Hazelnut Asparagus Soup Recipes

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SIMPLE ASPARAGUS SOUP



Simple Asparagus Soup image

My family and friends love this soup. It's elegant and unusual, but the hardest part of making it is occasional stirring. -Kathryn Labat, Raceland, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon olive oil
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 medium onion, chopped
1 medium carrot, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2/3 cup uncooked long grain brown rice
6 cups reduced-sodium chicken broth
Reduced-fat sour cream, optional
Salad croutons, optional

Steps:

  • In a 6-qt. stockpot, heat butter and oil over medium heat. Stir in vegetables and seasonings; cook until vegetables are tender, 8-10 minutes, stirring occasionally., Stir in rice and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes, stirring occasionally., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to pot and heat through. If desired, serve with sour cream and croutons. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight (soup may separate). In a saucepan, reheat to boiling, whisking until blended.

Nutrition Facts : Calories 79 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 401mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

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

ASPARAGUS SOUP WITH TARTINES



Asparagus soup with tartines image

Goat's cheese toasts give a contrast in texture to this silky smooth soup - a special dinner party starter or seasonal lunch

Provided by Sarah Cook

Categories     Dinner, Lunch, Soup, Starter, Supper, Vegetable

Time 40m

Yield Serves 6 as a starter, 4 for lunch

Number Of Ingredients 10

2 onions , sliced
25g butter
650g asparagus (after snapping off woody ends)
1l vegetable stock
350g frozen peas
8 thin slices baguette or small loaf (white or seeded)
1 tbsp hazelnut oil , plus a drizzle to serve
150g pack soft goat's cheese
25g blanched hazelnuts , toasted and roughly chopped
handful pea shoots

Steps:

  • In a large saucepan, soften the onions in the butter. Meanwhile, trim about 5cm off the ends of 16 of your thinnest asparagus spears and set these aside. Roughly chop the remaining asparagus and stir into the onions. Cook for a few mins, then tip in the stock. Cover and boil for 10 mins, then uncover, stir in the peas and cook for 2 mins more.
  • Whizz the soup with a blender until smooth, then return to the pan. Season well and add a splash more water if it looks a little thick.
  • Meanwhile, cook the reserved asparagus tips in boiling water until just cooked, then drain and dry on kitchen paper.
  • When you're ready to serve, warm the soup gently. Brush the baguette slices with the hazelnut oil and toast, then spread with some goat's cheese and top with a couple of the asparagus tips, plus a sprinkling of hazelnuts. Ladle the soup into bowls, float a toast on each with a few pea shoots and drizzle with a little more hazelnut oil. Serve extra toasts on the side.

Nutrition Facts : Calories 397 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 1.4 milligram of sodium

HAZELNUT PARMESAN ASPARAGUS



Hazelnut Parmesan Asparagus image

Need a spectacular way to serve fresh asparagus? Try this version with fresh Parmesan, mushrooms, basil and toasted hazelnuts--mmm.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 9

2 cups water
2 pounds asparagus spears
2 tablespoons margarine or butter
1 package (8 ounces) sliced mushrooms (3 cups)
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 cup shredded Parmesan cheese
1/4 cup chopped hazelnuts (filberts)

Steps:

  • In 12-inch skillet, heat water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes or until crisp-tender. Drain; set aside.
  • In same skillet, melt margarine over medium-high heat. Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until mushrooms are light brown.
  • Stir asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through. Sprinkle with cheese and hazelnuts.

