Zippy Cream Of Asparagus Soup Recipes

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CREAM OF FRESH ASPARAGUS SOUP II



Cream of Fresh Asparagus Soup II image

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

1 pound fresh asparagus, trimmed and cut into 1 inch pieces
½ cup chopped onion
1 (14.5 ounce) can chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 cup milk
½ cup sour cream
1 teaspoon fresh lemon juice

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

WINNING CREAM OF ASPARAGUS SOUP



Winning Cream of Asparagus Soup image

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

4 cups cut fresh asparagus (1/2-inch pieces)
2 cups water, divided
1/4 cup finely chopped green onions or 1 teaspoon onion powder
5 tablespoons butter
5 tablespoons all-purpose flour
1/2 to 1 teaspoon salt
1/4 teaspoon white pepper
4 cups whole milk
1 tablespoon chicken bouillon granules

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 ASPARAGUS SOUP



Cream of Asparagus Soup image

Provided by Sunny Anderson

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 8

1/2 stick unsalted butter
1/2 onion, chopped, (about 1/2 cup)
1 clove garlic, crushed
Salt and freshly ground black pepper
2 pounds asparagus, ends trimmed and cut into 1-inch pieces
6 cups chicken stock
1 pint sour cream, room temperature
2 teaspoons Hungarian hot paprika, for garnish

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.

GUILT-FREE CREAM OF ASPARAGUS SOUP



Guilt-Free Cream of Asparagus Soup image

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

2 small boiling potatoes
¼ cup fat-free sour cream
1 pound asparagus
6 cups vegetable broth
2 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, crushed
1 (8 ounce) package sliced fresh mushrooms
1 clove garlic, crushed
¼ cup dry white wine
1 pinch cayenne pepper
salt and ground black pepper to taste

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



Cream of Asparagus Soup image

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

Coarse salt and freshly ground black pepper
2 bunches asparagus (about 2 pounds), trimmed and cut into 1 inch pieces, trimmings and 20 tips reserved
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 large shallot, sliced crosswise, plus 1/2 large shallot
1/2 large clove garlic, finely chopped, plus 1/2 large clove garlic
1 medium Yukon gold or Russet potato (about 8 ounces), peeled and diced (about 1 cup)
1/2 cup heavy cream

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.

CHEF JOHN'S CREAM OF ASPARAGUS SOUP



Chef John's Cream of Asparagus Soup image

For me, asparagus is one of those rare vegetables that shines brightest when enjoyed in soup form. Here's an ultra-easy and gorgeously colored cream of asparagus soup recipe.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 onion, finely diced
salt to taste
4 cups chicken broth
2 cups water
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 pinch cayenne pepper, or to taste
freshly ground black pepper to taste
1 pinch ground nutmeg
½ cup heavy whipping cream
¼ cup heavy whipping cream
1 tablespoon freshly grated Parmigiano-Reggiano cheese
1 teaspoon lemon zest
1 pinch cayenne pepper

Steps:

  • Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
  • Pour chicken broth and water into pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
  • Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
  • Use an immersion blender to blend soup until smooth, about 3 minutes.
  • For a finer texture, strain soup through mesh strainer. Return strained soup to pot and place on stove.
  • Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
  • Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
  • Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
  • Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 10.5 g, Cholesterol 51.5 mg, Fat 15.4 g, Fiber 3.9 g, Protein 4.8 g, SaturatedFat 9.6 g, Sodium 59.8 mg, Sugar 4.5 g

SPICY CREAM OF ASPARAGUS SOUP



Spicy Cream of Asparagus Soup image

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

1 tablespoon butter
1 onion, chopped
24 fluid ounces chicken broth
1 pound fresh asparagus spears, trimmed and halved crosswise
1 large Idaho potato, peeled and diced
1 jalapeno pepper, seeded and minced
⅓ cup heavy cream
salt and ground black pepper to taste
1 dash hot pepper sauce (such as Tabasco®), or to taste

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

EASY CREAM OF ASPARAGUS SOUP RECIPE



Easy Cream Of Asparagus Soup Recipe image

Cream of asparagus soup is a classic French dish that's perfect for spring but delicious any time of year. Give it a try sometime soon.

