Asparagus Soup Recipes

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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



Cream of Fresh Asparagus Soup II image

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

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

ASPARAGUS SOUP

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9



Asparagus Soup image

Steps:

  • Add the butter to a large saucepan over medium heat to melt. Once foaming and melted, add the shallots and garlic and saute until tender, about 5 minutes. Add the red pepper flakes, cook until fragrant, and sprinkle with salt and pepper. Stir in the flour and cook until blonde and pasty. Gradually pour in the chicken broth while stirring. Bring the mixture to a boil, and then reduce to a simmer. Add the asparagus and simmer until it's nice and tender, about 15 minutes. Stir in the half-and-half. Remove from the heat and use a stick blender to puree the soup until smooth. Season with salt and pepper.

2 tablespoons butter
2 shallots, minced
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Small pinch red pepper flakes
1 tablespoon all-purpose flour
4 cups chicken broth
1 pound asparagus, tough ends trimmed, cut into 1-inch pieces
1/4 cup half-and-half

ASPARAGUS SOUP

Provided by Guy Fieri

Time 1h

Yield 4 servings

Number Of Ingredients 17



Asparagus Soup image

Steps:

  • Preheat the oven to 425 degrees F.
  • For the soup: In a large soup pot or Dutch oven, bring the oil to medium heat. Add the shallot and salt and pepper to taste. Sweat until translucent, about 1 minute, being careful not to brown. Add the asparagus to the pot and sweat until beginning to soften, about 3 minutes. Add the peas and sweat another minute. Pour in the white wine and deglaze the pot. Add 5 cups water and continue simmering until crisp-tender, another 10 minutes. Remove from the heat and set aside.
  • Working in batches (and carefully as the liquid will be hot), puree the soup until smooth in a blender. In the last batch, add the baby spinach and puree; this will give the soup a vibrant green color. Strain back into the pot through a fine mesh sieve. Return to a simmer until slightly thickened, 4 to 6 minutes. Season with salt and pepper. Remove from the heat.
  • For the Parmesan breadcrumbs: While the soup simmers, pulse the bread in a food processor until you have very coarse crumbs. Once processed, transfer the breadcrumbs to a medium mixing bowl. Drizzle with a generous amount of olive oil. Toss with the thyme. Season mixture with salt and pepper. Transfer to a parchment-lined sheet tray. Using a grater, finely grate a few tablespoons of Parmesan over the breadcrumbs. Place into the oven and bake until golden and crispy, 7 to 10 minutes. Remove from the oven and cool.
  • To serve: Ladle the soup into shallow serving bowls. Sprinkle evenly with a few teaspoons of Parmesan breadcrumbs and top with a dollop of creme fraiche. Garnish with chopped chives, cilantro leaves, a squeeze of a lime wedge and a splash of extra-virgin olive oil. Serve immediately.

1 tablespoon olive oil
1 shallot, minced
Kosher salt and freshly cracked black pepper
3 bunches pencil asparagus, trimmed and cut into 1 1/2-inch pieces
1 cup thawed, frozen peas or 1 cup shelled fresh English peas (about 1 pound unshelled)
1/4 cup dry white wine
2 cups lightly packed baby spinach
Four 1/8-inch slices day-old sourdough bread (about 3 ounces)
Olive oil, for drizzling
1 1/2 tablespoons chopped fresh thyme
Kosher salt and freshly cracked black pepper
One 3-ounce wedge Parmesan
Creme fraiche
Finely chopped fresh chives
Fresh cilantro leaves
Lime wedges
Good-quality extra-virgin olive oil

ASPARAGUS SOUP

Velvety asparagus soup, lovely green color, great with crunchy rolls. My friend gave me this recipe, it originally used chicken broth. When my daughter became vegetarian, I modified it with vegetable broth instead! It also doubles easily. This soup will tempt even asparagus haters!

Provided by Pyromommy

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

Time 35m

Yield 4

Number Of Ingredients 7



Asparagus Soup image

Steps:

  • Microwave onion and butter on HIGH for 2 minutes. Add asparagus, vegetable broth, garlic powder and white pepper. Microwave, covered, on HIGH for 10 to 12 minutes. Puree in blender.
  • Return mixture to microwave safe dish, stir in milk and microwave until heated through.

