Best Simple Asparagus Soup Recipes

SIMPLE ASPARAGUS SOUP

Simple Asparagus Soup image

My family and friends love this soup. It's elegant and unusual, but the hardest part of making it is occasional stirring. -Kathryn Labat, Raceland, Louisiana

Provided by Taste of Home

Categories Lunch

Time 1h15m

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 12

Ingredients

1 tablespoon butter
1 tablespoon olive oil
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 medium onion, chopped
1 medium carrot, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2/3 cup uncooked long grain brown rice
6 cups reduced-sodium chicken broth
Reduced-fat sour cream, optional
Salad croutons, optional

Steps:

In a 6-qt. stockpot, heat butter and oil over medium heat. Stir in vegetables and seasonings; cook until vegetables are tender, 8-10 minutes, stirring occasionally., Stir in rice and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes, stirring occasionally., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to pot and heat through. If desired, serve with sour cream and croutons. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight (soup may separate). In a saucepan, reheat to boiling, whisking until blended.

Nutrition Facts : Calories 79 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 401mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

SIMPLE CRABMEAT AND ASPARAGUS SOUP

Simple Crabmeat and Asparagus Soup image

Make and share this Simple Crabmeat and Asparagus Soup recipe from Food.com.

Provided by letyregodie

Categories Crab

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb fresh crab
1 lb asparagus
1/2 tablespoon soy sauce
1 tablespoon cooking sherry
6 cups chicken broth
1 green onion, minced
1 1/2 teaspoons hot sauce
1 tablespoon cornstarch, mixed into
3 tablespoons water
1 tablespoon chives, finely chopped
1 tablespoon vegetable oil

Steps:

Flake crab meat, removing hard membranes. Remove flowers from asparagus and set aside. Cut stalks into 2" pieces. Cook asparagus flowers and stalks in boiling, salted water for 3 minutes then drain.
In a large pot, bring sherry, soy sauce and chicken broth to a boil.
Heat vegetable oil in a skillet or wok on medium heat and cook green onion for no more than 1 minute. Add crab meat and asparagus for 2 minutes more.
Add vegetables and crab meat to the broth mixture. Stir in hot sauce and corn starch mixture. Simmer until broth thickens slightly (about a minute).
Garnish with chives and serve!

Nutrition Facts : Calories 134.6, Fat 4.3, SaturatedFat 0.8, Cholesterol 28.7, Sodium 1016.1, Carbohydrate 6.3, Fiber 1.6, Sugar 1.9, Protein 15.4

SIMPLE ASPARAGUS SOUP

Simple Asparagus Soup image

Yummy...healthy...great summer indulgence!

Provided by Julie Prior @dominicksnana

Categories Vegetables

Number Of Ingredients 10

Ingredients

1 pound(s) asparagus, fresh
1/3 - yellow onion
2 clove(s) garlic
1 small russet potato
1 tablespoon(s) olive oil
1/2 tablespoon(s) butter
3 cup(s) vegetable or chicken broth
- salt & pepper
1 - lemon
- a little greek yogurt or sour cream

Steps:

First chop up the asparagus (reserve about half of the tips), onion, garlic and potato (peel and wash it first). Prep work: check.
In a medium pot heat the olive oil and butter over medium heat. Cook the onion until just softened (2-3 minutes). Add in the garlic, asparagus and potato. Cook until the asparagus begins to turn bright green (3-4 minutes). Season with a little salt and pepper and then pour in the broth. Allow to simmer for 20 minutes or until the potatoes can be easily sliced through with a knife. Now use your immersion blender to blend everything up. Or you can work in batches and puree in a blender (but be careful when transferring hot liquids).
In a small pot filled with 2-3 cups water blanch the reserved asparagus heads until bright green and cooked through but still crunchy. Drain and reserve. To serve garnish with a big dollop of greek yogurt and a few of the cooked asparagus heads.I highly recommend squeezing a little lemon juice over the top of the soup just before eating. I love how citrus can add just a little pop of flavor to veggies, salads and lots of soups. Yum!