Nutrition Facts : Calories 85, Carbohydrate 5 g, Cholesterol 2 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg

ASPARAGUS & PROSCIUTTO BUNDLES WITH GOAT'S CHEESE & HAZELNUT DIP



Asparagus & prosciutto bundles with goat's cheese & hazelnut dip image

Pack up these asparagus, ham and dried tomato parcels with a creamy dip for a posh picnic, or serve as a starter

Provided by Cassie Best

Categories     Buffet, Lunch, Side dish, Starter

Time 25m

Yield Makes 6

Number Of Ingredients 9

18 asparagus spears , woody ends removed
drizzle olive or rapeseed oil
6 slices prosciutto
handful rocket leaf
12 semi-dried tomatoes
100g cream cheese
100g soft rindless goat's cheese
1 tbsp milk
6-8 toasted hazelnuts , chopped

Steps:

  • Heat a griddle pan. Drizzle the asparagus with a little oil, season and cook for 3-4 mins, rolling around the pan until just tender. Leave to cool.
  • Lay a slice of prosciutto on your chopping board. Put 3 asparagus spears on top, with the tips poking out the end, then top with a few rocket leaves and 2 semi-dried tomatoes. Roll up the prosciutto tightly to enclose the filling and put in a sealable container for transporting. Continue until all the ingredients are used up.
  • Mash the cream cheese and goat's cheese together in a bowl with a fork. Season and add enough milk to make a smooth consistency, into which you can dip the bundles. Transfer to a pot for travelling and sprinkle over the hazelnuts.

Nutrition Facts : Calories 210 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium

SPARGEL MIT HASELNUSSSOßE (ASPARAGUS WITH HAZELNUT BECHAMEL)



Spargel mit Haselnusssoße (Asparagus with Hazelnut Bechamel) image

This recipe can be prepared with either white or green asparagus. It's a lovely starter or you can serve it as a side with pork.

Provided by gela

Categories     Side Dish     Vegetables     Asparagus

Time 45m

Yield 4

Number Of Ingredients 12

2 pounds white asparagus
salt and ground white pepper to taste
1 ¾ cups ground hazelnuts
6 tablespoons butter
5 tablespoons all-purpose flour
1 cup hot vegetable stock
1 cup hot milk
2 tablespoons lemon juice
1 pinch white sugar
1 pinch ground nutmeg
¼ cup heavy whipping cream
1 egg yolk

Steps:

  • Peel asparagus with a vegetable peeler from top to bottom, starting below the tips. Cut off any woody ends.
  • Place asparagus in a large, wide pan; pour in enough lightly salted water to just cover. Bring to a boil; reduce heat and simmer gently until spears are tender and can be easily pierced with a sharp knife, 15 to 25 minutes depending on the thickness. Drain well.
  • Pour hazelnuts into a dry skillet; cook and stir over medium heat until fragrant, about 2 minutes. Remove from heat.
  • Melt butter in a saucepan over medium heat. Stir in flour until a paste forms, about 2 minutes. Add hot vegetable stock and hot milk a little a time, whisking continuously until sauce is thick and smooth, about 4 minutes.
  • Stir hazelnuts, lemon juice, sugar, and nutmeg into the sauce. Season with salt and white pepper. Simmer gently over low heat, stirring frequently, for 5 minutes.
  • Whisk heavy cream and egg yolk together in a small bowl until smooth; whisk into the sauce. Simmer until heated through, but not boiling, about 2 minutes. Serve the sauce with the cooked asparagus.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 27.4 g, Cholesterol 122.3 mg, Fat 45.6 g, Fiber 8.4 g, Protein 14.4 g, SaturatedFat 17.2 g, Sodium 313.9 mg, Sugar 9.8 g

ASPARAGUS SOUP WITH LEMON CREME FRAICHE



Asparagus Soup with Lemon Creme Fraiche image

A fresh and easy asparagus soup, pureed until it's smooth, is a definite winner. Serve it warm or chilled depending on the weather.-Fern Vitense, Tipton, Iowa

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
4 cups cut fresh asparagus (1-inch pieces)
3 medium red potatoes, peeled and cubed
2 cans (14-1/2 ounces each) vegetable broth
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
GARNISH:
1/4 cup minced chives
1/4 cup creme fraiche or sour cream
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest

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.

Nutrition Facts : Calories 155 calories, Fat 8g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 873mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

HAZELNUT ASPARAGUS SOUP



Hazelnut Asparagus Soup image

My heart is happy when bundles of tender local asparagus start to appear at my grocery store in spring. No one would ever guess this restaurant-quality vegetarian soup can be prepared in less than 30 minutes. -Cindy Beberman, Orland Park, Illinois

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings (3 cups).

