Best 20 Asparagus Soup Ii Recipes

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Asparagus soup is a creamy and flavorful soup that can be enjoyed as a starter or a main course. It is a versatile dish that can be made with a variety of ingredients, including asparagus, onion, garlic, and cream. The soup can be thickened with flour or cornstarch, and it can be seasoned with salt, pepper, and other herbs and spices. Asparagus soup ii is a variation on the classic asparagus soup recipe that includes additional ingredients, such as mushrooms, artichokes, and sun-dried tomatoes. These ingredients add depth and flavor to the soup, making it a truly special dish.

Here are our top 20 tried and tested recipes!

ASPARAGUS SOUP



Asparagus Soup image

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

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

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

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

CREAM OF ASPARAGUS SOUP II



Cream of Asparagus Soup II image

Make and share this Cream of Asparagus Soup II recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons unsalted butter
1 large onion, chopped
1 tablespoon flour
32 fluid ounces chicken stock
1 1/2 lbs asparagus, washed,woody ends clipped off,cut into 1-inch pieces
1/2 teaspoon morton lite salt
1/4 teaspoon white pepper
8 fluid ounces evaporated skim milk

Steps:

  • In a large saucepan, melt the butter over medium heat.
  • Add the onions and sauté for 5 minutes or until tender.
  • Add the flour and cook until bubbly, stirring constantly.
  • Whisk in the stock.
  • Stir in the asparagus, salt, pepper, and bring to a boil.
  • Lower the heat, cover, and simmer for 15 minutes or until the asparagus is tender.
  • Using a slotted spoon, remove ½ cup of asparagus to a plate.
  • In a food processor, in batches if necessary, puree the soup for 45 seconds or until smooth.
  • Return the soup to the saucepan and add the milk.
  • Cook, uncovered, over medium heat until hot.
  • (Do not boil).
  • Ladle soup into bowls and garnish with the reserved asparagus.

Nutrition Facts : Calories 247.8, Fat 9.2, SaturatedFat 4.6, Cholesterol 25, Sodium 442.3, Carbohydrate 28.1, Fiber 4, Sugar 14.9, Protein 15.6

ASPARAGUS SOUP II



Asparagus Soup II image

This is a great springtime soup! Fresh with the tastes we have all longed for throughout the winter!

Provided by Kevin Ryan

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

Yield 4

Number Of Ingredients 10

1 ½ pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
1 leek, sliced
6 cups water
1 tablespoon olive oil
1 tablespoon unsalted butter
1 onion, chopped
2 ½ tablespoons long-grain white rice
1 to taste salt
1 pinch ground black pepper
½ teaspoon lemon juice

Steps:

  • In a large stockpot, combine the water or stock, asparagus ends and separated leek greens. Heat over low heat and allow to simmer while you prepare the rest of the ingredients.
  • In a medium saute pan, heat the butter and oil. Add the leek 'whites', onion and rice and cook until the onion begins to color (about 8 minutes). Add 1 cup of the warm stock and cook 10 more minutes.
  • Strain the stock of the asparagus and leek ends and return to the stockpot. Add the contents of the saute pan to the strained stock along with the asparagus middles and partially cover the pot. Cook 12 more minutes.
  • Transfer soup to a food processor and puree. Strain this back into the stockpot. Season and add salt, pepper and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish.

Nutrition Facts : Calories 141 calories, Carbohydrate 18.1 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 163.6 mg, Sugar 4.1 g

(WEB EXCLUSIVE) ROUND 2 RECIPE: CREAM OF ASPARAGUS SOUP



(Web Exclusive) Round 2 Recipe: Cream of Asparagus Soup image

Provided by Sandra Lee

Categories     appetizer

Time 17m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons canola oil
Leftover asparagus stems from Asparagus and Tomato Tart, recipe follows
1/2 cup chopped yellow onion
2 cups milk
1 tablespoon chopped fresh parsley leaves
1 can cream of potato soup
2 tablespoons sour cream
Salt and pepper
One 9-inch frozen pie crust
2 slices bacon, chopped
1 medium onion, chopped
1 bunch fresh asparagus tips, reserve stems for another use
1/2 cup ricotta cheese
1/4 cup milk
2 eggs, lightly beaten
1 tablespoon chopped fresh parsley leaves
One 14.5-ounce can diced tomatoes, drained well, divided
1/2 teaspoon salt, plus more for seasoning
1/4 freshly ground black pepper, plus more for seasoning
1 1/2 teaspoons chopped fresh basil leaves
1 teaspoon balsamic vinegar

Steps:

  • Add the oil to a medium pot and heat over medium heat. Add onions and asparagus stems and saute for 5 minutes. Stir in the milk and parsley and bring to a boil. Reduce heat to low and let simmer for 5 more minutes. Carefully pour into a blender and puree, or puree using a hand blender. Pour back into pot through a fine mesh strainer and return the pot to medium heat. Whisk in the potato soup and the sour cream, and season with salt and pepper. Bring to a simmer, then remove from the heat and serve.
  • Preheat oven to 375 degrees F.
  • Place the frozen pie crust onto a baking sheet. Prick the bottom of the crust with a fork and bake for 10 minutes.
  • Saute the bacon in a skillet over medium heat until crisp. Remove bacon and drain on a paper towel. Add onion and asparagus tips to the skillet with the bacon fat and saute until tender, approximately 5 minutes.
  • In a large bowl whisk together ricotta, milk and eggs. Add parsley, half the tomatoes and season with salt and pepper. Add asparagus and onion mixture and combine well. Pour egg mixture into the prepared crust.
  • Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature.
  • In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper. Serve as garnish for tart.

