Im looking for a recipe for cream of asparugus soup?

Question

I was at a restaurant the other night and had cream of asparagus soup that tasted similar to broccoli cheddar soup, and wanted a recipe like it, anyone know of one?

Answer 1

This soup is wonderful served hot or cold. Half & half or milk may be substituted for the cream if fat content is a concern, although it won't taste quite as good.

1 lb fresh asparagus spears
1 medium onion, diced
1 tablespoon unsalted butter
24 ounces low sodium chicken broth or reduced-sodium chicken broth
1 medium potato, peeled and diced
1 celery rib, chopped
1 teaspoon dried thyme
8 ounces cream (You may want to use evaporated skim milk to cut more fat)
salt or salt substitute
freshly ground white pepper

Soak and rinse asparagus.
Remove top 1 inch of each spear, discard tough lower part, and reserve middle portion of stalks.
In a 3-quart saucepan, over medium heat, sauté onion in butter for 3 to 5 minutes or until translucent.
Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper.
Cover and bring to a boil.
Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft.
Remove from heat and let cool.
Remove asparagus tips and set aside.
Place half of the soup at a time in a blender container.
Cover and blend at high speed for 20 to 30 seconds or until very smooth.
Pass through a fine sieve and return blended soup to saucepan.
Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.
Be sure to adjust the seasoning after you add the cream (or half& half, or milk), especially if you plan to serve it cold.

Answer 2

If you want to make cream soup you have to be able to make a good bechamel first. Start there and when you get the basics of roux and bechamel down, then move on to cream soup. Unless you're careful and moderately experienced any cream soup recipe that also involves a cheese emulsion is going to produce a ruined pot and a gallon of smoked cat yak. If I've offended you I apologize but you did not list anything to explain your level of expertise. I hate to see people frustrated and throwing away ingredients.

If you know what you're doing then your ingredient list should be short and sweet. The best soups are simple.

Asparagus (thinner is better for soup)

White onion

Garlic?

White wine?

Butter

Cream

Chicken stock ?

Cheese... I'd recommend Gruyere or fontina. Perrano would be perfect.

In a true and pure cream soup, the main ingredient should be celebrated. The other ingredients should serve to showcase the different flavors and textures inherent in the main. Herbs are a bad idea as is an overabundance of aromatics like celery or onion.

Answer 3

Cream of Asparagus

Ingredients

(9 servings)

1 1/2 lb Fresh asparagus
1 1/2 c Chopped onion
6 tb Butter + salt
6 tb All-purpose flour
2 c Water or stock
4 c Hot milk
1/2 ts To 1 t dill weed (to taste)
1 ts Salt
1/2 ts White pepper
2 tb Tamari soy sauce


Instructions

Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks; cook in skillet with onion in butter, salting lightly. After 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, salt, pepper and tamari. Heat gently but don't boil. As it heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole to soup.

Answer 4

Cream of Asparagus Soup

1 lb. fresh asparagus spears
1 medium onion, diced
1 tablespoon butter
3 cups chicken stock
1 medium potato, peeled and diced
1 rib celery, chopped
1 sprig fresh thyme
1 cup heavy cream
Salt and freshly ground white pepper to taste

Soak and rinse asparagus. Remove top 1 inch of each spear, discard tough lower part, reserving middle portion of stalks. In a 3-quart saucepan over medium heat, sauté onion in butter for 3 to 5 minutes or until translucent. Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper. Cover and bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft. Remove from heat and let cool. Remove asparagus tips and set aside. Place half of the soup at a time in a blender container. Cover and blend at high speed for 20 to 30 seconds or until very smooth. Pass through a fine sieve and return blended soup to saucepan. Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.

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Cream of Asparagus and Brie Soup

2 lbs. asparagus, washed & chopped
1/2 medium onion, chopped
2 medium cloves of garlic, chopped
2 cups whipping cream
2 cups chicken stock
- salt & pepper to taste -

6 ounces brie cheese, rind removed & thinly sliced. In a medium saucepan; sauté asparagus, onion and garlic. Season lightly with salt and pepper. Pour stock and cream into vegetable mixture, simmer on low for 30 minutes. Season again with salt and pepper, if desired. Pour soup into blender or puree with hand blender until smooth. Warm through and pour into serving bowls. Just before serving soup; drop cheese into hot soup.

Answer 5

Lucky Wifes answer is really really good, thats what I was going to give you. You can also top your bowl with some shaved asiago or parm cheese

Answer 6

Try going to cooks.com, they have several different recipes.

Answer 7

Yuk-o-mighty dam!!

Answer 8

Try these sites

Answer 9

go to allrecipes.com!