Best Cream Of White Asparagus Soup Recipes

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FRESH ASPARAGUS SOUP



Fresh Asparagus Soup image

We have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights the flavor of the vegetable and is very easy to make. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Lunch

Yield 6 servings.

Number Of Ingredients 15

1 teaspoon canola oil
1 small onion, chopped
1 garlic clove, minced
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces (about 5 cups)
1 can (14-1/2 ounces) reduced-sodium chicken broth
4 tablespoons all-purpose flour, divided
2-1/2 cups fat-free milk, divided
2 tablespoons butter
3/4 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon pepper
1/2 cup half-and-half cream
2 tablespoons white wine
1 tablespoon lemon juice
Minced fresh chives, optional

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.

Nutrition Facts : Calories 154 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 585mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

CREAM OF ASPARAGUS SOUP (CRèME D'ASPERGES)



Cream of Asparagus Soup (Crème d'asperges) image

This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.

Categories     Soup/Stew     Milk/Cream     Blender     Vegetable     Quick & Easy     Lunch     Asparagus     Spring     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Easter     Vegetarian

Yield 4 servings

Number Of Ingredients 6

2 pounds green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup crème fraîche or heavy cream
1/4 teaspoon fresh lemon juice, or to taste

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.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Provided by Sunny Anderson

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 8

1/2 stick unsalted butter
1/2 onion, chopped, (about 1/2 cup)
1 clove garlic, crushed
Salt and freshly ground black pepper
2 pounds asparagus, ends trimmed and cut into 1-inch pieces
6 cups chicken stock
1 pint sour cream, room temperature
2 teaspoons Hungarian hot paprika, for garnish

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.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

This soup is wonderful served hot or cold. Half & half or milk may be substituted for the cream if fat content is a concern, although it won't taste quite as good.

Provided by Millereg

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb fresh asparagus spear
1 medium onion, diced
1 tablespoon unsalted butter
24 ounces reduced-sodium chicken broth (quantity to taste) or 24 ounces chicken broth (quantity to taste)
1 medium potato, peeled and diced
1 celery rib, chopped
1 teaspoon dried thyme (or fresh thyme)
8 ounces cream (You may want to use evaporated skim milk to cut more fat)
salt or salt substitute
fresh ground white pepper

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.

Nutrition Facts : Calories 299.1, Fat 21.9, SaturatedFat 13.3, Cholesterol 71.1, Sodium 99.2, Carbohydrate 20.8, Fiber 4.2, Sugar 3.5, Protein 8.9

WHITE ASPARAGUS SOUP



White Asparagus Soup image

Provided by Food Network

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons butter
1 yellow onion, roughly chopped
1 1/2 to 2 pounds white asparagus, peeled and cut into 2-inch pieces
6 cups chicken or vegetable broth
1/2 cup white wine
3/4 cup half-and-half
Kosher salt and freshly ground white pepper
Chervil, for garnish
2 tablespoons butter
1 yellow onion, roughly chopped
1 1/2 to 2 pounds white asparagus, peeled and cut into 2-inch pieces
6 cups chicken or vegetable broth
1/2 cup white wine
3/4 cup half-and-half
Kosher salt and freshly ground white pepper
Chervil, for garnish

Steps:

  • In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.
  • In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Make and share this Cream of Asparagus Soup recipe from Food.com.

Provided by Hag chef

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 medium onion, diced
5 tablespoons butter
5 tablespoons flour
3 cups chicken stock, cold
2 cups 35% cream
1 cup white wine
4 cups asparagus spears
1 pinch nutmeg
salt and black pepper

Steps:

  • Cook onion in butter until soft.
  • Add flour and cook, stirring, for 4-5 minutes.
  • Gradually add stock, stirring.
  • Add cream and wine and bring to a boil.
  • Reduce heat to a simmer, add asparagus and nutmeg and cook for 15-20 minutes.
  • Puree in batches in a food processor or blender.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 451.1, Fat 36, SaturatedFat 22, Cholesterol 117.5, Sodium 286.3, Carbohydrate 19.4, Fiber 2.8, Sugar 4.7, Protein 8.6

GRANNYDRAGON'S REALLY QUICK CREAM OF ASPARAGUS SOUP



Grannydragon's Really Quick Cream of Asparagus Soup image

Make and share this Grannydragon's Really Quick Cream of Asparagus Soup recipe from Food.com.

Provided by Grannydragon

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 (14 1/2 ounce) cans asparagus
1 tablespoon butter
2 tablespoons olive oil
1 medium onion, minced
2 garlic cloves, minced
6 cups chicken broth
1/2 tablespoon dried thyme
1/2 cup milk or 1/2 cup cream
salt and pepper

Steps:

  • In the soup pot, melt the butter with the oil.
  • Add onion, cooking until transparent.
  • Add garlic and thyme, cook until the garlic smells aromatic, just a few minutes.
  • Put both cans of asparagus and their liquid in a blender to puree. Add the pureed asparagus and chicken broth to the pot. Heat through.
  • Add milk or cream to the pot, being careful not to allow it to boil.
  • Adjust seasonings to your taste. You might serve with a pat of butter in the center of the bowl.

