Asparagus Soup In Seconds Recipes

Time 30m Yield 4-6 servings. Number Of Ingredients 10 Steps:

In a saucepan, combine asparagus, onion, water, salt, bouillon, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool for 5 minutes; stir in milk., In a blender or food processor, process the soup in batches until smooth; return to the pan. Stir in cream; heat through. Garnish with croutons.

Time 15m Yield 4 Number Of Ingredients 5 Steps:

Blend the asparagus, with liquid, in a blender or food processor until completely smooth. Heat asparagus and chicken broth together in a medium saucepan over medium heat. Stir in milk, if using, and bring to a low simmer. Stir in butter to finish, if using, and season to taste with salt and pepper.

Time 55m Yield 7 servings. Number Of Ingredients 11 Steps:

In a large skillet over medium heat, melt butter. Add shallots; cook and stir until tender. Add asparagus; cook 1 minute longer. Stir in the broth, wine and coriander. Bring to a boil. Reduce heat; cover and simmer until asparagus is tender, 3-5 minutes. Do not drain. Cool slightly. Place in blender; cover and process until pureed. Stir in pepper. Keep warm. , To make crisps, heat a lightly greased small skillet over medium heat. Add about 2 tablespoons cheese; cook until cheese is golden brown and bubbly, 1-2 minutes. Carefully flip the crisp; cook 30 seconds longer. Remove to waxed paper to cool. Repeat., In a small bowl, combine the creme fraiche, lemon juice and lemon zest., Ladle soup into cups; dollop with creme fraiche mixture. Serve with Parmesan crisps.

Time 35m Yield 4 serving(s) Number Of Ingredients 10 Steps:

Soak and rinse asparagus. Remove top 1 inch of each spear, discard tough lower part, and reserve middle portion of stalks. In a 3-quart saucepan, over medium heat, sauté onion in butter for 3 to 5 minutes or until translucent. Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper. Cover and bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft. Remove from heat and let cool. Remove asparagus tips and set aside. Place half of the soup at a time in a blender container. Cover and blend at high speed for 20 to 30 seconds or until very smooth. Pass through a fine sieve and return blended soup to saucepan. Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold. Be sure to adjust the seasoning after you add the cream (or half& half, or milk), especially if you plan to serve it cold.

Yield 6 servings. Number Of Ingredients 15 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.

Number Of Ingredients 7 Steps:

In a medium saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot, red pepper flakes, and a pinch of salt. Cook, stirring occasionally, until shallots are tender and just beginning to brown, about 5 minutes. Add chopped asparagus, and cook for 1 minute. Stir in broth and 1 cup water; bring to a boil. Reduce heat to a simmer; continue cooking until asparagus is tender, about 15 minutes. Meanwhile, prepare and ice-water bath. Fill a medium saucepot with water and bring to a boil. Add salt, return to a boil, and add asparagus tips. Cook until just tender. Transfer asparagus tips to ice-water bath; let cool about 1 minute. Drain and set aside. Remove from heat; add spinach. Using an immersion blender, puree soup while drizzling in remaining 2 tablespoons oil. Return to heat and cook until heated through; season with salt. Divide soup evenly between 4 bowls, garnish with asparagus tips, and serve immediately.

Yield Makes about 7 cups Number Of Ingredients 9 Steps:

In a small saucepan simmer reserved asparagus ends in water, covered, 15 minutes. Remove and discard asparagus ends with slotted spoon and bring water to a boil. Add reserved asparagus tips and cook, uncovered, over high heat until crisp-tender, about 3 minutes. Transfer asparagus tips with slotted spoon to a colander, reserving cooking liquid, and rinse under cold water to stop cooking. Drain tips well. In a 4-quart heavy saucepan cook onions in butter with salt and pepper to taste over moderate heat, stirring until pale golden. Add asparagus stalk pieces, broth, and reserved cooking liquid and simmer, covered, 15 minutes, or until asparagus pieces are tender. Basil cream Make basil cream while soup simmers: In a small saucepan bring cream to a boil and stir in basil and salt. Cook mixture over high heat, stirring, until basil is wilted, about 5 to 10 seconds, and in a blender purée mixture. Return basil cream to small saucepan and keep warm. Purée soup in cleaned blender in small batches and return to 4-quart saucepan, thinning with water if desired. Season soup with salt and pepper and heat over moderately low heat, stirring occasionally, until heated through. Divide soup among 6 bowls and add asparagus tips, arranging them decoratively. Drizzle basil cream over each serving.

Time 40m Yield 4-8 Bowls of soup, 4-8 serving(s) Number Of Ingredients 13 Steps:

Asparagus – First cut off about 14 tips - not to long. These will be lightly cooked in the microwave for about 30 seconds, just to lightly blanch or to soften them up. They are just a garnish. Rough chop the remaining asparagus. They are going in the food processor, so no need to chop them too fine. Soup Base – To the food processor, add the diced asparagus (not the reserved tips), the onion, garlic, potatoes and a little of the broth, just to allow it to puree. Continue pulsing until smooth or the consistency you like best. Cook – To a medium size soup pot, add 1/2 the butter and melt on medium heat. Add the vegetables and cook on medium to medium low and slowly cook the vegetables. They will take about 15 minutes until cooked through. Sauce – As the vegetables cook, add the remaining butter to a small measuring cup and melt in the microwave (just 10 seconds or so). Remove from the microwave and add the flour and sherry and stir well. Pour this mixture into the vegetables, along with the broth and mix to combine. Bring to medium heat until the soup begins to thicken. Slowly whisk in the cream. You can add as much cream as you like. Some make like a more creamy texture and other less. So start slow and add 1 cup cream and a time until it reaches the consistency you like. Check for salt and pepper seasoning, and add the dill. Cook another 5 minutes until heated through. Asparagus Tips – Wrap the tips in a damp paper towel and cook for 20-30 seconds in the microwave on medium high until they are slightly tender. Serve – Top each bowl of soup with a couple of the asparagus tips and a little of the monterey jack cheese. You can also add bacon bits or a toasted baguette, or even bagel chips. Anything you want. Enjoy!

