Creamy White Asparagus Soup Recipes

WHITE ASPARAGUS CREAM SOUP

Steps:

• Wash the Asparagus.
• With a peeler, remove the outer layer of the Asparagus, leaving the asparagus heads untouched. Keep the shavings!
• Remove the bottom ends of the stalks and set aside.
• Cut off the heads of the asparagus stalks and set aside.
• Cut the remaining asparagus stalks into pieces of 1 cm / ¾ inch length.
• In a large pot, bring the broth to a boil.
• Add the asparagus shavings and the bottom ends to the broth and boil for about 20 minutes.
• After 15 minutes of cooking, start to make a roux:
• Melt butter in a pot, large enough to hold the soup.Sprinkle the flour on top and stir vigorously until well mixed.Let the paste "sweat" a little in the pot (1 minute), then continue as follow:
• Slowly add liquid from the other pot to the paste and stir it in.Add a little more of the liquid from the other pot to the paste, stir, stir, stir!!! Continue this until a liquid soup is created.
• Add the Asparagus pieces, sugar, salt and a tbsp. of lemon juice to the soup and let boil for about 8 minutes. Then also add the asparagus heads and continue to cook until the asparagus is soft and cooked through (about 5 to 8 more minutes).
• Decide if you want to blend some of the asparagus. If so, remove some asparagus and set aside. Blend in the remaining pieces. Then add back the ones you set aside.
• Add the cream but leave about 5 tbsp. of it out for a later step.
• Stir in the cream and add salt and lemon juice to your taste.
• Whisk the egg yolk with the remaining cream and slowly add some of the soup to it. When the mixture has a warm temperature, pour it into the soup and stir in - this will give the soup a nice creamy color.
• Serve with croutons, a dab of whipped cream, and a green herb for decoration.

WHITE ASPARAGUS SOUP

Steps:

• In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.
• In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.

CREAMY WHITE ASPARAGUS SOUP

Steps:

• Wash and trim the asparagus and cut into 5 cm pieces, heads reserved.
• Sauté the onion in the butter until it's soft in the soup saucepan. Add the pieces of asparagus (minus the heads) and steam for 5 minutes.
• Add the broth and boil gently for about 30 minutes or until the asparagus is very soft.
• Remove from the heat and puree with a hand-held blender until smooth.
• Put the soup back on the heat, stir in the asparagus tips, bring back to the boil and simmer for at least 5 minutes until the tips have softened.
• Turn down the heat and add the sour cream and white wine. Do not boil. Season with ground black pepper.

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.

CREAM OF WHITE ASPARAGUS SOUP

Steps:

• In a large saucepan, over medium heat, sauté onion and garlic in butter for 5 minutes or until translucent.
• Add chicken stock, asparagus tips and stems, potato, thyme, salt and pepper.
• Cover and bring to a boil.
• Reduce heat to low and simmer until vegetables are soft, about 30 minutes.
• Remove asparagus tips and set aside.
• Allow soup to cool, then put in blender and blend till smooth.
• Return soup to saucepan, add reserved asparagus tips and cream and heat thoroughly.

CREAM OF FRESH ASPARAGUS SOUP II

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.

CREAM OF ASPARAGUS SOUP I

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.

CREAMY ASPARAGUS SOUP

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.

CREAM OF ASPARAGUS AND MUSHROOM SOUP

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble bacon when cool; set aside. Reserve 1 tablespoon of bacon drippings.
• Melt butter with drippings in a saucepan over medium heat.
• Cook and stir celery and onion in the saucepan until onion is translucent, about 4 minutes.
• Whisk flour into the mixture and cook for 1 minute.
• Whisk in chicken broth and bring to a boil.
• Add potato and chopped asparagus stalks, reserving the asparagus tips for later. Season with salt and ground black pepper.
• Reduce heat and simmer for 20 minutes.
• 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. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Cook and stir mushrooms and asparagus tips in the same skillet used for bacon until mushrooms give up their liquid, 5 to 8 minutes. Season with salt and ground black pepper, if needed.
• Stir mushrooms, asparagus tips, and half-and-half cream to pureed soup. Cook until thoroughly heated.
• Garnish soup with crumbled bacon.

CREAMY ASPARAGUS SOUP WITH MUSHROOMS

Steps:

• In a large pot, heat 2 T oil over moderate heat. Add the mushrooms, ¼ t salt and the pepper and cook, stirring occasionally, until the mushrooms are golden; about 5 minutes.
• Remove the mushrooms and set aside. Reduce the heat to low and add another tablespoon of oil to the pot.
• Add the onion and cook, stirring occasionally, until translucent; about 5 minutes.
• Add the water, broth, rice, and the remaining salt to the pot. Bring to a boil.
• Continue boiling for 10 minutes, stirring occasionally.
• Add the asparagus. Cook until tender; about 5 minutes.
• Using a hand blender or food processor, puree the soup until smooth.
• Return the soup to the pot and add the reserved mushrooms.