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Recipes for frozen green asparagus soup. Asparagus soup: recipes with photos. How to cook Vegetable soup with asparagus

Asparagus (asparagus) is one of the most expensive and at the same time the most delicious and healthy vegetable crops. Asparagus is the name given to the young shoots of a bushy plant. The first asparagus spears (white, green, pinkish-green or purple) are loaded with minerals, vitamins and fiber. Tender young asparagus spears can be eaten raw or steamed, oven-baked, steamed, or grilled. Among the vegetables of the new season, this plant is one of the earliest, so you can start collecting young shoots as early as April-May.

Regardless of the variety, asparagus is rich in valuable vitamins such as A, C, B1, B2 and E, as well as minerals: calcium, phosphorus, potassium, copper, magnesium, iron and zinc. Asparagus acid and potassium salts have a beneficial effect on kidney function and facilitate metabolism. Zinc helps strengthen connective tissue and accelerates the healing process of wounds. Calcium and phosphorus are useful for building bone tissue, magnesium and iron improve blood formation. An irreplaceable property of asparagus is its low-calorie content (180 kcal per 1 kg), so it can be safely called a dietary product.

Asparagus soup

It is recommended to eat asparagus fresh; quick steaming is also possible (5 minutes is enough). It is no less useful when boiled (cook for 3 minutes) or fried on the grill or in the oven for 2-3 minutes. Remember that the main thing in cooking asparagus is not to “overcook” the shoots; the finished vegetables should be crispy. When cooking asparagus, it will be very convenient to use special narrow high pans: the asparagus shoots are placed vertically in them, so the bases are boiled in a small amount of boiling water, and the tender tops of the plant are treated with steam. Once cooked, the water can be used to add to asparagus soup.

So, asparagus soup recipe.

Heat one tablespoon of olive oil in a pan, add the thick parts of the asparagus stalks and fry for 2-3 minutes.
Add chicken broth, bring to a boil and cook for 5 minutes.
Blend the soup with a blender until smooth.
Add cream to the pan and heat for 1 minute.
Delicious asparagus soup is ready.

Asparagus puree soup

Asparagus is a new vegetable for us, so not everyone has yet been able to appreciate its taste. If asparagus is cooked correctly, it will delight you not only with its delicate and subtle taste, but also with many beneficial properties.

So, asparagus puree soup recipe.

Wash the asparagus and peel off the thin skin with a special knife, rinse it again and cut it into pieces 1-1.5 cm in size.
Pour 2 liters of water into a saucepan, bring to a boil and place the asparagus in it. Salt and cook for 15 minutes.
In a small deep frying pan, prepare the sauté: melt the butter, add flour into it and keep it on the fire, stirring until the color acquires a light brown golden hue. After the flour has cooled a little, take about 100 ml of broth from the pan and add it constantly stirring with a whisk into the flour, making sure that no lumps form.
The asparagus is ready, remove the pan from the heat, take out a few pieces of asparagus and put them on a plate. The remaining contents of the soup are crushed using a blender. You can also strain the ingredients through a sieve, but this is a more labor-intensive and time-consuming process.
Put the saucepan with the soup back on the fire, bring the contents to a boil, add the flour mixture, stirring with a whisk, add cream and whole pieces of asparagus and bring to a boil again. If necessary, add salt and freshly ground pepper.
The asparagus soup is ready. Pour it into plates and garnish with chopped parsley and dill.

Cream of asparagus soup

Purple asparagus is a rare species and has a slightly bitter taste. During cooking, the purple color of the asparagus changes to green. Green asparagus makes a wonderful creamy soup.

So, cream of asparagus soup recipe.

Separate the edible part of the asparagus. Blanch the tops of the shoots for 1=2 minutes in boiling water, then rinse with cold water and set aside for a while. Cut the remaining edible part of the asparagus into large pieces.
Melt the butter in a large saucepan and sauté the onion over low heat until it turns golden and soft. Add the coarsely chopped asparagus and sauté, stirring constantly, for a couple more minutes.
Pour in the broth, add thyme and salt. Bring to a boil, reduce heat and simmer covered for another half hour.
The asparagus should become soft. If this is not the case, then you can cook for another 10 minutes. Cool the soup.
Grind the soup using a blender. Strain into a clean saucepan. Place on the fire, pour in the cream and heat slowly, without bringing to a boil. If necessary, add salt and white pepper to taste. Place the previously separated and prepared asparagus shoot tips and serve.

