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Thread: Recipe: Cream of Asparagus Soup

  1. #1
    Melba's Jammin' Guest

    Default Recipe: Cream of Asparagus Soup

    How about this one? Any herb enhancements? White wine?

    CREAM OF ASPARAGUS SOUP
    *
    1 lb. fresh asparagus
    1 sm. onion, chopped
    Salt and pepper to taste
    2 1/2 c. chicken stock
    3 tbsp. butter
    1/4 c. flour
    1 1/4 c. milk
    2/3 c. cream (half and half)

    Cook onion, asparagus, chicken stock, salt and pepper over medium-low
    heat for 20 minutes, covered, or until very tender. Cool slightly and
    puree in blender.
    Make a cream sauce with butter, flour and milk. Add asparagus puree and
    simmer gently for five minutes. Cool. When ready to serve, add cream and
    reheat.
    --
    -Barb, Mother Superior, HOSSSPoJ
    Check my new ride: http://www.jamlady.eboard.com

  2. #2
    KW Guest

    Default Re: Recipe: Cream of Asparagus Soup


    "Melba's Jammin'" <[email protected]> wrote in message
    news:[email protected]..
    > How about this one? Any herb enhancements? White wine?
    >
    > CREAM OF ASPARAGUS SOUP
    >
    > 1 lb. fresh asparagus
    > 1 sm. onion, chopped
    > Salt and pepper to taste
    > 2 1/2 c. chicken stock
    > 3 tbsp. butter
    > 1/4 c. flour
    > 1 1/4 c. milk
    > 2/3 c. cream (half and half)
    >
    > Cook onion, asparagus, chicken stock, salt and pepper over medium-low
    > heat for 20 minutes, covered, or until very tender. Cool slightly and
    > puree in blender.
    > Make a cream sauce with butter, flour and milk. Add asparagus puree and
    > simmer gently for five minutes. Cool. When ready to serve, add cream and
    > reheat.
    > --
    > -Barb, Mother Superior, HOSSSPoJ
    > Check my new ride: http://www.jamlady.eboard.com


    Sounds tasty! Aspergrass to me has such a light flavor that most anything
    can overpower it. White wine sounds like a good addition and for some reason
    (don't know why this popped in my head it is NOT from first-hand experience)
    I'm thinking a little sprinkling of Saffron might set it off nicely.

    KW



  3. #3
    KW Guest

    Default Re: Recipe: Cream of Asparagus Soup


    "Melba's Jammin'" <[email protected]> wrote in message
    news:[email protected]..
    > How about this one? Any herb enhancements? White wine?
    >
    > CREAM OF ASPARAGUS SOUP
    >
    > 1 lb. fresh asparagus
    > 1 sm. onion, chopped
    > Salt and pepper to taste
    > 2 1/2 c. chicken stock
    > 3 tbsp. butter
    > 1/4 c. flour
    > 1 1/4 c. milk
    > 2/3 c. cream (half and half)
    >
    > Cook onion, asparagus, chicken stock, salt and pepper over medium-low
    > heat for 20 minutes, covered, or until very tender. Cool slightly and
    > puree in blender.
    > Make a cream sauce with butter, flour and milk. Add asparagus puree and
    > simmer gently for five minutes. Cool. When ready to serve, add cream and
    > reheat.
    > --
    > -Barb, Mother Superior, HOSSSPoJ
    > Check my new ride: http://www.jamlady.eboard.com


    Sounds tasty! Aspergrass to me has such a light flavor that most anything
    can overpower it. White wine sounds like a good addition and for some reason
    (don't know why this popped in my head it is NOT from first-hand experience)
    I'm thinking a little sprinkling of Saffron might set it off nicely.

    KW



  4. #4
    kilikini Guest

    Default Re: Recipe: Cream of Asparagus Soup

    Melba's Jammin' wrote:
    > How about this one? Any herb enhancements? White wine?
    >
    > CREAM OF ASPARAGUS SOUP
    >
    > 1 lb. fresh asparagus
    > 1 sm. onion, chopped
    > Salt and pepper to taste
    > 2 1/2 c. chicken stock
    > 3 tbsp. butter
    > 1/4 c. flour
    > 1 1/4 c. milk
    > 2/3 c. cream (half and half)
    >
    > Cook onion, asparagus, chicken stock, salt and pepper over medium-low
    > heat for 20 minutes, covered, or until very tender. Cool slightly and
    > puree in blender.
    > Make a cream sauce with butter, flour and milk. Add asparagus puree
    > and simmer gently for five minutes. Cool. When ready to serve, add
    > cream and reheat.


