Best Spargelcremesuppe Cream Of 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 WHITE ASPARAGUS SOUP



Cream of White Asparagus Soup image

White asparagus is more mild and less fibrous than the green. It is white because it hasn't been exposed to light.

Provided by AnitaL

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 lb fresh white asparagus, cut into large chunks
1 medium onion, diced
2 garlic cloves, chopped
1 tablespoon butter
24 ounces chicken broth
1 medium potato, peeled and diced
1 teaspoon dried thyme
4 ounces heavy cream
1/4 teaspoon white pepper
salt

Steps:

  • In a large saucepan, over medium heat, sauté onion and garlic in butter for 5 minutes or until translucent.
  • Add chicken stock, asparagus tips and stems, potato, thyme, salt and pepper.
  • Cover and bring to a boil.
  • Reduce heat to low and simmer until vegetables are soft, about 30 minutes.
  • Remove asparagus tips and set aside.
  • Allow soup to cool, then put in blender and blend till smooth.
  • Return soup to saucepan, add reserved asparagus tips and cream and heat thoroughly.

Nutrition Facts : Calories 235.9, Fat 15.2, SaturatedFat 9.1, Cholesterol 48.5, Sodium 603.7, Carbohydrate 18.6, Fiber 4.2, Sugar 4.3, Protein 8.3

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

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

Provided by BethR

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 -6 cups chicken broth
1/2 cup creme fraiche or 1/2 cup heavy cream
1/4 teaspoon fresh lemon juice (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.
  • Cooks' note:.
  • • Soup keeps, covered and chilled, 2 days. If making ahead, add last tablespoon butter and lemon juice after reheating.

Nutrition Facts : Calories 288.2, Fat 21.7, SaturatedFat 12.9, Cholesterol 63.7, Sodium 972.1, Carbohydrate 14.6, Fiber 5.3, Sugar 6.8, Protein 12.1

ASPARAGUS SOUP (SPARGELSUPPE)



Asparagus Soup (Spargelsuppe) image

Posted for Dee so she can find it when asparagus is in season! :) Found in an online search. Prep & serving times are guess-timates.

Provided by Impera_Magna

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb asparagus
3 1/4 cups salt water
1 pinch sugar
1/2 cup cream
3 egg yolks
pepper
2 teaspoons lemon juice
1 tablespoon white wine
2 tablespoons ham, diced
1 tablespoon butter

Steps:

  • Scrape asparagus stalks to remove tough portion and cut into bite-size pieces.
  • Place in boiling salted water with a pinch of sugar.
  • Simmer gently for 20 minutes.
  • Remove from heat and stir in cream.
  • Blend in lightly beaten egg yolks.
  • Season with pepper, add lemon juice and white wine.
  • Fry diced ham in butter till crisp. Sprinkle on top.
  • Serve at once.

Nutrition Facts : Calories 184.7, Fat 15.7, SaturatedFat 8.9, Cholesterol 184.7, Sodium 118.5, Carbohydrate 6.3, Fiber 2.3, Sugar 1.7, Protein 6.2

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 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

This recipe is originally from Williams- Sonoma. The original recipe calls for onion, but when I made it I used shallots. I didnt trust the onion not taking over the delicate flavor of the asparagus.

Provided by Diana Adcock

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup unsalted butter
2 shallots, finely minced
1 stalk celery, finely minced
4 cups chicken stock or 4 cups mild vegetable stock
3 lbs asparagus, trimmed and cut into 1 inch pieces-reserve tips
2 potatoes, peeled and cut into 1/2 inch chunks
2 tablespoons fresh basil, chopped well
2 cups heavy cream
salt
white pepper

Steps:

  • In a large saucepan over medium heat melt butter.
  • Add the shallots and celery and saute for 3-4 minutes-do not brown.
  • Add the stock, the cut asparagus minus 18 tips, potatoes and basil.
  • Raise the heat to medium high and bring to a boil.
  • Reduce heat and simmer gently for 20 minutes.
  • In small batches puree soup in a food mill, blender or food processor.
  • If using a blender or processor force puree through a strainer with a wooden spoon-this removes any asparagus fibers.
  • Return puree to the pan, stir in cream and season with a bit of salt and pepper.
  • Stir well, simmering for 3 minutes.
  • Taste and adjust seasonings.
  • Into a pan of salted, boiling water cook asparagus tips for 2 minutes.
  • Drain.
  • Ladle soup into bowls and crown each bowl with 3 asparagus tips each.
  • Serve hot or chill and serve cold, again adjusting seasonings.
  • TIP-when serving creamed soups they are never boiled once the cream is added, so heat the serving bowls with very hot water, pour out, quickly dry and ladle in the soup.

Nutrition Facts : Calories 509.8, Fat 39.5, SaturatedFat 23.8, Cholesterol 133.8, Sodium 302.2, Carbohydrate 30.9, Fiber 6.2, Sugar 6.2, Protein 12.9

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

"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.

CREAMY ASPARAGUS SOUP WITH MUSHROOMS



Creamy Asparagus Soup With Mushrooms image

This is from one of my Food and Wine cookbooks. It is very easy to make and freezes well. Feel free to omit the mushrooms if you want. Make a big batch of this when asparagus is in season and freeze individual servings of it. YUM!

Provided by dicentra

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
10 ounces fresh shiitake mushrooms, sliced (or 1/2 pound white mushrooms)
2 teaspoons salt
1/4 teaspoon black pepper
1 large onion, chopped
1 quart water
1 quart chicken broth
1/3 cup long grain rice
2 lbs asparagus, trimmed and cut into 1 inch pieces

Steps:

  • In a large pot, heat 2 T oil over moderate heat. Add the mushrooms, ¼ t salt and the pepper and cook, stirring occasionally, until the mushrooms are golden; about 5 minutes.
  • Remove the mushrooms and set aside. Reduce the heat to low and add another tablespoon of oil to the pot.
  • Add the onion and cook, stirring occasionally, until translucent; about 5 minutes.
  • Add the water, broth, rice, and the remaining salt to the pot. Bring to a boil.
  • Continue boiling for 10 minutes, stirring occasionally.
  • Add the asparagus. Cook until tender; about 5 minutes.
  • Using a hand blender or food processor, puree the soup until smooth.
  • Return the soup to the pot and add the reserved mushrooms.

Nutrition Facts : Calories 289.8, Fat 12.3, SaturatedFat 2, Sodium 1967.5, Carbohydrate 36.6, Fiber 6.8, Sugar 8.2, Protein 12.9

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