Best 20 Asparagus And Cilantro Soup Recipes

ASPARAGUS SOUP

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.

CREAM OF FRESH ASPARAGUS SOUP II

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.

CHICKEN ASPARAGUS SOUP

Steps:

• Cut tips from asparagus spears; set aside. Place stalks in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Strain, reserving 4 cups cooking liquid. Discard stalks., In a Dutch oven, saute the potatoes, onion, celery, carrot, parsley and garlic in oil until vegetables are tender. Stir in the broth, salt, 1/4 teaspoon pepper, bay leaf and reserved cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf. Cool slightly., In a blender, cover and puree soup in batches until smooth. Return to the pan. Add the chicken, cream, remaining pepper and reserved asparagus tips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until asparagus is tender. Garnish with Parmesan cheese if desired.

ASPARAGUS PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil; cook ziti at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
• Add ricotta cheese, 1 1/2 cups tomato sauce, 1 cup mozzarella cheese, and parsley to drained pasta. Mix and set aside.
• Chop trimmed asparagus into 1/4-inch slices, separating stems and tips.
• Heat oil in a pan over medium-high heat. Add onion and saute for 5 minutes. Stir in asparagus stems; cook for another 3 minutes. Add bell pepper and cook, 2 to 3 minutes. Add asparagus tips and cook, 2 to 3 minutes.
• Spread 1 cup tomato sauce on the bottom of a 9x13-inch baking dish. Add 1/2 of the pasta mixture and smooth into an even layer. Sprinkle 1/2 of the vegetables on top. Top with 1/2 cup mozzarella cheese. Add remaining pasta in an even layer, followed by remaining vegetables. Cover with remaining tomato sauce. Sprinkle with remaining mozzarella cheese.
• Bake, uncovered, on the middle rack of the preheated oven for 30 minutes. Move to the top rack and continue to bake until cheese is melted and bubbly, about 5 minutes more. Let stand for 5 to 10 minutes before serving.

ASPARAGUS AND CILANTRO SOUP

Steps:

• Heat the olive oil in a heavy stockpot over medium heat. Add the onion, celery, and garlic, and sauté for 8 minutes, or until the onion is translucent. Stir in the potato, basil, oregano, and cumin. Add the stock and bring to a simmer over high heat. Decrease the heat to medium low, cover, and simmer, stirring occasionally, for 10 minutes, or until the potato is almost tender. Add the asparagus stalks and simmer for 5 minutes, or until the asparagus is tender and the potato is very tender.
• Using a hand-held immersion blender, purée the soup in the pot until smooth. Alternatively, working in batches, purée in a regular blender until smooth. Stir in the tamari, salt, and white pepper. Return the soup to a simmer, then stir in the cilantro.
• Meanwhile, cook the reserved asparagus tips in a saucepan of boiling water for 1 minute, or until crisp-tender. Drain, then cut the asparagus tips in half lengthwise.
• Ladle the soup into individual bowls. Garnish with the asparagus tips and serve.
• The soup and uncooked asparagus tips will keep for 2 days, covered separately and refrigerated.

ASIAN SHRIMP AND ASPARAGUS SOUP

Steps:

• Heat the oil and add the shallots and saute. Add the water, bouquet garni and bring to a boil and simmer, covered for 10 minutes. Add the asparagus and simmer 5 minutes or until tender; add the shrimp and simmer just until the shrimp turn pink. Add the mushrooms, and simmer to heat through (if too much liquid has evaporated, add more to keep level constant).
• Remove the soup from the heat, remove the bouquet garni and stir in the lime juice to taste and cilantro. Adjust seasoning with salt and crushed red pepper.

ASPARAGUS SOUP WITH HERBED GOAT CHEESE

Steps:

• Goat cheese: Line a small baking sheet with parchment paper. Set aside.
• Using a fork, in a small bowl, combine the goat cheese and basil until smooth. Season with salt and pepper, to taste. Using a 1/2-ounce cookie scoop or a round tablespoon measure sprayed with vegetable oil cooking spray, scoop the goat cheese into balls and arrange on the prepared baking sheet. Refrigerate for 30 minutes.
• Soup: In a Dutch oven or large saucepan, heat the butter over medium heat. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. Add the broth, asparagus and basil. Season with salt and pepper, to taste. Increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook until the asparagus is tender, about 15 minutes. Using an immersion blender, blend the soup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat.
• To serve: Ladle the soup into shallow bowls and garnish with the herbed goat cheese.
• Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

PASTA WITH ASPARAGUS

Steps:

• In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.

