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Home > MAKE SOUP > Soup Recipes > Asparagus
 
Asparagus
Asparagus Soup Recipes
Asparagus And Pistachio Soup Recipe Asparagus Lemon Cream Soup With Parmesan Asparagus Main Course Soup Asparagus Spinach And Potato Soup
Asparagus Soup #1 Asparagus Soup #2 Asparagus Soup #3 Asparagus Soup #4
Asparagus Soup On The Go Recipe Asparagus Soup with Lemon Cream Asparagus Tomato Red Bell Pepper Soup Cheesy Asparagus Soup Recipe
Crab & Asparagus Soup Cream of Asparagus Soup Cream of Crab & Asparagus Soup Cream of Fresh Asparagus Soup
Creamy Asparagus Soup #1 Creamy Asparagus Soup #2 Creamy Asparagus Soup With Roasted Pepper Puree Creamy Asparagus Soup With Seared Scallops
Crockpot Asparagus Soup Cuban Asparagus Soup Fennel Asparagus Soup Lentil And Asparagus Soup
Lowfat Asparagus Soup Recipe Spring Asparagus Soup Vegetarian Asparagus Soup Velvety Asparagus Soup

Asparagus And Pistachio Soup Recipe

Ingredients

  • 1 medium onion
  • 2 cups fresh asparagus tips (about 1 inch long)
  • 1/2 cup natural pistachio meats
  • 1 tablespoon butter
  • 6 cups chicken stock
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/4 cup cooking sherry
  • 1/2 cup heavy cream

Directions

Remove the skin from the onion and chop into 1/4-inch pieces. Cook the asparagus tips in water on medium heat until slightly tender. Cover the pistachio meats with boiling water and let sit for 10 minutes. Remove the skins and let the meats dry. Saute the pistachio meats in the butter onmedium heat until golden. Set the pistachio meats aside and add the onion tothe butter; saute until limp. Combine 1 cup of the stock, the pistachio meats, onion, salt, black pepper, and cooking sherry in a blender and mix until it's a smooth paste. Place the mixture in a medium-sized pot over medium heat. Add the remaining stock and stir until well mixed. Add the asparagus tips and cook for 20 minutes on low heat. Stir in the cream right before serving.

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Asparagus Lemon Cream Soup With Parmesan Asparagus Strudel Recipe

Ingredients

  • 1 pound thin asparagus
  • 3 tablespoons butter
  • 1 leek (white and light green parts only), sliced
  • 8 cups chicken stock
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup whipping cream
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon each salt and pepper

***Lemon Cream Froth***

  • 2 tablespoons butter
  • 1 shallot, thinly sliced
  • 1/4 cup white wine
  • 1/2 cup whipping cream
  • 1 tablespoon lemon juice
  • 1/4 teaspoon each salt and pepper

***Parmesan Asparagus Strudel***

  • 8 ounces thin asparagus, peeled and julienned
  • 1/4 teaspoon salt
  • 4 sheets phyllo pastry
  • 1/4 cup butter, melted
  • 1/4 cup grated Parmesan cheese

Directions

For the Lemon Cream Froth: In small saucepan, melt half of the butter over medium heat; cook shallot, stirring often, until translucent, about 2 minutes. Add wine; cook over high heat until reduced by half, about 1 minute. Add cream; simmer until reduced to 1/2 cup, about 5 minutes. Add lemon juice, salt, pepper and remaining butter. Transfer to blender; froth sauce. Set aside and keep warm. (Make-ahead: Refrigerate in airtight container for up to4 hours. Let stand at room temperature for 30 minutes. Refroth.) For the Parmesan Asparagus Strudel: In bowl, toss asparagus with 1/4 cup of the Lemon Cream Froth and salt. Place 1 sheet of the phyllo on work surface, keeping remainder covered with damp cloth to prevent drying out. Brush lightly with some of the butter. Top with second sheet; brush lightly with some of the butter. Cut in half lengthwise.

