Best Asparagus Soup No Cream Recipes

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CREAM OF ASPARAGUS SOUP WITH MILK



Cream of Asparagus Soup with Milk image

Cream of asparagus soup with milk - the best asparagus soup you could make this spring. And how to make asparagus stock with asparagus woody ends.

Provided by Adina

Categories     Soup

Time 1h20m

Number Of Ingredients 12

800 g asparagus ( 1.7 lbs )
1,5 liter water (50 fl.oz/ 6 ½ cups )
1 teaspoon sugar
1 teaspoon butter
1 teaspoon fine sea salt
60 g butter (2 oz/ ¼ cup )
1 large onion
60 g all-purpose flour (2 oz/ ½ cup )
¾ teaspoon ground coriander
2 tablespoons lemon juice
500 ml milk (17 oz/ 2 cups )
fine sea salt and pepper

Steps:

  • Asparagus stock: Wash the asparagus and snap off the woody ends. Place them in a soup pot, add the water, sugar, 1 teaspoon butter, and salt and bring to a boil. Turn down the heat and simmer, uncovered, for 20 minutes. Remove the asparagus woody ends with a slotted spoon and discard (Notes 1,2).
  • Cook soup: Add the chopped asparagus stalks to the stock. Save the asparagus tips for finishing the soup. Simmer the asparagus stalks in the soup, covered, for 20 minutes or until soft. Drain and reserve the stock.
  • Make the roux: Wipe the pot clean. Melt the butter and cook the finely chopped onion for about 3 minutes until golden, but not brown. Sprinkle the flour in the pot and stir for 1 minute. Slowly and gradually add the stock while whisking all the time. Bring to a boil and simmer for about 3 minutes until thickened.
  • Add the cooked asparagus, coriander, lemon juice, and milk. Add some salt and pepper as well. Bring to a boil again and simmer for about 5 minutes.
  • Blend the soup until creamy.
  • Add the asparagus tips, bring to a boil again and simmer for another 2-3 minutes. The asparagus tips should not get too soft. Adjust the taste with salt and pepper.

Nutrition Facts : ServingSize 1 /4 of the soup, Calories 293 kcal, Carbohydrate 31 g, Protein 11 g, Fat 16 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 43 mg, Sodium 811 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 5 g

ASPARAGUS SOUP WITH LEMON AND PARMESAN



Asparagus Soup with Lemon and Parmesan image

This asparagus soup tastes rich, yet it's made without heavy cream - just veggies, broth, and a bit of Parmesan cheese puréed to silky perfection.

Provided by Jennifer Segal

Categories     Soups

Yield 4-6

Number Of Ingredients 10

2 bunches asparagus (about 2¼ pounds), bottom ends trimmed
3 tablespoons unsalted butter
2 medium yellow onions, chopped
3 cloves garlic, peeled and smashed
6 cups low-sodium chicken broth
Salt
Freshly ground black pepper
2 tablespoons freshly squeezed lemon juice, from one lemon
½ cup shredded Parmigiano-Reggiano
Handful fresh herbs, such as thyme, dill or basil (optional, for garnish)

Steps:

  • Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.
  • In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into ½-inch pieces.
  • Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.
  • Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to "shock" them -- this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside.
  • Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.
  • Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.
  • Freezer-Friendly Instructions: You can freeze the soup for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will freeze best if you add the cheese when reheating.)

Nutrition Facts : Calories 160, Fat 10 g, Carbohydrate 10 g, Protein 10 g, SaturatedFat 6 g, Sugar 3 g, Fiber 2 g, Sodium 593 mg, Cholesterol 22 mg

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Saute 1 chopped onion, 2 minced garlic cloves and 1 teaspoon fresh thyme in 2 tablespoons butter in a large pot over medium-high heat until softened, about 5 minutes. Add 2 pounds asparagus (trimmed and chopped), 1 1/2 cups each water and chicken broth and a big pinch of salt. Simmer until tender, 5 to 8 minutes. Working in batches, puree in a blender. Return to the pot, whisk in 1/2 cup crème fraiche and warm through (do not boil). Season with salt and pepper. Top with more creme fraiche and chopped chives.

