Marceils Cream Of Asparagus Soup Recipes

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.

CREAM OF ASPARAGUS SOUP

Steps:

• Cut tips from 12 asparagus
• 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
• Cut stalks and all remaining asparagus into 1/2-inch pieces.
• Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
• While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
• Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.
• Add lemon juice and garnish with asparagus tips.
• Cooks' note:.
• • Soup keeps, covered and chilled, 2 days. If making ahead, add last tablespoon butter and lemon juice after reheating.

CHEF JOHN'S CREAM OF ASPARAGUS SOUP

Steps:

• Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
• Pour chicken broth and water into the pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
• Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
• Use an immersion blender to blend soup until smooth, about 3 minutes.
• For a finer texture, strain soup through a mesh strainer. Return strained soup to the pot and place on the stove.
• Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
• Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
• Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design.
• Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.

CREAM OF ASPARAGUS SOUP RECIPE (5 INGREDIENTS!) | WHOLESOME YUM

Steps:

• In a Dutch oven over medium heat, melt the butter. Add the garlic and saute for 1-2 minutes, until fragrant.
• Add the asparagus and saute for about 5 minutes, until it turns bright green.
• Add the chicken broth, salt, and pepper, and bring to a boil over high heat. Reduce heat to low and simmer for about 10 minutes, until asparagus is very soft.
• Pour soup into a high-powered blender and blend until smooth.
• Transfer soup back to the pot. Add heavy cream and stir until heated through.

SCRUMPTIOUS CREAM OF ASPARAGUS SOUP RECIPE

Steps:

• Cut off asparagus tips and reserve. In a medium saucepan, heat dressing, add onions and cook over medium heat, stirring occasionally for 3 minutes or until tender. Add broth and asparagus stalks, bring to a boil, simmer, (covered), stirring occasionally for 3 minutes. In blender, puree hot soup mixture in two batches, then return to saucepan. Add reserved asparagus tips. Stir in cream, nutmeg, and pepper, heat thoroughly but do not boil.

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!