Best Asparagus Lemon Soup Recipes

ASPARAGUS SOUP WITH LEMON CRèME FRAîCHE

Steps:

• Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until soft, about 5 minutes. Add asparagus and coriander; stir 1 minute. Add vegetable broth and simmer until asparagus is tender, about 5 minutes. Cool slightly. Working in batches, puree soup in blender. Strain into same pan, pressing on solids to release liquid. Season with salt and pepper. Keep warm.
• Stir crème fraîche, lemon juice, and lemon peel in small bowl. Divide soup among bowls. Top with dollop of lemon crème fraîche and serve.

LEMON-DILL CHICKEN AND RICE SOUP WITH CARROTS AND ASPARAGUS

Steps:

• In a small saucepan, combine the rice and 1/2 cup water. Cook using the package directions. Remove from the heat. Set aside.
• Meanwhile, in a medium saucepan, stir together 2 cups water, the chicken, garlic, salt, and pepper. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 12 to 15 minutes, or until the chicken is no longer pink in the center. Transfer the chicken to a cutting board, leaving the remaining soup in the pan. Set the chicken aside.
• Pour the final 2 cups water into the pan. Increase the heat to high and bring to a boil. Add the carrots. Reduce the heat and simmer, covered, for 5 minutes, or until the carrots are tender.
• Meanwhile, dice the chicken. When the carrots are ready, add the chicken and asparagus to the soup. Return to a simmer. Reduce the heat and simmer, covered, for 3 minutes, or until the asparagus is crisp-tender. Remove from the heat.
• Stir in the rice, dillweed, lemon juice, and green onion.
• Cook's Tip on trimming asparagus
• Asparagus has a natural bending point where the tough part of the stem begins. To trim asparagus, hold the spears at the top and the bottom, bend them, and snap at the bending point. Save the tough parts for use in making Vegetable Broth (page 53) or discard them.
• Nutrition Information
• (Per serving)
• Calories: 179
• Total fat: 2.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 66mg
• Sodium: 256mg
• Carbohydrates: 12g
• Fiber: 3g
• Sugars: 3g
• Protein: 28g
• Calcium: 50mg
• Potassium: 562mg
• Dietary Exchanges
• 1/2 starch
• 1 vegetable
• 3 very lean meat

ASPARAGUS SOUP W/LEMON CREME FRAICHE

Steps:

• 1. Melt butter in heavy large saucepan over medium heat. Add shallots; saute until soft, about 5 minutes. Add asparagus and coriander; stir 1 minute. Add vegetable broth; simmer until asparagus is tender (may take up to 30 minutes). Cool slightly.
• 2. Mix in the whipping cream and then cornstarch mixture and stir until thickened. (If it doesn't thicken within a few minutes, add a little more cornstarch and water mixture and if it is too thick, add a little water to thin it out.)
• 3. If your not using the Creme Fraiche, stir sour cream, lemon juice and lemon peel in a small bowl. Divide soup among bowls. Top with a dollop of Creme Fraiche or your sour cream mixture and serve.
• 4. NOTE: This is great served with herb croutons.

ASPARAGUS SOUP WITH LEMON CREME FRAICHE

Steps:

• Melt butter in heavy large saucepan over medium heat.
• Add shallots; saute until soft, about 5 minutes.
• Add asparagus and corander; stir 1 minute.
• Add broth; simmer until asparagus is tender, about 5 minutes.
• Cool slightly.
• Either work in batches and puree soup in blender or use and immersion blender in same pot.
• Season to taste with salt and pepper.
• Stir creme fraiche, lemon juice and lemon peel in small bowl.
• Ladle soup into bowls, top with dollop of lemon creme fraiche.

ASPARAGUS, LEMON, AND MINT SOUP

Steps:

• Cut tips from 6 asparagus spears, about 1 1/2 inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.
• Heat olive oil in a soup pot over medium heat; cook and stir shallot in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes.
• Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.
• Blend soup using a hand blender or a food processor until smooth.
• Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.

LEMON ASPARAGUS SOUP

Steps:

• In a 2-qt. saucepan, saute the onion and celery in butter until tender. Combine cornstarch and water; stir into the saucepan with bouillon. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Add asparagus. Reduce heat; cover and simmer until asparagus is crisp-tender, about 3-4 minutes. , Stir in the milk, lemon zest, nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring occasionally.

