Best Rosemary Asparagus Soup Recipes

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ROSEMARY ASPARAGUS



Rosemary Asparagus image

Make and share this Rosemary Asparagus recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup chicken broth
1 -2 teaspoon dried rosemary
1 clove garlic, halved
1 bay leaf
salt and pepper
1 lb fresh asparagus, trimmed
1/3 cup onion
1 tablespoon minced fresh parsley

Steps:

  • In a skillet, combine the broth, rosemary, garlic, bay leaf, salt, and pepper.
  • Add asparagus and onion.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender.
  • Discard bay leaf.
  • Garnish with parsley.

Nutrition Facts : Calories 35.6, Fat 0.4, SaturatedFat 0.1, Sodium 98.9, Carbohydrate 6.4, Fiber 2.7, Sugar 2.8, Protein 3.3

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

CREAMY CHICKEN ASPARAGUS SOUP



Creamy Chicken Asparagus Soup image

Comfort food! This cream and cheese based soup blends well with the vegetables and chicken. My mother always used fresh asparagus from our garden for soups. The tender pieces of asparagus bring back soup memories from childhood. Hearty and comforting soup!

Provided by Seasoned Cook

Categories     Chicken Breast

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 13

1 bunch asparagus spear
1 medium onion, chopped
1 celery rib, chopped
1 carrot, chopped
1 large potato, diced
1 teaspoon dry parsley flakes
2 tablespoons vegetable oil
2 (14 ounce) cans chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup cooked chicken, cubed
1 cup half-and-half cream
1 cup cheddar cheese, shredded

Steps:

  • Cut tips from asparagus spears and set aside, Discard stalks.
  • In a dutch oven, saute onion and celery in oil. Add carrots, potatoes and parsley flakes. Stir in broth, salt and pepper . Bring to a boil. Simmer on low heat covered for 25 minutes.
  • Add chicken, cream, cheese and asparagus tips. Simmer uncovered for 5 minutes until asparagus is tender.
  • Serve and enjoy!

Nutrition Facts : Calories 1009.1, Fat 55.8, SaturatedFat 24.4, Cholesterol 156.6, Sodium 2645.9, Carbohydrate 75, Fiber 21.3, Sugar 10.9, Protein 59.6

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

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.

PURéE OF ASPARAGUS SOUP



Purée of Asparagus Soup image

By now, those of you who follow my work have seen a number of simple pureed soups that begin with onions, potatoes and leeks. Here's another one. The beautiful pale green soup is all the more fragrant because I use the asparagus trimmings for the broth.

Provided by Martha Rose Shulman

Categories     dinner, weekday, soups and stews, appetizer

Time 1h30m

Yield Serves six

Number Of Ingredients 19

1 medium onion, chopped
4 garlic cloves, halved
Green of 1 large leek (optional)
Salt to taste
1/4 teaspoon freshly ground pepper
Trimmed stems from 1 pound asparagus, cut in 1-inch lengths
2 quarts water
1 tablespoon extra virgin olive oil
1 leek, white and light green parts only, sliced and cleaned optional
1 medium onion, chopped
2 garlic cloves, peeled and halved
2 medium-size russet potatoes, peeled and diced
Salt, preferably kosher salt, to taste
1 1/2 quarts asparagus broth (above)
A bouquet garni made with a bay leaf and a few sprigs each parsley and thyme
1 pound asparagus, woody ends snapped off, sliced about 1 inch thick, plus 12 whole stalks, woody ends snapped off, for the garnish
2 teaspoons fresh lemon juice
Freshly ground pepper
Chopped fresh tarragon for garnish

Steps:

  • Combine all of the ingredients for the broth, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Strain and set aside.
  • Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the leek, onion and 1/2 teaspoon salt. Cook gently for five minutes, stirring often, until the onion and leek have softened. Add the garlic, stir together for a minute, then add the potatoes, broth, bouquet garni and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the chopped asparagus (not the 12 spears), and simmer 10 minutes. Remove from the heat, and remove the bouquet garni.
  • Puree the soup with a hand blender or, working in 1-1/2 cup batches, ladle the soup into a blender. Place a towel over the blender, and pull it down tightly to prevent splashing. Blend each batch, then (whether you pureed the soup in the pot or in a blender) put through a medium strainer, pushing it through with the bottom of your ladle or with a spatula. Return to the pot. Heat through, and add the lemon juice and salt and pepper to taste.
  • Meanwhile, steam the 12 asparagus spears for four minutes, until just tender. Refresh with cold water, then slice about 3/4 inch thick.
  • Ladle the soup into bowls, garnish each serving with a handful of sliced asparagus, sprinkle with tarragon and serve.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1539 milligrams, Sugar 2 grams

PAN-ROASTED ASPARAGUS SOUP



Pan-Roasted Asparagus Soup image

This simple soup can be ready in under an hour and takes full advantage of the flavor of asparagus by pan-roasting it before puréeing. Fresh tarragon takes it up a notch.

Provided by Mark Bittman

Categories     soups and stews, appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds thin asparagus (if only thick spears are available, peel them first)
2 tablespoons butter or extra virgin olive oil
10 fresh tarragon leaves, or 1/2 teaspoon dried tarragon
4 cups chicken or other stock
Salt and pepper

Steps:

  • Break off bottom part of each asparagus stalk, and discard. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in a large, deep skillet over medium-high heat. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside.
  • Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes.
  • Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 28 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 7 grams, Sodium 741 milligrams, Sugar 3 grams, TransFat 0 grams

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