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.
ASPARAGUS WITH GOAT CHEESE AND HAZELNUTS
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together the oil, mustard, vinegar and 1/4 teaspoon salt until smooth and emulsified.
- Meanwhile, bring a large pot of water to a boil over high heat. Sprinkle generously with salt. Add the asparagus to the water and, depending on the size of the asparagus, blanch for 3 to 5 minutes. It should still have some bite left to it. Add the warm asparagus to the dressing and toss well to coat.
- Fan the asparagus out on a platter and sprinkle with the mizuna. Scatter the hazelnuts and goat cheese on top and drizzle with any dressing that may remain in the bowl.
HAZELNUT ASPARAGUS SOUP
My heart is happy when bundles of tender local asparagus start to appear at my grocery store in spring. No one would ever guess this restaurant-quality vegetarian soup can be prepared in less than 30 minutes. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings (3 cups).
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium heat. Add onion, garlic and pepper flakes; cook and stir until onion is softened, 4-5 minutes. Add asparagus and broth; bring to a boil. Reduce heat; simmer, covered, until asparagus is tender, 6-8 minutes. Remove from heat; cool slightly., Place nuts, basil and lemon juice in a blender. Add asparagus mixture. Process until smooth and creamy. Return to saucepan. Stir in almond milk, tamari sauce and salt. Heat through, taking care not to boil soup. If desired, top with shaved asparagus.
Nutrition Facts : Calories 164 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 623mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
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.
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
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
SPARGEL MIT HASELNUSSSOßE (ASPARAGUS WITH HAZELNUT BECHAMEL)
This recipe can be prepared with either white or green asparagus. It's a lovely starter or you can serve it as a side with pork.
Provided by gela
Categories Side Dish Vegetables Asparagus
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Peel asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends.
- Place asparagus in a large, wide pan; pour in enough lightly salted water to just cover. Bring to a boil; reduce heat and simmer gently until spears are tender and can be easily pierced with a sharp knife, 15 to 25 minutes depending on the thickness. Drain well.
- Pour hazelnuts into a dry skillet; cook and stir over medium heat until fragrant, about 2 minutes. Remove from heat.
- Melt butter in a saucepan over medium heat. Stir in flour until a paste forms, about 2 minutes. Add hot vegetable stock and hot milk a little a time, whisking continuously until sauce is thick and smooth, about 4 minutes.
- Stir hazelnuts, lemon juice, sugar, and nutmeg into the sauce. Season with salt and white pepper. Simmer gently over low heat, stirring frequently, for 5 minutes.
- Whisk heavy cream and egg yolk together in a small bowl until smooth; whisk into the sauce. Simmer until heated through, but not boiling, about 2 minutes. Serve the sauce with the cooked asparagus.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 27.4 g, Cholesterol 122.3 mg, Fat 45.6 g, Fiber 8.4 g, Protein 14.4 g, SaturatedFat 17.2 g, Sodium 313.9 mg, Sugar 9.8 g
PAN-ROASTED ASPARAGUS SOUP
This simple soup can be ready in under an hour and takes full advantage of the flavor of asparagus by pan-roasting it before puréeing. Fresh tarragon takes it up a notch.
Provided by Mark Bittman
Categories soups and stews, appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Break off bottom part of each asparagus stalk, and discard. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in a large, deep skillet over medium-high heat. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside.
- Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes.
- Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 28 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 741 milligrams, Sugar 3 grams, TransFat 0 grams
HAZELNUT PARMESAN ASPARAGUS
Need a spectacular way to serve fresh asparagus? Try this version with fresh Parmesan, mushrooms, basil and toasted hazelnuts--mmm.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- In 12-inch skillet, heat water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes or until crisp-tender. Drain; set aside.
- In same skillet, melt margarine over medium-high heat. Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until mushrooms are light brown.
- Stir asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through. Sprinkle with cheese and hazelnuts.
Nutrition Facts : Calories 85, Carbohydrate 5 g, Cholesterol 2 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg
ASPARAGUS SOUP WITH PARMIGIANO ZABAGLIONE
Chef's Notes: The keys to achieving a brilliant green color for this soup are blending the barely cooked asparagus with fresh spinach leaves, adding a bit of vitamin C for its antioxidant effects, and cooling the soup as quickly as possible. You can make both the soup and the zabaglione the day before serving them. Add the whipped cream to the zabaglione up to 8 hours ahead, but no longer, or it will deflate and not float as beautifully on top.
