Asparagus Soup Best Recipes

ASPARAGUS SOUP

Ingredients:

• 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.

FRESH ASPARAGUS SOUP

Ingredients:

• 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

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.

CREAM OF ASPARAGUS SOUP

Ingredients:

• 2 pounds medium asparagus (2 bunches), cut in half crosswise
• 1 tablespoon plus 1 teaspoon kosher salt
• 6 tablespoons unsalted butter
• 1 medium Spanish onion, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 7 tablespoons all-purpose flour
• 3 parsley sprigs
• 3 sprigs fresh thyme
• 1 bay leaf
• 1/2 cup heavy cream
• 1 tablespoon dry white vermouth

Steps:

• Bring a large pot of water to a boil. Fill a medium bowl with salted ice water. Working in 2 batches, add the asparagus to the boiling water and cook until just tender, about 4 minutes per batch. Using a slotted spoon, transfer the asparagus to the bowl of ice water. Drain. Reserve 7 1/2 cups of the cooking liquid.
• Thinly slice 18 of the asparagus tips on the diagonal and reserve for a garnishing the soup. Chop the remaining asparagus spears into small pieces.
• Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
• Pour in the reserved asparagus cooking liquid and bring to a boil while whisking constantly. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat, and simmer for 10 minutes.
• Stir in the chopped asparagus and bring to a boil. Remove from the heat and allow to cool.
• Remove and discard the herb bundle. Working in batches, transfer the asparagus mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the asparagus soup. Return the puree to the pot and reheat over medium heat.
• Whisk the heavy cream, vermouth, and salt into the soup and season with pepper. Divide among warm soup bowls, sprinkle each soup with the reserved asparagus tips, and serve immediately.