CREAMY ASPARAGUS AND CAULIFLOWER SOUP
This delicious bowl of soup, despite being dairy-free, looks and feels pretty creamy. We have cauliflower to thank for that. The soup looks like a classic cream of asparagus, and your eyes will fool your palate to a certain extent. In addition to giving it a nice color, the bumpy superfood cauliflower provides a smoother texture to the soup than the less-starchy asparagus could achieve alone.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is tender, about 15 minutes.
- Stir 2 pounds asparagus into cauliflower mixture and increase heat to high. Cook until asparagus is tender but still bright green, 5 to 6 minutes.
- Blend soup with an immersion blender until smooth; season with salt and black pepper. Ladle soup into bowls and garnish with flower petals and diced asparagus tips.
Nutrition Facts : Calories 83.9 calories, Carbohydrate 9.4 g, Cholesterol 3.8 mg, Fat 4 g, Fiber 4.2 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 744.1 mg, Sugar 4.6 g
WINNING CREAM OF ASPARAGUS SOUP
I developed this recipe myself by substituting asparagus for broccoli in cream of broccoli soup. It's a big favorite at our house! -Westelle Griswa, Monroe, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 232 calories, Fat 15g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 795mg sodium, Carbohydrate 17g carbohydrate (10g sugars, Fiber 2g fiber), Protein 8g protein.
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 talibaba
Categories Vegetable
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 410.9, Fat 26.6, SaturatedFat 16.6, Cholesterol 80, Sodium 831.5, Carbohydrate 33, Fiber 4.7, Sugar 5.8, Protein 13.7
INSTANT POT® CREAM OF ASPARAGUS SOUP
If I ever imagined what summer would taste like, it's this soup. Super simple and extremely light and smooth, this soup is perfect for dinner on the porch with a neighbor.
Provided by Diana71
Categories Vegetable Soup
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add bacon to warmed oil and saute for 2 minutes. Stir in onion and continue cooking until onion is soft and translucent, about 5 minutes. Add garlic and asparagus. Cook 1 to 2 minutes.
- Pour chicken broth over asparagus mixture and bring to a boil. Turn Saute mode off and press the Manual mode. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
- Puree asparagus mixture with an immersion blender until smooth. Mix in cream and select Saute function. Cook until soup is warmed through, but not boiling. Taste and season with salt and pepper.
Nutrition Facts : Calories 355.9 calories, Carbohydrate 14.9 g, Cholesterol 95.2 mg, Fat 29.8 g, Fiber 5.2 g, Protein 10.8 g, SaturatedFat 15.5 g, Sodium 1545.4 mg, Sugar 6.2 g
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CHEF JOHN'S MOST COMFORTING SOUP RECIPES
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Author Carl HansonPublished 2021-01-13Estimated Reading Time 6 mins
- Ham and Split Pea Soup Recipe. "This hearty soup is the ideal fall or winter soup," says Chef John, "with the slightly sweet, somewhat salty, and subtly smoky flavor of the ham.
- Chef John's Minestrone Soup. Here's an incredibly versatile Italian-inspired soup. "This is the type of dish I never make the same way twice," says Chef John.
- Italian White Bean and Sausage Stew. Chef John describes this substantial white bean and sausage stew as a soup that eats like a meal. "Browning the sausage in a dry pan creates a beautiful fond that adds rich flavor," he says.
- Chef John's Black Lentil Soup. Seasoned with freshly ground black pepper, cumin, dried thyme, and a little cayenne, this sensational soup features black lentils, aromatic vegetables, and bacon.
- Homemade Chicken Noodle Soup. Chef John's soul-satisfying chicken noodle soup starts with his homemade roasted chicken broth. "This soul-warming soup is deliciously simple -- just chicken and noodles," says Chef John.
- Avgolemono Soup. "Even in its quick-and-easy form it's a delicious and comforting meal, but when you use a fresh whole chicken, it becomes epic," says Chef John.
- Tuscan Onion Soup (Carabaccia) "I've wanted to make carabaccia ever since I found out it was the ancient ancestor of French onion soup," says Chef John.
- Tuscan Bean Soup. More from Tuscany! This hearty Italian bean soup starts with an aromatic base of garlic, fresh herbs, and spices, simmered with cannellini beans in rich chicken broth.
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- Chef John's Creamy Mushroom Soup. "This is one of my favorite soups of all time," says Chef John. "It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic.
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