Place one-quarter of the asparagus mixture on 1 short end of each strip of phyllo; fold in sides and roll up to form cylinder. Repeat with remaining phyllo and asparagus mixture. Brush strudels all over with remaining butter; roll in Parmesan cheese. Place on parchment paper-lined or greased rimmed baking sheet. (Make-ahead: Cover and refrigerate for up to 24 hours.) Bake in 400 degree oven until golden, about 20 minutes. Cut asparagus into 1-inch pieces. In saucepan of boiling salted water, cook asparagus tips until bright green, about 1 minute. Drain; set aside for garnish. In large saucepan, melt butter over medium-high heat; cook leek, stirring occasionally, until softened, about 3 minutes. Add 7 cups of the stock, remaining asparagus and parsley; bring to boil. Reduce heat and simmer until asparagus is tender, about 6 minutes. In batches, puree soup in blender. Press through fine-mesh sieve to remove any fibres; return soup to pan. (Make-ahead: Transfer to airtight container and refrigerate for up to 1 day. Reheat before continuing.) Stir in cream and enough of the remaining stock to reach desired consistency. Season with lemon rind, salt and pepper. Cut each strudel in half; trim 1 end and stand in individual soup bowls. Pour soup around strudel; spoon froth around strudel. Garnish with reserved asparagus tips.

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Asparagus Main Course Soup Recipe

Ingredients

  • 2 tablespoons Unsalted butter
  • 1 cup Finely-sliced scallions
  • 4 cups Chicken broth
  • 2 cups Water
  • 1 pound Asparagus; trimmed, peeled, cut on the bias in 1" pieces
  • 1 cup Thawed frozen petite peas
  • 2 cups Half-inch diced firm tofu (or use cubed boneless chicken)
  • 1 cup Chiffonade of lettuce leaves (such as Boston or Romaine lettuce)
  • 1/2 cup Tarragon leaves (loosely packed)
  • Salt; to taste
  • Freshly-ground black pepper; to taste

Directions

In a saucepan heat the butter. Add the scallions, cover and simmer for 3 minutes or until soft. Add the broth and water and bring to a boil. Add the asparagus and simmer 5 minutes or until just tender. Add the peas and simmer1 minute to heat through. Add the tofu or chicken, lettuce leaves andtarragon and simmer another couple of minutes or just until the romaine lettuce is wilted. Season well to taste with salt and pepper.

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Asparagus Spinach And Potato Soup Recipe

Ingredients

  • 12 asparagus stalks, washed, cut in pieces
  • 1 pound spinach, washed, chopped
  • 4 potatoes, peeled, quartered
  • 6 cups water
  • 1 cup milk, scalded
  • Salt & pepper to taste

Directions

Put all ingredients, except the milk, in a kettle & cover Let boil for30 minutes. Pass through a sieve. Add the milk. Serve

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Asparagus Soup #1

Ingredients

  • 1 onion -- finely chopped
  • 1 1/2 tablespoon unsalted butter
  • 2 cups chicken broth
  • 1 pound asparagus, trimmed -- cut 1/2" long
  • 1/2 teaspoon dried tarragon -- crumbled
  • 1/4 cup plain yogurt
  • fresh lemon juice -- to taste

Directions

In a saucepan, cook the onion in the butter over moderately low heat, stirring until it is softened. Add the broth, asparagus, tarragon and salt & pepper to taste and simmer the mixture for 10-15 minutes, Puree in a blender or food processor with the yogurt and lemon juice.

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Creamy Cheddar Asparagus Soup Quick & Easy

Creamy Cheddar Asparagus Soup Mix

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Asparagus Soup #2

Ingredients

  • 3 bunches of asparagus
  • 1 quart of cream or milk
  • 1 tablespoon of butter
  • 1/2 tablespoon flour

Directions

Boil the asparagus in 1 quart salt water till tender. Drain water off, then add cream. Rub butter and flour together and add before taking from the stove. Add salt and pepper to taste. Serve with toasted bread or crackers.

