Asparagus Lemon Soup Recipes

ASPARAGUS SOUP WITH LEMON CREME FRAICHE

Steps:

• In a large saucepan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add asparagus and potatoes; cook 3 minutes longer. Stir in broth, lemon zest and seasonings. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Cool slightly. Process soup in batches in a blender until smooth. Return all to pan and heat through. Combine garnish ingredients; serve with soup.

ASPARAGUS SOUP WITH LEMON AND PARMESAN

Steps:

• Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.
• In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into ½-inch pieces.
• Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.
• Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to "shock" them -- this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside.
• Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.
• Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.
• Freezer-Friendly Instructions: You can freeze the soup for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will freeze best if you add the cheese when reheating.)

FRESH ASPARAGUS SOUP

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.

LEMON ASPARAGUS SOUP

Steps:

• In a 2-qt. saucepan, saute the onion and celery in butter until tender. Combine cornstarch and water; stir into the saucepan with bouillon. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Add asparagus. Reduce heat; cover and simmer until asparagus is crisp-tender, about 3-4 minutes. , Stir in the milk, lemon zest, nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring occasionally.

VEGAN LEMON ASPARAGUS SOUP

Steps:

• Sautee the leeks in oil until soft and translucent.
• Add the potatoes and the stock, and simmer until the potato is tender, and cooked through.
• Add in the asparagus, and just blanch for only a couple of minutes until just tender. Be careful not to over cook them.
• We want to preserve the vibrant green colour, and nutritional value. Allow the soup to cool slightly.
• Then blend thoroughly, until smooth and creamy, Return to the stove, and reheat.
• Season with Celtic sea salt, and then pour in the fresh lemon juice gradually - tasting periodically until you achieve your perfect blend.
• The soup is best if it is really lemony. It has a tangy zing and tastes alive and really heightens the natural flavour of the asparagus.
• Season with nutmeg and serve with an extra lemon wedge. YUM!

ASPARAGUS-LEMON SOUP

Steps:

• In a large pot, combine the asparagus, celery, onion and garlic with the chicken broth and - over a high heat - bring to the boil.
• Reduce the heat to low and simmer for 10-15 minutes, then allow to cool slightly.
• Process in a blender or food processor until smooth.
• If serving hot, return to the pot, stir in the remaining ingredients until well-combined and heat the soup until warm. Do not allow it to come to the boil.
• If serving cold, transfer to a serving dish, stir in the remaining ingredients until well-combined.
• Serve with warm crusty rolls.

LEMON ASPARAGUS SOUP

Steps:

• In med saucepan, saute onion and celery in butter until tender.
• Dissolve cornstarch in water.
• Add cornstarch mixture and bouillon cubes to saucepan.
• Bring to boil over med heat; cook and stir 2 minute.
• Add asparagus and reduce heat.
• Simmer, covered, until asparagus is crisp-tender, approx 3-4 minute.
• Add milk and spices.
• Cover and simmer 25 min, stirring occasionally.

ASPARAGUS, LEMON, AND MINT SOUP

Steps:

• Cut tips from 6 asparagus spears, about 1 1/2 inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.
• Heat olive oil in a soup pot over medium heat; cook and stir shallot in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes.
• Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.
• Blend soup using a hand blender or a food processor until smooth.
• Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.

CHICKEN, ASPARAGUS AND LEMON SOUP

Steps:

• Heat the oil in a large saucepan. Add the onion and fry very gently until transparent, about 5 minutes.
• Add the chicken pieces to the pan and cook over a fairly high heat for 2-3 minutes, stirring all the time.
• Add the chicken stock, lemon zest ONLY (juice will be added later) and thyme to the pan and simmer for 10 minutes.
• Meanwhile, blanch the asparagus in boiling water for 1-2 minutes. Remove and plunge into ice water. (Save some of the small tips for garnish if you wish).
• Add the asparagus and the basil leaves to the pan, cover and simmer 30 minutes until the asparagus is well cooked.
• Allow the mixture to cool about 15 minutes, then process in a blender or food processor until very smooth. Poor back into the pan.
• Beat the egg yolk with a little of the cream, strain into a small bowl, add a little of the soup and mix thoroughly. Add to the soup with the lemon juice and the rest of the cream. Allow to warm through gently, being careful not to let it boil.
• Serve the soup garnished with a few of the reserved asparagus tips and a sprig of fresh basil.