Asparagus And Almond Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRESH ASPARAGUS SOUP



Fresh Asparagus Soup image

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

1 teaspoon canola oil
1 small onion, chopped
1 garlic clove, minced
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces (about 5 cups)
1 can (14-1/2 ounces) reduced-sodium chicken broth
4 tablespoons all-purpose flour, divided
2-1/2 cups fat-free milk, divided
2 tablespoons butter
3/4 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon pepper
1/2 cup half-and-half cream
2 tablespoons white wine
1 tablespoon lemon juice
Minced fresh chives, optional

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



Crab and Asparagus Soup image

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

1-1/4 cups chopped sweet onion
1 celery rib, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon seafood seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup water
1-1/2 teaspoons chicken bouillon granules
2 medium red potatoes, cubed
8 ounces fresh asparagus, cut into 3/4-inch pieces
2 cups half-and-half cream
1 can (6-1/2 ounces) lump crabmeat, drained
Optional toppings: chopped fresh parsley and cracked pepper

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



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.

CREAMY ASPARAGUS AND PEA SOUP



Creamy Asparagus and Pea Soup image

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

Olive or avocado oil
12 ounces fresh asparagus, trimmed
10 ounces fresh or frozen peas
4 cloves garlic, minced
1 shallot, thinly sliced
Salt and pepper to taste
1 ½ cups Almond Breeze Unsweetened Original OR any Almond Breeze Almond-Cashew Blend
1 ½ cups vegetable broth
1 tablespoon nutritional yeast, or more to taste
1 lemon, juiced
2 cups bread cubes
¼ cup olive oil or other neutral oil
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried basil

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



Pan-Roasted Asparagus Soup image

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

1 1/2 pounds thin asparagus (if only thick spears are available, peel them first)
2 tablespoons butter or extra virgin olive oil
10 fresh tarragon leaves, or 1/2 teaspoon dried tarragon
4 cups chicken or other stock
Salt and pepper

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



Asparagus with Sliced Almonds and Parmesan Cheese image

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

2 tablespoons butter
1 pound asparagus, bottoms trimmed
⅓ cup sliced almonds
⅓ cup Parmesan cheese

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



Asparagus Soup image

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

1 tablespoon butter
1 small onion, chopped
1 tablespoon all purpose flour
2 14 1/2-ounce cans chicken broth
1 pound asparagus, tough ends discarded, cut into 1-inch pieces
1 teaspoon dried summer savory
Sour cream or plain yogurt (optional)

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 image

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

2 tablespoons butter (or olive oil if making this vegan/dairy-free/paleo)
1 onion, chopped
1 rib of celery, chopped
1 clove of garlic, minced
1 russet potato, chopped
3 cups asparagus, chopped into 1-inch pieces, woody ends removed
5 cups of chicken stock (or vegetable stock if making this vegetarian)
1/4 teaspoon ground black pepper (or to taste)
1 teaspoon lemon juice, freshly squeezed
1 cup asparagus tips only (optional for garnish)

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



Creamy Asparagus and Pea Soup image

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

2 Tbsp olive or avocado oil
12 ounces asparagus ((trimmed // 1 large bundle yields ~12 ounces) )
10 ounces fresh or frozen peas ((2 cups yield ~10 ounces) )
4 cloves garlic ((minced))
1 medium shallot ((thinly sliced))
Salt + Pepper
1 1/2 cups Almond Breeze unsweetened plain almond milk
1 1/2 cups vegetable broth (DIY or store-bought)
1-2 Tbsp nutritional yeast ((optional // for a slightly cheesy flavor))
1/2 medium lemon ((optional // juiced // for brightness))
2 cups bread ((any kind // cubed))
1/4 cup olive oil ((or other neutral oil))
1/4 tsp each garlic powder, salt + pepper, dried oregano, dried basil

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



Asparagus and Almond Soup image

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

450 g asparagus spears
1 1/4 liters vegetable stock, top quality
125 g ground almonds
salt, to taste
fresh ground black pepper, to taste

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



Cream of Asparagus Soup image

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

2 pounds thin asparagus (trimmed (see note 1))
1 tablespoon unsalted butter
2 leeks (white and light green parts only, halved lengthwise, washed thoroughly, and thinly sliced)
3 1/2 cups chicken broth (or vegetable broth (see note 2))
1/2 cup frozen peas
2 tablespoons grated Parmesan cheese ((see note 3))
1/4 cup half-and-half ((see note 4))
1/2 teaspoon lemon juice
Salt

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



Almost Raw Asparagus Soup with Yogurt and Almonds image

Provided by Melissa d'Arabian : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 pound asparagus
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 1/2 cups low-salt chicken broth
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh mint leaves, chopped
1 tablespoon lemon zest
1/4 cup Greek yogurt, for garnish
2 tablespoons sliced almonds, roughly chopped, for garnish

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 Vegan Asparagus Soup image

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

vegetable cooking spray
3 Tbsp olive oil, extra virgin
1 c onion, chopped
3 c cauliflower, chopped
3 c vegetable broth
18 stick asparagus
1 clove garlic, minced
1 pinch sea salt
1 1/2 c almond milk
black pepper
basil, dried
chives, dried
cumin

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.

