Best 9 Puree Of Asparagus From Splendid Soups Recipes

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Welcome to the delectable world of asparagus soups! In this comprehensive guide, we present a symphony of 6 exceptional recipes that capture the vibrant flavors of asparagus. From the classic Puree of Asparagus Soup, a velvety smooth delight, to the hearty Asparagus and Potato Soup, a comforting blend of textures, each recipe is a testament to the versatility of this spring vegetable. Indulge in the creamy embrace of Asparagus and Leek Soup, where the subtle sweetness of leeks harmonizes with asparagus' delicate flavor. For a touch of spice, try the Asparagus and Poblano Soup, where roasted poblano peppers add a smoky warmth. And for a taste of the Mediterranean, explore the Asparagus and Orzo Soup, a delightful marriage of flavors with tender orzo pasta. Last but not least, the Asparagus and Shrimp Soup elevates the classic pairing of asparagus and shrimp to new heights, creating a seafood symphony that will tantalize your taste buds. Whether you seek a light and elegant starter or a hearty main course, these recipes offer a culinary journey that celebrates the beauty of asparagus in all its forms. Prepare to be enchanted by the vibrant hues, enticing aromas, and unforgettable flavors that await you in this collection of asparagus soup recipes.

Here are our top 9 tried and tested recipes!

PURéE OF ASPARAGUS SOUP



Purée of Asparagus Soup image

By now, those of you who follow my work have seen a number of simple pureed soups that begin with onions, potatoes and leeks. Here's another one. The beautiful pale green soup is all the more fragrant because I use the asparagus trimmings for the broth.

Provided by Martha Rose Shulman

Categories     dinner, weekday, soups and stews, appetizer

Time 1h30m

Yield Serves six

Number Of Ingredients 19

1 medium onion, chopped
4 garlic cloves, halved
Green of 1 large leek (optional)
Salt to taste
1/4 teaspoon freshly ground pepper
Trimmed stems from 1 pound asparagus, cut in 1-inch lengths
2 quarts water
1 tablespoon extra virgin olive oil
1 leek, white and light green parts only, sliced and cleaned optional
1 medium onion, chopped
2 garlic cloves, peeled and halved
2 medium-size russet potatoes, peeled and diced
Salt, preferably kosher salt, to taste
1 1/2 quarts asparagus broth (above)
A bouquet garni made with a bay leaf and a few sprigs each parsley and thyme
1 pound asparagus, woody ends snapped off, sliced about 1 inch thick, plus 12 whole stalks, woody ends snapped off, for the garnish
2 teaspoons fresh lemon juice
Freshly ground pepper
Chopped fresh tarragon for garnish

Steps:

  • Combine all of the ingredients for the broth, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Strain and set aside.
  • Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the leek, onion and 1/2 teaspoon salt. Cook gently for five minutes, stirring often, until the onion and leek have softened. Add the garlic, stir together for a minute, then add the potatoes, broth, bouquet garni and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the chopped asparagus (not the 12 spears), and simmer 10 minutes. Remove from the heat, and remove the bouquet garni.
  • Puree the soup with a hand blender or, working in 1-1/2 cup batches, ladle the soup into a blender. Place a towel over the blender, and pull it down tightly to prevent splashing. Blend each batch, then (whether you pureed the soup in the pot or in a blender) put through a medium strainer, pushing it through with the bottom of your ladle or with a spatula. Return to the pot. Heat through, and add the lemon juice and salt and pepper to taste.
  • Meanwhile, steam the 12 asparagus spears for four minutes, until just tender. Refresh with cold water, then slice about 3/4 inch thick.
  • Ladle the soup into bowls, garnish each serving with a handful of sliced asparagus, sprinkle with tarragon and serve.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1539 milligrams, Sugar 2 grams

ASPARAGUS SOUP WITH LEMON CREME FRAICHE



Asparagus Soup with Lemon Creme Fraiche image

A fresh and easy asparagus soup, pureed until it's smooth, is a definite winner. Serve it warm or chilled depending on the weather.-Fern Vitense, Tipton, Iowa

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 16

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
4 cups cut fresh asparagus (1-inch pieces)
3 medium red potatoes, peeled and cubed
2 cans (14-1/2 ounces each) vegetable broth
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
GARNISH:
1/4 cup minced chives
1/4 cup creme fraiche or sour cream
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest

Steps:

  • In a large saucepan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add asparagus and potatoes; cook 3 minutes longer. Stir in broth, lemon zest and seasonings. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Cool slightly. Process soup in batches in a blender until smooth. Return all to pan and heat through. Combine garnish ingredients; serve with soup.

Nutrition Facts : Calories 155 calories, Fat 8g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 873mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.

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.

ASPARAGUS PUREE



Asparagus Puree image

Use this simple puree to make Asparagus Risotto from chef Marco Canora's "Salt to Taste" cookbook. Photo credit: John Kernick

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Yield Makes enough for 6 to 8 servings

Number Of Ingredients 4

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 large bunch thin asparagus (about 20 stalks), thinly sliced
1/4 cup spinach leaves

Steps:

  • Bring a small saucepan filled with water to a boil over high heat. Prepare an ice-water bath; set a medium bowl in ice-water bath and set aside.
  • Heat olive oil in a large shallow saucepan over medium-low heat. Add onion and reduce heat to low; cook, until onion is soft and translucent, about 10 minutes. Increase heat to medium-high and add asparagus; stir to coat.
  • Add enough boiling water just to cover asparagus; let cook for 2 minutes. Drain asparagus mixture in a fine mesh strainer and transfer to bowl set in ice-water bath; let cool slightly.
  • Transfer asparagus mixture to the jar of a blender along with spinach leaves. Add enough water just to blend; blend until smooth.