CREAM OF ASPARAGUS SOUP (WITHOUT CREAM)



Cream of Asparagus Soup (Without Cream) image

Make and share this Cream of Asparagus Soup (Without Cream) recipe from Food.com.

Provided by newfie wanna be

Categories     Onions

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

2 lbs asparagus
1 large onion, chopped
4 tablespoons olive oil
5 -6 cups chicken broth

Steps:

  • Cut the tips off of 12 asparagus (1 1/2") and set aside.
  • Discard cut bottom ends of asparagus. Cut asparagus stalks into 1" pieces.
  • Cook onion and asparagus in oil in large fry pan over medium heat, stirring often till softened (I cover the pan).
  • Pour this into large sauce pan.
  • Add broth and simmer on low medium about 15-20 minutes.
  • While soup simmers, cook reserved asparagus tips in boiling salted water until just tender (3-4 minutes).
  • and drain.
  • Puree soup in a blender (or hand blender) until smooth.
  • Ladle into bowls and season with salt and pepper.
  • Garnish with asparagus tips.

Nutrition Facts : Calories 155.4, Fat 10.5, SaturatedFat 1.6, Sodium 644.6, Carbohydrate 9.3, Fiber 3.5, Sugar 3.6, Protein 8

ASPARAGUS SOUP



Asparagus Soup image

an easy Asparagus Soup recipe. This pretty, easy-to-make first-course soup is flavorful and creamy, yet is extremely low fat-it has only one tablespoon of butter and no cream at all (except for an optional sour cream garnish). Pour your favorite beer or a fruity white wine throughout the evening.

Categories     Soup/Stew     Vegetable     Asparagus     Spring     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

1 tablespoon butter
1 small onion, chopped
1 tablespoon all purpose flour
2 14 1/2-ounce cans chicken broth
1 pound asparagus, tough ends discarded, cut into 1-inch pieces
1 teaspoon dried summer savory
Sour cream or plain yogurt (optional)

Steps:

  • Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.
  • Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.

CREAM OF FRESH ASPARAGUS SOUP II



Cream of Fresh Asparagus Soup II image

There's nothing like fresh asparagus when it's in season - take advantage!

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 pound fresh asparagus, trimmed and cut into 1 inch pieces
½ cup chopped onion
1 (14.5 ounce) can chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 cup milk
½ cup sour cream
1 teaspoon fresh lemon juice

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.

Nutrition Facts : Calories 195.6 calories, Carbohydrate 14.1 g, Cholesterol 35.1 mg, Fat 13.4 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 8.2 g, Sodium 1100.8 mg, Sugar 6.3 g

ASPARAGUS SOUP (NO CREAM)



Asparagus Soup (no cream) image

this is one of my son's favorites. he looks forward to asparagus season every year. it's super easy to make and uses no cream so it's healthy too! it's surprisingly filling and works great as a starter or a main course.

Provided by stephanie tate

Categories     Vegetable Soup

Time 40m

Number Of Ingredients 9

3 lb asparagus
1 medium yellow onion diced
3 clove garlic minced
1 stick butter or 1/2 c earth balance butter substitute
1 medium carrot diced
2 qt imagine organic no chicken broth
fresh tarragon or a generous pinch of dried tarragon
salt and pepper to taste
pinch cayenne pepper

Steps:

  • 1. saute onion over medium heat until translucent and then add garlic for one additional minute until fragrant.
  • 2. add asparagus, carrot and broth to cover. you may not need a full two quarts. you can use chicken broth for this recipe. bring to a boil and then reduce to simmer and cook until vegetables are soft.
  • 3. add tarragon and spices to taste. puree with hand mixer or food processor until smooth.
  • 4. garnish with a few small diced tomatoes or croutons and enjoy.

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