Provided by Michael Chiarello : Food Network
Categories dessert
Time 51m
Yield about 12 cups soup and 3/4 cup zabaglione
Number Of Ingredients 18
Steps:
- For the soup, set a large saucepot over a high flame and heat up the olive oil. Add the onions, stir briefly, and lower the heat to medium. Add a pinch of salt to draw moisture out of the onions. Cook the onions until they are soft and translucent but without any browning, about 10 minutes, stirring occasionally. Add the potatoes, bay leaf and chicken stock. Raise the flame to high to bring the stock to a boil, then lower the heat to a simmer. Taste the stock and season with salt and pepper, if necessary. Cook until the potatoes are tender, about 10 minutes. Add the asparagus and thyme. Return the stock to a simmer. Cook until the asparagus is barely tender.
- Remove the bay leaf. Working quickly, ladle some of the soup into a blender with the spinach and vitamin C. Process until the soup is smooth and homogenous. To cool quickly, remove to a large bowl set inside a larger bowl filled with ice water or a sink partially filled with ice water. Add the cream and lemon zest, and season with salt and pepper. Stir often until the soup is no longer steaming. (The soup can be made to this point, covered and refrigerated for up to 1 day or frozen for up to 1 month.)
- To make the zabaglione, bring 2 inches of water to a simmer in a large saucepan. In a large non-reactive bowl, whisk together the egg yolks and wine. Season with salt and pepper. Set the bowl inside the saucepan but not touching the water, and whisk constantly until the mixture has thickened to point where the whisk can leave a clean trail on the bottom of the bowl, 3 to 5 minutes. Remove the bowl from the heat. Whisk vigorously for 1 minute to cool to room temperature and gradually whisk in the cheese. Season the mixture with pepper, to taste. (The zabaglione can be made to this point, covered and refrigerated for up to 1 day.) Add 1/3 of the whipped cream. Whisk until smooth and then fold in the remaining whipped cream, being careful keep the mixture light and airy.
- To serve, in a large saucepot, warm the soup over medium heat. Ladle into espresso cups. Spoon the zabaglione over each serving (about 1 teaspoon for each espresso cup of soup). Serve warm or at room temperature.
ASPARAGUS SOUP WITH LEMON CREME FRAICHE
A fresh and easy asparagus soup, pureed until it's smooth, is a definite winner. Serve it warm or chilled depending on the weather.-Fern Vitense, Tipton, Iowa
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add asparagus and potatoes; cook 3 minutes longer. Stir in broth, lemon zest and seasonings. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Cool slightly. Process soup in batches in a blender until smooth. Return all to pan and heat through. Combine garnish ingredients; serve with soup.
Nutrition Facts : Calories 155 calories, Fat 8g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 873mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.
FRESH ASPARAGUS SOUP
We have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights the flavor of the vegetable and is very easy to make. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Lunch
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add asparagus and broth; bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until asparagus is tender. Remove from heat; cool slightly. Transfer to a blender; cover and process until smooth., In a small bowl, mix 2 tablespoons flour and 1/4 cup milk until smooth; set aside. In same saucepan, heat butter over medium heat. Stir in seasonings and remaining flour until smooth; cook and stir 45-60 seconds or until light golden brown. Gradually whisk in cream, remaining milk and reserved flour mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in wine, lemon juice and asparagus mixture; heat through. If desired, top each serving with chives.
Nutrition Facts : Calories 154 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 585mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
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
ASPARAGUS POTATO SOUP
"This creamy and comforting soup is a terrific way to warm up on a cold or rainy day," writes Sherry McKellar of Springville, Utah. Hearty bowls featuring tender potatoes and asparagus get a special touch when topped with bacon and cheddar cheese.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter., In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese.
Nutrition Facts :
More about "hazelnut asparagus soup recipes"
WHITE ASPARAGUS SOUP WITH PICKLED RAMPS AND …
From foodandwine.com
Servings 6Total Time 1 hr
EASY CREAM OF ASPARAGUS SOUP RECIPE - HOW TO …
From delish.com
ASPARAGUS WITH HAZELNUT GREMOLATA - MAYO CLINIC
From mayoclinic.org
HOW TO MAKE EASY CREAM OF ASPARAGUS SOUP | KITCHN
From thekitchn.com
ASPARAGUS SOUP RECIPE | FINE DINING LOVERS
From finedininglovers.com
ROASTED HAZELNUT SOUP ⋆ SUGAR, SPICE AND GLITTER
From sugarspiceandglitter.com
HAZELNUT ASPARAGUS SOUP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
EASY CREAM OF ASPARAGUS SOUP RECIPE - HOW TO MAKE …
From thepioneerwoman.com
HAZELNUT ASPARAGUS SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
HAZELNUT PARSNIP SOUP {FROM TANGLED!} - PARSNIPS AND PASTRIES
From parsnipsandpastries.com
You'll also love