We have 2lbs of fresh asparagus and want to make soup.Help???

Answer 1

Do you want to make asparagus soup, or just make soup with asparagus in it?

If you want to make asparagus soup, you'll have to cut the tips (about the top third) off the asparagus, and then cook and puree the remaining stalks. Then you'll have to mix the puree with some stock (chicken or vegetable), along with other vegetables, herbs and seasonings. You'd put the tips into the soup during the last few minutes of cooking.

Or you could just trim and cook the asparagus tips (whatever way you like), and save the stalks for broth. You'd simmer the stalks in water, with some salt, pepper, and herbs of choice. The result will be a very light broth (not hearty enough to be considered a soup, really) that you can add to stews, gravies, etc.

Answer 2

This a chowder I have worked on for some time to get just the right flavor. i think you will like it. Tastes rich, but it has only a fraction of the fat of most chowders.

Asparagus Chowder

2 med Leeks, white part only, cleaned and chopped (about 2 1/2 cups)
1 tbl Butter
4 cup Vegetable stock, or stock of your choice
1 lb New potatoes, unpeeled, cut into 1/4-to- 1/3-cubes
1 tsp Salt
1 tsp Fresh thyme leaves
2 lb Asparagus, cleaned, trimmed and cut into 1/2 inch pieces
1/2 tsp Ground black pepper, freshly ground
1/4 cup Half-and-half
1/4 cup Parsley, finely chopped
In a heavy-bottom pot, saute the leeks in butter over medium heat until they're soft but not brown, 6 to 7 minutes.
Add the stock, potatoes, salt, and thyme. Cover and bring to a boil.
Lower the heat and simmer until the potatoes can be easily pierced with a fork, about 15 minutes.
Add the asparagus and pepper and simmer uncovered until the asparagus are cooked, about 10 minutes.
Transfer half the solids to a blender or food processor. Add the half-and-half and puree until smooth. Return this mixture to the pot and bring to a simmer over low heat. Serve hot, garnished with parsley.

This soup can be refrigerated for 2 days. Reheat gently before serving.

Serves 6

Answer 3

Asparagus Soup-----4 Servings

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

1. 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.
2. 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.
3. 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.
4. 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 the soup with a few asparagus tips on top for garnish.

Answer 4

Cream of Fresh Asparagus Soup
"There's nothing like fresh asparagus when it's in season - take advantage!"
4 servings
PREP TIME 15 Min
COOK TIME 25 Min
READY IN 40 Min

INGREDIENTS
1 pound fresh asparagus, trimmed and cut into 1 inch pieces
1/2 cup chopped onion
1 (14.5 ounce) can chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 cup milk
1/2 cup sour cream
1 teaspoon fresh lemon juice
DIRECTIONS
In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.

Answer 5

YUM
asparagus soup
at first I thought it sounded gross
but it really is wonderful

http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=597
Asparagus Soup
Yield: 4
* 1 tbsp olive oil
* 1/2 onion, thinly, sliced
* 1/2 leek, sliced, and, washed
* 1 clove garlic
* 4 cup asparagus, stalks, coarsely, chopped
* 2 1/2 cup vegetable stock
* 1/2 cup heavy cream
* 2 tbsp butter

1. Heat oil in a large saucepan over medium heat.
2. Add onions, leek, garlic and asparagus stalks; sauté until soft.
3. Add stock and bring to a boil. Simmer for 5 to 10 minutes.
4. Add cream and butter. Bring back to a boil for 2 minutes and remove from heat.
5. Season with salt and freshly ground white pepper.
6. Puree mixture in a blender or food processor and pass through a fine mesh sieve.
7. To serve: Heat soup and adjust seasoning
8. You may have to add more stock to reach preferred consistency.

Answer 6

Creamy Ham and Asparagus Soup
1-1/2 cups cut fresh asparagus (1-inch pieces)
1 medium carrot, julienned
2 tablespoons butter
3 small onions, quartered
2 tablespoons all-purpose flour
1 cup milk
1 cup chicken broth
1 cup cubed fully cooked ham
1 jar (2-1/2 ounces) sliced mushrooms, drained
1 cup half-and-half cream
Salt and pepper to taste
Grated Parmesan cheese, optional
Chopped fresh parsley, optional
Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain and set aside.
In a large heavy saucepan, saute carrot in butter for 3-5 minutes; add onions and saute 2 minutes longer or until tender. stir in flour; gradually add milk. Bring to a boil; boil and stir for 2 minutes. Add broth, ham, mushrooms and reserved asparagus. Reduce heat; add cream. Heat through but do not boil. Add salt and pepper. Garnish with Parmesan cheese and parsley if desired. Yield: 4 servings
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=6922

Answer 7

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 soy sauce
DIRECTIONS
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.

Answer 8

Boil the asparagus with any other vegetables u want in some chicken broth and add some cabbage and paprika with some boneless chicken and pepper cayenne thyme rosemary tec

Answer 9

Best and easy recipe is: boil the asparagus, then when they are tender put them in the blender with one can of carnation milk, blend all together add salt to taste, and bingo! you have the most delicious soup. You can do the same with any type of vegetables.

Answer 10

clean it, chop it up add 1/2lb of chopped onion, a stalk of celery, chopped and 1lb of chopped potato and fry in olive oil until just starting to get some colour. add stock (vegetable or chicken) and simmer until the potato has all but disintegrated. blitz in a blender and season to taste then add cream to thicken and give a luscious taste!