Asparagus Soup Recipes

Whether you fancy an asparagus soup recipe for a quick lunch or a sophisticated dinner party you will find what you are looking for here.

If you grow your own asparagus in season when you are eating asparagus on a regular basis you can keep the ends that you cut off and potentially waste. Gather a few days supply in the fridge then make some soup. Very economical.

You could then freeze your soup for after the season has finished.

Alternatively, if you are busy, freeze the offcuts and then defrost them to use later in the year to make one of these delicious soups.

Because I know lots of my visitors are interested in a variety of "different" food ideas you might also like to try Rhubarb Soup sometime!

In the meantime here are those healthy recipes:

Cream of Asparagus Soup

This cream of asparagus soup recipe takes some beating:

Ingredients:

• 1 lb (.5 kg) fresh asparagus
• 225ml (1 cup) whipping cream
• 700ml (3 cups)chicken stock
• 2 tsp (10 ml) butter
• 1/4 cup (60 ml) chopped onions
• 1 stick of celery cut in half
• 1 medium - large carrot cut in half lengthwise
• 2 tsp (10 ml) flour
• Salt & pepper to taste

Directions:

1. Chop asparagus into pieces and place along with celery and carrots in a pan just covered in water.
2. Bring to the boil and simmer until the asparagus is soft
3. Remove celery and carrots and discard
4. Note how much aspargus water there is then
5. Place asparagus with the water in a food processor or blender and process until pureed.
6. Saute onions in 2tsp butter or olive oil in a deep frying pan
7. Meanwhile bring the chicken stock to the boil
8. Sprinkle about 2 tsp flour onto the sauted onions
   
9. Deduct the volume of asparagus water you have from the chicken stock and discard. eg if you had 200ml of asparagus water only use 700-200 = 500 ml of chicken stock
10. Gradually add a little of the hot chicken stock stirring as you go
11. The flour will swell, blend it in with the stock gradually adding more and more of the stock
12. Pour the stock mixture into a deep pan and add the pureed asparagus.
13. Bring to the boil and simmer. You can leave it like this until you are ready to serve. Just before you serve bring the whole lot to the boil again
14. Switch off the heat and slowly mix in the cream
15. Adjust seasoning and serve immediately

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Chilled Asparagus Soup

This soup uses up those ends you've been popping in the freezer

Ingredients:

• 1 lb asparagus ends
• 3/4 lb asparagus spears with ends cut off
• 1/2 small onion, 1 medium carrot and a stick of celery(celery not essential)
• 1 small leek
• 8 fl ozs (450ml)chicken stock
• Knob of butter
• 4fl oz (225ml) creme fraiche or yoghurt
• Salt and Pepper to taste

Directions:

1. Simmer woody ends, onion, carrot, celery and chicken stock for about an hour.
2. Strain or pick out solids with a slotted spoon.
3. Chop the leeks and asparagus using only the white of the leek
4. Saute the chopped vegetables in butter until leeks go soft and see through.
5. Add the cooked vegetables to the stock and simmer for about 5 minutes.
6. Remove from heat and allow to cool.
7. Puree soup in a blender, food processor or with an immersion blender. Season to taste.
8. Place in the fridge until ready to eat.
9. Add a final swirl of cream or creme fraiche and serve with melba toast or crutons.

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Asparagus & Courgette Soup

I make no apologies for the fact that this recipe for asparagus soup is pretty similar to the one above. The reason is that I stumbled upon this recipe by not having all the ingredients for the recipe above.

Try it yourself and don't worry if you don't have all the ingredients you will just come up with another variation!!!

Ingredients:

• 1 lb asparagus ends
• 1/4 lb asparagus spears with ends cut off
• 1 medium sized courgette
• 1 small onion, 1 medium carrot and a stick of celery
• 8 fl ozs (450ml)chicken stock
• Olive oil
• 4fl oz (225ml) creme fraiche or yoghurt
• Salt and Pepper to taste

Directions:

1. Simmer woody ends, 1/2 the onion, celery and chicken stock for about 1/2 an hour.
2. Strain or pick out solids with a slotted spoon.
3. Chop the other half of the onion, the carrot and the asparagus.
4. Saute the chopped vegetables in olive oil until lightly golden.
5. Add the cooked vegetables to the stock and simmer for about 5 minutes.
6. Remove from heat and allow to cool.
7. Puree soup in a blender, food processor or with an immersion blender. Season to taste.
8. Place in the fridge until ready to eat.

Add a final swirl of cream or creme fraiche and serve with melba toast or crutons.

You can serve this soup hot as well as cold, perhaps try it with crusty bread.

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Other soup recipes on this site include Quick Leftovers Soup with Canned Green Asparagus

More soup recipes coming soon.....

If you are interested in more soup recipes (not just based on asparagus) you may find the following sites of interest:

Favorite Soup Recipes
soup recipes including soup stocks, tips, suggestions and related articles. Great soup recipes like lobster bisque and cream soups, plus many other soups.

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