FRESH ASPARAGUS, TOMATO, AND FETA SALAD

Steps:

• Whisk together the rice vinegar, white sugar, sea salt, sesame oil, and olive oil in the bottom of a salad bowl. Add the asparagus, feta, tomato, green onion, and cilantro to the bowl with the dressing; toss to coat. Cover and refrigerate for 1 hour before serving.

NICKEY'S CHICKEN N ASPARAGUS SOUP

Steps:

• Bring stock to a rolling boil in a medium size pot.
• Combine chicken and cornstarch paste in small bowl; set aside.
• Cut off and discard tough ends of asparagus. Diagonally slice tender parts into short lengths -- about 1 to1-1/2 inch lengths.
• Add the asparagus to the boiling stock. Bring to a boil and simmer for 2 minutes.
• Add the chicken to the pot, stirring to separate. Bring back to a boil and simmer for another 2 minutes.
• Add pepper to your taste. Serve hot.
• NOTE: A little cilantro to garnish and flavor is nice.

SPRING ASPARAGUS SOUP

Steps:

• In a medium saucepan stir together water, instant chicken bouillon granules, lemon peel, fresh cilantro,and crushed red pepper; bring to a boil. Reduce heat to low; cover and simmer for 15 minutes. Strain the liquid, discarding the solids; return the liquid to the saucepan.
• Return liquid to boiling. Add the asparagus to saucepan. Reduce heat to low and simme, covered, about 4 to 6 minutes or until asparagus is tender. Remove from heat; cool slightly. Set aside a few of the aparagus tips for garnish. Carefully transfer the rest of the mixture to a blender or food processor; cover and blend or process until smooth. Set aside.
• In the same saucepan gradually stir milk into cornstarch. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. (The mixture may be slightly foamy.) Gradually add the asparagus mixture, stirring constantly. Heat through.
• Ladle the asparagus soup into soup bowls. Top with reserved asparagus tips.

CRAB AND ASPARAGUS SOUP WITH GREEN ONIONS AND CILANTRO

Steps:

• Sweat the shallots in the oil over medium heat until translucent.
• Add the crab meat and asparagus and saute for two minutes, stirring gently so as not to shred the crabmeat.
• Add the chicken stock and bring to a boil.
• Slowly pour the eggs in while stirring gently.
• Combine the corn starch and water in a small bowl and mix thoroughly.
• Pour into the boiling soup while stirring and cook for five minutes.
• Remove from the heat and add the soy sauce, fish sauce and white pepper.
• Ladle into bowls and garnish with cilantro and scallions.
• Serve immediately.

SPICY CREAM OF ASPARAGUS SOUP

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.

POLENTA WITH ASPARAGUS, PEAS AND MINT

Steps:

• If cooking polenta on stovetop: In a medium pot over high heat, combine 4 1/2 cups water, polenta and 1 teaspoon salt. Bring to a simmer, stirring frequently, until thickened, 30 to 40 minutes, depending on how finely the polenta is ground (coarse-ground polenta takes longer).
• Alternatively, cook polenta in oven: Heat oven to 350 degrees. In a medium Dutch oven or other oven-safe pot over high heat, bring 4 1/2 cups water, polenta and 1 teaspoon salt to a boil. Reduce heat to medium, stirring constantly until the mixture starts to thicken slightly, 3 to 5 minutes. Cover pot and transfer to the oven. Bake for 20 minutes, then give the mixture a stir. If it looks dry, add another 1/2 cup water. Cover the pot once more, and continue to bake for another 20 to 30 minutes.
• When polenta is thick and creamy, stir in 2 to 4 of the tablespoons butter (depending on how buttery you like it) and the Parmesan. Taste and add more Parmesan and salt, if needed.
• As the polenta cooks, prepare the vegetables: In a large skillet, heat oil over medium. Add shallots and sauté until tender and golden, 4 to 6 minutes.
• Stir in garlic and cook for another minute or two, until fragrant and very lightly golden in spots. Add vermouth and cook until alcohol evaporates, about 2 to 3 minutes.
• Stir in asparagus and peas, and cook until vegetables are glossy, 2 to 3 minutes. Add stock, remaining 2 tablespoons butter and a large pinch of salt, and bring to a simmer. Cook until vegetables are tender and sauce thickens slightly, 2 to 8 minutes. (Thicker asparagus will take longer to soften.) Stir in the mint. Taste and add more salt, if needed.
• To serve, spoon polenta into bowls, top with vegetables and their sauce, and grind on lots of fresh pepper. Finish with shaved Parmesan.