Provided by Jaime Bachtell-Shelbert,Tasting Table Staff

Categories     appetizer, lunch, dinner

Time 35m

Number Of Ingredients 10

2 teaspoons extra virgin olive oil
½ large sweet onion, roughly chopped
3 cloves of garlic, roughly chopped
4 cups chicken or vegetable broth
1 medium gold potato, cut into 1-inch chunks
1 ½ pounds of asparagus, trimmed of tough ends and cut into 3-inch pieces
2 teaspoons freshly squeezed lemon juice
1 large handful of fresh parsley leaves, about 1/2 cup of leaves
1 teaspoon salt
½ cup half and half (substitute heavy cream for half and half for a richer soup)

Steps:

  • Heat olive oil in a stock pot over medium heat. Add the onion and saute 4 minutes until just about translucent. Add the garlic and saute 1 minute more.
  • Add the broth. Increase heat to high and bring to a boil.
  • Add the potatoes and asparagus to the boiling broth. Reduce heat to medium, continuing to boil for 8 minutes. Do not overcook or the asparagus will lose color.
  • Remove from heat and immediately pour into a high-speed blender.
  • Add the lemon juice, parsley, salt, and half and half. Blend on high speed until smooth and creamy.
  • Divide among bowls and garnish as desired.

Nutrition Facts : Calories 126 calories, Carbohydrate 18 g carbohydrates, Cholesterol 9 mg cholesterol, Fat 5 g fat, Fiber 4 g fiber, Protein 5 g protein, SaturatedFat 2 g saturated fat, ServingSize 0 g, Sodium 514 mg, Sugar 6 g, TransFat 0 g

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 4 to 6 first-course servings (

Number Of Ingredients 12

2 pounds medium asparagus (2 bunches), cut in half crosswise
1 tablespoon plus 1 teaspoon kosher salt
6 tablespoons unsalted butter
1 medium Spanish onion, chopped
1 stalk celery, chopped
1 carrot, chopped
7 tablespoons all-purpose flour
3 parsley sprigs
3 sprigs fresh thyme
1 bay leaf
1/2 cup heavy cream
1 tablespoon dry white vermouth

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.

ZIPPY CREAM OF ASPARAGUS SOUP



Zippy Cream of Asparagus Soup image

"My best friend and I enjoy this smooth soup so much we knew we had to share it," explains Hilda Magnuson of Whittier, California. "Pepper gives it zip."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 medium onion, chopped
1 garlic clove, minced
3 cups cut fresh asparagus (1-inch pieces)
2-1/2 cups reduced-sodium chicken broth
1/8 teaspoon crushed red pepper flakes
3 ounces fat-free cream cheese, cubed
2 tablespoons reduced-fat sour cream
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1/2 teaspoon ground nutmeg

Steps:

  • In a large saucepan coated with cooking spray, saute onion and garlic until tender. Add the asparagus, broth and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until asparagus is tender., Place a third of the mixture in a blender; add cream cheese, sour cream and dill. Cover and process until smooth; return to pan. Cook over medium heat until heated through. Sprinkle with nutmeg.

Nutrition Facts : Calories 91 calories, Fat 2g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 192mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Categories     Dinner     Lunch     Asparagus     Simmer     Boil

Yield Serves 8

Number Of Ingredients 9

3 tablespoons butter
1 1/2 cups coarsely chopped shallots (about 6 large)
1/2 teaspoon dried thyme
3 tablespoons all-purpose flour
3 pounds asparagus, trimmed and cut into 1-inch pieces
Coarse salt
1/3 cup heavy cream
2 to 3 tablespoons fresh
lemon juice

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



Creamy Asparagus Soup image

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

1 medium potato, peeled and diced
1 medium onion, chopped
5 green onions, chopped
1 medium carrot, chopped
1 celery rib, chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 can (49-1/2 ounces) chicken broth
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1/2 cup half-and-half cream
1 cup sour cream
2 bacon strips, cooked and crumbled
Additional sour cream
Asparagus tips, optional

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



Cream of Asparagus Soup I image

One of my favorite soups. I make it as soon as fresh asparagus is available.

Provided by William Anatooskin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 13

¼ cup margarine
1 onion, chopped
3 stalks celery, chopped
3 tablespoons all-purpose flour
4 cups water
1 (10.5 ounce) can condensed chicken broth
4 tablespoons chicken bouillon powder
1 potato, peeled and diced
1 pound fresh asparagus, trimmed and coarsely chopped
¾ cup half-and-half
1 tablespoon soy sauce
¼ teaspoon ground black pepper
¼ teaspoon ground white pepper

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.

Nutrition Facts : Calories 211.1 calories, Carbohydrate 18.3 g, Cholesterol 14.1 mg, Fat 12.5 g, Fiber 3.2 g, Protein 8 g, SaturatedFat 3.9 g, Sodium 2018.7 mg, Sugar 4.2 g

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