Best Asparagus Cheese Soup Recipes

ASPARAGUS SOUP WITH HERBED GOAT CHEESE

Steps:

• Goat cheese: Line a small baking sheet with parchment paper. Set aside.
• Using a fork, in a small bowl, combine the goat cheese and basil until smooth. Season with salt and pepper, to taste. Using a 1/2-ounce cookie scoop or a round tablespoon measure sprayed with vegetable oil cooking spray, scoop the goat cheese into balls and arrange on the prepared baking sheet. Refrigerate for 30 minutes.
• Soup: In a Dutch oven or large saucepan, heat the butter over medium heat. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. Add the broth, asparagus and basil. Season with salt and pepper, to taste. Increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook until the asparagus is tender, about 15 minutes. Using an immersion blender, blend the soup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat.
• To serve: Ladle the soup into shallow bowls and garnish with the herbed goat cheese.
• Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

ASPARAGUS CHEESE SOUP

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.

SUNNY'S GRILLED ASPARAGUS SOUP WITH CHILE-CHEESE CIABATTA TOAST

Steps:

• For the soup: Preheat a grill for direct and indirect cooking or oven to 400 degrees F. If using a grill, set a wire rack directly on the grill grate.
• Brush the asparagus and scallions all over with olive oil. Sprinkle with salt and pepper and place over the direct heat of the grill. Cook, turning a few times, until limber and partially charred, 2 to 4 minutes. Remove to a cutting board.
• Make the toast: In a small bowl mix the jam and sambal. Spread on the cut side of the rolls. Divide and pile the cheese on top of the jam on each roll and place over the indirect heat of the grill (directly on the grates or on a baking sheet). Cook, covered, until the cheese is melted, 3 to 5 minutes.
• Build the soup. Transfer the grilled veggies to a cutting board and roughly chop. Add to the jar of a blender. Add the stock, yogurt and parsley and blend until smooth.
• Put the soup, lemon zest, garlic and salt to taste in a medium pot over medium-high heat and bring to a simmer. Cook for a few minutes to warm through. Taste and adjust the seasonings if needed.
• To finish the soup: In a small bowl, whisk together the yogurt, lemon juice and honey. Pour the soup into bowls. Spoon 3 drops of the yogurt mixture into each bowl and run a skewer in a circle through the yogurt mixture to make a decorative pattern.
• Serve the toast alongside the soup.

ASPARAGUS AND CHEESE POTATO SOUP

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.

ASPARAGUS VELOUTE, FRESH GOAT CHEESE AND EVOO SOUP

Steps:

• For the Veloute: Heat olive oil in heavy pot over med-hi heat, ~2 min. Put 1/4 cup of asparagus in fridge, covered until ready to serve. Put remaining asparagus & onions in pot, reduce heat to med-low --> salt and pepper --> sweat for 5 minutes, stirring occassionally. Add chicken stock and bring to a boil. Reduce to med-low and simmer 15 min. Add spinach leaves and simmer another 2 minutes. Working in 2 batches, puree soup until smooth. Pass through seive into large metal bowl. Coll bowl of puree quickly in an ice bath to keep its nice green color. Can stop here, cover and refrigerate if using another day. For goat cheese: Fold chives, oil into cheese and season with black pepper. Set aside To serve: Bring veloute to a boil over med-hi heat. Add cream and butter, whisking until butter melts. Season to taste. Divide soup into 4 bowls. Put 2 Tbs of goat cheese in the center of each bowl. Sprinkle soup with 1 Tbs of reserved diced asparagus and some fleur de sel. Drizzle with olive oil and serve immediately.

SPARGELSUPPE MIT KASE (CREAM OF WHITE ASPARAGUS SOUP WITH BLUE CHEESE)

Steps:

• Peel asparagus spears with a vegetable peeler from top to bottom, starting below the tips. Trim off any woody ends and chop asparagus spears, leaving the tips intact.
• Bring a large pot of water to a boil. Add asparagus pieces, 1 tablespoon butter, sugar, and salt. Reduce heat; simmer until asparagus is tender and easily pierced with a knife, 15 to 25 minutes. Drain, reserving 2 cups cooking liquid.
• Melt remaining 3 tablespoons butter in the pot. Cook shallots, stirring often, until translucent, about 5 minutes. Stir in flour until shallots are evenly coated. Whisk in reserved cooking liquid and white wine until soup is thick and smooth, about 5 minutes. Stir in Cambozola cheese until melted, about 1 minute.
• Stir asparagus pieces, except for the tips, into the sauce. Add all but 2 teaspoons chervil leaves. Puree soup with an immersion blender until smooth. Season with salt and pepper.
• Beat heavy cream in a bowl with an electric mixer until stiff peaks form. Stir cream into the soup. Garnish soup with reserved asparagus tips and 2 teaspoon chervil leaves.

