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
"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.
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.
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
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.
SPICY CREAM OF ASPARAGUS SOUP
A very simple asparagus soup that adds a little kick to the standard recipe.
Provided by Scott M
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat.
- Cook and stir onion in butter until translucent, about 5 minutes.
- Pour chicken broth over onions and bring to a boil.
- Stir in asparagus and potato; cover and cook until asparagus spears are tender, about 8 minutes.
- Mix in jalapeno pepper.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot.
- Stir in heavy cream.
- Season with salt, black pepper and hot sauce.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 18.2 g, Cholesterol 25.7 mg, Fat 7.3 g, Fiber 3.6 g, Protein 4.1 g, SaturatedFat 4.3 g, Sodium 509.8 mg, Sugar 4.1 g
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.
ASPARAGUS SOUP WITH SOUR CREAM
Provided by Food Network
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Melt butter in soup pot. Add onion, leeks, salt, and pepper and sweat for 5 minutes. In cheesecloth combine bay leaf and thyme and tie to form sachet. Add sachet of herbs to vegetables. Have stock simmering in saucepan. Add hot stock to vegetables, bring to the boil, reduce, and simmer for 20 minutes. Add asparagus bottoms, and continue to simmer for 10 minutes. Remove sachet of herbs. With immersion blender, puree soup (or puree in batches in a standing blender).
- Carefully strain soup through fine sieve. Return strained soup to the pot and reboil. Add cream and heat through, but do not boil. Serve immediately with hot asparagus tips strewn in as garnish. Finish with a dollop of sour cream.
- Please note that this soup may be chilled and served cold.
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.
CREAMY ASPARAGUS SOUP
This is my version of a recipe I tasted while on vacation. When we got home, I tinkered around with ingredients until I came up with a winning combination. -Lisa Hagdohl, Walbridge, Ohio
Provided by Taste of Home
Categories Lunch
Time 40m
Number Of Ingredients 16
Steps:
- In a Dutch oven or soup kettle, saute potato, onions, carrot and celery in butter until onions and celery are tender. Stir in flour, salt and pepper until blended. gradually add broth. bring to a boil; cook and stir for 2 minutes., Add asparagus; reduce heat. Cover and simmer for 20-25 minutes or until vegetables are tender. Cool to lukewarm. , In a blender, puree vegetable mixture in small batches until smooth. Pour into a large bowl; stir in cream and sour cream until smooth., Serve warm, or cover and refrigerate for at least 2 hours and served chilled. Garnish with bacon, sour cream and asparagus tips if desired.
Nutrition Facts : Calories 163 calories, Fat 11g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 886mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.
CREAM OF ASPARAGUS SOUP
"I associate asparagus with spring-time...and its beautiful green color with new life," shares Lynn Vogel of Pittsburgh, Pennsylvania. "That's why this delightful soup is the perfect started to our family's Easter dinner each year."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 178 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 748mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
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
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
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
CREAM OF ASPARAGUS SOUP
This recipe is originally from Williams- Sonoma. The original recipe calls for onion, but when I made it I used shallots. I didnt trust the onion not taking over the delicate flavor of the asparagus.
Provided by Diana Adcock
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 509.8, Fat 39.5, SaturatedFat 23.8, Cholesterol 133.8, Sodium 302.2, Carbohydrate 30.9, Fiber 6.2, Sugar 6.2, Protein 12.9
CREAM OF ASPARAGUS SOUP
Make and share this Cream of Asparagus Soup recipe from Food.com.
Provided by BethR
Categories Vegetable
Time 30m
Yield 4 serving(s)
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.
- Cooks' note:.
- • Soup keeps, covered and chilled, 2 days. If making ahead, add last tablespoon butter and lemon juice after reheating.
Nutrition Facts : Calories 288.2, Fat 21.7, SaturatedFat 12.9, Cholesterol 63.7, Sodium 972.1, Carbohydrate 14.6, Fiber 5.3, Sugar 6.8, Protein 12.1
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
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