Time 40m Yield 4 Number Of Ingredients 10 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.
Time 25m Yield 8-10 servings. Number Of Ingredients 6 Steps:
In a large kettle, cook asparagus and onion in a small amount of water until tender. Drain liquid. Add all remaining ingredients; heat over medium until the cheese is melted and the soup is hot.
Time 20m Yield 8 servings (2 quarts). Number Of Ingredients 10 Steps:
In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add asparagus and heat through. Add the cheese, thyme and nutmeg. Cook until cheese is melted, stirring frequently (do not boil). Garnish with croutons and additional cheese if desired.
Time 50m Yield 4 servings Number Of Ingredients 8 Steps:
Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Time 25m Yield 6 servings (1 quart). Number Of Ingredients 9 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.
Time 35m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
In a large saucepan cook onion in hot oil over medium heat until tender. Sprinkle flour over onion and stir to coat. Add chicken broth, asparagus, milk, garlic, and potatoes. Cook and stir until thickened and bubbly; reduce heat. Simmer, covered, for 10 to 12 minutes or until vegetables are tender, stirring occasionally. Add cheddar and sour cream; stir until cheese is melted.
Time 50m Number Of Ingredients 7 Steps:
Bring 6 cups water to a boil in a medium saucepan; season with 2 teaspoons salt. Add asparagus tips and blanch until bright green and just tender, 2 to 3 minutes. Transfer to an ice bath with a slotted spoon; reserve for topping. Add trimmings, 1/2 shallot and 1/2 clove garlic to the same pot and return to a boil; reduce heat and simmer the asparagus stock 20 to 25 minutes to allow flavors to meld. In another saucepan, heat olive oil over medium. Add sliced shallot and chopped garlic and cook until softened but not browned, about 5 minutes. Stir in potato and enough of the asparagus stock to cover the vegetables (about 1 cup), and simmer until the potato is tender, 10 to 12 minutes. Strain remaining asparagus stock directly into saucepan with the potatoes. Add remaining asparagus and cook until tender and bright green, about 5 minutes. Remove from heat and let cool slightly. Puree in a blender until completely smooth; remove 1 cup and reserve. Slowly stir in cream, and season to taste with salt and pepper; thin with reserved liquid as needed. Serve hot or chilled, topped with asparagus tips and a drizzle of oil.
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 about 2-1/2 quarts. Number Of Ingredients 15 Steps:
In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes. , Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato.
Time 1h10m Yield 4 quarts Number Of Ingredients 18 Steps:
In a large, heavy stock pot, melt butter over low heat. Add onion, beans, potatoes and mushrooms and stir fry for 4 to 6 minutes. Add chicken stock and wine to stock pot and stir, then stir in the asparagus and herbs and spices, including garlic; turn heat up to medium or medium-high and bring to a boil. Boil, uncovered, for 10 minutes or until all vegetables are tender; turn down heat. Stir in milk, then cream cheese, then shredded cheeses; slowly heat, stirring continuously, to dissolve cheese. Keep at a simmer but DO NOT allow soup to come to a rolling boil. When all cheese has dissolved, remove from heat and fish out the bay leaf and discard. Whisk in water as needed to yield exactly 4 quarts. Taste; more salt may be necessary. Serve immediately, or reheat very gently to serve.
Time 1h Yield 6 Number Of Ingredients 13 Steps:
Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes. Puree soup in a food processor or blender in batches. Return to pot. Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.
Time 1h5m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Melt butter in large skillet over medium heat. Add onion and celery and cook, stirring, until tender but not browned, about 8 minutes. Reduce heat to low, add flour and cook, stirring frequently, until frothy, about 5 to 10 minutes. Blend in chicken stock and bay leaf; reduce heat to medium-low. Add Sherry,hot pepper sauce, Worcestershire, dry mustard, and freshly ground pepper to taste and simmer 20 minutes. Add asparagus and continue cooking until tender, about 10 minutes. Stir in cheese and parsley and cook until cheese is melted, 5 to 10 more minutes. Ladle soup into heated bowls and serve immediately.
Time 25m Yield 6 Number Of Ingredients 8 Steps:
Combine potatoes, chicken broth, onion, salt, and nutmeg in a large pot. Bring to a boil; reduce heat and simmer, covered, until potatoes are just tender, 8 to 10 minutes. Add asparagus and return to a boil. Reduce heat; simmer, covered, until vegetables are tender, about 5 minutes. Stir in heavy cream and cream cheese until melted, making sure soup does not boil any more.
Yield 4 servings Number Of Ingredients 6 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.
Time 40m Yield 6 Number Of Ingredients 9 Steps:
Melt butter in a large saucepan over medium heat. Cook and stir onion in butter until translucent, about 5 minutes. Pour chicken broth over onions and bring to a boil. Stir in asparagus and potato; cover and cook until asparagus spears are tender, about 8 minutes. Mix in jalapeno pepper. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Stir in heavy cream. Season with salt, black pepper and hot sauce.
Time 3h15m Yield 6 serving(s) Number Of Ingredients 6 Steps:
Wash and trim asparagus. Asparagus breaks naturally at the tough part of the stalk. Lay the spears in a 5 quart slow cooker. Stir flour, salt and pepper together in saucepan. Whisk in evaporated skim milk gradually until no lumps remain. Heat and stir until boiling and thickened. Stir in cheese to melt. Pour over asparagus. Cover. Cook on low for 2 to 3 hours. Check for doneness at 2 hours if you like it crisp, let it cook longer if you like it softer.
More about “cheesy cream of asparagus soup recipes”
Time 55m Yield 6 Number Of Ingredients 12 Steps:
Place the potatoes into a small pot with enough water to cover; bring to a boil, then reduce heat to medium-low, place a cover on the pot, and simmer until tender, about 20 minutes. Drain the potatoes and transfer to a bowl; add the sour cream and mash lightly; scrape into the bowl of a blender. Cut asparagus into 3 parts: woody ends, tips, and center pieces. Combine the woody ends of the asparagus with the vegetable broth in a stockpot; bring to a boil and cook until the woody ends are tender. Remove woody ends with a slotted spoon and discard. Remove 2 tablespoons broth to a bowl with the asparagus tips. Transfer remainder of stock to blender with the potatoes. Chop the middle segments of the asparagus. Heat olive oil in a skillet over low-heat; cook and stir the chopped asparagus, chopped onion, and 2 crushed cloves garlic in the hot oil until the asparagus is tender, about 10 minutes. Add to the broth in the blender, reserving oil in the skillet. Blend the mixture in the blender on high until smooth and creamy; return to the stockpot. Cook and stir the sliced mushrooms and 1 crushed garlic clove in the remaining oil over medium-low heat until the mushrooms soften, 3 to 5 minutes. Add the white wine; cook another 1 to 2 minutes. Stir the mushroom mixture into the soup. Heat the asparagus tips and broth in the microwave for 2 minutes; stir into the soup. Season the soup with cayenne pepper, salt, and black pepper.