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.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

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.

ASPARAGUS SOUP



Asparagus soup image

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

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)

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

SIMPLE ASPARAGUS SOUP



Simple Asparagus Soup image

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

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

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

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Make and share this Cream of Asparagus Soup recipe from Food.com.

Provided by BethR

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 -6 cups chicken broth
1/2 cup creme fraiche or 1/2 cup heavy cream
1/4 teaspoon fresh lemon juice (to taste)

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.
  • Cooks' note:.
  • • Soup keeps, covered and chilled, 2 days. If making ahead, add last tablespoon butter and lemon juice after reheating.

Nutrition Facts : Calories 288.2, Fat 21.7, SaturatedFat 12.9, Cholesterol 63.7, Sodium 972.1, Carbohydrate 14.6, Fiber 5.3, Sugar 6.8, Protein 12.1

CHEESY CREAM OF ASPARAGUS SOUP



Cheesy Cream of Asparagus Soup image

Kids may not want to try a vegetable soup, but once they spoon up a mouthful of this cheesy variety, the flavor will keep them coming back for more. -Muriel Lerdal, Humboldt, Iowa

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 6 servings (1 quart).

Number Of Ingredients 9

2 packages (12 ounces each) frozen cut asparagus
1/4 cup butter
2 tablespoons all-purpose flour
4 cups whole milk
1 cup shredded Monterey Jack cheese
4 to 5 drops hot pepper sauce
1-1/2 teaspoons salt
3/4 to 1 teaspoon pepper
Roasted asparagus tips, optional

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.

Nutrition Facts : Calories 261 calories, Fat 19g fat (12g saturated fat), Cholesterol 59mg cholesterol, Sodium 852mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 12g protein.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

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

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

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

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

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.

CREAMY ASPARAGUS SOUP



Creamy Asparagus Soup image

Step into spring with this easy blender soup that showcases fresh asparagus, leeks, shallots, and just a touch of cream from a last-minute drizzle of crème fraîche.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Yield Serves 4

Number Of Ingredients 7

4 tablespoons unsalted butter
2 cups thinly sliced leeks, white and light-green parts only, well washed and patted dry (from 2)
3/4 cup thinly sliced shallot
Kosher salt and freshly ground pepper
1 pound asparagus, trimmed and cut into 1-inch pieces (about 2 cups)
3 to 4 cups ( homemade or low-sodium store-bought)
Crème fraîche, for serving

Steps:

  • In a medium saucepan, melt butter over medium heat. Add leeks and shallot; season with salt and pepper. Cook, stirring, until translucent, about 5 minutes. Add asparagus and 3 cups broth; bring to a boil, then reduce heat and simmer, partially covered, until asparagus is very tender, 12 to 15 minutes. Let cool 5 minutes.
  • Working in batches (don't fill it more than halfway), purée asparagus in a blender until very smooth, 1 to 2 minutes a batch, thinning with more broth if necessary. Transfer to cleaned pan, and heat until steaming. Whisk crème fraîche with a little water until it has the consistency of heavy cream. Spoon some on top of each serving, swirling with a toothpick, if desired.

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

ASPARAGUS SOUP



Asparagus Soup image

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

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

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.

EASY CREAM OF ASPARAGUS SOUP



Easy Cream of Asparagus Soup image

Add a slice of toast topped with melted cheese to this cream of asparagus soup, and you have lunch or a light dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 8

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

Steps:

  • In a large (4-quart) saucepan, melt butter over medium heat. Add shallots and thyme; cook until shallots are soft, about 5 minutes. Add flour; cook until incorporated, stirring constantly, about 1 minute.
  • Add asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil.
  • Reduce heat; cover, and simmer, until asparagus is bright green and just tender, 2 to 4 minutes. Working in small batches, purée soup in a blender until very smooth. To prevent splattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid with a dish towel. (To freeze, see note.) If serving right away, stir in cream and lemon juice.

ASPARAGUS SOUP



Asparagus Soup image

A great beginning to any meal. Great for lunch or dinner. This is very good and easy to make. This recipe is easily halved. The first time I made this, I used what I had on hand and made a couple substitutions. I used scallions for the leeks, used a red potato, decided not to garnish with the tips and tossed them in, no sour cream or chives. I pureed with a hand blender. It still was outstanding! Enjoy! From the Chicago Tribune "good eating" section, 5.6.09.

