CREAM OF ASPARAGUS POTATO SOUP RECIPE RECIPES

Name: Cream of Asparagus Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs asparagus (2 bunches, tough ends snapped off); 1 tbsp unsalted butter; 1 medium onion (chopped); 6 cups reduced sodium chicken broth; 2 tbsp low fat sour cream; kosher salt and fresh pepper (to taste)

CREAM OF ASPARAGUS SOUP RECIPE - SKINNYTASTE

Cream of Asparagus Soup Recipe - Skinnytaste image

I LOVE cream of asparagus soup, it's pure comfort in a bowl and so simple to make. This recipe is made with just 5 ingredients, not counting salt and pepper and is ready under 25 minutes!

Provided by Gina

Categories Soup

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 6

Ingredients

2 lbs asparagus (2 bunches, tough ends snapped off)
1 tbsp unsalted butter
1 medium onion (chopped)
6 cups reduced sodium chicken broth
2 tbsp low fat sour cream
kosher salt and fresh pepper (to taste)

Steps:

Melt butter over low heat in a large pot. Add onion and sauté until soft, about 2-minutes.
Cut the asparagus in half and add to the pot along with chicken broth and black pepper, to taste. Bring to a boil, cover and cook low about 20 minutes or until asparagus is very tender.
Remove from heat, add sour cream and using your hand held blender, puree until smooth (or in two batches in a large blender).

Nutrition Facts : ServingSize 1 1/4 cups, Calories 81 kcal, CarbohydrateContent 10 g, ProteinContent 6 g, FatContent 3 g, SaturatedFatContent 2 g, CholesterolContent 7 mg, SodiumContent 576 mg, FiberContent 4 g, SugarContent 1 g

CREAM OF ASPARAGUS SOUP RECIPE | SUNNY ANDERSON | FOOD NETWORK

Cream of Asparagus Soup Recipe | Sunny Anderson | Food Network image

Provided by Sunny Anderson

Categories appetizer

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 stick unsalted butter
1/2 onion, chopped, (about 1/2 cup)
1 clove garlic, crushed
Salt and freshly ground black pepper
2 pounds asparagus, ends trimmed and cut into 1-inch pieces
6 cups chicken stock
1 pint sour cream, room temperature
2 teaspoons Hungarian hot paprika, for garnish

Steps:

Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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