Nutrition Facts : Calories 118.5 calories, Carbohydrate 11.2 g, Cholesterol 18.3 mg, Fat 6.8 g, Fiber 2.9 g, Protein 5.2 g, SaturatedFat 4.1 g, Sodium 197.9 mg, Sugar 6.9 g

1 onion, chopped
2 tablespoons butter
1 pound fresh asparagus, trimmed and coarsely chopped
1 cup vegetable broth
1 dash garlic powder
1 dash white pepper
1 cup 1% milk

SIMPLE ASPARAGUS SOUP

My family and friends love this soup. It's elegant and unusual, but the hardest part of making it is occasional stirring. -Kathryn Labat, Raceland, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 12



Simple Asparagus Soup image

Steps:

  • In a 6-qt. stockpot, heat butter and oil over medium heat. Stir in vegetables and seasonings; cook until vegetables are tender, 8-10 minutes, stirring occasionally., Stir in rice and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes, stirring occasionally., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to pot and heat through. If desired, serve with sour cream and croutons. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight (soup may separate). In a saucepan, reheat to boiling, whisking until blended.

Nutrition Facts : Calories 79 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 401mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

1 tablespoon butter
1 tablespoon olive oil
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 medium onion, chopped
1 medium carrot, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2/3 cup uncooked long grain brown rice
6 cups reduced-sodium chicken broth
Reduced-fat sour cream, optional
Salad croutons, optional

ASPARAGUS SOUP

an easy Asparagus Soup recipe. This pretty, easy-to-make first-course soup is flavorful and creamy, yet is extremely low fat-it has only one tablespoon of butter and no cream at all (except for an optional sour cream garnish). Pour your favorite beer or a fruity white wine throughout the evening.

Categories     Soup/Stew     Vegetable     Asparagus     Spring     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 7



Asparagus Soup image

Steps:

  • Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.
  • Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.

1 tablespoon butter
1 small onion, chopped
1 tablespoon all purpose flour
2 14 1/2-ounce cans chicken broth
1 pound asparagus, tough ends discarded, cut into 1-inch pieces
1 teaspoon dried summer savory
Sour cream or plain yogurt (optional)

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



Cream of Asparagus Soup image

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.

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

CREAM OF ASPARAGUS SOUP I

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



Cream of Asparagus Soup I image

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

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

ASPARAGUS SOUP

This delicious asparagus soup recipe is courtesy of Scott Conant's "Bold Italian," and makes for a delicious spring-time bowl.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 7



Asparagus Soup image

Steps:

  • In a medium saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot, red pepper flakes, and a pinch of salt. Cook, stirring occasionally, until shallots are tender and just beginning to brown, about 5 minutes.
  • Add chopped asparagus, and cook for 1 minute. Stir in broth and 1 cup water; bring to a boil. Reduce heat to a simmer; continue cooking until asparagus is tender, about 15 minutes.
  • Meanwhile, prepare and ice-water bath. Fill a medium saucepot with water and bring to a boil. Add salt, return to a boil, and add asparagus tips. Cook until just tender. Transfer asparagus tips to ice-water bath; let cool about 1 minute. Drain and set aside.
  • Remove from heat; add spinach. Using an immersion blender, puree soup while drizzling in remaining 2 tablespoons oil. Return to heat and cook until heated through; season with salt. Divide soup evenly between 4 bowls, garnish with asparagus tips, and serve immediately.

1/4 cup extra-virgin olive oil
1 large shallot, thinly sliced lengthwise
Pinch of crushed red pepper flakes
Coarse salt
1 pound asparagus, trimmed, chopped, tips reserved
4 cups homemade chicken stock or store-bought low-sodium canned chicken broth
1 cup loosely packed spinach leaves

CREAM OF ASPARAGUS SOUP (CRèME D'ASPERGES)

This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.

Categories     Soup/Stew     Milk/Cream     Blender     Vegetable     Quick & Easy     Lunch     Asparagus     Spring     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Easter     Vegetarian

Yield 4 servings

Number Of Ingredients 6



Cream of Asparagus Soup (Crème d'asperges) image

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.

2 pounds green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup crème fraîche or heavy cream
1/4 teaspoon fresh lemon juice, or to taste

CREAM OF ASPARAGUS SOUP

This soup is wonderful served hot or cold. Half & half or milk may be substituted for the cream if fat content is a concern, although it won't taste quite as good.