    I usually add a touch of nutmeg to my cream soups, but that's me. White
    wine or sherry might work if you're looking in that direction.

    kili



  5. #5
    kilikini Guest

    Default Re: Recipe: Cream of Asparagus Soup

    Melba's Jammin' wrote:
    > How about this one? Any herb enhancements? White wine?
    >
    > CREAM OF ASPARAGUS SOUP
    >
    > 1 lb. fresh asparagus
    > 1 sm. onion, chopped
    > Salt and pepper to taste
    > 2 1/2 c. chicken stock
    > 3 tbsp. butter
    > 1/4 c. flour
    > 1 1/4 c. milk
    > 2/3 c. cream (half and half)
    >
    > Cook onion, asparagus, chicken stock, salt and pepper over medium-low
    > heat for 20 minutes, covered, or until very tender. Cool slightly and
    > puree in blender.
    > Make a cream sauce with butter, flour and milk. Add asparagus puree
    > and simmer gently for five minutes. Cool. When ready to serve, add
    > cream and reheat.


    I usually add a touch of nutmeg to my cream soups, but that's me. White
    wine or sherry might work if you're looking in that direction.

    kili



  6. #6
    Melba's Jammin' Guest

    Default Re: Recipe: Cream of Asparagus Soup

    In article <2e966$48278df1$438cce97$[email protected]>,
    "KW" <[email protected]> wrote:

    > Sounds tasty! Aspergrass to me has such a light flavor that most anything
    > can overpower it. White wine sounds like a good addition and for some reason
    > (don't know why this popped in my head it is NOT from first-hand experience)
    > I'm thinking a little sprinkling of Saffron might set it off nicely.
    >
    > KW


    Saffron, eh? Steeped first? I have Spanish saffron. If I do that,
    I'll report.

    --
    -Barb, Mother Superior, HOSSSPoJ
    Check my new ride: http://www.jamlady.eboard.com

  7. #7
    Melba's Jammin' Guest

    Default Re: Recipe: Cream of Asparagus Soup

    In article <2e966$48278df1$438cce97$[email protected]>,
    "KW" <[email protected]> wrote:

    > Sounds tasty! Aspergrass to me has such a light flavor that most anything
    > can overpower it. White wine sounds like a good addition and for some reason
    > (don't know why this popped in my head it is NOT from first-hand experience)
    > I'm thinking a little sprinkling of Saffron might set it off nicely.
    >
    > KW


    Saffron, eh? Steeped first? I have Spanish saffron. If I do that,
    I'll report.

    --
    -Barb, Mother Superior, HOSSSPoJ
    Check my new ride: http://www.jamlady.eboard.com

  8. #8
    Gloria P Guest

    Default Re: Recipe: Cream of Asparagus Soup

    kilikini wrote:
    > Melba's Jammin' wrote:
    >> How about this one? Any herb enhancements? White wine?
    >>
    >> CREAM OF ASPARAGUS SOUP
    >>
    >> 1 lb. fresh asparagus
    >> 1 sm. onion, chopped
    >> Salt and pepper to taste
    >> 2 1/2 c. chicken stock
    >> 3 tbsp. butter
    >> 1/4 c. flour
    >> 1 1/4 c. milk
    >> 2/3 c. cream (half and half)
    >>
    >> Cook onion, asparagus, chicken stock, salt and pepper over medium-low
    >> heat for 20 minutes, covered, or until very tender. Cool slightly and
    >> puree in blender.
    >> Make a cream sauce with butter, flour and milk. Add asparagus puree
    >> and simmer gently for five minutes. Cool. When ready to serve, add
    >> cream and reheat.

    >
    > I usually add a touch of nutmeg to my cream soups, but that's me. White
    > wine or sherry might work if you're looking in that direction.
    >
    > kili



    I was thinking tarragon, if you like the flavor. My tarragon came back
    this year in the herb pot, quite healthy.

    gloria p

  9. #9
    Gloria P Guest

    Default Re: Recipe: Cream of Asparagus Soup

    kilikini wrote:
    > Melba's Jammin' wrote:
    >> How about this one? Any herb enhancements? White wine?
    >>
    >> CREAM OF ASPARAGUS SOUP
    >>
    >> 1 lb. fresh asparagus
    >> 1 sm. onion, chopped
    >> Salt and pepper to taste
    >> 2 1/2 c. chicken stock
    >> 3 tbsp. butter
    >> 1/4 c. flour
    >> 1 1/4 c. milk
    >> 2/3 c. cream (half and half)
    >>
    >> Cook onion, asparagus, chicken stock, salt and pepper over medium-low
    >> heat for 20 minutes, covered, or until very tender. Cool slightly and
    >> puree in blender.
    >> Make a cream sauce with butter, flour and milk. Add asparagus puree
    >> and simmer gently for five minutes. Cool. When ready to serve, add
    >> cream and reheat.

