Uncle Bills Asparagus Soup Recipes

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.

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.

Steps:

• Place the onion in a heavy three- quart saucepan. Stir in the oil, cover tightly and cook over low heat 10 minutes, until the onion is soft but not brown.
• Stir in the asparagus, celery and potato, cook for about a minute, then add the stock, wine and dill. Simmer, partly covered, about 30 minutes, until the vegetables are very tender.
• Allow the mixture to cool briefly, then puree in a blender or a food processor. You may have to do this in two batches. Run the soup through a sieve into a clean saucepan.
• To serve, reheat the soup and season it to taste with salt and pepper. Spoon it into six warm soup plates. Float a few sprigs of dill on each as a garnish.

Steps:

• In a large skillet, melt butter with olive oil over medium heat.
• Add garlic; cook and stir for 3 minutes.
• Stir in the asparagus; cover and cook for 1 minute.
• Add the mushrooms, ham, basil, oregano and rosemary.
• Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally.
• Stir in tomatoes, salt and pepper.
• Cook 3 minutes longer or until heated through.
• Meanwhile, cook linguine according to package directions.
• Drain and place in a large bowl.
• Add asparagus mixture and toss to coat.
• Sprinkle with Parmesan cheese.

Steps:

• Break off tough ends of asparagus and discard.
• Cut tips off asparagus and set aside.
• Cut remainder of asparagus stems into 1 inch pieces.
• In a frying pan, add butter and chopped onions and saute' until onions are translucent, about 5 minutes.
• In a large saucepan, add water, cubed potatoes, asparagus pieces, saute'ed onions and cook until potatoes are tender, about 15 minutes.
• In a food processor or blender, puree' soup in batches and return to saucepan.
• Add chicken soup base, fennel seeds, pepper, salt and asparagus tips and cook on medium heat until tips are soft and start to dissolve, about 10 minutes.
• Adjust seasonings to taste.
• Serve soup hot.