Cream Of Asparagus Soup Best Recipes

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CREAM OF ASPARAGUS SOUP

2022-09-25



Cream of Asparagus Soup image

Provided by Food Network

Time 30m

Yield 4½ c (1 l)

Number Of Ingredients 4

Ingredients:

  • 1½ pounds (680 g) asparagus spears, cooked (reserve one cup pieces for garnish)
  • 1½ cups (360 ml) chicken broth
  • ½ cup (120 ml) half and half
  • salt and ground black pepper, to taste

Steps:

  • 1.Place asparagus and chicken broth into the Vitamix container and secure lid.
  • 2.Select Variable 1.
  • 3.Turn machine on and slowly increase speed to Variable 10, then to High.
  • 4.Blend for 6 minutes or until hot. Reduce to Variable 2; remove lid plug.
  • 5.Add half and half through the lid plug opening. Blend for 10 seconds.
  • 6.Season with salt and pepper and serve over reserved asparagus spears.

CREAM OF ASPARAGUS SOUP

2022-09-25



Cream of Asparagus Soup image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 4 to 6 first-course servings (

Number Of Ingredients 12

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.

CREAM OF ASPARAGUS SOUP

2011-12-14



Cream of Asparagus Soup image

Categories     Dinner     Lunch     Asparagus     Simmer     Boil

Yield Serves 8

Number Of Ingredients 9

Ingredients:

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

Steps:

  • In a large (4-quart) saucepan, melt the butter over medium heat. Add the shallots and thyme; cook until the shallots are soft, about 5 minutes. Add the flour; cook until incorporated, stirring constantly, about 1 minute.
  • Add the asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil. Reduce heat; cover, and simmer, until the asparagus is bright green and just tender, 2 to 4 minutes.
  • Working in batches, purée the soup in a blender until very smooth. To prevent splattering, fill the blender only halfway, and allow heat to escape: Remove the cap from the hole in the lid, and cover the lid with a dish towel. (To freeze, see note, below.) If serving right away, stir in the cream and lemon juice.
  • Freezing the Soup
  • Omit the cream and lemon juice. Cool to room temperature before dividing among airtight containers (leaving 1 inch of space at top). Freeze for up to 2 months. Defrost overnight in the refrigerator; reheat over low heat. Stir in the cream and lemon juice before serving.

Top Asked Questions

  1. How to cook asparagus for Soup?
    Watch how to make this recipe. 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.
  2. How to cook asparagus in a crock pot?
    Directions. 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.
  3. What can I do with fresh asparagus?
    (Nutrition information is calculated using an ingredient database and should be considered an estimate.) This simple cream of asparagus soup is an excellent way to use fresh asparagus. The soup is made with a basic white sauce, milk, and asparagus. The asparagus cooking liquid adds extra flavor to the dish.
  4. How long does it take to cook asparagus?
    Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat. Use an immersion blender to blend soup until smooth, about 3 minutes. For a finer texture, strain soup through mesh strainer.

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