White asparagus soup with salmon

White asparagus spears are usually harvested from mid-March to June and are a seasonal vegetable. Due to the increased labor intensity of harvesting and the short season, this type of asparagus has the highest price. White asparagus has a more delicate taste than green asparagus. It is grown in sand in the complete absence of sunlight.

White asparagus can be used to make an excellent, one might even say aristocratic, spring soup.

So, white asparagus soup with salmon recipe.

Peel the onion and finely chop it. Peel the asparagus and cut off the tough ends. Cut into pieces. Bring the broth to a boil. Cut the salmon into small pieces.
In a 3-liter saucepan, heat the vegetable oil and butter. Place the onion in the pan and fry until soft. Add flour and cook, stirring, for one minute. Add asparagus and sugar.
Pour the broth over the vegetables, cook for about 15 minutes until tender. Remove from heat, add salt, pepper and blend with a blender until a homogeneous consistency is achieved.
Return the soup to low heat and add pieces of salmon, sour cream and cheese. Cook until the salmon is cooked, stirring until the cheese dissolves.

The finished soup must be served immediately. However, if necessary, it can be heated over very low heat.

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Asparagus soup: recipes with photos

With the onset of asparagus season, young shoots appear in our kitchen. The high taste qualities of asparagus allow it to be widely used in cooking in any form: raw, baked, boiled, grilled. It is used to make fillings for sandwiches, added to salads and main courses, and canned. Summer asparagus soups are especially good, recipes and photos of which are further in the article.

In order for asparagus not to disappoint and to fully reveal all the richness of its taste, you need to know how to work with it, so here are some tips:

Young shoots of asparagus are eaten, the harvest of which begins in April and ends in July - early August.
It is best to use it immediately after purchase, as it fades very quickly. If you plan to cook not on the day of purchase, then you need to cut off the bases of the stems, place them vertically in water, cover with film and put them in the refrigerator for no more than seven days.
Before preparing asparagus, its stems are cut off at the base and the top layer is removed.
Experienced chefs recommend using a stainless steel pan for cooking asparagus soup.
The best heat treatment option in terms of preserving nutrients is cooking, which must be done over low heat.
The duration of heat treatment depends on the variety. White asparagus is boiled for about eight minutes, thick green asparagus - no more than five, thin green - only three minutes.
Asparagus is boiled vertically, tied into a bunch and placed in a saucepan with the tops up (above the water) so that the lower hard parts of the stalk are boiled down and the upper tender parts do not soften.

There are many recipes for asparagus soups. The main component in them, of course, is its fresh shoots with their indescribable specific taste. For those who love quick cooking methods, below is the first recipe for asparagus cream soup.

Very simple

All you need is:

0.5 kg of asparagus;
0.2 kg sour cream;
broth or water - the amount depends on the desired thickness of the soup.
salt and ground black pepper - to taste.

Cut off the tops of the stems (about 5 cm), cut the remaining parts into smaller pieces and boil it all in water for about 8 minutes. Remove the tops to later decorate the finished dish with them, and puree the rest of the soup. Add sour cream, salt and pepper. Pour into bowls, garnishing each serving with a piece of asparagus.

Classic creamy asparagus soup

Incredibly tender, with the characteristic taste of asparagus, the dish will appeal even to those who do not like pureed soups.

For half a kilogram of asparagus shoots you need to take:

chicken broth - 0.4 l;
half an onion;
flour - two tables. spoons;
butter - 30 g;
lemon juice - a teaspoon;
milk - a glass;
heavy cream - 0.1 l;
salt and ground pepper - to taste.

To get a tender asparagus soup, the lower parts of the young shoots must be cut off. Cut off the tops - they are prepared separately. Cut the remaining parts of the stems into pieces of 2-3 cm.
Place the asparagus (except the tops) and finely chopped onion in a saucepan, pour in half a cup of chicken broth and cook until the asparagus is tender, covered, about 8 minutes.
Grind the resulting mixture with a blender.
Melt the butter over low heat, add flour, add pepper and salt and cook for two minutes. After this, pour in the broth and continue cooking until it boils. Now put the asparagus puree here and pour in the milk.
Pour the cream into a separate container, add a little of the resulting soup, stir. Then pour this cream into the soup, squeeze out lemon juice and heat the soup, but do not bring it to a boil.

With vermouth

Let's prepare the ingredients for the soup:

0.7 kg asparagus;
750 ml chicken broth;
six tablespoons of butter;
three cloves of garlic;
60 ml dry vermouth;
180 ml heavy cream;
ground pepper and salt to taste.