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Asparagus Soup #3

Ingredients

  • 1 pound asparagus
  • 6 cups chicken stock or canned broth
  • 1/2 cup minced shallot
  • 1 potato, grated
  • Salt and freshly grated pepper to taste
  • Plain low-fat yogurt or low-fat sour cream for garnish
  • Grated lemon peel for garnish
  • Snipped fresh dill for garnish

Directions

Peel and trim the asparagus, reserving the trimmings. In a large saucepan bring stock or broth to a simmer, add trimmings and let stand 15 minutes. Rinse spears, pat dry and cut into 1 1/2 pieces, reserving tips. Strain stock or broth into a large saucepan and add the asparagus stalks, shallot, potato and salt and pepper to taste. Bring the liquid to a boil over high heat and simmer the mixture, stirring occasionally, for 25 minutes, or until asparagus is tender. Meanwhile, in a saucepan of boiling salted water blanch the asparagus tips until just tender, drain and refresh. In a food processor or blender puree the soup in batches until smooth, correct seasoning and return to saucepan. Heat until hot. To serve: ladle soup into bowls and garnish with reserved asparagus tips, yogurt, lemon peel and dill.

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Asparagus Soup #4

Ingredients

  • 1 1/2 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
  • 1 leek, sliced
  • 6 cups water
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 onion, chopped
  • 2 1/2 tablespoons long-grain white rice
  • 1 to taste salt
  • 1 pinch ground black pepper
  • 1/2 teaspoon lemon juice

Directions

In a large stockpot, combine the water or stock, asparagus ends and separated leek greens. Heat over low heat and allow to simmer while you prepare the rest of the ingredients. In a medium saute pan, heat the butter and oil. Add the leek

'whites', onion and rice and cook until the onion begins to color (about 8 minutes). Add 1 cup of the warm stock and cook 10 more minutes. Strain the stock of the asparagus and leek ends and return to the stockpot. Add the contents of the saute pan to the strained stock along with the asparagus middles and partially cover the pot. Cook 12 more minutes. Transfer soup to a food processor and puree. Strain this back into the stockpot. Season and add salt, pepper and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve thesoup with a few asparagus tips on top for garnish.

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Asparagus Soup On The Go Recipe

Ingredients

  • 1 onion, coursely chopped
  • 2 tablespoons butter
  • 1 pound fresh asparagus, trimmed and coarsely chopped
  • 1 cup vegetable broth
  • 1 dash garlic powder
  • 1 dash white pepper
  • 1 cup 1% milk
  • salt and pepper

Directions

This is a quick and easy dish! Microwave onion and butter on HIGH for 2 minutes. Add asparagus, vegetable broth, garlic powder and white pepper.

Microwave, covered, on HIGH for 10 to 12 minutes. Puree in blender.

Return mixture to microwave safe dish. Stir in milk and microwave until heated through. Enjoy!

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Asparagus Soup with Lemon Cream Recipe

Ingredients

  • 1/2 tablespoon olive oil
  • 1/4 cup finely chopped celery
  • 1 large onion, chopped
  • Freshly ground black pepper
  • Salt to taste
  • 1 small Russet potato
  • 1 bay leaf
  • 1/4 teaspoon dried oregano
  • 1 quart low-sodium chicken broth or vegetable broth (as needed)
  • 1 pound chopped asparagus stalks
  • 1/2 lemon, juiced
  • 3 tablespoons non-fat sour cream

Directions

Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt and pepper, and cook for 10 minutes. Peel and slice the potato and add it to the pot. Add the bay leaf, oregano and broth and bring to a boil quickly over high heat. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes. Add the asparagus and simmer until just tender, about 5 to 7 minutes. Blend the lemon juice and sour cream together and set aside. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper. Serve the soup in bowls with a dollop of lemon sour cream.

