Moms Creamy 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.

CHEESY CREAM OF ASPARAGUS SOUP

Steps:

• Prepare asparagus according to package directions; drain and set aside. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly., Pour half the milk mixture into a blender; add half the asparagus. Cover and process until very smooth; return soup to the saucepan. Repeat with the remaining milk mixture and asparagus. Stir in the cheese, hot pepper sauce, salt and pepper; heat through (do not boil). If desired, top with roasted asparagus tips.

CREAMY ASPARAGUS SOUP

Steps:

• In a Dutch oven or soup kettle, saute potato, onions, carrot and celery in butter until onions and celery are tender. Stir in flour, salt and pepper until blended. gradually add broth. bring to a boil; cook and stir for 2 minutes., Add asparagus; reduce heat. Cover and simmer for 20-25 minutes or until vegetables are tender. Cool to lukewarm. , In a blender, puree vegetable mixture in small batches until smooth. Pour into a large bowl; stir in cream and sour cream until smooth., Serve warm, or cover and refrigerate for at least 2 hours and served chilled. Garnish with bacon, sour cream and asparagus tips if desired.

CREAMY ASPARAGUS SOUP

Steps:

• Cut tips from asparagus, and reserve for garnish. Cut stalks and all remaining asparagus into 1 cm pieces.
• In a heavy saucepan cook the onion, garlic, thyme, salt and black pepper (to taste) in the butter over moderately low heat, stirring, until the onion is soft. Add the asparagus and the broth, and simmer the mixture, covered, for 15 to 20 minutes, or until the asparagus is very soft.
• While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain and set aside.
• In a blender purée the soup in batches until it is very smooth, forcing it after it is puréed through a fine sieve set over the pan, if you prefer a chunkier soup you do not need to sieve. Whisk in the cream, until it is the consistency preferred, and add the lemon juice, parmesan, and more salt and pepper to taste if necessary.
• Ladle the soup into bowls and top with the asparagus tips.
• You can serve then serve the soup topped with croutons extra cream or parmesan cheese, whichever you prefer.

QUICK CREAMY ASPARAGUS SOUP

Steps:

• In a large saucepan, saute leeks and onions in oil and butter until tender. Add the asparagus and broth. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender. Remove from the heat. Set aside 1 cup of asparagus pieces., In a blender, process the remaining asparagus mixture in batches until smooth; return to the pan. Stir in the cream, salt and pepper. Cook over low heat until heated through. Garnish with reserved asparagus pieces.

CREAMY ASPARAGUS SOUP

Steps:

• Cut asparagus into 1 inch chunks.
• Place chicken broth in pot and add asparagus chunks.
• Bring to a boil and simmer five minutes until tender.
• In a small saucepan, melt butter and saute shallots and garlic for five minutes.
• Add flour and cook for one minute.
• Add flour mixture to chicken broth and stir until thickened.
• Blend soup in blender until semi-smooth.
• Return to pan and add half& half, thyme, and pepper.
• Simmer for five minutes.
• Add parmesan cheese until melted.
• Season with additional salt and pepper if desired.

MICROWAVE CREAMY ASPARAGUS SOUP

Steps:

• Cut off the tough bottom ends of the asparagus and discard.
• Cut off the tips of the asparagus and set into a bowl; set aside a few of them for garnishing later.
• Chop the stalks of the asparagus into small, bite sized pieces and add to the bowl of asparagus tips.
• Place butter in a heavy, deep round microwaveable dish (such as a white Corningware casserole) and let it melt on HIGH for approximately 1 minute, or until melted.
• Add the onion and aspargus tips& spears to the butter, cover, and cook on HIGH for about 4-5 minutes.
• Stir in the flour, mixing well.
• Next, pour in the broth and add the chives, stir, recover, and cook on HIGH for 10 minutes, stirring 3 times during this process.
• Asparagus should be very tender- if not, return for 2 more minutes, stir, test again, repeat if needed.
• Remove from microwave (wear oven mits) and puree using a wand blender (or use your regular blender).
• Add cream, lemon juice, and seasonings to taste.
• Get the asparagus tips you set aside for the garnish and put them into the microwave, in a microwave safe dish, for just about 2 minutes or so- just enough to blanch them so they aren't so raw tasting.
• Ladle soup into individual bowls and garnish with an asparagus tip before serving.
• NOTE: Since microwaves vary greatly, there may be some variations in the cooking times depending upon your microwave.

HOMEMADE CREAM OF ASPARAGUS SOUP

Steps:

• Melt butter in a stockpot over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add asparagus and bone broth; cover and simmer until asparagus is tender, about 20 minutes.
• Remove from the heat and puree with an immersion blender until smooth.
• Stir in cream, Marsala wine, lemon zest, salt, Aleppo pepper, and black pepper until well blended. Return to low heat and simmer (do not boil) until flavors are mixed and soup is hot, about 5 minutes.
• Ladle into bowls. Garnish with sour cream and croutons.