FRESH ASPARAGUS SOUP
We have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights the flavor of the vegetable and is very easy to make. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Lunch
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add asparagus and broth; bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until asparagus is tender. Remove from heat; cool slightly. Transfer to a blender; cover and process until smooth., In a small bowl, mix 2 tablespoons flour and 1/4 cup milk until smooth; set aside. In same saucepan, heat butter over medium heat. Stir in seasonings and remaining flour until smooth; cook and stir 45-60 seconds or until light golden brown. Gradually whisk in cream, remaining milk and reserved flour mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in wine, lemon juice and asparagus mixture; heat through. If desired, top each serving with chives.
Nutrition Facts : Calories 154 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 585mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
CRAB AND ASPARAGUS SOUP
I get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates. -Patti Bogetti, Magnolia, Delaware
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes., Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.
Nutrition Facts : Calories 257 calories, Fat 12g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 546mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
ASPARAGUS SOUP
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
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.
CREAMY ASPARAGUS AND PEA SOUP
A savory soup seasoned to perfection. It's a lick-the-bowl-clean kind of recipe. For extra creaminess use any Almond Breeze Almond-Cashew Blend instead of Almond Breeze Unsweetened Original.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 30m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F and spread asparagus on a bare baking sheet. Drizzle with oil of choice and season lightly with salt and pepper. Toss to coat.
- Roast for 15 minutes, then set aside. If making croutons, reduce heat to 325 degrees F at this time.
- Heat a large saucepan or pot medium heat. Once hot, add 2 Tbsp oil and shallot and garlic. Season lightly with salt and pepper and stir to coat. Cook for 2-3 minutes or until fragrant and translucent. Reduce heat if garlic begins browning.
- Add peas, vegetable broth and almond milk and season with salt and pepper once more.
- Transfer soup to blender along with asparagus (reserve some for garnish if desired). Blend soup until creamy and smooth. Transfer back to pot and bring to medium heat and simmer.
- Add nutritional yeast and whisk. Continue cooking until warmed through and simmering, then reduce heat to low.
- Taste and adjust seasonings as needed, adding more salt and pepper if desired. Remove from heat and add lemon juice.
- If serving with croutons, prep while soup is simmering by lowering oven heat to 325 degrees F.
- Add bread cubes to a mixing bowl. In a separate bowl, whisk together oil and seasonings and pour over bread cubes and toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.
- Spread on a clean baking sheet (or the one you used earlier) and bake or 15-20 minutes, or until golden brown. Flip/stir at the 10-minute mark to ensure even baking.
- Serve soup with croutons and a touch of black pepper and/or vegan parmesan cheese. Leftovers keep covered in the fridge for up to a few days, though best when fresh.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 33.6 g, Fat 19.1 g, Fiber 7.9 g, Protein 9.5 g, SaturatedFat 2.6 g, Sodium 608.6 mg, Sugar 7.7 g
PAN-ROASTED ASPARAGUS SOUP
This simple soup can be ready in under an hour and takes full advantage of the flavor of asparagus by pan-roasting it before puréeing. Fresh tarragon takes it up a notch.
Provided by Mark Bittman
Categories soups and stews, appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Break off bottom part of each asparagus stalk, and discard. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in a large, deep skillet over medium-high heat. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside.
- Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes.
- Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 28 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 741 milligrams, Sugar 3 grams, TransFat 0 grams
ASPARAGUS WITH SLICED ALMONDS AND PARMESAN CHEESE
This simple recipe takes ordinary asparagus and turns it into a side dish that any man in your life will love! Serve as a side dish to grilled salmon or turkey meatballs.
Provided by BRENOLA
Categories Side Dish Vegetables Asparagus
Time 12m
Yield 4
Number Of Ingredients 4
Steps:
- Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 7.1 g, Cholesterol 22.6 mg, Fat 14.3 g, Fiber 3.7 g, Protein 8.3 g, SaturatedFat 5.6 g, Sodium 170.7 mg, Sugar 2.7 g
ASPARAGUS SOUP
an easy Asparagus Soup recipe. This pretty, easy-to-make first-course soup is flavorful and creamy, yet is extremely low fat-it has only one tablespoon of butter and no cream at all (except for an optional sour cream garnish). Pour your favorite beer or a fruity white wine throughout the evening.
