Best Spring Corn Soup With Asparagus Recipes

SPRING CORN SOUP WITH ASPARAGUS

Steps:

• Heat the olive oil in a stockpot over medium high heat. Add in shallots, garlic, onion, carrots and celery. Cover and allow to cook until crist tender, 6 to 7 minutes.
• Add in the chicken stock and bring to a simmer. Add in the asparagus, thyme and corn. Cook until the asparagus is tender, 4 to 5 minutes. Season with salt and freshly ground black pepper to taste.
• Ladle into bowls and garnish with freshly grated parmesan cheese as desired.

CURRIED SPRING ASPARAGUS SOUP

Steps:

• Remove and discard woody ends from asparagus stalks;scrape spears with a vegetable peeler.
• Cut off tips and reserve.
• Dice stalks and combine with stock in a 4- quart saucepan.
• Bring to a boil and cook, uncovered, 8 to 10 minutes, or until very tender.
• Cool, then puree in a blender or food processor; set aside.
• Melt butter over low heat in large heavy saucepan.
• Add flour and cook, stirring constantly, 2 to 3 minutes.
• Stir in puree and bring to a boil over medium heat.
• Add asparagus tips; cover and simmer 8 to 10 minutes or until tips are tender.
• While soup is simmering, combine yolks,curry, and cream and miz thoroughly with a whisk.
• Add to soup and heat through but do not let boil.
• Season to taste with salt and pepper; serve hot.

CREAMED CORN WITH ASPARAGUS

Steps:

• Prepare an ice water bath for the asparagus and bring a pot of salted water to a boil.
• Blanch the asparagus in the boiling water until it turns bright green, about 2 minutes; transfer asparagus to the ice water bath, then drain.
• In a large skillet, melt the butter over medium heat; add onion and thyme and saute until onions are translucent, about 5 minutes, stirring.
• Add corn and cream and bring to a boil; remove from heat and discard the thyme sprigs (don't worry if some leaves fall off and if you have to use dried do not try to pick it out).
• Remove a third of the mixture and blend until smooth; return to skillet, add asparagus, and cook about 3 minutes to heat through.
• Season with salt and pepper and serve.

ASPARAGUS & CORN SOUP (CHEAT'S VERSION)

Steps:

• Melt the butter in a large saucepan.
• Fry onions, garlic and bacon over a medium heat, until onions are soft and transparent and the bacon is cooked.
• Remove the pan from the heat and, stirring, pour in the can of condensed soup.
• With the pan still off the heat, add the water and milk, a little at a time, stirring or whisking constantly to combine.
• Return soup to heat, add the cream and the wine and stir to blend thoroughly.
• Stir in the can of asparagus pieces and the corn.
• Season with the stock powder, pepper, nutmeg and thyme.
• (If using a stock cube, dissolve it first in a little hot water.) Bring the soup to a boil, then reduce the heat and allow it to simmer very gently for 15 minutes.
• Taste before serving and add salt if required or a little more stock powder.
• Serve soup into bowls and sprinkle over the grated parmesan.

CREAMY ASPARAGUS CHOWDER

Steps:

• In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes. , Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato.