Hardestys Asparagus Soup Recipes

ASPARAGUS SOUP

Steps:

• Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
• Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
• Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.

ASPARAGUS SOUP

Steps:

• Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
• Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
• Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.

MARCEIL'S CREAM OF ASPARAGUS SOUP

Steps:

• 1/3 cup of cream 1. melt butter and saute onion in it 2. add flour, salt, pepper, and milk, cooking until thick. 3. cook asparagus 1st 4. run cooked asparagus through blender adding to cream mixture 5. warm and serve fresh!

HARDESTY'S ASPARAGUS SOUP

Steps:

• Melt butter over medium heat, and ad the onion, leek, celery, salt and pepper. Cook until veggies are soft, without any browning. Add asparagus, thyme and stock to the vegetables. Bring to a boil and reduce to a simmer until all vegetables are very soft. Transfer soup to a blender and puree until completely smooth. Pass through a fine sieve and adjust seasoning. ladle into bowl, Stir in cream. Garnish with asparagus tips and freshly ground pepper.

ASPARAGUS SOUP

Steps:

• 1. Sauté onions and garlic in 1/4 cup of the chicken broth. 2. Add asparagus, potato, and remaining stock. Bring to a boil. Reduce heat and simmer 15 to 20 minutes. 3. Remove soup from heat and puree with a food processor or immersion blender. Return to the pan and season with the spices. Serve. 4. If desired, add protein powder just before serving.

FRIDAY'S ASPARAGUS SOUP - HCG

Steps:

• Trim asparagus to remove tough ends of the stalk and steam until soft.
• Puree asparagus with broth and spices in a blender or food processor.
• Heat soup in saucepan and enjoy.

LYNN'S CREAM OF ASPARAGUS SOUP

Steps:

• In a large saucepan, saute the leeks in butter. Add broth, asparagus, potatoes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
• In a blender, process soup in batches until smooth; return to the pan. Add milk; cook over low heat until heated through. Sprinkle with parsley.

WHITE ASPARAGUS SOUP

Steps:

• Peel and chop the asparagus. Bring 1 L water and a pinch of sugar to a boil and add the asparagus. Cook for 15 min. Run through a sieve to separate the asparagus pieces. Save the water. Make a roux with the butter and flour. Add the asparagus water and a cube of chicken stock and bring to a boil. Reduce to a simmer and cook 10 min. Puree. Add heavy cream, egg yolk, and optional shrimp. Season with salt, pepper, and nutmeg to taste. Top with cilantr.

ASPARAGUS SOUP

Steps:

• Instructions: Step 1: Melt butter in heavy large saucepan over medium heat. Add leeks and shallots or onion and sauté until soft, about 5 minutes. Step 2: Add asparagus and stock; bring to a boil. Reduce heat to medium, cover and simmer until asparagus is tender, about 8 minutes. Step 3: Add spinach, cover and simmer until wilted, about 4 minutes. Step 4: Add the parsley. Purée the soup until smooth. Step 5: Sift the soup into a large bowl, season with salt, pepper and cayenne to taste. Cool slightly, then cover with plastic wrap and chill until cold about two hours or up to one day. Just before serving, mix the avocado, lemon juice and sour cream in a small bowl. (If using crab or shrimp, add it into the mix.) Be sure to taste the chilled soup; often chilled foods need additional salt and pepper. Ladle the soup into bowls and place a small bit of the avocado mixture in the centre. If you go for the caviar option, add a bit on top of the garnish.