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Fortified White Cheddar Asparagus Soup Mix Quick & Easy

Fortified White Cheddar Asparagus Soup Mix

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Asparagus Tomato Red Bell Pepper Soup

Ingredients

  • 1 large red bell pepper
  • 8-9 white asparagus spears
  • 1 tbs. vegan margarine
  • 2 tbs. tomato puree
  • 1/2 teaspoon chili flakes
  • pinch sugar
  • 1/2 teaspoon nutmeg
  • 200 ml. (2 cups) vegetable bouillon

Directions

Peel the asparagus, remove the bottom woody part and cut the asparagus spears into small pieces. Wash the bell pepper, cut and remove the seeds and veins, and cut the pepper into small pieces. Heat the vegan margarine in a large pot. Add the asparagus and bell pepper pieces and saute until they become soft.

Add the vegetable bouillon and chili flakes and cook on a low heat for about 15 minutes. Puree the soup. Add the nutmeg. Season to taste with additional slat and pepper if needed.

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Cheesy Asparagus Soup Recipe

Ingredients

  • 3 pounds fresh asparagus, trimmed
  • 1 small onion, chopped
  • 2 cans (10-3/4 ounce size) condensed cream of asparagus soup, undiluted
  • 2 soup cans milk
  • 1 jar (4-1/2 ounce size) sliced mushroom, drained
  • 3 cups shredded cheddar cheese

Directions

In a large kettle, cook asparagus and onion in a small amount of water until tender. Drain liquid. Add all remaining ingredients; heat over mediumuntil the cheese is melted and the soup is hot.

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Crab & Asparagus Soup

Ingredients

  • 1 lb. crabmeat (imitation)
  • 1 lb. fresh asparagus
  • 1 lg. onion, chopped
  • 1 bunch green onions, chopped
  • 2 stalks celery, chopped
  • 1 tbsp. garlic
  • 2 oz. cooking sherry
  • 1 tsp. white pepper
  • Dash of Tabasco sauce
  • 1 tsp. marjoram
  • 1 tsp. Prudhomme Seafood Magic
  • 2 cans chicken broth
  • 1 can cream of shrimp soup
  • 3 cans water
  • Salt & pepper

Directions

Saute onions, green onions, celery and garlic in 4 tablespoons butter until soft. Add the chicken broth and sherry and simmer for 10 minutes. Add marjoram, pepper and Tabasco. In microwave, steam the asparagus with Vegetable Magic for 6 to 7 minutes. Add shrimp soup and water. Cook for 15 minutes. Add crabmeat and cook 5 minutes. Add asparagus that have been cut into pieces about 1 inch long. Continue to cook for 15 minutes. Add salt and pepper to taste.

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Cream of Asparagus Soup

Ingredients

  • 2 cups chicken broth
  • 1 cup chopped asparagus
  • 1 small onion, finely chopped
  • 1 Tbsp butter
  • 1/4 cup chopped parsley
  • 1 cup heavy cream or half-and-half
  • 1 or 2 tsp arrowroot
  • Salt
  • freshly ground black pepper
  • Chopped chives or chopped parsley
  • Directions

Pour the broth in a pot and add the asparagus. Lightly sauté the onion in the butter, and also add to the broth along with the parsley. Bring to a boil, cover, and simmer until the asparagus is tender. Drain the broth into a bowl. Put the vegetables through a food mill or puree in a food processor. Combine with the broth, and return to the pot. Stir in the cream or half-and-half over low heat. Mix the arrowroot with a little milk, and stir into the broth. Continue stirring until the soup thickens and comes to a boil. Taste for seasoning. Serve with chopped chives or chopped parsley.Serves 4

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Cream of Crab & Asparagus Soup

