Rosemary 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.

WINNING CREAM OF ASPARAGUS SOUP

Steps:

• Place asparagus in a large saucepan and cover with 1 cup water. Bring to a boil, cover and cook for 3-5 minutes or until crisp-tender. Drain, reserving liquid. , In a another saucepan, saute onions in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in the milk, bouillon, reserved cooking liquid and remaining water. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in asparagus; heat through.

ROSEMARY ASPARAGUS

Steps:

• In a skillet, combine the broth, rosemary, garlic, bay leaf, salt, and pepper.
• Add asparagus and onion.
• Bring to a boil.
• Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender.
• Discard bay leaf.
• Garnish with parsley.

ASPARAGUS SOUP

Steps:

• Get the woody parts off the bottom of your asparagus, and steam them with the onion (peeled and quartered) over 2.5 cups of boiling water. Steam for about 6 minutes (far more than you might if serving them normally "al dente" -- you want them soft.
• Place half of steamed asparagus, half the onion, half the coconut milk and half the salt and pepper (fresh ground sea salt and fresh cracked pepper are delicious, but "regular s&p" will do) into the blender -- don't blend yet.
• Add 2 bouillon cubes to the water in which you steamed the asparagus/onion boil until the bouillon cubes are dissolved, and add 1/2 cup of the bouillon to your blender, and reserve another 1/2 cup and place the rest of the bouillon in a soup pot.
• Blend it on high -- you want a puree.
• Once blended, return the blended mixture to the bouillon in the soup pot through a strainer (this may take a while, feel free to encourage the process with a spatula).
• Repeat with the rest of the asparagus, onion, coconut milk, salt, pepper and bouillon.
• Once all ingredients are strained through into the soup, reduce heat to low, place the rosemary into a single-serving tea strainer/infuser and let the rosemary infuse into the soup for 45 minutes.
• Stir and serve.

ROSEMARY STEAMED ASPARAGUS

Steps:

• Put the water or broth, rosemary, lemon juice, and ¼ tsp salt in the bottom of a pot.
• Add a steaming basket and put the asparagus into the basket.
• Heat to boiling over high heat, reduce heat to medium and steam to desired tenderness.
• Season with salt and pepper if desired.

ASPARAGUS GRILLED WITH GARLIC, ROSEMARY, AND LEMON

Steps:

• Place all marinade ingredients (lemon halves & squeezed juice) in zip lock bag.
• Shake to mix then add asparagus spears and marinade 1-6 hours.
• Grill for 10 minutes turning until browned.

ROSEMARY MUSHROOM SOUP

Steps:

• In a large saucepan, saute mushrooms and garlic in butter until tender. Stir in the mushroom soup, cream, rosemary and paprika; heat through but do not boil. Sprinkle with chives.

ROSEMARY ASPARAGUS CHICKEN

Steps:

• In a shallow glass baking dish, combine 1/4 cup broth, garlic, rosemary, oil, soy sauce, sugar and pepper. Add chicken; turn to coat. Cover and refrigerate at least 1 hour. , In a saucepan, cook rice in water and remaining broth until tender and fluffy, about 20 minutes. , Meanwhile, in a skillet, cook chicken in marinade over medium-high heat for about 7 minutes on each side or until chicken juices run clear. Remove rice from the heat; add asparagus, lemon zest and lemon-pepper. Spoon onto individual plates. Cut chicken into strips and arrange over rice.

ASPARAGUS POTATO SOUP

Steps:

• In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter., In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese.

ROSEMARY ASPARAGUS

Steps:

• In a large skillet, combine the broth, rosemary, garlic and bay leaf. Add asparagus and onion. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until asparagus is crisp-tender. Discard bay leaf. Garnish with parsley.