Nutrition Facts : Calories 223.1, Fat 13.3, SaturatedFat 4.2, Cholesterol 11.9, Sodium 1210.7, Carbohydrate 14.9, Fiber 4.8, Sugar 4.9, Protein 13.7

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

No need to toss out the tough ends of asparagus-use them to make a quick stock for an extra shot of flavor in this cream of asparaagus soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 7

Coarse salt and freshly ground black pepper
2 bunches asparagus (about 2 pounds), trimmed and cut into 1 inch pieces, trimmings and 20 tips reserved
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 large shallot, sliced crosswise, plus 1/2 large shallot
1/2 large clove garlic, finely chopped, plus 1/2 large clove garlic
1 medium Yukon gold or Russet potato (about 8 ounces), peeled and diced (about 1 cup)
1/2 cup heavy cream

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.

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

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.

CREAMY WHITE ASPARAGUS SOUP



Creamy White Asparagus Soup image

Make and share this Creamy White Asparagus Soup recipe from Food.com.

Provided by Laka

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

500 g white asparagus
2 tablespoons butter
200 g shallots, chopped
4 cups vegetable broth, from 1 cube
1/3 cup sour cream
150 ml dry white wine
1/2 teaspoon ground black pepper

Steps:

  • Wash and trim the asparagus and cut into 5 cm pieces, heads reserved.
  • Sauté the onion in the butter until it's soft in the soup saucepan. Add the pieces of asparagus (minus the heads) and steam for 5 minutes.
  • Add the broth and boil gently for about 30 minutes or until the asparagus is very soft.
  • Remove from the heat and puree with a hand-held blender until smooth.
  • Put the soup back on the heat, stir in the asparagus tips, bring back to the boil and simmer for at least 5 minutes until the tips have softened.
  • Turn down the heat and add the sour cream and white wine. Do not boil. Season with ground black pepper.

Nutrition Facts : Calories 179.7, Fat 9.8, SaturatedFat 5.9, Cholesterol 25.2, Sodium 76.4, Carbohydrate 14.9, Fiber 2.7, Sugar 3.4, Protein 4.5

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h10m

Yield 4 to 6 first-course servings (

Number Of Ingredients 12

2 pounds medium asparagus (2 bunches), cut in half crosswise
1 tablespoon plus 1 teaspoon kosher salt
6 tablespoons unsalted butter
1 medium Spanish onion, chopped
1 stalk celery, chopped
1 carrot, chopped
7 tablespoons all-purpose flour
3 parsley sprigs
3 sprigs fresh thyme
1 bay leaf
1/2 cup heavy cream
1 tablespoon dry white vermouth

Steps:

  • Bring a large pot of water to a boil. Fill a medium bowl with salted ice water. Working in 2 batches, add the asparagus to the boiling water and cook until just tender, about 4 minutes per batch. Using a slotted spoon, transfer the asparagus to the bowl of ice water. Drain. Reserve 7 1/2 cups of the cooking liquid.
  • Thinly slice 18 of the asparagus tips on the diagonal and reserve for a garnishing the soup. Chop the remaining asparagus spears into small pieces.
  • Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
  • Pour in the reserved asparagus cooking liquid and bring to a boil while whisking constantly. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat, and simmer for 10 minutes.
  • Stir in the chopped asparagus and bring to a boil. Remove from the heat and allow to cool.
  • Remove and discard the herb bundle. Working in batches, transfer the asparagus mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the asparagus soup. Return the puree to the pot and reheat over medium heat.
  • Whisk the heavy cream, vermouth, and salt into the soup and season with pepper. Divide among warm soup bowls, sprinkle each soup with the reserved asparagus tips, and serve immediately.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 5

2 (8-ounce) packages frozen asparagus spears, thawed
4 cups low-sodium chicken stock
1 (10.5-ounce) can white sauce
3/4 cup cream
Salt and freshly ground black pepper

Steps:

  • Trim tips off of thawed asparagus spears; set aside.
  • Chop asparagus stalks and place in medium saucepan. Add chicken stock and bring to a boil over medium-high heat. Reduce heat and simmer for 8 minutes.
  • Transfer asparagus and stock to a blender and puree until smooth. Work in batches, if necessary. (TIP: To avoid spilling, cover blender with dish towel and pulse.)
  • Set mesh strainer over saucepan and pour asparagus puree into it, if desired, or return puree to saucepan. Add white sauce and whisk until smooth. Bring to a simmer over medium-high heat. Reduce heat to low and add cream and reserved asparagus tips. Heat soup through and adjust seasoning with salt and pepper.
  • Serve hot.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

"I love asparagus -- I grew up eating white asparagus in Germany. My parents would usually grill the stalks or make a soup similar to this one," says Sunny.

Provided by Sunny Anderson

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 8

4 tablespoons unsalted butter
1/2 onion, chopped
1 clove garlic, crushed
Kosher salt and freshly ground pepper
2 pounds asparagus, trimmed and cut into 1-inch pieces
6 cups chicken stock
1 pint sour cream, at room temperature
2 teaspoons Hungarian hot paprika, for garnish

Steps:

  • Melt the butter in a large saucepan over medium-high heat. Add the onion and garlic, and cook, stirring until tender, about 5 minutes; season with salt and pepper. Add the asparagus and sauté 4 minutes. Add the chicken stock and bring to a boil. Reduce to a simmer and cook until the asparagus is very tender, about 30 minutes. Remove from the heat and let cool at least 5 minutes.
  • Working in batches if necessary, carefully transfer the soup to a blender, filling it no more than halfway. Keep the lid slightly ajar and puree on high speed until smooth. Return the soup to the saucepan, stir in the sour cream and season with salt and pepper. Transfer to bowls, dust with the paprika and serve.

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