Best 8 Asparagus Cress Soup For Recipes

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Indulge in the symphony of flavors with Asparagus Cress Soup, a culinary masterpiece that tantalizes your taste buds. This verdant soup encapsulates the essence of spring, featuring tender asparagus, peppery cress, and a medley of fresh herbs swimming in a velvety broth. Its vibrant green hue is a testament to the natural goodness it holds. This recipe also includes variations to suit your dietary preferences, including a vegan version for those seeking a plant-based delight. Whether you prefer a classic creamy soup or a lighter, broth-based option, this recipe guide has you covered. Dive into the culinary journey of Asparagus Cress Soup and savor the harmony of flavors it offers.

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS SOUP



Asparagus Soup image

Each spring my husband takes our dogs and searches for wild asparagus. He's been so successful that I finally developed this asparagus soup recipe. We look forward to this special soup every year.-Betty Jones, Kohler, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 10 servings (2-1/4 quarts).

Number Of Ingredients 14

1 cup chopped onion
6 green onions, sliced
3 tablespoons butter
1-1/2 cups sliced fresh mushrooms
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
1 can (49-1/2 ounces) chicken or vegetable broth
1/2 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 cups cooked wild rice
3 tablespoons cornstarch
1/3 cup water

Steps:

  • In a 3-qt. saucepan, saute onions in butter for 4 minutes. Add mushrooms and cook until tender. Add asparagus, broth and seasonings; cover and simmer for 30 minutes. , Add rice. Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 111 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 795mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.

ASPARAGUS SOUP WITH SUMAC AND WATERCRESS



Asparagus Soup with Sumac and Watercress image

This beautiful, seasonal spring soup is a wonderful canvas for whatever you have on hand. I like to finish it off with a little feta to highlight that Mediterranean idea behind the soup. Beautiful, wonderful tahini and sumac flavors really come through.

Provided by Hugh Acheson

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

2 tbsps unsalted butter
2 shallots, diced
1 cup celery, diced
1 cup yellow potato, diced
2 sprigs fresh thyme
2 bay leaves
4 cups chicken stock
1 pound asparagus, trimmed and cut in 1-inch pieces
3/4 tablespoon kosher salt
2 cups Watercress
1/2 tsp ground sumac
2 tbsps tahini
2 tbsps heavy cream
Feta cheese, for garnish
Potato chips, for garnish
Chopped scallions, for garnish
Aleppo pepper, for garnish
Olive oil, for garnish

Steps:

  • For the soup base: Melt the butter in a soup pot over medium heat. When the butter is bubbling and frothy, add the shallot and the celery and cook for 2 minutes. Add the diced potato, thyme, bay leaf, and stock. Turn the heat to high, bring to a boil, and then reduce to a simmer for 10 minutes until potatoes are tender.
  • Finish the soup: While the soup base simmers, snap the woody ends off the asparagus, about 2 inches from the root end. Discard those ends and cut the remaining spears into 1-inch long pieces. Add the cut asparagus to the pot, cover, and cook for 4 more minutes. Add the watercress, tahini, cream, salt, and sumac. Remove (and discard) the bay leaf and thyme sprigs and remove from heat. Carefully pour the soup into a blender and puree until smooth. Ladle into soup bowls.
  • Garnish the soup: Garnish the soup with feta, potato chips, scallions, aleppo pepper, olive oil, and serve.

CREAM OF ASPARAGUS SOUP



Cream of Asparagus Soup image

With just a few simple ingredients, you could have this Cream of Asparagus Soup ready in minutes! It's a great option for lunch or dinner.

Categories     soup

Time 35m

Yield 4-6 servings

Number Of Ingredients 9

1 bunch asparagus (about 1 pound), ends trimmed
1 tsp. kosher salt, plus more to taste
3 tbsp. salted butter
1/2 onion, finely chopped
2 garlic cloves, minced
3 tbsp. all-purpose flour
2 c. half-and-half
1/2 tsp. ground coriander
Black pepper, to taste

Steps:

  • Fill a large pot with 2 cups water and fit with a steamer basket. Bring to a boil. Add the asparagus and steam until tender, 3 to 4 minutes. Remove the asparagus to a cutting board and pour the water from the pot into a large measuring cup; add more water if needed to equal 2 cups. Set the pot aside.
  • When the asparagus is cool enough to handle, trim off the tips and halve lengthwise; toss with a pinch of salt. Save these pieces for garnish. Add the remaining asparagus pieces to a blender with 1 cup of the reserved steaming water and blend until very smooth.
  • Melt the butter in the pot over medium heat. Add the onion and cook until it begins to soften, 3 to 4 minutes. Add the garlic and cook until fragrant, 30 seconds more. Sprinkle in the flour and stir to combine.
  • Slowly whisk in the half-and-half and remaining 1 cup reserved steaming water until smooth. Season with 1 teaspoon salt and the coriander. Bring to a simmer and cook, stirring occasionally, until the mixture starts to thicken, 10 to 15 minutes.
  • Stir in the asparagus puree. Taste and adjust the seasonings (add more salt if it needs it!) and let the soup heat through. Ladle into bowls and garnish with the asparagus tips. Season with pepper.