Categories Soup/Stew Vegetable Asparagus Spring Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.
- Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.
CREAMLESS CREAM OF ASPARAGUS SOUP
Creamless cream of asparagus soup is healthy, delicious, smooth, creamy, quick and easy to make. A perfect spring soup for a last minute lunch or dinner.
Provided by Sam | Ahead of Thyme
Categories Soup
Time 25m
Number Of Ingredients 10
Steps:
- In a large stockpot, melt butter over medium-high heat. Sauté the onions, garlic and celery until the onions are soft and translucent. Add the potatoes and asparagus and stir well to combine.
- Add the chicken (or vegetable) stock, and bring to a simmer. Turn the heat down to low and continue to simmer for about 15 minutes, covered, until the vegetables have become soft.
- Use an immersion blender to puree the soup. Alternatively, you can transfer the soup to a standing blender and puree in batches, then pour it back into the pot.
- Add the lemon juice and black pepper and stir to mix. Continue to cook on low for a couple of minutes, stirring occasionally.
- Serve hot with coconut cream, microgreens and/or asparagus tips on top.
Nutrition Facts : ServingSize 1 cup, Calories 154 calories, Sugar 6 g, Sodium 303.8 mg, Fat 6.4 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 17.5 g, Fiber 2.5 g, Protein 7.5 g, Cholesterol 16.2 mg
CREAMY ASPARAGUS AND PEA SOUP
Simple, 30-minute roasted asparagus soup with peas, shallot, and garlic! Almond milk makes this soup so creamy and satisfying and garlic croutons add the perfect finishing touch.
Provided by Minimalist Baker
Categories Soup
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (204 C) and spread asparagus on a bare baking sheet. Drizzle with oil of choice and season lightly with salt and pepper. Toss to coat.
- Roast for 15 minutes, then set aside. If making croutons, reduce heat to 325 degrees F at this time.
- Heat a large saucepan or pot medium heat. Once hot, add 2 Tbsp oil (amount as original recipe is written // adjust if altering batch size) and shallot and garlic. Season lightly with salt and pepper and stir to coat. Cook for 2-3 minutes or until fragrant and translucent. Reduce heat if garlic begins browning.
- Add peas, vegetable broth and almond milk and season with salt and pepper once more.
- Transfer soup to blender (that is safe for blending hot liquids - it should have a lid that allows steam to escape) along with asparagus (reserve some for garnish if desired). Blend soup until creamy and smooth. Transfer back to pot and bring to medium heat and simmer.
- Add nutritional yeast and whisk. Continue cooking until warmed through and simmering, then reduce heat to low.
- Taste and adjust seasonings as needed, adding more salt and pepper if desired. Remove from heat and add lemon juice.
- If serving with croutons, prep while soup is simmering by lowering oven heat to 325 degrees F.
- Add bread crumbs to a mixing bowl. In a separate bowl, whisk together oil and seasonings and pour over bread crumbs and toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more.
- Spread on a clean baking sheet (or the one you used earlier) and bake or 15-20 minutes or until golden brown. Flip/stir at the 10-minute mark to ensure even baking.
- Serve soup with croutons, a touch of black pepper, and/or vegan parmesan cheese. Leftovers keep covered in the fridge for up to a few days, though best when fresh.
Nutrition Facts : ServingSize 1 serving, Calories 143 kcal, Carbohydrate 16.4 g, Protein 9.2 g, Fat 5.5 g, SaturatedFat 0.7 g, Sodium 652 mg, Fiber 6.5 g, Sugar 5.9 g
ASPARAGUS AND ALMOND SOUP
An asparagus and almond soup, made with only three main ingredients, which can be served chilled in the summer. Recipes really don't come much simpler than this, and with such recipes it is even more essential than usual to use only the freshest and best quality ingredients you can find. I have adapted this recipe from one I found on an English website, and I am posting it for the 2005 Zaar World Tour. For the stock, I'd recommend either JKC's Recipe #124515 or my Recipe #135453.
Provided by bluemoon downunder
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook the asparagus spears until they are tender, and reserve some of the tips; blend half of the stock and the asparagus together, then combine the puree with the remaining stock, ground almonds and salt and pepper in a large saucepan and bring it to the boil and simmer for 1 minute.
