Best Grannydragons Really Quick Cream Of Asparagus Soup Recipes

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QUICK ASPARAGUS SOUP



Quick Asparagus Soup image

"My kids wouldn't eat asparagus when they were young," writes Lois McAtee. "But after trying this smooth creamy soup, they all wanted seconds." To hurry along preparation, the Oceanside, California reader relies on frozen asparagus.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4-6 servings.

Number Of Ingredients 10

1 package (10 ounces) frozen asparagus cuts
1 large onion, chopped
1 cup water
1 teaspoon salt
1 teaspoon chicken bouillon granules
1/2 teaspoon dried basil
1/8 teaspoon white pepper
1-1/2 cups milk
1/2 cup heavy whipping cream
Seasoned salad croutons

Steps:

  • In a saucepan, combine asparagus, onion, water, salt, bouillon, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool for 5 minutes; stir in milk., In a blender or food processor, process the soup in batches until smooth; return to the pan. Stir in cream; heat through. Garnish with croutons.

Nutrition Facts : Calories 128 calories, Fat 10g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 574mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

With just a few simple ingredients, you could have this Cream of Asparagus Soup ready in minutes! It's a great option for lunch or dinner.

Categories     soup

Time 35m

Yield 4-6 servings

Number Of Ingredients 9

1 bunch asparagus (about 1 pound), ends trimmed
1 tsp. kosher salt, plus more to taste
3 tbsp. salted butter
1/2 onion, finely chopped
2 garlic cloves, minced
3 tbsp. all-purpose flour
2 c. half-and-half
1/2 tsp. ground coriander
Black pepper, to taste

Steps:

  • Fill a large pot with 2 cups water and fit with a steamer basket. Bring to a boil. Add the asparagus and steam until tender, 3 to 4 minutes. Remove the asparagus to a cutting board and pour the water from the pot into a large measuring cup; add more water if needed to equal 2 cups. Set the pot aside.
  • When the asparagus is cool enough to handle, trim off the tips and halve lengthwise; toss with a pinch of salt. Save these pieces for garnish. Add the remaining asparagus pieces to a blender with 1 cup of the reserved steaming water and blend until very smooth.
  • Melt the butter in the pot over medium heat. Add the onion and cook until it begins to soften, 3 to 4 minutes. Add the garlic and cook until fragrant, 30 seconds more. Sprinkle in the flour and stir to combine.
  • Slowly whisk in the half-and-half and remaining 1 cup reserved steaming water until smooth. Season with 1 teaspoon salt and the coriander. Bring to a simmer and cook, stirring occasionally, until the mixture starts to thicken, 10 to 15 minutes.
  • Stir in the asparagus puree. Taste and adjust the seasonings (add more salt if it needs it!) and let the soup heat through. Ladle into bowls and garnish with the asparagus tips. Season with pepper.

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

EASY CREAM OF ASPARAGUS SOUP RECIPE



Easy Cream Of Asparagus Soup Recipe image

Cream of asparagus soup is a classic French dish that's perfect for spring but delicious any time of year. Give it a try sometime soon.

Provided by Jaime Bachtell-Shelbert,Tasting Table Staff

Categories     appetizer, lunch, dinner

Time 35m

Number Of Ingredients 10

2 teaspoons extra virgin olive oil
½ large sweet onion, roughly chopped
3 cloves of garlic, roughly chopped
4 cups chicken or vegetable broth
1 medium gold potato, cut into 1-inch chunks
1 ½ pounds of asparagus, trimmed of tough ends and cut into 3-inch pieces
2 teaspoons freshly squeezed lemon juice
1 large handful of fresh parsley leaves, about 1/2 cup of leaves
1 teaspoon salt
½ cup half and half (substitute heavy cream for half and half for a richer soup)

Steps:

  • Heat olive oil in a stock pot over medium heat. Add the onion and saute 4 minutes until just about translucent. Add the garlic and saute 1 minute more.
  • Add the broth. Increase heat to high and bring to a boil.
  • Add the potatoes and asparagus to the boiling broth. Reduce heat to medium, continuing to boil for 8 minutes. Do not overcook or the asparagus will lose color.
  • Remove from heat and immediately pour into a high-speed blender.
  • Add the lemon juice, parsley, salt, and half and half. Blend on high speed until smooth and creamy.
  • Divide among bowls and garnish as desired.

