Cream Of Asparagus Soup With Coconut Milk Recipes

CREAM OF ASPARAGUS SOUP

Steps:

• Bring 6 cups water to a boil in a medium saucepan; season with 2 teaspoons salt. Add asparagus tips and blanch until bright green and just tender, 2 to 3 minutes. Transfer to an ice bath with a slotted spoon; reserve for topping. Add trimmings, 1/2 shallot and 1/2 clove garlic to the same pot and return to a boil; reduce heat and simmer the asparagus stock 20 to 25 minutes to allow flavors to meld.
• In another saucepan, heat olive oil over medium. Add sliced shallot and chopped garlic and cook until softened but not browned, about 5 minutes. Stir in potato and enough of the asparagus stock to cover the vegetables (about 1 cup), and simmer until the potato is tender, 10 to 12 minutes. Strain remaining asparagus stock directly into saucepan with the potatoes. Add remaining asparagus and cook until tender and bright green, about 5 minutes. Remove from heat and let cool slightly. Puree in a blender until completely smooth; remove 1 cup and reserve. Slowly stir in cream, and season to taste with salt and pepper; thin with reserved liquid as needed. Serve hot or chilled, topped with asparagus tips and a drizzle of oil.

CREAM OF ASPARAGUS SOUP

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.

CREAM OF FRESH ASPARAGUS SOUP II

Steps:

• In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
• In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
• Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.

CREAMLESS CREAM OF ASPARAGUS SOUP

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.

EASY POTATO ASPARAGUS SOUP

Steps:

• Heat oil in a large sauce pot, add onion and cook over medium heat until tender.
• Add flour and stir to coat onions.
• Add asparagus, milk, broth, potatoes, salt and pepper, increase heat to medium high and cook until thick and bubbling, stirring often.
• Reduce heat to low, cover and simmer, stirring ocassionaly, 10-12 minutes or until vegetables are tender.
• Add cheese, tomato and sour cream and simmer until cheese is melted.

WINNING CREAM OF ASPARAGUS SOUP

Steps:

• Place asparagus in a large saucepan and cover with 1 cup water. Bring to a boil, cover and cook for 3-5 minutes or until crisp-tender. Drain, reserving liquid. , In a another saucepan, saute onions in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the milk, bouillon, reserved cooking liquid and remaining water. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in asparagus; heat through.

CREAMY ASPARAGUS AND PEA SOUP

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.

CREAM OF ASPARAGUS SOUP

Steps:

• 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. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CRAB AND ASPARAGUS SOUP

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.

GARDEN-FRESH ASPARAGUS SOUP

Steps:

• Melt butter and oil in a large saucepan over medium heat. Add onion and 1/4 teaspoon salt and cook, stirring often, until golden, about 5 minutes. Stir in curry powder, ginger, lemon zest and potatoes and simmer, stirring occasionally, for 5 minutes. Stir in broth, coconut milk and asparagus. Bring to a simmer over medium heat, partially cover and continue to cook until
• the potatoes are tender, about 15 minutes.
• Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with the remaining 1/4 teaspoon salt and pepper.
• Whisk creme fraiche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.

VEGAN CREAM OF ASPARAGUS SOUP

Steps:

• Combine coconut oil and onion in a large pot over medium heat and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Stir in garlic, salt, rosemary, thyme, and pepper; cook for 1 to 2 minutes. Add asparagus. Cook and stir over medium heat for 5 minutes.
• Reduce heat to medium-low and add cashews, vegetable broth, and coconut milk. Bring to a low boil, cover, and simmer until asparagus is tender, 7 to 10 minutes. Turn off heat and stir in lemon juice. Let stand until cooled slightly.
• Puree asparagus soup using an immersion blender until smooth. Garnish with chopped parsley.

CREAM OF ASPARAGUS SOUP WITH COCONUT MILK

Steps:

• For the soup: Place a large pot over medium heat and add the olive oil. Add the onions, cover and cook, stirring occasionally, until softened, about 6 minutes. Stir in the asparagus and cook for 1 minute.
• Pound the lemongrass with a meat mallet or rolling pin until well bruised (to release the flavor). Stir in the broth and lemongrass and simmer until the asparagus is tender, about 10 minutes. Discard the lemongrass and stir in the parsley.
• Turn off the heat and puree the soup with an immersion blender. Stir in the coconut milk and peas and cook over medium heat until warmed through, 5 minutes. Season with salt and pepper, garnish with fresh lemon zest and the Asparagus Salsa if desired just before serving.
• For the asparagus salsa: Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed.
• Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week. Makes 2 cups.

CREAMY VEGAN ASPARAGUS SOUP

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.