CREAM OF ASPARAGUS SOUP BAREFOOT CONTESSA RECIPES

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CREAM OF ASPARAGUS SOUP RECIPE | MARTHA STEWART



Cream of Asparagus Soup Recipe | Martha Stewart image

Add a slice of toast topped with melted cheese to this cream of asparagus soup, and you have lunch or a light dinner.

Provided by Martha Stewart

Categories     Soup Recipes

Total Time 30 minutes

Prep Time 20 minutes

Number Of Ingredients 8

3 tablespoons butter
1 1/2 cups coarsely chopped shallots (about 6 large)
1/2 teaspoon dried thyme
3 tablespoons all-purpose flour
Coarse salt
3 pounds asparagus, trimmed and cut into 1-inch pieces
1/3 cup heavy cream
2 to 3 tablespoons fresh lemon juice

Steps:

  • In a large (4-quart) saucepan, melt butter over medium heat. Add shallots and thyme; cook until shallots are soft, about 5 minutes. Add flour; cook until incorporated, stirring constantly, about 1 minute.
  • Add asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil.
  • Reduce heat; cover, and simmer, until asparagus is bright green and just tender, 2 to 4 minutes. Working in small batches, purée soup in a blender until very smooth. To prevent splattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid with a dish towel. (To freeze, see note.) If serving right away, stir in cream and lemon juice.

CREAM OF ASPARAGUS SOUP RECIPE | EATINGWELL



Cream of Asparagus Soup Recipe | EatingWell image

This cream of asparagus soup is velvety and elegant, yet simple to prepare. The onion and garlic add flavor but don't overpower the soup, and the fresh tarragon melds well with the asparagus.

Provided by Jasmine Smith

Categories     Healthy Asparagus Recipes

Total Time 35 minutes

Number Of Ingredients 9

2 pounds fresh asparagus, trimmed, divided
2 tablespoons extra-virgin olive oil
1 cup sweet onion
2 teaspoons minced garlic
2 cups low-sodium vegetable broth or chicken broth
¼ teaspoon salt
¼ teaspoon ground pepper
1?½ tablespoons chopped fresh tarragon
½ cup heavy cream

Steps:

  • Using a vegetable peeler, peel 5 asparagus spears lengthwise into very thin strips. Transfer the strips to a small bowl and cover with ice water. Set aside until ready to use. Cut the remaining asparagus spears into 1-inch pieces.
  • Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion; cook, stirring often, until softened, about 5 minutes. Add the asparagus pieces and garlic; cook, stirring often, until the asparagus is bright green and the garlic is fragrant, about 1 minute. Add broth, salt and pepper; bring to a simmer over medium heat. Simmer, undisturbed, until the asparagus is tender, about 12 minutes. Remove from heat; stir in tarragon.
  • Pour the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. (Alternatively, use an immersion blender to process the soup in the pot until smooth. Use caution when blending hot liquids.) Return the soup to the pot; add cream and stir until combined. Ladle into 4 bowls. Garnish with a swirl of cream, if desired, and the reserved asparagus strips.

Nutrition Facts : Calories 213 calories, CarbohydrateContent 11 g, CholesterolContent 34 mg, FatContent 18 g, FiberContent 4 g, ProteinContent 4 g, SaturatedFatContent 8 g, SodiumContent 223 mg, SugarContent 5 g

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