- Serve either warm or chilled, garnished with the reserved asparagus tips.
- This soup can also be frozen.
- Chef's Note: If you have spare spears or left over asparagus, use them to make my Asparagus Sauce, which can be served with pasta, salmon, or chicken. It too is great hot or cold and can be frozen.
CREAM OF ASPARAGUS SOUP
This easy Cream of Asparagus Soup with peas and leeks is a dreamy way to celebrate spring. Pair homemade asparagus soup with your favorite sandwich for the ultimate spring lunch menu.
Provided by Meggan Hill
Categories Soup
Time 30m
Number Of Ingredients 9
Steps:
- Cut off asparagus tips and set aside (they will be blanched and used as a garnish). Chop remaining spears into 1/2-inch pieces.
- In a small skillet or saucepan, bring 1/2 cup water to boil. Add asparagus tips, cover, and cook until tender, about 2 minutes. Remove from the pan and set aside to cool.
- In a large saucepan over medium heat, melt butter. Stir in chopped asparagus spears and leeks and cook until softened, about 8 to 10 minutes.
- Add broth and bring to a simmer. Cook until vegetables are completely tender, about 5 minutes. Stir in peas and Parmesan.
- Working in batches, transfer to a blender and process soup until smooth, about 2 to 3 minutes. Wash out saucepan, then add back blended soup.
- Over medium-low heat, stir in half-and-half and lemon juice. Season to taste with salt (I like 3/4 teaspoon). Garnish with reserved asparagus tips.
Nutrition Facts : Calories 102 kcal, ServingSize 1 cup, Carbohydrate 13 g, Protein 6 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 10 mg, Sodium 541 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 2 g
ALMOST RAW ASPARAGUS SOUP WITH YOGURT AND ALMONDS
Provided by Melissa d'Arabian : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Toss the asparagus and oil and sprinkle with salt and pepper on a baking sheet. Roast the asparagus until lightly roasted but still crunchy, about 5 minutes. Cool the asparagus slightly.
- Combine 1 cup water, the asparagus, broth and lemon juice in a blender and puree until very smooth, about 2 minutes. Transfer the soup to a medium heavy saucepan and heat the soup. Stir in the mint and lemon zest and sprinkle with salt and pepper.
- Divide the soup among bowls and garnish with the Greek yogurt and almonds.
CREAMY VEGAN ASPARAGUS SOUP
Creamy and delicious! We added a healthy amount of cumin and the flavors blended absolutely perfectly. I love asparagus and am amazed at how much we enjoyed this vegan "cream" soup - can't wait to have it again!
Provided by Chiara Cyr
Categories Other Soups
Number Of Ingredients 13
Steps:
- 1. Spray a large pasta pot with the cooking spray and add 1 Tbsp. of the olive oil, and slightly brown the oil on medium (this may appear as "burning" the oil, but it is crucial to have this flavor).
- 2. When oil has reached a light golden brown color, add the onions and sauté until they are clear. Add a pinch of salt.
- 3. Add the cauliflower and sauté for about 5 min., or until slightly tender.
- 4. Add 6 spears of chopped asparagus and continue to sauté for another 3 minutes, or until the asparagus is slightly tender.
- 5. Add 1/2 cup of the vegetable broth and let simmer on med-low for another 10 min. or so.
- 6. Add another cup of broth and return the heat to medium, allowing to simmer while continuously stirring.
- 7. Once it appears to have a reduced slightly, remove the mixture from the heat and put into a heat resistant bowl. Allow to cool.
- 8. Once the mixture has become room temperature, use a hand-blender or food processor to blend until smooth (with little to no chunks).
- 9. Spray a clean pot with more spray and add 1 Tbsp. of olive oil.
- 10. Add the garlic and sauté until golden brown.
- 11. Add the rest of the asparagus chopped and sauté for about 5 min. or until tender and add the remainder of the vegetable broth.
- 12. Add the blended mixture to the pot and allow to simmer on med-low for about 10 min. and add spices to taste.
- 13. Turn off the heat and stir in the almond milk. Allow to mix well and then serve.
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