Nutrition Facts : Calories 126 calories, Carbohydrate 18 g carbohydrates, Cholesterol 9 mg cholesterol, Fat 5 g fat, Fiber 4 g fiber, Protein 5 g protein, SaturatedFat 2 g saturated fat, ServingSize 0 g, Sodium 514 mg, Sugar 6 g, TransFat 0 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.

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.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

How satisfying is a velvety cream soup on a cold day? here is a sure-to-please recipe that is simple and delicious.

Provided by CHILI SPICE

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb fresh asparagus
1/2 cup water
4 tablespoons butter, divided
1/4 cup onion, chopped
1/2 cup celery, chopped
6 cups chicken stock or 6 cups vegetable stock
3 tablespoons flour
1 cup 35% cream
salt and pepper
sour cream, to garnish (optional)
paprika, to garnish (optional)

Steps:

  • Wash and remove the tips from the asparagus. Bring the water to a boil in a small saucepan and simmer for 2 minutes, or until the asparagus is barley tender. Rince under cold water. Drain and set aside. Cut the asparagus stalks into 1-inche pieces. set aside.
  • Melt 1 tablespoon of butter in a large saucepan. Saute the onion and celery over medium heat until the onion is translucent (about 2-3 min.) add the uncooked asparagus stalks and the chicken or vegetable stock. Bring to a boil, reduce heat and simmer for 30 minutes.
  • Remove the pan from the heat and let soup cool! Using an emulsifer (hand-held "blender") or in batches in blender, blend until smooth.
  • Melt 3 tablespoons of butter in a large saucepan over medium heat. Add the flour and stir until blended. Slowly add the cream, stirring constantly. Reduce the heat and add the stock. Keep stirring until the soup has thickened. Do not let this boil! Just before serving add the reserved asparagus tips to heat through. Adjust salt and pepper to taste.
  • Garnish each serving with sour cream or a sprinkle of paprika.

Nutrition Facts : Calories 455.9, Fat 34.5, SaturatedFat 20.1, Cholesterol 107.7, Sodium 630.3, Carbohydrate 24.8, Fiber 2.9, Sugar 8.6, Protein 13.8

SPICY CREAM OF ASPARAGUS SOUP



Spicy Cream of Asparagus Soup image

A very simple asparagus soup that adds a little kick to the standard recipe.

Provided by Scott M

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

Time 40m

Yield 6

Number Of Ingredients 9

1 tablespoon butter
1 onion, chopped
24 fluid ounces chicken broth
1 pound fresh asparagus spears, trimmed and halved crosswise
1 large Idaho potato, peeled and diced
1 jalapeno pepper, seeded and minced
⅓ cup heavy cream
salt and ground black pepper to taste
1 dash hot pepper sauce (such as Tabasco®), or to taste

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.

Nutrition Facts : Calories 148.4 calories, Carbohydrate 18.2 g, Cholesterol 25.7 mg, Fat 7.3 g, Fiber 3.6 g, Protein 4.1 g, SaturatedFat 4.3 g, Sodium 509.8 mg, Sugar 4.1 g

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

Categories     Dinner     Lunch     Asparagus     Simmer     Boil

Yield Serves 8

Number Of Ingredients 9

3 tablespoons butter
1 1/2 cups coarsely chopped shallots (about 6 large)
1/2 teaspoon dried thyme
3 tablespoons all-purpose flour
3 pounds asparagus, trimmed and cut into 1-inch pieces
Coarse salt
1/3 cup heavy cream
2 to 3 tablespoons fresh
lemon juice

Steps:

  • In a large (4-quart) saucepan, melt the butter over medium heat. Add the shallots and thyme; cook until the shallots are soft, about 5 minutes. Add the flour; cook until incorporated, stirring constantly, about 1 minute.
  • Add the asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil. Reduce heat; cover, and simmer, until the asparagus is bright green and just tender, 2 to 4 minutes.
  • Working in batches, purée the soup in a blender until very smooth. To prevent splattering, fill the blender only halfway, and allow heat to escape: Remove the cap from the hole in the lid, and cover the lid with a dish towel. (To freeze, see note, below.) If serving right away, stir in the cream and lemon juice.
  • Freezing the Soup
  • Omit the cream and lemon juice. Cool to room temperature before dividing among airtight containers (leaving 1 inch of space at top). Freeze for up to 2 months. Defrost overnight in the refrigerator; reheat over low heat. Stir in the cream and lemon juice before serving.

