed until it's smooth, is a definite winner. Serve it warm or chilled depending on the weather.-Fern Vitense, Tipton, Iowa
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add asparagus and potatoes; cook 3 minutes longer. Stir in broth, lemon zest and seasonings. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Cool slightly. Process soup in batches in a blender until smooth. Return all to pan and heat through. Combine garnish ingredients; serve with soup.
Nutrition Facts : Calories 155 calories, Fat 8g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 873mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g 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.
CREME FRAICHE ASPARAGUS SOUP
Based on a recipe from Michelle Garner's cookbook, Quick French Cuisine. She says, "I adapted this from my aunt Cécille's recipe. She would make large batches and freeze it."
Provided by mersaydees
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 4-quart pan, melt butter.
- Add onion and cook just until soft and golden; do not brown.
- Add chicken stock and bring to a boil.
- Meanwhile, cut 3 inches of tips off asparagus and set aside.
- In food processor or blender or by hand, slice remaining asparagus into ¼-inch pieces.
- Drop pieces into boiling broth. Cover and simmer until very soft, about 30 minutes.
- Cool for 10 minutes, and then puree soup in blender or processor.
- Return soup to pan.
- Add asparagus tips and simmer until just tender, about 5 minutes.
- Stir in cream.
- Season with salt and pepper and a drop or two of lemon juice.
- Serve warm or cold.
THREE ONION-ASPARAGUS SOUP
This lovely soup gets its name due to the fact that it contains three members of the onion family: leeks, scallions (green onions) and chives, which are used to garnish the finished product. From Vegetarian Times.
Provided by Irmgard
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot over medium heat.
- Stir in the scallions and leek and cook about 8 minutes, until very soft, stirring often.
- Add the asparagus, potatoes and stock and increase the heat to high.
- When the soup reaches a simmer, reduce the heat to low and cook for 20 minutes.
- Remove from the heat and let cool for 5 minutes.
- Puree the soup in batches in a food processor or blender until very smooth.
- Return the soup to a clean pot.
- To serve, reheat the soup to a simmer just before ladling and season to taste with salt and lemon juice.
- Ladle the soup into bowls and top with a dollop of sour cream and a sprinkle of chives and radishes.
Nutrition Facts : Calories 180.6, Fat 10.2, SaturatedFat 6.3, Cholesterol 23.7, Sodium 79, Carbohydrate 20.1, Fiber 4.4, Sugar 3.4, Protein 5.2
ASPARAGUS SOUP WITH LEMON CREME FRAICHE
Make and share this Asparagus Soup With Lemon Creme Fraiche recipe from Food.com.
Provided by mamatosk
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in heavy large saucepan over medium heat.
- Add shallots; saute until soft, about 5 minutes.
- Add asparagus and corander; stir 1 minute.
- Add broth; simmer until asparagus is tender, about 5 minutes.
- Cool slightly.
- Either work in batches and puree soup in blender or use and immersion blender in same pot.
- Season to taste with salt and pepper.
- Stir creme fraiche, lemon juice and lemon peel in small bowl.
- Ladle soup into bowls, top with dollop of lemon creme fraiche.
Nutrition Facts : Calories 156.5, Fat 11.8, SaturatedFat 7.2, Cholesterol 33.9, Sodium 96, Carbohydrate 11.3, Fiber 3.3, Sugar 2, Protein 4.7
ASPARAGUS SOUP W/LEMON CREME FRAICHE
This is a great first-course for a dinner party. It is very rich. I served it at a luncheon for some friends with a Waldorf Salad and some sourdough bread.
Provided by Irana Grenier
Categories Vegetable Soup
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Melt butter in heavy large saucepan over medium heat. Add shallots; saute until soft, about 5 minutes. Add asparagus and coriander; stir 1 minute. Add vegetable broth; simmer until asparagus is tender (may take up to 30 minutes). Cool slightly.
- 2. Mix in the whipping cream and then cornstarch mixture and stir until thickened. (If it doesn't thicken within a few minutes, add a little more cornstarch and water mixture and if it is too thick, add a little water to thin it out.)
- 3. If your not using the Creme Fraiche, stir sour cream, lemon juice and lemon peel in a small bowl. Divide soup among bowls. Top with a dollop of Creme Fraiche or your sour cream mixture and serve.
- 4. NOTE: This is great served with herb croutons.
ASPARAGUS SOUP WITH LEMON CRèME FRAîCHE
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Citrus Vegetable Appetizer Vegetarian Quick & Easy Low Cal High Fiber Lemon Asparagus Spring Shallot Coriander Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 first-course servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until soft, about 5 minutes. Add asparagus and coriander; stir 1 minute. Add vegetable broth and simmer until asparagus is tender, about 5 minutes. Cool slightly. Working in batches, puree soup in blender. Strain into same pan, pressing on solids to release liquid. Season with salt and pepper. Keep warm.
- Stir crème fraîche, lemon juice, and lemon peel in small bowl. Divide soup among bowls. Top with dollop of lemon crème fraîche and serve.
ASPARAGUS-THREE ONION SOUP WITH CREME FRAICHE
A very lovely, pale green soup perfect for spring. If you can't get creme fraiche, there are recipes posted--such as Creme Fraiche Recipe #62515. Very nice at lunch with a sandwich or salad, or at dinner as a soup course served with frico. To make this soup truly elegant, strain through a fine mesh strainer before serving.
Provided by Chef Kate
Categories Onions
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in heavy large deep-sided nonreactive pot over medium heat.
- Add shallot and garlic (if using) and leeks and saute until softened, about 5 minutes.
- Add asparagus and saute 2 minutes.
- Add broth and 1 teaspoon salt.
- Bring to simmer, reduce heat and simmer gently, uncovered, until vegetables are very tender, about 15 minutes.
- Using hand held blender, puree soup in pot. Alternately, working in batches, puree soup in food processor, blender, or food mill. Return soup to same pot.
- Stir in 1 cup creme fraiche.
- Season to taste with salt and fresh ground white pepper.
- If serving immediately, reheat soup a few minutes if necessary.
- Soup can be prepared 2 days ahead; just cool, cover and refrigerate and then stir over medium heat until heated through before serving.
- To serve, ladle soup into 8 soup bowls. Garnish each with a dollop of creme fraiche. Sprinkle with chives.
Nutrition Facts : Calories 355, Fat 29.5, SaturatedFat 17.8, Cholesterol 96.8, Sodium 115.1, Carbohydrate 18, Fiber 4.2, Sugar 4.3, Protein 10.1
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