    >
    > I usually add a touch of nutmeg to my cream soups, but that's me. White
    > wine or sherry might work if you're looking in that direction.
    >
    > kili



    I was thinking tarragon, if you like the flavor. My tarragon came back
    this year in the herb pot, quite healthy.

    gloria p

  10. #10
    The Cook Guest

    Default Re: Recipe: Cream of Asparagus Soup

    On Sun, 11 May 2008 19:08:34 -0500, Melba's Jammin'
    <[email protected]> wrote:

    >How about this one? Any herb enhancements? White wine?
    >
    >CREAM OF ASPARAGUS SOUP
    >*
    >1 lb. fresh asparagus
    >1 sm. onion, chopped
    >Salt and pepper to taste
    >2 1/2 c. chicken stock
    >3 tbsp. butter
    >1/4 c. flour
    >1 1/4 c. milk
    >2/3 c. cream (half and half)
    >
    >Cook onion, asparagus, chicken stock, salt and pepper over medium-low
    >heat for 20 minutes, covered, or until very tender. Cool slightly and
    >puree in blender.
    >Make a cream sauce with butter, flour and milk. Add asparagus puree and
    >simmer gently for five minutes. Cool. When ready to serve, add cream and
    >reheat.



    Here is the recipe I have been making and freezing for the last month.
    It uses all of the asparagus. About time to stop picking here.


    * Exported from MasterCook *

    Asparagus Soup

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 pounds fresh asparagus -- rinsed
    8 cups chicken stock
    4 tablespoons unsalted butter
    1 cup minced shallots
    1 cup minced leeks -- whites only, well rinsed
    1 tablespoon minced garlic
    1/2 teaspoon salt
    1/4 teaspoon ground white pepper
    1/2 cup heavy cream
    1/4 cup finely grated Parmesan -- garnish

    Trim the attractive top tips from the asparagus, about 1 to 1 1/2
    inches in length. Cut the woody stem ends from each spear and reserve.
    Cut the remaining tender stalks into 1/2-inch pieces.

    In a medium pot, bring the stock to a boil. Add the tough woody stems,
    lower the heat and simmer to infuse with asparagus flavor, 20 to 30
    minutes. Remove with a slotted spoon and discard, reserving the stock.
    Add the decorative tips to the stock and blanch until tender, 1 to 1
    1/2 minutes. Remove with a strainer and refresh in an ice water bath.
    Drain on paper towels and reserve for the garnish. Reserve the stock.

    In a medium stockpot, melt the butter over medium-high heat. When
    foamy, add the shallots and leeks and cook until tender, about 3
    minutes. Add the garlic and cook until fragrant, about 1 minute. Add
    the chopped asparagus stalks, salt, and pepper, and cook, stirring,
    for 2 minutes. Add the reserved broth and simmer until the asparagus
    are very tender, 15 to 20 minutes. Remove from the heat.

    With a hand-immersion blender or in batches in a food processor, puree
    the soup until smooth. Adjust the seasoning, to taste. If serving
    right away, return to medium heat and add the cream and reserved
    asparagus tips. Cook, stirring, until the soup is warmed through,
    about 3 minutes.

    Alternatively, if serving the soup later, do not add the cream and let
    cool at room temperature (or in an ice water bath). Cover and
    refrigerate. Before serving, add the cream and asparagus tips, and
    warm the soup gently over medium heat, stirring occasionally.

    To serve, place the soup in a soup tureen and sprinkle with cheese.
    Ladle into demi-tasse cups or small coffee or tea cups, and serve.

    Source:
    "Recipe courtesy Emeril Lagasse, 2003Show: Emeril LiveEpisode: Do
    Ahead Party"
    S(Internet Address):

    "http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25358,00.html?rsrc=search"
    - - - - - - - - - - - - - - - - -
    - -

    --
    Susan N.