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

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.

PUREED ASPARAGUS SOUP



Pureed Asparagus Soup image

Anyone who's read the other recipes I've posted knows I'm a big fan of "Quick & Easy". This recipe is no different. Its from Diana Shaw's book, The Essential Vegetarian Cookbook.

Provided by Moody

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs asparagus, trimmed,pared and cut into thirds
1 shallot, sliced
2 large potatoes, preferably yukon gold,peeled and sliced
4 cups vegetable broth
6 fresh mint leaves
1 teaspoon grated lemon, zest of
salt & freshly ground black pepper
minced fresh chives (to garnish)
minced scallion top, for garnish

Steps:

  • In a large saucepan combine the asparagus, shallot, potatoes, vegetable broth, mint and lemon zest.
  • Bring them to a boil over medium-high heat.
  • Cover, reduce the heat to medium-low, and simmer until the potatoes are tender enough to puree, about 20 minutes.
  • Puree the soup with an immersion blender, or in a food processor.
  • If using a food processor, transfer the soup back to the saucepan.
  • Heat the soup to warm it through.
  • Season with salt and pepper and garnish each serving with a sprinkle of chives and scallion greens.

PURéED ASPARAGUS



Puréed Asparagus image

Provided by Mark Bittman

Time 30m

Number Of Ingredients 5

1 1/2 pounds trimmed and chopped asparagus
2 tablespoons butter to soften
5 cups stock or water
1 large peeled and cubed potato
Lemon juice and olive oil

Steps:

  • 1 1/2 pounds trimmed and chopped asparagus and add 1 large peeled and cubed potato in 2 tablespoons butter to soften, about 5 minutes
  • Add 5 cups stock or water; boil, cover, lower the heat and simmer until asparagus is tender, about 15 minutes
  • Cool slightly, purée, strain and refrigerate
  • Garnish: Lemon juice and olive oil.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 11 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 291 milligrams, Sugar 6 grams, TransFat 0 grams

PUREE OF ASPARAGUS - FROM SPLENDID SOUPS



PUREE OF ASPARAGUS - FROM SPLENDID SOUPS image

Categories     Soup/Stew     Vegetable

Yield 8 servings

Number Of Ingredients 9

4 quarts water
2 pounds asparagus
4 tablespoons unsalted butter
2 medium-size onions, finely chopped
1 medium size waxy potato, peeled and sliced
6 cups chicken or vegetable broth
1bunch of parsley, 12 stems, tied with string
1/2 to 1 cup heavy cream
salt and pepper

Steps:

  • Boil water in a 6 quart pot. Cut off and discard 2 inches of the asparagus base. Cut off the tips and reserve. Chop stalks into 1-inch segments and reserve. When the water comes to a boil, put the asparagus tips in a strainer and submerge them for 2 to 3 minutes (tender but not mushy). Take them out - don't throw out the water - and rinse them under cold water. Put the stalks in the boiling water and simmer for 5 minutes to eliminate bitterness. Rinse stalks under cold water - pour out the water. Heat butter in 4 quart pot over medium heat. Add onions and potato and stir every 2 minutes for about 10 minutes, until onions turn translucent (not brown) and potatoes soften slightly. Add the broth, the cut-up asparagus stalks, and the parsley. Simmer for 15 minutes until the asparagus and potatoes are thoroughly softeneed. Puree the soup in a food processor. Strain it thru a medium mesh strainer. Heat the soup, add the heavy cream, and season with salt and pepper. Either add tips to soup or heat them and arrange on top of soup (on a thin slice of buttered toast).

Tips:

  • Choose the right asparagus: Look for asparagus that is fresh, firm, and has tightly closed tips. Avoid asparagus that is wilted or has woody stems.
  • Prepare the asparagus properly: Before cooking, trim the tough ends of the asparagus. You can also peel the asparagus if desired, but this is not necessary.
  • Cook the asparagus until it is tender but still has a slight crunch: You can cook asparagus in a variety of ways, including boiling, steaming, roasting, and grilling. The cooking time will vary depending on the method you choose.
  • Puree the asparagus until it is smooth and creamy: You can use a food processor, blender, or immersion blender to puree the asparagus. Be sure to add a little liquid, such as water, broth, or milk, to help the pureeing process.
  • Season the asparagus puree to taste: You can add a variety of seasonings to the asparagus puree, such as salt, pepper, garlic, lemon juice, and grated Parmesan cheese.

Conclusion:

Asparagus puree is a delicious and versatile dish that can be enjoyed as a soup, sauce, or spread. It is a great way to use up leftover asparagus, and it is also a healthy and nutritious meal. With a few simple tips, you can make a delicious asparagus puree that is sure to impress your family and friends.

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