Provided by Millereg

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10



Cream of Asparagus Soup image

Steps:

  • Soak and rinse asparagus.
  • Remove top 1 inch of each spear, discard tough lower part, and reserve middle portion of stalks.
  • In a 3-quart saucepan, over medium heat, sauté onion in butter for 3 to 5 minutes or until translucent.
  • Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper.
  • Cover and bring to a boil.
  • Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft.
  • Remove from heat and let cool.
  • Remove asparagus tips and set aside.
  • Place half of the soup at a time in a blender container.
  • Cover and blend at high speed for 20 to 30 seconds or until very smooth.
  • Pass through a fine sieve and return blended soup to saucepan.
  • Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.
  • Be sure to adjust the seasoning after you add the cream (or half& half, or milk), especially if you plan to serve it cold.

Nutrition Facts : Calories 299.1, Fat 21.9, SaturatedFat 13.3, Cholesterol 71.1, Sodium 99.2, Carbohydrate 20.8, Fiber 4.2, Sugar 3.5, Protein 8.9

1 lb fresh asparagus spear
1 medium onion, diced
1 tablespoon unsalted butter
24 ounces reduced-sodium chicken broth (quantity to taste) or 24 ounces chicken broth (quantity to taste)
1 medium potato, peeled and diced
1 celery rib, chopped
1 teaspoon dried thyme (or fresh thyme)
8 ounces cream (You may want to use evaporated skim milk to cut more fat)
salt or salt substitute
fresh ground white pepper

CREAM OF ASPARAGUS SOUP (WITHOUT CREAM)

Make and share this Cream of Asparagus Soup (Without Cream) recipe from Food.com.

Provided by newfie wanna be

Categories     Onions

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4



Cream of Asparagus Soup (Without Cream) image

Steps:

  • Cut the tips off of 12 asparagus (1 1/2") and set aside.
  • Discard cut bottom ends of asparagus. Cut asparagus stalks into 1" pieces.
  • Cook onion and asparagus in oil in large fry pan over medium heat, stirring often till softened (I cover the pan).
  • Pour this into large sauce pan.
  • Add broth and simmer on low medium about 15-20 minutes.
  • While soup simmers, cook reserved asparagus tips in boiling salted water until just tender (3-4 minutes).
  • and drain.
  • Puree soup in a blender (or hand blender) until smooth.
  • Ladle into bowls and season with salt and pepper.
  • Garnish with asparagus tips.

Nutrition Facts : Calories 155.4, Fat 10.5, SaturatedFat 1.6, Sodium 644.6, Carbohydrate 9.3, Fiber 3.5, Sugar 3.6, Protein 8

2 lbs asparagus
1 large onion, chopped
4 tablespoons olive oil
5 -6 cups chicken broth

FRESH ASPARAGUS SOUP

A creamy asparagus soup accented with yogurt, lemon, and Parmesan cheese. Everyone loves it! You can substitute soy products to make this recipe vegan.

Provided by Nanook

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

Time 30m

Yield 4

Number Of Ingredients 12



Fresh Asparagus Soup image

Steps:

  • Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
  • Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
  • Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
  • Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 18.7 g, Cholesterol 15 mg, Fat 6.7 g, Fiber 3.5 g, Protein 9.7 g, SaturatedFat 3.4 g, Sodium 966.8 mg, Sugar 8.6 g

1 pound fresh asparagus
¾ cup chopped onion
½ cup vegetable broth
1 tablespoon butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 ¼ cups vegetable broth
1 cup soy milk
½ cup yogurt
1 teaspoon lemon juice
¼ cup grated Parmesan cheese

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



Asparagus soup image

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

25g butter
a little vegetable oil
350g asparagus spear , stalks chopped, woody ends discarded, tips reserved
3 shallots , finely sliced
2 garlic cloves , crushed
2 large handfuls spinach
700ml vegetable stock (fresh if possible)
olive oil , for drizzling (optional)
rustic bread (preferably sourdough), to serve (optional)

CREAMY ASPARAGUS SOUP

Enjoy this creamy soup made using asparagus and Progresso® chicken broth - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 6

Number Of Ingredients 7



Creamy Asparagus Soup image

Steps:

  • In 3-quart saucepan, melt butter over medium heat. Add onion and celery; cook 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in flour. Cook 1 minute, stirring constantly. Stir in broth. Cook 5 to 7 minutes, stirring constantly, until thoroughly heated.
  • Remove from heat. Stir in asparagus. In food processor or blender, process asparagus mixture until smooth. If necessary, asparagus mixture can be processed in batches. Return to saucepan.
  • Stir in half-and-half. Cook 5 to 8 minutes, stirring occasionally, until slightly thickened and thoroughly heated.