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 FRESH ASPARAGUS SOUP II



Cream of Fresh Asparagus Soup II image

There's nothing like fresh asparagus when it's in season - take advantage!

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 pound fresh asparagus, trimmed and cut into 1 inch pieces
½ 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
½ cup sour cream
1 teaspoon fresh lemon juice

Steps:

  • 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.

Nutrition Facts : Calories 195.6 calories, Carbohydrate 14.1 g, Cholesterol 35.1 mg, Fat 13.4 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 8.2 g, Sodium 1100.8 mg, Sugar 6.3 g

ASPARAGUS POTATO AND WATERCRESS SOUP



Asparagus Potato and Watercress Soup image

This quick & easy soup is very light - ideal for lunch or a starter at dinnertime! It comes from The Millcroft Inn's Chef Jason Parsons.

Provided by CountryLady

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups asparagus, trimmed,peeled if thick & cut in pieces
1/4 cup potato, peeled & diced about 1/2 the size of the asparagus pieces so the cooking time is equal
1/8 cup shallot, peeled & finely diced
1 teaspoon garlic, peeled & finely diced
2 bunches watercress
6 cups chicken stock
1/2 bunch tarragon
1 tablespoon butter
1 cup 35% cream (heavy)
salt & pepper
chervil (to garnish) (optional)

Steps:

  • Over medium heat, sweat the shallots and garlic in butter in a pot.
  • Once the shallots are translucent add the potato, asparagus and tarragon.
  • After a minute, add the chicken stock and bring to a simmer.
  • Once the asparagus and potatoes are cooked through (timing will depend on size of pieces), puree in a blender and pass through a fine strainer.
  • Place back in pot and bring to a boil.
  • Since watercress is a little bitter, I suggest you add it gradually- puree& taste.
  • Repeat until it suits you.
  • Add the cream and season with salt and pepper to taste.
  • Garnish with chervil.

Nutrition Facts : Calories 362.6, Fat 25.9, SaturatedFat 14.6, Cholesterol 84.8, Sodium 574.6, Carbohydrate 21.1, Fiber 2.1, Sugar 7, Protein 13.2

CREAM OF ASPARAGUS SOUP I



Cream of Asparagus Soup I image

One of my favorite soups. I make it as soon as fresh asparagus is available.

Provided by William Anatooskin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 13

¼ cup margarine
1 onion, chopped
3 stalks celery, chopped
3 tablespoons all-purpose flour
4 cups water
1 (10.5 ounce) can condensed chicken broth
4 tablespoons chicken bouillon powder
1 potato, peeled and diced
1 pound fresh asparagus, trimmed and coarsely chopped
¾ cup half-and-half
1 tablespoon soy sauce
¼ teaspoon ground black pepper
¼ teaspoon ground white pepper

Steps:

  • Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.
  • Puree soup in a food processor or blender in batches. Return to pot.
  • Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.

Nutrition Facts : Calories 211.1 calories, Carbohydrate 18.3 g, Cholesterol 14.1 mg, Fat 12.5 g, Fiber 3.2 g, Protein 8 g, SaturatedFat 3.9 g, Sodium 2018.7 mg, Sugar 4.2 g

CREAM OF ASPARAGUS SOUP (CRèME D'ASPERGES)



Cream of Asparagus Soup (Crème d'asperges) image

This classic French soup is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.

Categories     Soup/Stew     Milk/Cream     Blender     Vegetable     Quick & Easy     Lunch     Asparagus     Spring     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Easter     Vegetarian

Yield 4 servings

Number Of Ingredients 6

2 pounds green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup crème fraîche or heavy cream
1/4 teaspoon fresh lemon juice, or 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.

Tips:

  • To enhance the flavor of your soup, use fresh asparagus and cress.
  • If you don't have vegetable broth, you can use chicken broth or water instead.
  • To make your soup creamier, add a dollop of crème fraîche or sour cream before serving.
  • Garnish your soup with additional cress, chives, or croutons for a pop of color and flavor.
  • For a vegan alternative, use plant-based milk and butter.

Conclusion:

Asparagus cress soup is a delicious and nutritious dish that is perfect for a light lunch or dinner. It is easy to make and can be customized to your liking. With its vibrant green color and delicate flavor, this soup is sure to impress your guests. Whether you are a seasoned cook or a beginner, this recipe is a great way to enjoy the fresh flavors of spring. So, gather your ingredients and give it a try today!

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