More about "asparagus and almond soup recipes"

ROASTED GARLIC AND ASPARAGUS SOUP RECIPE - DIETHOOD
roasted-garlic-and-asparagus-soup-recipe-diethood image
2016-02-12 Toss asparagus and garlic with olive oil and season with salt and pepper. Arrange asparagus and garlic on prepared baking sheet in one layer. Roast for 12 minutes, or until asparagus is soft, stirring once. Remove from oven and transfer asparagus …
From diethood.com
4.4/5 (9)
Total Time 25 mins
Category Soup
Calories 156 per serving


ASPARAGUS SOUP RECIPE | CHATELAINE
asparagus-soup-recipe-chatelaine image
2015-04-02 BOIL asparagus with chicken broth, garlic, thyme and the bay leaf in a large saucepan. Reduce heat and simmer, covered, 10 min. Discard bay leaf. …
From chatelaine.com
3.4/5 (76)
Estimated Reading Time 30 secs
Category Recipes


ALMOND ASPARAGUS SOUP RECIPE - VENTRAY KITCHEN
almond-asparagus-soup-recipe-ventray-kitchen image
Almond Asparagus Soup This recipe will deliver a rich smooth creamy asparagus soup, completely vegan and tastes amazing. #Soup. Like the recipe 306 0 Ingredients. 1 tbsp extra virgin olive oil ; 2 ½ chicken broth ; ½ cup almond or cashew milk; 1 bunch asparagus, stalks trimmed, chopped; ¼ cup cashew or almond …
From ventray.com
4/5


ASPARAGUS ALMOND SOUP RECIPE BY A CHEF AND A MOM - …
asparagus-almond-soup-recipe-by-a-chef-and-a-mom image
Soak the almonds in water for 3-4 hours. Drain the water post soaking and peel the almonds. Add the almonds in a blender and blend it smooth using the milk. Transfer the almond milk in a bowl. Discard the shoots of the asparagus, reserving a few for garnishing. Chop the asparagus …
From cookpad.com


ASPARAGUS SOUP - LIANA'S KITCHEN - RECIPES AND REVIEWS
2019-02-25 Making Cream of Asparagus Soup. Once the soup make cycle has finished, stir in some cream (single or double), or yoghurt or creme fraiche. Garnishing With Asparagus Tips. You can set aside some of the asparagus tips to garnish the soup …
From lianaskitchen.co.uk
4.6/5 (16)
Total Time 26 mins
Category Soup Maker Recipes
Calories 89 per serving


LEEK, ASPARAGUS & HERB SOUP RECIPE | EATINGWELL
2016-06-03 Increase heat to medium-high and stir in asparagus and peas; simmer, covered, stirring 2 or 3 times, until just tender, 3 to 4 minutes. Remove from heat; stir in 1 tablespoon chives, parsley, dill and chopped chervil (or parsley). Transfer the soup …
From eatingwell.com
4.1/5 (10)
Calories 116 per serving
Total Time 40 mins
  • Heat oil in a large saucepan over medium-low heat. Add leeks and cook, stirring often, until softened but not browned, about 5 minutes. Add garlic and cook, stirring, for 1 minute.
  • Add potatoes and broth; bring to a simmer over medium-high heat. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until the potatoes are tender, 10 to 15 minutes.
  • Increase heat to medium-high and stir in asparagus and peas; simmer, covered, stirring 2 or 3 times, until just tender, 3 to 4 minutes. Remove from heat; stir in 1 tablespoon chives, parsley, dill and chopped chervil (or parsley). Transfer the soup to a blender and blend until smooth. (Use caution when pureeing hot liquids.)
  • Return the soup to the pan. Add milk and bring to just below a simmer, stirring, over medium heat. Stir in lemon juice, salt and pepper. Ladle into soup bowls. Garnish each serving with a dollop of yogurt, a sprinkling of the remaining chopped chives and a sprig of chervil (or parsley).


CREAMY ASPARAGUS SOUP WITH LOBSTER RECIPE | MYRECIPES
2006-01-09 Stir in flour; gradually add chicken broth, stirring constantly. Add asparagus and potato, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Let cool slightly. Step 3 Puree asparagus …
From myrecipes.com
Servings 4-6
  • Stir in flour; gradually add chicken broth, stirring constantly. Add asparagus and potato, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Let cool slightly.
  • Puree asparagus mixture in a blender or food processor in batches until smooth, scraping down sides, if necessary. Add milk, whipping cream, and salt, stirring well. Cook over medium heat just until thoroughly heated.
  • Ladle soup into individual serving bowls. Top evenly with chopped lobster, and sprinkle with toasted almonds.