    "Moral indignation is in most cases two percent moral,
    48 percent indignation, and 50 percent envy."
    Vittorio De Sica, Italian movie director (1901-1974)

  11. #11
    The Cook Guest

    Default Re: Recipe: Cream of Asparagus Soup

    On Sun, 11 May 2008 19:08:34 -0500, Melba's Jammin'
    <[email protected]> wrote:

    >How about this one? Any herb enhancements? White wine?
    >
    >CREAM OF ASPARAGUS SOUP
    >*
    >1 lb. fresh asparagus
    >1 sm. onion, chopped
    >Salt and pepper to taste
    >2 1/2 c. chicken stock
    >3 tbsp. butter
    >1/4 c. flour
    >1 1/4 c. milk
    >2/3 c. cream (half and half)
    >
    >Cook onion, asparagus, chicken stock, salt and pepper over medium-low
    >heat for 20 minutes, covered, or until very tender. Cool slightly and
    >puree in blender.
    >Make a cream sauce with butter, flour and milk. Add asparagus puree and
    >simmer gently for five minutes. Cool. When ready to serve, add cream and
    >reheat.



    Here is the recipe I have been making and freezing for the last month.
    It uses all of the asparagus. About time to stop picking here.


    * Exported from MasterCook *

    Asparagus Soup

    Recipe By :
    Serving Size : 0 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 pounds fresh asparagus -- rinsed
    8 cups chicken stock
    4 tablespoons unsalted butter
    1 cup minced shallots
    1 cup minced leeks -- whites only, well rinsed
    1 tablespoon minced garlic
    1/2 teaspoon salt
    1/4 teaspoon ground white pepper
    1/2 cup heavy cream
    1/4 cup finely grated Parmesan -- garnish

    Trim the attractive top tips from the asparagus, about 1 to 1 1/2
    inches in length. Cut the woody stem ends from each spear and reserve.
    Cut the remaining tender stalks into 1/2-inch pieces.

    In a medium pot, bring the stock to a boil. Add the tough woody stems,
    lower the heat and simmer to infuse with asparagus flavor, 20 to 30
    minutes. Remove with a slotted spoon and discard, reserving the stock.
    Add the decorative tips to the stock and blanch until tender, 1 to 1
    1/2 minutes. Remove with a strainer and refresh in an ice water bath.
    Drain on paper towels and reserve for the garnish. Reserve the stock.

    In a medium stockpot, melt the butter over medium-high heat. When
    foamy, add the shallots and leeks and cook until tender, about 3
    minutes. Add the garlic and cook until fragrant, about 1 minute. Add
    the chopped asparagus stalks, salt, and pepper, and cook, stirring,
    for 2 minutes. Add the reserved broth and simmer until the asparagus
    are very tender, 15 to 20 minutes. Remove from the heat.

    With a hand-immersion blender or in batches in a food processor, puree
    the soup until smooth. Adjust the seasoning, to taste. If serving
    right away, return to medium heat and add the cream and reserved
    asparagus tips. Cook, stirring, until the soup is warmed through,
    about 3 minutes.

    Alternatively, if serving the soup later, do not add the cream and let
    cool at room temperature (or in an ice water bath). Cover and
    refrigerate. Before serving, add the cream and asparagus tips, and
    warm the soup gently over medium heat, stirring occasionally.

    To serve, place the soup in a soup tureen and sprinkle with cheese.
    Ladle into demi-tasse cups or small coffee or tea cups, and serve.

    Source:
    "Recipe courtesy Emeril Lagasse, 2003Show: Emeril LiveEpisode: Do
    Ahead Party"
    S(Internet Address):

    "http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_25358,00.html?rsrc=search"
    - - - - - - - - - - - - - - - - -
    - -

    --
    Susan N.

    "Moral indignation is in most cases two percent moral,
    48 percent indignation, and 50 percent envy."
    Vittorio De Sica, Italian movie director (1901-1974)

  12. #12
    hahabogus Guest

    Default Re: Recipe: Cream of Asparagus Soup

    Gloria P <[email protected]> wrote in
    news:[email protected]:

    > kilikini wrote:
    >> Melba's Jammin' wrote:
    >>> How about this one? Any herb enhancements? White wine?
    >>>
    >>> CREAM OF ASPARAGUS SOUP
    >>>
    >>> 1 lb. fresh asparagus
    >>> 1 sm. onion, chopped
    >>> Salt and pepper to taste
    >>> 2 1/2 c. chicken stock
    >>> 3 tbsp. butter
    >>> 1/4 c. flour
    >>> 1 1/4 c. milk
    >>> 2/3 c. cream (half and half)
    >>>
    >>> Cook onion, asparagus, chicken stock, salt and pepper over
    >>> medium-low heat for 20 minutes, covered, or until very tender. Cool
    >>> slightly and puree in blender.
    >>> Make a cream sauce with butter, flour and milk. Add asparagus puree
    >>> and simmer gently for five minutes. Cool. When ready to serve, add
    >>> cream and reheat.

    >>
    >> I usually add a touch of nutmeg to my cream soups, but that's me.
    >> White wine or sherry might work if you're looking in that direction.
    >>
    >> kili

    >
    >
    > I was thinking tarragon, if you like the flavor. My tarragon came
    > back this year in the herb pot, quite healthy.
    >
    > gloria p
    >


    I was thinking chevril <??sp>

    --

    The house of the burning beet-Alan

    A man in line at the bank kept falling over...when he got to a teller he
    asked for his balance.


  13. #13
    hahabogus Guest

    Default Re: Recipe: Cream of Asparagus Soup

    Gloria P <[email protected]> wrote in
    news:[email protected]:

    > kilikini wrote:
    >> Melba's Jammin' wrote:
    >>> How about this one? Any herb enhancements? White wine?
    >>>
    >>> CREAM OF ASPARAGUS SOUP
    >>>
    >>> 1 lb. fresh asparagus
    >>> 1 sm. onion, chopped
    >>> Salt and pepper to taste
    >>> 2 1/2 c. chicken stock
    >>> 3 tbsp. butter
    >>> 1/4 c. flour
    >>> 1 1/4 c. milk
    >>> 2/3 c. cream (half and half)
    >>>
    >>> Cook onion, asparagus, chicken stock, salt and pepper over
    >>> medium-low heat for 20 minutes, covered, or until very tender. Cool
    >>> slightly and puree in blender.
    >>> Make a cream sauce with butter, flour and milk. Add asparagus puree
    >>> and simmer gently for five minutes. Cool. When ready to serve, add
    >>> cream and reheat.

    >>
    >> I usually add a touch of nutmeg to my cream soups, but that's me.
    >> White wine or sherry might work if you're looking in that direction.
    >>
    >> kili

    >
    >
    > I was thinking tarragon, if you like the flavor. My tarragon came
    > back this year in the herb pot, quite healthy.
    >
    > gloria p
    >


    I was thinking chevril <??sp>

    --

    The house of the burning beet-Alan

    A man in line at the bank kept falling over...when he got to a teller he
    asked for his balance.


  14. #14
    jmcquown Guest

    Default Re: Recipe: Cream of Asparagus Soup

    Gloria P wrote:
    > kilikini wrote:
    >> Melba's Jammin' wrote:
    >>> How about this one? Any herb enhancements? White wine?
    >>>
    >>> CREAM OF ASPARAGUS SOUP
    >>>
    >>> 1 lb. fresh asparagus
    >>> 1 sm. onion, chopped
    >>> Salt and pepper to taste
    >>> 2 1/2 c. chicken stock
    >>> 3 tbsp. butter
    >>> 1/4 c. flour
    >>> 1 1/4 c. milk
    >>> 2/3 c. cream (half and half)
    >>>

    >>
    >> I usually add a touch of nutmeg to my cream soups, but that's me.
    >> White wine or sherry might work if you're looking in that direction.
    >>
    >> kili

    >
    >
    > I was thinking tarragon, if you like the flavor. My tarragon came
    > back this year in the herb pot, quite healthy.
    >
    > gloria p


    Tarragon might be slightly overwhelming for asparagus soup. Maybe not. I
    do love tarragon!

    Jill



  15. #15
    jmcquown Guest

    Default Re: Recipe: Cream of Asparagus Soup

    Gloria P wrote:
    > kilikini wrote:
    >> Melba's Jammin' wrote:
    >>> How about this one? Any herb enhancements? White wine?
    >>>
    >>> CREAM OF ASPARAGUS SOUP
    >>>
    >>> 1 lb. fresh asparagus
    >>> 1 sm. onion, chopped
    >>> Salt and pepper to taste
    >>> 2 1/2 c. chicken stock
    >>> 3 tbsp. butter
    >>> 1/4 c. flour
    >>> 1 1/4 c. milk
    >>> 2/3 c. cream (half and half)
    >>>

    >>
    >> I usually add a touch of nutmeg to my cream soups, but that's me.
    >> White wine or sherry might work if you're looking in that direction.
    >>
    >> kili

    >
    >
    > I was thinking tarragon, if you like the flavor. My tarragon came
    > back this year in the herb pot, quite healthy.
    >
    > gloria p


    Tarragon might be slightly overwhelming for asparagus soup. Maybe not. I
    do love tarragon!

    Jill



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