Ingredients

  • 1 lg. onion
  • 1 stick butter
  • 1 c. flour
  • 2 qt. chicken stock, preferably homemade
  • 2 lbs. fresh asparagus
  • 1/2 c. heavy cream
  • Salt and freshly ground black pepper
  • 8 oz. jumbo lump crab meat, thoroughly, picked of shell
  • 8 oz. shredded crab legs
  • 1 tsp. Old Bay seasoning
  • 1 pinch nutmeg

Directions

Melt butter in a large pot and simmer the finely minced onion until very soft and golden then add the flour and continue to cook another 5 minutes. Add the chicken stock and bring to a boil. Trim the tips from the asparagus and reserve. Cut 1 inch away from the butt end of the asparagus and discard. Chop asparagus and cook in the broth 45 minutes or until asparagus is very tender.

Force the soup through a food mill or processor and strain out slightly thickened broth leaving only tough stringy asparagus remains. Return the potto heat and add all the crab meat, remaining seasonings, and the reserves tips of asparagus and the heavy cream. Simmer 5-10 minutes. Adjust salt and pepper to taste.

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Roasted Red Pepper Asparagus Soup Mix Quick & Easy

Roasted Red Pepper Asparagus Soup Mix

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Cream of Fresh Asparagus Soup

Ingredients

  • 1 1/2 pounds fresh asparagus
  • 1 1/2 cups chopped onion
  • 6 tablespoons butter
  • 1 pinch salt
  • 6 tablespoons all-purpose flour
  • 2 cups water
  • 4 cups hot milk
  • 1 teaspoon dried dill weed
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 2 tablespoons tamari

Direction

Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks. Cook in skillet over medium heat with onion in butter, salting lightly, for 8 to 10 minutes. When onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes. Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes, stirring frequently, until thickened. Cool slightly. In blender, puree sauce bit-by-bit with milk until thoroughly smooth. Return puree to 3-quart pan, preferably a double boiler. Add dill, 1 teaspoon salt, pepper, and tamari. Heat gently but don't boil.

As soup heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole pieces to soup.

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Creamy Asparagus Soup #1

Ingredients

  • 2 lbs asparagus
  • 1 large yellow onion, chopped
  • 3 Tbsp unsalted butter
  • 5 cups chicken broth
  • Leaves of 2 sprigs of fresh thyme
  • 1/3 cup heavy cream
  • 1 Tbsp dry vermouth
  • A squeeze of fresh lemon juice
  • Salt and pepper

Directions

Cut tips from 12 asparagus 1 1/2 inches from top and halve tips length wise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces. Cook onion in butter in a 4 or 6-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, thyme, 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. If you want a very creamy texture, you can put the purée through a food mill or press it through a sieve. Transfer to a bowl (use caution when blending hot liquids), and return to pan. Stir in cream. Stir in vermouth and a squeeze of lemon juice. Season with salt and pepper to taste. Garnish with asparagus tips. Serves 4-6.

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Creamy Asparagus Soup #2

Ingredients

  • 2 pounds fresh asparagus
  • 4 tablespoons butter
  • 1 medium yellow or white onion, chopped
  • 1 large or two small leeks, the white part and some of the light green, thoroughly washed and chopped
  • 1 1/2 cups russet potatoes, peeled and diced
  • A handful of fresh parsley leaves
  • 5 cups chicken or vegetable broth (canned or homemade)
  • Salt and freshly ground pepper to taste
  • 1 or more cups heavy cream, light cream or milk

Directions

Wash and trim the asparagus, and cut into 1-inch pieces, reserving the tips. Cook the tips in a small amount of boiling water until barely tender, then drain, rinse them in cold water and set them aside for the garnish. In a large pot, melt the butter over low heat and saute the onions and leeks until soft and translucent. Add the potatoes, asparagus, parsley and broth and bring to a boil. Reduce heat and simmer gently just until all the vegetables are tender, about 10 or 15 minutes. Remove from the heat and puree the mixture in a blender or food processor. Return the soup to the pan, stir in enough cream to make a consistency you like, and heat just until steaming. Add salt and pepper to taste. Transfer to a warmed tureen or ladle into bowls and garnish with the asparagus tips.