Provided by Chicagoland Chef du

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 tablespoon butter
2 leeks, white and light green parts only, finely chopped, substitute med-large 6-8 green scallions with tops
1 lb asparagus, cleaned, snap off woody ends, peeling (optional)
1 medium idaho potato, peeled, cut into 2-inch pieces
1 quart chicken broth
1/2 teaspoon salt
white pepper, to taste
1 -2 tablespoon lemon juice, fresh squeezed
3 tablespoons sour cream
1 tablespoon chives, chopped
crouton (optional)

Steps:

  • Clean asparagus and cut into 2" pieces. Reserve tips for garnish.
  • Prepare potatoes, peel and cut into 2" pieces.
  • Heat oil and butter over medium heat in a large sauce pan. Add leeks or onions, stirring occasionally until soft. About 5 minutes.
  • Add potatoes and asparagus, cook until well coated and begin to soften, about 3 minutes.
  • Add chicken broth, salt and pepper; heat to a boil. Reduce heat to low; partially cover. Cook until vegetables are tender, 15 minutes.
  • Meanwhile, if desired, boil water over high heat (for asparagus tips). Add the tips to the boiling water; boil until tender and still green. About 3 minutes. Drain and set aside for garnish. Toss into a bowl of ice water to stop the cooking if desired.
  • Puree in small batches in a blender or sue a hand blender.
  • Stir in lemon juice to taste.
  • Ladle into bowl, top with a dollop of sour cream, tips, chives or croutons.

Nutrition Facts : Calories 210.7, Fat 13, SaturatedFat 4.2, Cholesterol 12.3, Sodium 1082.2, Carbohydrate 17.1, Fiber 2, Sugar 3.3, Protein 6.9

CREAM OF ASPARAGUS SOUP (CRèME D'ASPERGES)



Cream of Asparagus Soup (Crème d'asperges) image

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

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

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.

CREAMED ASPARAGUS SOUP



Creamed Asparagus Soup image

It's not difficult to fix a batch of this smooth, comforting soup. It has wonderful homemade goodness. A singe steaming bowl really warms me up...but I usually can't resist going back for seconds. -Veva Hepler, Walla Walla, Washington

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 12

1/2 cup chopped onion
1 tablespoon vegetable oil
2 cans (14-1/2 ounces each) chicken broth
2-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1/4 teaspoon dried tarragon
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
3 cups half-and-half cream
1-1/2 teaspoons lemon juice
Shredded Swiss cheese

Steps:

  • In a large saucepan, saute onion in oil until tender. Add the broth, asparagus and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until asparagus is tender. Cool for 10 minutes., In a blender or food processor, puree the asparagus mixture, a third at a time; set aside. , In a Dutch oven or soup kettle, melt butter; stir in flour, salt and pepper until smooth. Cook and stir for 2 minutes or until golden. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the pureed asparagus and lemon juice and heat through. Sprinkle with cheese if desired.

Nutrition Facts : Calories 224 calories, Fat 17g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 462mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.

ASPARAGUS SOUP



Asparagus Soup image

Make and share this Asparagus Soup recipe from Food.com.

Provided by Jenny Sanders

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups water
1 stalk celery
1 (19 ounce) can white navy beans
1 1/2 lbs asparagus
1/2 teaspoon fennel seed
1/4 teaspoon celery seed
1 teaspoon dried dill or 1 tablespoon fresh dill weed
1/2 teaspoon salt
1/2 teaspoon green peppercorn, lightly crushed
1 cup light cream

Steps:

  • Wash and cut up the celery and put it in a large pot with the water and the canned beans, including the packing liquid from the beans. Heat to a simmer.
  • Wash the asparagus, and snap off both the tough ends and the tips. Grind the spices and add them to the soup. Add the asparagus stalks and ends to the soup and simmer until quite tender; about 10 minutes. Reserve the tips.
  • Remove the tough stem ends from the soup and discard. Puree the soup thoroughly in a blender. The soup may be made ahead up to this point; it should keep in the fridge for 24 hours.
  • To serve, add the cream (if using) and reheat the soup gently. Steam the reserved tips separately until tender.
  • Serve the soup garnished with the steamed tips.

Nutrition Facts : Calories 231.1, Fat 8.6, SaturatedFat 5, Cholesterol 26.4, Sodium 446.8, Carbohydrate 29.9, Fiber 11.9, Sugar 2, Protein 11.3

Tips:

  • When selecting asparagus, choose firm spears with tight tips. Avoid any spears that are wilted or have brown spots.
  • To prepare the asparagus, snap off the tough woody ends. You can do this by bending the asparagus spear until it snaps naturally.
  • If you are using fresh asparagus, you can roast it in the oven before adding it to the soup. This will give the soup a smoky flavor.
  • To make the soup creamy, you can use a blender or immersion blender to puree some of the soup. Alternatively, you can add a tablespoon or two of cornstarch or flour to thicken the soup.
  • For a richer flavor, you can add a splash of white wine or cream to the soup.
  • Serve the soup hot, garnished with fresh herbs such as chives, dill, or parsley.

Conclusion:

Asparagus soup is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is a great way to use up leftover asparagus, and it can also be made ahead of time and reheated when you are ready to serve. With its creamy texture and delicate flavor, asparagus soup is sure to please everyone at the table.

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