Number Of Ingredients 13

1 tablespoon olive oil
1/2 cup chopped sweet onion
3 garlic cloves, sliced
Dash crushed red pepper flakes
2-1/2 cups cut fresh asparagus (about 1-1/2 pounds), trimmed
2 cups vegetable broth
1/3 cup whole hazelnuts, toasted
2 tablespoons chopped fresh basil
2 tablespoons lemon juice
1/2 cup unsweetened almond milk
2 teaspoons reduced-sodium tamari soy sauce
1/4 teaspoon salt
Shaved asparagus, optional

Steps:

  • In a large saucepan, heat oil over medium heat. Add onion, garlic and pepper flakes; cook and stir until onion is softened, 4-5 minutes. Add asparagus and broth; bring to a boil. Reduce heat; simmer, covered, until asparagus is tender, 6-8 minutes. Remove from heat; cool slightly., Place nuts, basil and lemon juice in a blender. Add asparagus mixture. Process until smooth and creamy. Return to saucepan. Stir in almond milk, tamari sauce and salt. Heat through, taking care not to boil soup. If desired, top with shaved asparagus.

Nutrition Facts : Calories 164 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 623mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

SALMON DILL SOUP



Salmon Dill Soup image

This is the best soup I have ever made, according to my husband, who loves salmon so much that he could eat it every day. Salmon is a treat for both of us, so when I get some, I try to make it a very special dish like this one. -Hidemi Walsh, Plainfield, Indiana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 12

1 large potato, peeled and cut into 1-1/2-inch pieces
1 large carrot, cut into 1/2-inch-thick slices
1-1/2 cups water
1 cup reduced-sodium chicken broth
5 medium fresh mushrooms, halved
1 tablespoon all-purpose flour
1/4 cup reduced-fat evaporated milk
1/4 cup shredded part-skim mozzarella cheese
1/2 pound salmon fillet, cut into 1-1/2-inch pieces
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon chopped fresh dill

Steps:

  • Place the first 4 ingredients in a saucepan; bring to a boil. Reduce heat to medium; cook, uncovered, until vegetables are tender, 10-15 minutes. , Add mushrooms. In a small bowl, mix flour and milk until smooth; stir into soup. Return to a boil; cook and stir until mushrooms are tender. Reduce heat to medium; stir in cheese until melted., Reduce heat to medium-low. Add salmon; cook, uncovered, until fish just begins to flake easily with a fork, 3-4 minutes. Stir in pepper and salt. Sprinkle with dill.

Nutrition Facts : Calories 398 calories, Fat 14g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 647mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

WARM SALAD OF ASPARAGUS, BACON, DUCK EGG & HAZELNUTS



Warm salad of asparagus, bacon, duck egg & hazelnuts image

A smart and stylish springtime starter that is super healthy to boot

Provided by Orlando Murrin

Categories     Starter

Time 50m

Number Of Ingredients 8

6 rashers smoked streaky bacon
3 duck eggs (or 5 large hen's eggs)
500g asparagus , about 30 medium spears
50g hazelnuts , toasted and crushed
3 tbsp hazelnut oil
2 tbsp rapeseed oil
1 tbsp cider vinegar
2 tsp smooth French mustard

Steps:

  • Heat grill to High and cook the bacon for 5 mins until crisp, then snip with scissors into pieces. Set aside. Cook the eggs in boiling water for 8 mins (5 mins for hen's eggs), drain and plunge into ice water, to cool as quickly as possible.
  • Make the dressing: whisk all ingredients together with seasoning. Prepare the asparagus by snapping off the base of each spear - it'll break at the tender point.
  • Just before serving, put the nuts and bacon into a warm oven. Halve the eggs and season. Bring a pan of salted water to the boil; cook the asparagus for about 5 mins, until just tender. Drain, then divide between plates. Add egg halves, sprinkle with nuts and bacon, then drizzle with dressing in a zigzag pattern.

Nutrition Facts : Calories 261 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.8 milligram of sodium

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