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Creamy Asparagus Soup With Roasted Pepper Puree Recipe

Ingredients

  • 2 cups fat-free, reduced sodium chicken or vegetable broth
  • 1 medium potato -- baked, peeled and diced
  • 1 cup onion -- chopped
  • 2 cloves garlic -- chopped
  • 1/4 teaspoon table salt
  • 1/8 teaspoon cayenne pepper -- or to taste
  • 1 1/2 pound fresh asparagus -- ends trimmed, cut into small pieces
  • 7 ounces roasted red peppers -- jarred in water, drained
  • 8 ounces lite silken tofu

Directions

In a medium saucepan, bring broth, potato, onion, garlic, salt and cayenne pepper to a boil over medium-high heat. Cover, reduce heat to low and simmer for 3 minutes. Add asparagus; cover and simmer until vegetables are tender, about 5 minutes. Remove from heat and cool slightly. Meanwhile, puree roasted peppers in a blender until smooth. Spoon pureed peppers into a small bowl and set aside. Rinse blender. Puree asparagus mixture and tofu in blender until smooth (or use an immersion blender in saucepan). Ladle soup into bowls and drizzle pepper puree over top; swirl into soup with a knife. Serve hot or cold.

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White Cheddar Asparagus Soup Mix Quick & Easy

White Cheddar Asparagus Soup Mix

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Creamy Asparagus Soup With Seared Scallops Recipe

Ingredients

  • 1 lb. asparagus
  • 4 Tbs. (1/2 stick) unsalted butter
  • 3 shallots, minced
  • Salt and freshly ground pepper, to taste
  • 1 cup heavy cream
  • 1 cup chicken stock
  • 2 cups firmly packed chopped spinach
  • 4 oz. fresh sea or bay scallops

Directions

Snap off the tough stem ends from the asparagus spears and discard. Cut the tips off 4 of the spears into 2-inch lengths. Set the tips aside. Chop the remaining asparagus into 1-inch pieces. Bring a large pot two-thirds full of generously salted water to a boil over high heat. Add the chopped asparagus and cook until bright green and just tender, 2 to 3 minutes. Using a slotted spoon or long-handled strainer, transfer the asparagus to a bowl of ice water to stop the cooking. When the asparagus is cool, drain and set aside. In a heavy soup pot over medium heat, melt 3 Tbs. of the butter. When the butter is just hot, add the shallots and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes. Add the chopped asparagus and cook, stirring, about 5 minutes. Season with salt and pepper, and stir in the cream and stock. Bring to a boil and cook for 5 minutes. Stir in the spinach and cook for 2 minutes more. Transfer the soup to a blender and puree until smooth, about 2 minutes. Pass the soup through a chinois into a clean saucepan and keep warm over very low heat. Season the scallops with salt and pepper. In a small sauté pan over medium-high heat, melt the remaining 1 Tbs. butter. When it is nearly smoking, add the scallops and cook until evenly browned and slightly translucent in the center, about 2 minutes per side. Divide the scallops among 2 warmed soup bowls. Add the reserved asparagus tips to the sauté pan and cook until just tender, about 2 minutes. Taste the soup and adjust the seasonings with salt and pepper. Ladle the soup into the bowls, garnish with the asparagus tips and serve immediately.

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Crockpot Asparagus Soup

Ingredients

  • 2 pounds fresh asparagus, woody ends snapped or cut off
  • 5 cups chicken broth
  • 6 green onions, finely chopped
  • 2 cups cubed peeled baking potatoes (1/2-inch cubes)
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon freshly ground pepper
  • chopped fresh parsley, for garnish, if desired

Directions

Rinse asparagus spears; cut into 1-inch lengths. If desired, reserve a few small asparagus tips to microwave or steam for a garnish for each serving. In 3 1/2 to 5-quart crock pot combine asparagus with the broth, green onions, and potatoes.