ROASTED ASPARAGUS WITH ALMONDS RECIPE | MYRECIPES
2016-01-21 Step 1. Preheat oven to 450°. Advertisement. Step 2. Place asparagus on a baking sheet; drizzle with oil. Bake at 450° for 8 to 10 minutes, stirring once after 5 minutes. Sprinkle with salt, pepper, and almonds.
From myrecipes.com
Servings 4
Calories 68 per serving
  • Place asparagus on a baking sheet; drizzle with oil. Bake at 450° for 8 to 10 minutes, stirring once after 5 minutes. Sprinkle with salt, pepper, and almonds.


ASPARAGUS SOUP (HEALTHY VEGAN RECIPE) « CLEAN & DELICIOUS
2020-03-06 This rich and creamy asparagus soup is 100% plant based and so easy to make. Using just six ingredients this vibrant soup comes together in 30 minute and makes a delicious lunch or light dinner. If you want a recipe that will have you looking forward to spring while walking you through the end of winter, this vegan soup …
From cleananddelicious.com
4.3/5 (66)
Calories 177 per serving
Total Time 30 mins
  • Heat olive oil in a large pot and add onion with a pinch of salt. Saute onion until it is translucent and tender (not browned) this takes about 5 minutes.
  • Add in the garlic, asparagus and beans and season with a bit of salt and pepper and give it all a stir.
  • Reduce down to a simmer and cook for 5 minutes or until the asparagus is fork tender. Shut off the heat and let the soup cool for a few minutes before blending.


AJO BLANCO – CHILLED ALMOND SOUP | RECIPES | DELIA ONLINE
Delia's Ajo Blanco – Chilled Almond Soup recipe. My friend Neville, who has a house in Andalusia surrounded by almond trees, gave me this supremely wonderful recipe for Chilled Almond Soup, generously laced with garlic, that is made by the locals who live there. You can make it up to five days ahead – as Neville says, it goes on improving in flavour.
From deliaonline.com
Cuisine Spanish
Category Soups, Summer Soup, Summer
Servings 4
Estimated Reading Time 1 min


LEMON ASPARAGUS CHICKEN - CAMPBELL SOUP COMPANY
2021-07-08 Asparagus and lemon are two classic spring flavors that are great paired with chicken. Keep some condensed cream of asparagus soup in your pantry and you can make this Lemon Asparagus Chicken anytime! The soup provides subtle asparagus flavor that becomes a creamy sauce when simmered with sauteed chicken and fresh lemon. Only 2 steps and 5 ingredients to make this Lemon Asparagus …
From campbells.com
3.8/5 (29)
Total Time 20 mins
Servings 4
Calories 216 per serving


SANJEEV KAPOOR - ASPARAGUS AND ALMOND SOUP | FACEBOOK
Asparagus And Almond Soup - A delicious and healthy soup made using the refreshing asparagus and almonds. Recipe... Jump to. Sections of this page. Accessibility Help. Press alt + / to open this menu. Facebook. Email or Phone: Password: Forgot account? Sign Up. Asparagus And Almond Soup. Sanjeev Kapoor. January 9, 2019 · Asparagus And Almond Soup - A delicious and healthy soup …
From apps.facebook.com


HOW TO USE UP ASPARAGUS ENDS – RECIPE | FOOD | THE GUARDIAN
2021-04-17 Chop the asparagus ends into fine rounds and put in a blender with 150ml water, the almonds, garlic, oil and vinegar. Soak the stale bread in a bowl of water for 20-30 seconds, until soft, then ...
From theguardian.com


ASPARAGUS ALMOND SOUP RECIPE BY A CHEF AND A MOM - COOKPAD
Great recipe for Asparagus Almond Soup. This is one right, creamy and healthy soups to be relished in winter. Absolutely bursting with flavours and extremely simple ...
From cookpad.com


ASPARAGUS SOUP RECIPES | ALLRECIPES
Asparagus Soup in Seconds. Rating: 4.39 stars. 51. This is the easiest, quickest, most delicious asparagus soup. Just be sure to use a good quality canned asparagus, and you can't go wrong. The milk and butter are optional as the soup is surprisingly rich without them.
From allrecipes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #lactose     #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #5-ingredients-or-less     #soups-stews     #vegetables     #easy     #european     #beginner-cook     #dinner-party     #vegan     #vegetarian     #english     #food-processor-blender     #stove-top     #dietary     #gluten-free     #egg-free     #free-of-something     #asparagus     #taste-mood     #savory     #equipment     #small-appliance     #presentation

Related Search