Nutrition Facts : Calories 170, Carbohydrate 8 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 4 g, TransFat 0 g

1/4 cup butter or margarine
1/2 cup chopped onion (1 medium)
1/2 cup chopped celery
2 tablespoons all-purpose flour
2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 cans (15 oz each) green asparagus spears, drained
1 cup half-and-half

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EASY CREAM OF ASPARAGUS SOUP RECIPE - HOW TO MAKE ...
2019-03-22 In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper, and cook until golden, 5 minutes.
From delish.com
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ASPARAGUS SOUP - WILLIAMS SONOMA
2014-01-22 Cut the tips off 8 of the spears into 2-inch lengths. Set the tips aside. Chop the remaining asparagus into 1-inch pieces. In a heavy soup pot over medium heat, melt the 4 Tbs. (1/2 stick) butter. Add the onion and garlic and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes. Add the vermouth and cook until most of the ...
From williams-sonoma.com
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CREAMY ASPARAGUS SOUP (WITH MILK, NO CREAM)
2020-05-24 Wash the asparagus and snap off the woody ends. Place them in a soup pot, add the water, sugar, 1 teaspoon butter, and salt and bring to a boil. Turn down the heat and simmer, uncovered, for 20 minutes. Remove the asparagus woody ends with a slotted spoon and discard. Add the chopped asparagus stalks to the stock.
From whereismyspoon.co
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CREAMY ASPARAGUS SOUP RECIPE - FLAVOR THE MOMENTS
1 day ago This asparagus soup recipe is creamy, indulgent and bursting with the flavors of spring. It’s an easy, elegant soup recipe that is guaranteed to impress. It keeps for up to 5 days in the refrigerator, or the freezer for up to 3 months. The soup is gluten-free and vegetarian, and may be made vegan and dairy-free with a few simple swaps. Recipe ingredients. The …
From flavorthemoments.com
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ASPARAGUS SOUP RECIPE - BBC FOOD
Heat the olive oil in a saucepan over a medium heat. Add the onion and fry for four minutes, until softened. Add the asparagus and cook for another two minutes. Add the stock and bring to …
From bbc.co.uk
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ASPARAGUS SOUP - HUNGRY HEALTHY HAPPY
2020-09-04 Home » Recipes » Soup. Asparagus Soup. By Dannii · Published 4th September 2020 · Updated 15th October 2021 · 73 Comments · This post may contain affiliate links and generates income via ads · This site uses cookies · Post contains 1327 words. · About 7 minutes to read this article.
From hungryhealthyhappy.com
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ASPARAGUS SOUP RECIPE - DIETHOOD
2020-02-01 Cut stalks of asparagus into 1-inch pieces; set aside. Heat up 1 tablespoon butter and 1 tablespoon olive oil in a 4-quart, or bigger, Dutch oven or soup pot. Stir in onions and cook for 1 minute. Add asparagus pieces; stir in minced garlic and season with salt and pepper. Continue to cook for 5 minutes, stirring often.
From diethood.com
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EASY ASPARAGUS SOUP RECIPE - THE SPRUCE EATS
2021-08-22 Cut asparagus into 1-inch pieces and set aside; reserve a few tips for garnish, if desired. In a soup pot, melt butter over medium heat. When it begins to foam, add garlic and cook for 30 seconds. Add stock and asparagus and bring to a simmer. Cook for about 5 minutes, or until asparagus is tender but still green.
From thespruceeats.com
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10 BEST CANNED ASPARAGUS SOUP RECIPES | YUMMLY
2022-02-28 Canned Asparagus Soup Recipes 7,787 Recipes. Last updated Feb 28, 2022. This search takes into account your taste preferences. 7,787 suggested recipes. White and Green Asparagus Soup Kooking. asparagus, chive, pepper, butter, leek, small potato, white asparagus and 1 more. Roasted Garlic and Asparagus Soup with Bacon Wholesome Skillet. …
From yummly.com
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CREAMY ASPARAGUS SOUP RECIPE - LOVE AND LEMONS
Set aside. Heat the oil in a medium pot over medium heat. Add the scallions and cook for 1 to 2 minutes, or until soft. Add the potatoes, garlic, salt, pepper, and water and simmer for 12 minutes or until the potatoes are fork-tender. Add the asparagus to the pot of potatoes and continue simmering for 5 more minutes.
From loveandlemons.com
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CREAM OF ASPARAGUS SOUP - CANADIAN LIVING