ASPARAGUS, BROCCOLI & CHEESE SOUP

Steps:

• 1. Sautee garlic in the butter, add asparagus and broccoli only if fresh, if frozen add later.
• 2. When nicely sauteed at this time add frozen broccoli and the chicken broth. Let simmer for 45min or until vegatables are soft.
• 3. In blender or hand blender start to blend, add the bag of cheese & Half and half. Blend til creamy, then add salt and pepper to taste.

ASPARAGUS (OR BROCCOLI) AND FONTINA CHEESE SOUP

Steps:

• Melt butter & oil in heavy cooking pot, over med-high heat. Sauté onions and celery until tender (~4 min.). Add garlic and sauté ~30 seconds (don't scorch - gets bitter). Add flour, stirring constantly for 1 minute, to cook out raw flour taste. Add water, broth, and Knoor soup base (or substitute bouillon). Stir until smooth. Bring to a gentle boil. Boil for 2 minutes to set the thickening.
• Add diced potatoes, chopped asparagus (or broccoli), salt, and pepper. Reduce heat to med-LOW and simmer for ~25 minutes.
• Puree about ¾ of the soup in a blender in small batches. (Hot soup expands when blended, so fill blender only about 2/3 way full!). I place batches in an intermediary large Pyrex bowl to hold until returning to pot.
• Return blended soup to pot. Stir in half-and-half, soy, and cheeses. Simmer (do NOT BOIL) 5-10 more minutes - stirring often, then taste for seasonings (probably needs a bit more pepper, doubtful it needs more salt - cheese, soup base, and broth are already somewhat salted).

ASPARAGUS SOUP WITH GOAT CHEESE CROSTINI AND MUSHROOMS

Steps:

• Melt butter in a large saucepan over medium-low heat. Add onions, stir until softened, not browned. Add asparagus pieces, pinch of salt and pepper, cook until pieces are bright green, add chicken broth. Bring to a simmer, cover and cook for 30 minutes. Purée soup in batches in a Vita-Mix until smooth. Be careful when blending hot liquids. Return soup to a clean saucepan, add heavy cream and stir. Bring soup to a boil and cook for 10 minutes. Add lime juice, and season with salt and pepper. Preheat the oven to 350º F. Cut 6 pieces of baguette into 1/2-inch thick pieces. Lightly rub with olive oil on both sides of baguette, place on baking sheet and bake for 10 minutes, midway through cooking time flip baguette slices. Pull out of the oven, allow to cool before generously spreading with goat cheese. If soup has reached desired consistency, turn off heat, cover and set aside. Prepare mushrooms by heating truffle oil in a sauté pan, add mushrooms and cook until lightly browned. To serve, place once goat cheese crostini in center of a bowl, repeat with remaining three. Top crostinis with mushrooms and gently laddle soup around crostini, creating an island in the soup. Serve immediately.

ASPARAGUS CHEESE SOUP FOR TWO

Steps:

• In a small skillet, combine 1 cup water, bouillon, seasoned salt, lemon-pepper and white pepper. Add asparagus. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is tender. Remove asparagus; cool slightly., Cut off several asparagus tips and set aside. Cut remaining asparagus into larger pieces. Place asparagus pieces and cooking liquid in a blender or food processor; cover and process until smooth. In a saucepan, combine asparagus mixture and remaining water; heat through. Reduce heat; stir in cheese just until melted. Garnish with bacon bits and reserved asparagus tips.

BACON, ASPARAGUS, AND CHEESE SOUP

Steps:

• In a Sauce pan combine bacon, onion, garlic,carrots ,and asparagus cook until bacon is crisp and veggies are tender.
• Add chicken stock bring to boil add cream cook an additional 5 minutes remove from heat add cheese stir till melted. Serve

ASPARAGUS CHEESE SOUP

Steps:

• In a large saucepan, melt butter.
• Add flour, salt, and pepper; stir until smooth.
• Gradually add milk and stirring constantly, bring to a boil.
• Boil and stir 2 minutes.
• Add asparagus and stir until heated thoroughly.
• Add cheese, thyme and nutmeg.
• Heat until cheese is melted, stirring frequently (do not boil).
• Ladle into individual serving bowls.
• Sprinkle with extra cheese is desired.