EASY CREAM OF ASPARAGUS SOUP



Easy Cream of Asparagus Soup image

Add a slice of toast topped with melted cheese to this cream of asparagus soup, and you have lunch or a light dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 8

3 tablespoons butter
1 1/2 cups coarsely chopped shallots (about 6 large)
1/2 teaspoon dried thyme
3 tablespoons all-purpose flour
Coarse salt
3 pounds asparagus, trimmed and cut into 1-inch pieces
1/3 cup heavy cream
2 to 3 tablespoons fresh lemon juice

Steps:

  • In a large (4-quart) saucepan, melt butter over medium heat. Add shallots and thyme; cook until shallots are soft, about 5 minutes. Add flour; cook until incorporated, stirring constantly, about 1 minute.
  • Add asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil.
  • Reduce heat; cover, and simmer, until asparagus is bright green and just tender, 2 to 4 minutes. Working in small batches, purée soup in a blender until very smooth. To prevent splattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid with a dish towel. (To freeze, see note.) If serving right away, stir in cream and lemon juice.

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.

CREAMY ASPARAGUS TARRAGON SOUP



Creamy Asparagus Tarragon Soup image

Soaking the leek in vinegar and water helps to pull out the dirt and sand. Be sure to rinse well.

Yield Makes 5 servings

Number Of Ingredients 13

1 large leek (2 inches of green left on)
2 tablespoons white vinegar
2 tablespoons olive oil
2 tablespoons unsalted butter
1 onion, peeled and chopped
1 parsnip, peeled and chopped
6 cups defatted chicken broth
2 to 3 tablespoons chopped fresh tarragon leaves
2 pounds medium-sized asparagus, ends trimmed
1/3 to 1/2 cup heavy (or whipping) cream
15 small cantaloupe or watermelon balls, for garnish
20 small fresh mint leaves, for garnish
1/3 cup sour cream, for garnish

Steps:

  • 1. Remove the root and tough outer leaves from the leek; halve lengthwise. Soak in vinegar and water to cover for 30 minutes. Rinse. Cut into 1/4-inch dice.
  • 2. Heat the oil and butter in a pot. Add the leek, onion and parsnip; cook over low heat to soften, 15 minutes.
  • 3. Add the broth and tarragon; bring to a boil. Add the asparagus; cover, then simmer for 30 minutes or until very tender. Uncover and cool.
  • 4. Puree the soup. (If it seems stringy, pour through a strainer.) Add the cream. The soup may be served chilled or reheated over low heat; do not boil. Serve 1 1/2 cups of soup per bowl, placing 3 melon balls in the center of each serving, surrounded by 4 mint leaves. Add a dollop of sour cream on one side of each bowl.

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

GUILT-FREE CREAM OF ASPARAGUS SOUP



Guilt-Free Cream of Asparagus Soup image

I love this recipe because it is so easy to make and filling. If doing a low-carb diet you can eliminate the potato. I have also substituted the asparagus with broccoli and/or spinach.

Provided by Lucia D

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 12

2 small boiling potatoes
¼ cup fat-free sour cream
1 pound asparagus
6 cups vegetable broth
2 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, crushed
1 (8 ounce) package sliced fresh mushrooms
1 clove garlic, crushed
¼ cup dry white wine
1 pinch cayenne pepper
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 166.6 calories, Carbohydrate 23.7 g, Cholesterol 1.7 mg, Fat 5.3 g, Fiber 4.7 g, Protein 6 g, SaturatedFat 0.7 g, Sodium 485.3 mg, Sugar 7.7 g

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