Creamy Asparagus Soup In Mini Teacups Recipes

CREAMY ASPARAGUS SOUP

Steps:

• In 3-quart saucepan, melt butter over medium heat. Add onion and celery; cook 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in flour. Cook 1 minute, stirring constantly. Stir in broth. Cook 5 to 7 minutes, stirring constantly, until thoroughly heated.
• Remove from heat. Stir in asparagus. In food processor or blender, process asparagus mixture until smooth. If necessary, asparagus mixture can be processed in batches. Return to saucepan.
• Stir in half-and-half. Cook 5 to 8 minutes, stirring occasionally, until slightly thickened and thoroughly heated.

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.

CREAMY ASPARAGUS SOUP IN MINI TEACUPS

Steps:

• In a large stockpot, heat the oil over medium heat. Add the asparagus, celery and onion and cook, stirring occasionally, until tender, about 10 minutes. Add the vegetable stock and bay leaf and bring to a boil, then reduce the heat and simmer for 30 minutes. Add the cream and simmer for another 10 minutes. Remove and throw away the bay leaf. Season with salt and pepper.
• Add the spinach to the soup and let wilt for about 1 minute. In batches, pour the soup into a blender and blend on high until smooth. (Alternatively, use an immersion blender and puree in the pot.) Stir well before transferring to 12 small teacups and serve hot.

CREAMY ASPARAGUS SOUP

Steps:

• Snap off thick woody ends of asparagus spears and discard. Chop asparagus. Reserve half of the asparagus tips for garnish. Blanch the reserved asparagus tips in boiling water in pan; drain. Melt butter in a saute pan and add onion and celery. Saute until onion is almost translucent. Add remaining asparagus and garlic. Saute until asparagus is tender. Stir in wine and cook until most of the wine has evaporated. Add enough of the flour to make a roux and mix well. Cook for about 5 minutes, stirring frequently. Gradually whisk in the broth, salt, black pepper and cayenne pepper. Bring to a boil; reduce heat. Simmer for about 20 minutes and stir in the cream. Return to a boil; immediately reduce the heat. Simmer for 10 minutes. Puree soup in batches in blender or food processor. Strain through a sieve into the pan, discarding the solids. Taste and adjust seasonings. Ladle into cups or soup bowls and garnish with the reserved blanched asparagus spears. Serves 8

CREAM OF ASPARAGUS SOUP

Steps:

• In a large saucepan, bring the vegetable broth to a boil. Add the asparagus, potato, onion and celery and reduce heat to medium low. Allow to cook for 25-30 minutes. Pour the soup into a blender or food processor and blend until almost smooth. Return soup to saucepan and add remaining ingredients. Allow to simmer until thick, approximately another 8-10 minutes.