Time 30m Yield 8 servings (about 2 quarts). Number Of Ingredients 12 Steps:

In a large saucepan, saute onion in oil until tender. Add the broth, asparagus and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until asparagus is tender. Cool for 10 minutes., In a blender or food processor, puree the asparagus mixture, a third at a time; set aside. , In a Dutch oven or soup kettle, melt butter; stir in flour, salt and pepper until smooth. Cook and stir for 2 minutes or until golden. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the pureed asparagus and lemon juice and heat through. Sprinkle with cheese if desired.

Time 15m Yield 4 Number Of Ingredients 5 Steps:

Yield Makes 6 servings Number Of Ingredients 21 Steps:

Make custards: Bring cheese, cream, and milk just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat and steep, covered, 30 minutes. Preheat oven to 300°F. Pour steeped cream through a very fine sieve into a bowl, pressing lightly on cheese solids and discarding them. Whisk together whole egg, yolks, salt, and white pepper in another bowl, then add steeped cream in a stream, whisking until smooth. Divide among well-buttered ramekins. Set ramekins in a baking pan and bake in a hot water bath in middle of oven until centers of custards are completely set, 40 to 45 minutes. Transfer ramekins to a rack and cool 5 minutes (do not allow to cool longer, or custards will stick to ramekins). Make soup while cream steeps and custards bake: Wash chopped leek in a bowl of cold water, then lift out and drain well. Cook leek, shallot, pepper, and 1/2 teaspoon salt in butter in a 4- to 6-quart heavy pot over moderately low heat, stirring, until leek is softened, about 3 minutes. Add asparagus, broth, and water and simmer, covered, until asparagus is just tender, 10 to 12 minutes. After 2 to 4 minutes, remove 6 asparagus tips, halve lengthwise and reserve for garnish. Purée soup in batches in a blender until smooth (use caution when blending hot liquids). Transfer to a large bowl, then pour through a sieve into cleaned pot. Stir in cream, remaining 1/4 teaspoon salt, and pepper to taste and heat over moderately low heat until hot. Serve soup with custards: Working with 1 custard at a time, run a thin knife around edge of each to loosen it, then invert a soup bowl over ramekin and invert custard into bowl. Repeat with remaining custards. Ladle soup around custards and garnish with reserved asparagus tips and parmesan curls.

Time 15m Yield 4 Number Of Ingredients 5 Steps:

Time 7h15m Yield 6-8 serving(s) Number Of Ingredients 19 Steps:

Break off and discard the tough, thick end of each asparagus spear. Chop the spears into 1/4-inch slices and add to the crock pot along with all remaining ingredients down to and including the white pepper. Add water to within 1 inch of the top of the crock pot. Cover the crock pot and cook on high for 6-7 hours. About two hours before serving, use a slotted spoon to remove most of the vegetables to a blender. Use a ladle to add some of the liquid from the crock pot to the blender. Puree the mixture and add back in to the crock pot. Repeat once or twice more as necessary (you can leave some of the pieces in the crock pot for effect.) Add approximately 1 cup of the half-and-half to the crock pot. Add the corn starch to the remaining half-and-half in the carton. Close the carton well and shake vigorously. Add the mixture to the crock pot. Continue to cook on high for 1 hour, stirring occasionally. Serve in bowls with a dollop of sour cream and chopped chives sprinkled on the sour cream.

Time 40m Yield 5 cups, 10 serving(s) Number Of Ingredients 11 Steps:

Melt butter in a 4-quart saucepan over medium low heat. Add shallots and crushed garlic and saute over medium low heat for about 5 minutes. Do not allow to brown. When shallots are soft, add asparagus, reserving the tips for garnish, and potato to saucepan and cook for about 6 minutes, until the asparagus is bright in color. Add wine. Raise the heat to bring the wine to a boil. Reduce the wine until a scant tablespoon remains. Add chicken stock. Bring to a boil and then reduce heat to low. Simmer for about 20 minutes until the vegetables are soft. While simmering, blanch asparagus tips and dry. Use immersion blender, or transfer to blender/food processor and blend 30 to 45 seconds. Return to pot if necessary. Add salt, pepper and basil. Stir in cream. Serve soup hot, garnished with reserved asparagus tips.

Time 40m Yield 2-4 serving(s) Number Of Ingredients 14 Steps:

In a dutch oven, saute onion and garlic in 1 tablespoon of oil until softened. Add rice and brown for 30 seconds. Add asparagus, and saute’ for 2/3 minutes, adding broth and warm until comes to boil. Add all seasonings, but not topping. Cover and cook this mixture, (in low/medium) for 20 minutes, or until rice has softened. Blend mixture (reserve 1/4 cup of rice, asparagus mixture in pot) until blended and smooth. Add blended mixture back into pot and warm, adding cream at end, stir gently. Ladle into soup bowls, add topping as desired.

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