SHELLFISH SOUP WITH CILANTRO

Steps:

• Heat oil in heavy large Dutch oven over medium heat. Add shrimp shells; sauté 3 minutes. Add carrots, leeks and onion and sauté 5 minutes. Add wine; simmer 5 minutes. Add water, 3/4 bunch cilantro, vanilla and bay leaves. Cover; simmer over low heat 30 minutes. Strain stock into large saucepan. (Can be made 1 day ahead. Chill.)
• Bring stock to boil. Add green beans, asparagus, snow peas and 3/4 cup green onions and simmer 1 minute. Add shrimp and scallops; simmer until shellfish are cooked through, about 3 minutes. Mix in 1/2 cup green onions. Ladle soup into bowls. Sprinkle with chopped cilantro.

CREAMY GINGER-ASPARAGUS SOUP

Steps:

• Heat 2 tablespoons oil in a large pot over medium heat until shimmering. Add shallot and ginger and cook until softened, 4 to 5 minutes. Add potato and 4 cups water. Season with salt and pepper and simmer until potatoes are just tender, 5 to 6 minutes.
• Add asparagus and continue to simmer until vegetables are tender, 8 to 10 minutes more. Reserve one cup liquid from pot and transfer the rest of the mixture to a blender; let cool slightly.
• Add cilantro and spinach to blender and purée until smooth, adding reserved broth as needed for desired consistency. Return soup to pot and stir in remaining 1/4 cup oil. Season with salt and pepper and serve warm or chilled, with a drizzle of oil, more pepper, and lemon wedges on the side.

ASPARAGUS AND CILANTRO SOUP

Steps:

• Heat the olive oil in a heavy stockpot over medium heat. Add the onion, celery, and garlic, and sauté for 8 minutes, or until the onion is translucent. Stir in the potato, basil, oregano, and cumin.
• Add the stock and bring to a simmer over high heat. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, for 10 minutes, or until the potato is almost tender. Add the asparagus stalks and simmer for 5 minutes, or until the asparagus is tender and the potato is very tender.
• Using a handheld immersion blender, purée the soup in the pot until smooth. Alternatively, working in batches, purée in a regular blender until smooth. Stir in the tamari, salt, and white pepper. Return the soup to a simmer, then stir in the cilantro.
• Meanwhile, cook the reserved asparagus tips in a saucepan of boiling water for 1 minute, or until crisp-tender. Drain, then cut the asparagus tips in half lengthwise.
• Ladle the soup into individual bowls. Garnish with the asparagus tips and serve.
• The soup and uncooked asparagus tips will keep for 2 days, covered separately and refrigerated.

CILANTRO AND GARLIC SOUP

Steps:

• Place the garlic, 2 cups cilantro, and 1 teaspoon salt in a food processor and process until well incorporated. With the machine running, slowly pour in the oil and process until a paste is formed; stop the machine to scrape down the sides of the bowl if necessary.
• Place the toast in 4 soup bowls and top with the poached eggs. Bring 5 cups of the egg poaching liquid to a gentle simmer, whisk in the cilantro paste, and season with salt and pepper.
• Ladle the soup into bowls, garnish with cilantro, and serve.

CRUNCHY SPRING ICEBERG SALAD

Steps:

• Prepare the salad: Bring a medium saucepan of salted water to the boil. Add the frozen peas and asparagus, and cook for 1 to 2 minutes until the asparagus and peas are bright green and crisp tender. Drain and run under cold water until they are cold. Leave to drain.
• Prepare the lettuce: Run a sharp paring knife around the core and gently pull it out. Remove the outer layer of the lettuce and discard. Tear the lettuce into large chunks. Wash the leaves and allow them to dry in a colander. Pat them dry with a clean kitchen towel.
• Prepare the spicy cilantro yogurt: To a blender or small food processor, add the yogurt, cilantro, olive oil, lemon juice, garlic, salt and 1 jalapeño. Blitz until smooth. (Add a teaspoon of water at a time to get the mixture moving in the blender if necessary.) Taste and add the second jalapeño if you would like it spicier.
• Serve as one large salad or divide among four individual serving plates: Add the lettuce chunks to the plate, and scatter the asparagus and peas on top and around the lettuce. Spoon the spicy cilantro yogurt all over the vegetables, dot with feta and squeeze the juice from the lemon half over everything. Season with salt and black pepper, and top with a few cilantro leaves.

CHEESY CREAM OF ASPARAGUS SOUP

Steps:

• Prepare asparagus according to package directions; drain and set aside. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly., Pour half the milk mixture into a blender; add half the asparagus. Cover and process until very smooth; return soup to the saucepan. Repeat with the remaining milk mixture and asparagus. Stir in the cheese, hot pepper sauce, salt and pepper; heat through (do not boil). If desired, top with roasted asparagus tips.