2008-05-12 Add asparagus, parsley, lemon rind, lemon juice and pepper. Pour in broth and bring to boil; reduce heat and simmer until asparagus is tender, about 5 minutes. Using tongs, remove 1 cup (250 mL) of the asparagus tips; chop coarsely and set aside. In batches in blender or food processor, puree soup; press through sieve over saucepan to remove ...
From canadianliving.com
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ASPARAGUS SOUP RECIPE | CHATELAINE
BOIL asparagus with chicken broth, garlic, thyme and the bay leaf in a large saucepan. Reduce heat and simmer, covered, 10 min. Discard bay leaf. Purée in …
From chatelaine.com
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CREAM OF ASPARAGUS SOUP - CULINARY HILL
2019-03-20 An easy recipe for Cream of Asparagus Soup with a secret ingredient for the brightest color and flavor. It’s the perfect way to celebrate when the season’s first green stalks appear. You know that Spring has sprung when the best asparagus starts to pop up in every market. While it’s possible to find asparagus year round these days, in my opinion, the good …
From culinaryhill.com
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ASPARAGUS SOUP | RECIPES | DELIA ONLINE
Prepare the asparagus by cutting away and discarding the tough, stringy white ends of the stalks, reserve 12 asparagus tips to garnish the soup, then chop the green parts of the rest of the asparagus into 1 inch (2.5 cm) lengths.
From deliaonline.com
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ASPARAGUS SOUP RECIPE BY DAVID BURKE - THE DAILY MEAL
2013-03-21 Add the asparagus pieces and season with salt and pepper. Cook your asparagus until bright green and tender, about 4-5 minutes. Add the broth and bring to a boil. Add the spinach and cook, stirring occasionally, until the spinach in wilted. Remove the pot from the heat and let the soup cool. Set a fine mesh strainer over a large bowl. Purée ...
From thedailymeal.com
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ASPARAGUS SOUP RECIPE | MYRECIPES
Chop asparagus into 1/4-inch pieces. Add chopped asparagus to soup; cook, stirring occasionally, 4 minutes. Remove from heat, and let cool 10 minutes. Step 5. Process asparagus mixture, in batches, in a blender or food processor 8 to 10 seconds or until smooth, stopping to scrape down sides. Return asparagus mixture to Dutch oven.
From myrecipes.com
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ROASTED ASPARAGUS SOUP - MY GORGEOUS RECIPES
2 1/2 cups vegetable stock/broth. Instructions. Arrange the asparagus on a roasting tray, drizzle a tablespoon of olive oil over, and sprinkle a bit of salt. Roast in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 15 minutes until tender. …
From mygorgeousrecipes.com
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ASPARAGUS SOUP RECIPES | ALLRECIPES
8. Creamy soup with crab, potatoes, and asparagus. I made this on a whim one Sunday when crabmeat was on sale at the store. It comes together quickly and is very tasty! You could easily replace the asparagus with another vegetable with equally good results. By gax000.
From allrecipes.com
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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #soups-stews     #vegetables     #dietary     #asparagus

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Top Asked Questions

How to cook asparagus and rice soup?
In a saucepan, sauté the onion in the butter. Add the asparagus and cook for 1 minute. Add the broth and rice. Cover and simmer until the asparagus are tender, about 15 minutes. In a blender, purée the soup until smooth, then pass the soup through a fine sieve to remove the remaining fibers. Season with salt and pepper.
What are some good recipes to make with asparagus?
Directions 1 In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with... 2 Using an immersion or regular blender, puree soup. If using a regular blender, be sure to stop and remove lid a few... 3 Garnish with more cream and herbs. More ...
How to cook asparagus with onion and garlic?
Method. 1 Heat the olive oil in a saucepan over a medium heat. Add the onion and fry for four minutes, until softened. 2 Add the asparagus and cook for another two minutes. 3 Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper and reduce the heat to simmer for 5-7 minutes, until ... 4
How to make asparagus soup with coconut milk?
Asparagus Soup with Coconut Milk: Use full-fat coconut milk. Add 1/2 well mixed coconut milk instead of half-half or cream in Step-4. Mix well until fully mixed into the soup. You can also gently heat the soup. Asparagus Soup Vegan: For vegan asparagus soup, use the Coconut Milk as stated in suggestion 2 above.

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