Cover and cook LOW for 5 to 7 hours, until the potatoes are tender. Increase temperature setting to HIGH. With a blender or food processor, puree the vegetable solids in batches, with a little of the cooking liquid, until somewhat smooth. Return to the liquid remaining in the slow cooker. Stir in the seasoned salt and pepper, tasting and adjusting amount of seasoning to taste. Cover and cook on high 30 minutes longer. Serve garnished with a few cooked asparagus tips or fresh parsley, if desired. A swirl of pureed roasted red pepper with sour cream would make a nice garnish for this soup, also. Makes about 4 servings

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Cuban Asparagus Soup Recipe

Ingredients

  • 3 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • 1 teaspoon salt
  • 1 cup finely chopped asparagus
  • 1/4 cup asparagus liquid

Directions

Melt butter. Add blended flour, milk, and salt and cook over low heat ordouble boiler until liquid begins to bubble and thicken. Add vegetables andcook for a further 2 or 3 minutes

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Fennel Asparagus Soup Recipe

Ingredients

  • 6 cups chicken broth
  • 10 ounces pkg. frozen baby lima beans
  • 1 cup small red boiling onions, whole pearl onions, or coarsely chopped onion
  • 1 teaspoon fennel seed, crushed
  • 1/4 teaspoon pepper
  • 1 cup packaged, peeled baby carrots
  • 1 medium fennel bulb
  • 12 ounces asparagus spears, trimmed and cut into 1" pieces
  • 4 ounces pancetta or bacon, chopped, crisp cooked, and drained

Directions

In a Dutch oven combine the chicken broth, lima beans, onions, fennel seed, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in the carrots and cook for 5 minutes. Meanwhile, cut off and discard upper stalks of fennel, reserving leaves. Snip 1/4 cup fennel leaves; set aside. Remove any wilted outer layers from bulb; cut a thin slice frombase. Wash and chop fennel. Stir the chopped fennel, asparagus, and pancetta into Dutch oven. Cook about 5 minutes more or until vegetables are tender. Garnish each serving with the reserved fennel leaves.

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White Cheddar Asparagus Soup Mix Quick & Easy

White Cheddar Asparagus Soup Mix

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Lentil And Asparagus Soup Recipe

Ingredients

  • 2 1/2 cu. of dry lentils
  • 2 (32 oz.) containers of chicken broth
  • 1 1/2 of a large shredded carrot
  • 1 large grated onion
  • 1 c. of asparagus tips
  • 1 c. of sweet peas
  • 1/4 c. of white sugar
  • 2 tbsp. of orange marmalade
  • 2 tbsp. of curry powder
  • 1 pinch saffron
  • 3 tbsp. of olive oil
  • 1 medium head garlic
  • 1/4 tsp. of dried basil
  • 1 red bell pepper
  • 1 tsp. of kosher salt
  • ground black pepper to taste

Directions

First you need to set your oven on 450 degrees. Now you need to snip the head of the garlic off and then put the garlic in a regular bowl of water. Next you will pour 2 tbsp. of olive oil over garlic, with basil. Cover the garlic on a baking sheet, and put in oven. Now you will cut the peppers in1/2 and pull out seeds. Then you will drizzle with olive oil with 1 tbsp. of oil on the baking sheet. Let the garlic and pepper cook in the preheated over aprox. 20-40 min. Take this out of oven and let cool. Next you want to remove skins of pepper and chop with large knife.

Now you want to mash the garlic with large knife and mash garlic into a paste. Then you want to mix your lentils and broth in a large pot over medium flame. Your going to want to let this boil and then lower your flame to lowfor around 40 min. just until lentils are done. now you can stir in the garlic paste, the bell peppers, the carrots, onion, asparagus, peas in lentil mixture. If you need more liquid, you can add more broth. Now you are going to sugar, marmalade, curry powder, saffron, and salt. You are going to want to let this simmer for approx. 40 min. or until the veggies are tender. Ladle up and serve!