CHICKEN, ASPARAGUS AND LEMON SOUP

Steps:

• Heat the oil in a large saucepan. Add the onion and fry very gently until transparent, about 5 minutes.
• Add the chicken pieces to the pan and cook over a fairly high heat for 2-3 minutes, stirring all the time.
• Add the chicken stock, lemon zest ONLY (juice will be added later) and thyme to the pan and simmer for 10 minutes.
• Meanwhile, blanch the asparagus in boiling water for 1-2 minutes. Remove and plunge into ice water. (Save some of the small tips for garnish if you wish).
• Add the asparagus and the basil leaves to the pan, cover and simmer 30 minutes until the asparagus is well cooked.
• Allow the mixture to cool about 15 minutes, then process in a blender or food processor until very smooth. Poor back into the pan.
• Beat the egg yolk with a little of the cream, strain into a small bowl, add a little of the soup and mix thoroughly. Add to the soup with the lemon juice and the rest of the cream. Allow to warm through gently, being careful not to let it boil.
• Serve the soup garnished with a few of the reserved asparagus tips and a sprig of fresh basil.

LEMON ASPARAGUS SOUP

Steps:

• In med saucepan, saute onion and celery in butter until tender.
• Dissolve cornstarch in water.
• Add cornstarch mixture and bouillon cubes to saucepan.
• Bring to boil over med heat; cook and stir 2 minute.
• Add asparagus and reduce heat.
• Simmer, covered, until asparagus is crisp-tender, approx 3-4 minute.
• Add milk and spices.
• Cover and simmer 25 min, stirring occasionally.

ASPARAGUS SOUP WITH LEMON CREAM AND TARRAGON

Steps:

• Heat a heavy-based saucepan over medium-high heat, add olive oil and sauté shallots until transparent.
• Add asparagus (be sure to cut off bottom portion that is hard and stalky) and tarragon leaves (reserve stems for later use) and cook briefly. Season with salt and pepper.
• Deglaze pan with white wine and simmer until reduced by half. Add vegetable stock and continue to cook until asparagus is completely soft. Puree tarragon stems in a blender until completely smooth. Pour through a fine strainer and recheck seasoning.
• Whip cream until firm. Gently fold in lemon zest, 1 teaspoon lemon juice and chopped tarragon stems.
• Pour soup into 4 warm bowls and top with a dollop of cream.

VEGAN LEMON ASPARAGUS SOUP

Steps:

• Sautee the leeks in oil until soft and translucent.
• Add the potatoes and the stock, and simmer until the potato is tender, and cooked through.
• Add in the asparagus, and just blanch for only a couple of minutes until just tender. Be careful not to over cook them.
• We want to preserve the vibrant green colour, and nutritional value. Allow the soup to cool slightly.
• Then blend thoroughly, until smooth and creamy, Return to the stove, and reheat.
• Season with Celtic sea salt, and then pour in the fresh lemon juice gradually - tasting periodically until you achieve your perfect blend.
• The soup is best if it is really lemony. It has a tangy zing and tastes alive and really heightens the natural flavour of the asparagus.
• Season with nutmeg and serve with an extra lemon wedge. YUM!

LEMON CHICKEN SOUP W/ ASPARAGUS AND ORZO

Steps:

• In a large dutch oven (or sauce pan), combine all ingredients except for the orzo.
• Bring to a boil, then lower heat to medium-low. Cover and simmer for 30-40 minutes.
• Turn off heat. Add cooked orzo, cover and let stand another 10-15 minutes.

NEW ENGLAND SOUP FACTORY'S ASPARAGUS, LEMON, AND ORZO SOUP

Steps:

• Bring the chicken stock to a boil in a large stockpot.
• Add orzo; cook 5-7 minutes.
• Add asparagus; cook 5-7 minutes more.
• Bring soup back to a brisk boil and whisk in beaten eggs.
• Cook for 1 minute.
• Remove from heat and add remaining ingredients.
• Serve immediately.

ASPARAGUS SOUP WITH LEMON CREME FRAICHE

Steps:

• In a large saucepan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add asparagus and potatoes; cook 3 minutes longer. Stir in broth, lemon zest and seasonings. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Cool slightly. Process soup in batches in a blender until smooth. Return all to pan and heat through. Combine garnish ingredients; serve with soup.

ASPARAGUS LEMON SOUP

Steps:

• Combine asparagus, celery and chicken broth in a large saucepan and heat to boiling. Reduce heat and cook 10 minutes. Put in food processor, blender, or use stick blender until smooth. Stir in lemon peel, lemon and salt and pepper. Whisk in cream. Heat, but do not boil.

LEMON ASPARAGUS CHICKEN - CAMPBELL SOUP COMPANY

Steps:

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