CREAM OF ASPARAGUS SOUP
No need to toss out the tough ends of asparagus-use them to make a quick stock for an extra shot of flavor in this cream of asparaagus soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Bring 6 cups water to a boil in a medium saucepan; season with 2 teaspoons salt. Add asparagus tips and blanch until bright green and just tender, 2 to 3 minutes. Transfer to an ice bath with a slotted spoon; reserve for topping. Add trimmings, 1/2 shallot and 1/2 clove garlic to the same pot and return to a boil; reduce heat and simmer the asparagus stock 20 to 25 minutes to allow flavors to meld.
- In another saucepan, heat olive oil over medium. Add sliced shallot and chopped garlic and cook until softened but not browned, about 5 minutes. Stir in potato and enough of the asparagus stock to cover the vegetables (about 1 cup), and simmer until the potato is tender, 10 to 12 minutes. Strain remaining asparagus stock directly into saucepan with the potatoes. Add remaining asparagus and cook until tender and bright green, about 5 minutes. Remove from heat and let cool slightly. Puree in a blender until completely smooth; remove 1 cup and reserve. Slowly stir in cream, and season to taste with salt and pepper; thin with reserved liquid as needed. Serve hot or chilled, topped with asparagus tips and a drizzle of oil.
EASY CREAM OF ASPARAGUS SOUP
Add a slice of toast topped with melted cheese to this cream of asparagus soup, and you have lunch or a light dinner.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a large (4-quart) saucepan, melt butter over medium heat. Add shallots and thyme; cook until shallots are soft, about 5 minutes. Add flour; cook until incorporated, stirring constantly, about 1 minute.
- Add asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil.
- Reduce heat; cover, and simmer, until asparagus is bright green and just tender, 2 to 4 minutes. Working in small batches, purée soup in a blender until very smooth. To prevent splattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid with a dish towel. (To freeze, see note.) If serving right away, stir in cream and lemon juice.
LIGHT ASPARAGUS SOUP
This is essentially Emeril's recipe, but I've swapped out heavier ingredients for lighter ones. I've also removed the dairy component, since doubling the asparagus is enough to thicken the soup.
Provided by Late Night Gourmet
Categories Vegetable
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.
- In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.
- In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and onions and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, about 20 minutes. Remove from the heat.
- With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning to taste. Return to medium heat and add the half-and-half. Cook, stirring, until the soup is warmed through, about 3 minutes.
Nutrition Facts : Calories 68.7, Fat 2.9, SaturatedFat 1.7, Cholesterol 5.1, Sodium 608.2, Carbohydrate 9.1, Fiber 3.4, Sugar 3.1, Protein 4
ASPARAGUS SOUP
A super-green and super-tasty vegetable soup with a few simple ingredients, including spinach and shallots
Provided by Barney Desmazery
Categories Lunch, Soup
Time 30m
Number Of Ingredients 9
Steps:
- Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
- Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
- Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.
Nutrition Facts : Calories 101 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
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