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Lowfat Asparagus Soup Recipe

Ingredients

  • 4 large potatoes, peeled
  • 2 cubes chicken bouillon
  • 2 cans (10 ounce size) asparagus
  • 1 tablespoon fennel seed, or to taste
  • 1/2 teaspoon ground black pepper to taste
  • 1 tablespoon fennel greens for garnish

Directions

Boil and mash potatoes. Puree in a blender, and set aside. In large pot, dissolve bouillon in water following the directions on the package. Add asparagus spears, and stir until spears are tender. Stir in the potatoes. Season with fennel seeds and pepper to taste. Garnish with fennel greenery if desired. Serve hot.

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Spring Asparagus Soup

Ingredients

  • 4 lb. asparagus- 1 inch woody stems removed and discarded, cut into 1'' pieces
  • 1 medium white onion- dice into large pieces
  • 4 oz. butter
  • 2 qt. chicken or vegetable stock, heated to boil then set aside
  • 1 pint heavy cream

Directions

Sweat onions and butter in small stock-pot until translucent, add asparagus and continue to sweat 2-3 minutes. Add heated stock just until it covers the asparagus. Season the broth with salt, pepper and a pinch of sugar. Simmer until tender, keeping asparagus green in color and be careful not to overcook. Transfer contents to a blender or processor. Puree until smooth, add heavy cream while blending. Adjust salt, pepper, and sugar. Pass through a fine strainer or chinois. Serve immediately. 8-10 servings

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Vegetarian Asparagus Soup Recipe

Ingredients

  • 1 tablespoon peanut oil
  • 1/3 cup finely chopped carrots
  • 1/3 cup finely chopped celery
  • 1/3 cup finely chopped onions
  • salt to taste
  • freshly ground black pepper
  • 1 quart vegetable broth or vegetable stock
  • 5 cups chopped asparagus stalks
  • fresh dill to taste (optional)

Directions

Heat the peanut oil in a saucepan over low heat. Add the carrots, celery and onion, season lightly with salt and pepper, and cook for 10 minutes. Add the stock and bring to a boil quickly over high heat. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes. Add the asparagus and simmer until just tender, about 5 to 7 minutes. Puree in a blender and strain. Add the dill if desired. Adjust the salt and pepper to taste.

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White Cheddar Asparagus Soup Mix Quick & Easy

White Cheddar Asparagus Soup Mix

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Velvety Asparagus Soup Recipe

Ingredients

  • 1 pound fresh asparagus
  • 4 1/2 cups vegetable stock
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 2 medium-sized potatoes, diced
  • salt and freshly-ground black pepper to taste
  • 1 cup light cream or soy cream
  • fresh dill sprigs for garnish (optional)

Directions

Chop bottom half of asparagus spears into 2-inch lengths and place in soup pot along with vegetable stock. Simmer, covered, for 20 minutes. Remove asparagus with a slotted spoon and transfer to a colander over a bowl, pressing on the stalks to get as much juice from them as possible, then discarding the fibrous stalks. Add the extracted juice back into the soup pot. In a large skillet over medium heat, melt the butter and add the onion, stirring while cooking for 5 minutes. Chop the top half of the asparagus stalks into 1-inch pieces. Add asparagus pieces, celery, and potato to onion and butter. Season with salt and pepper, to taste. Cover the saucepan and allow vegetables to cook for 5 minutes. Add 1/2 cup of simmered stock and cover saucepan again, cooking another 7 or 8 minutes, until potato is tender, adding more liquid if the mixture gets too dry. Process these cooked vegetables in a blender or food processor until smooth, then add this puree back into the soup pot, adding cream. Simmer for 5 minutes, then taste and add salt and pepper, if necessary. May be served warm or chilled, garnished with a sprig of fresh dill, if desired.

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