Cut off the tender tops of the asparagus shoots (about five centimeters each), cut the rest of the asparagus into smaller pieces - two centimeters each.
In a saucepan in four tablespoons of butter, simmer the chopped onion and garlic until transparent.
Add vermouth and continue to simmer until there is almost no liquid left.
Place the asparagus, cut into 2 cm pieces, pour in the chicken broth and cook, add salt, pepper and cook until it starts to boil.
Reduce heat to low and continue to simmer for about 20 minutes, covered.
Puree the resulting soup using a blender, strain through a sieve and add cream, if necessary, add salt and pepper.
Stew the remaining asparagus (5 cm each) in a frying pan in two tablespoons of butter.
Pour the soup into bowls and garnish with stewed pieces of asparagus.

With cheese and mushrooms

Ingredients for creamy asparagus soup you will need:

green asparagus - 100 grams;
potatoes - 0.7 kg;
one onion;
olive oil;
butter;
chicken broth 0.8 l;
salt, ground pepper and herbs to taste.

To decorate the soup:

Wash the asparagus, cut off the lower parts of the shoots, set aside three tops for decoration, cut the remaining parts into 0.5 cm pieces. Cut the potatoes into cubes, finely chop the onion.
Heat olive oil in a saucepan. Place asparagus, potatoes and onions there, add salt and lightly fry. Pour in warm chicken broth to completely cover the vegetables and simmer for ten minutes. A few minutes before it’s ready, place three tips of asparagus shoots into the pan.
Pour some broth from the soup, put the rest in a blender, add olive oil and finely chopped parsley. Beat until smooth, then rub through a sieve, add salt and pepper.
In a frying pan in olive oil, lightly fry the shallots and porcini mushrooms, cut into strips. Rub the cheese through a sieve until creamy, pour in olive oil and pepper. Prepare quenelles from the resulting mass. Place mushrooms on a plate, then cheese quenelles. Pour cream of asparagus soup onto the edges of the plate.

Asparagus and Avocado Soup

Amount of ingredients for two servings:

asparagus - four fresh shoots;
cucumber - half a small one;
avocado - 1/2 fruit;
lemon juice - a tablespoon;
nut oil - a teaspoon;
salt and ground pepper - to taste;
cold water - depending on the desired thickness;
some hard cheese for decoration.

Puree all ingredients using a blender, add salt and pepper to taste. Place on plates and sprinkle with grated cheese. You can decorate asparagus soup with herbs and seeds (see photo of the dish below).

With duck broth

This soup requires green asparagus. For 300 grams of stems you need to take:

leeks - 100 grams;
large potatoes - 1 tuber;
heavy cream - 100 grams;
duck broth - 0.8 liters;
salt - half a teaspoon;
melted duck fat - a tablespoon;
ground black pepper - to taste.

Wash the asparagus, dry it, cut off the thin top layer and cut off the tops.
Boil the top parts in water for no longer than seven minutes, then remove and set aside.
Cut the onion into half rings and fry in a frying pan in duck fat.
Cut the lower parts of the asparagus stalks into pieces of approximately 2 cm.
Peel the potatoes, rinse and cut into cubes or wedges.
Place the fried onions into the duck broth, then the potatoes and after two minutes the chopped lower parts of the stems.
Cook over very low heat until the potatoes are done.
Puree the resulting soup with a blender, pour cream into it, add salt and pepper. Warm it up again, place it on plates, garnishing each serving with asparagus tips.

Let's sum it up

There are many types of asparagus soups: with shrimp, with rice, with meat, with pine nuts and so on. While summer is in full swing, you can enjoy dishes made from fresh asparagus, and when the season is over, you can replace it with canned asparagus.

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Vegetable soup with asparagus

I prepared the soup without frying the carrots and onions, as my broth turned out to be very rich. If you wish, you can fry the onions and carrots, then add the tomato and fry everything together.

Recipe ingredients

300 g chicken meat (you can take veal),
700 g potatoes,
300 g asparagus,
400 g cabbage,
1 carrot,
1 onion,
1 large tomato,
dill, green onions,
salt - to taste, ground black pepper, bay leaf, seasonings - according to your taste and desire,
vegetable oil,
3-3.5 liters of water.

How to cook Vegetable soup with asparagus

Cooking method:

Make meat broth from chicken meat. Place diced potatoes into the boiling broth and let it boil.

After the potatoes boil, add finely chopped onions and carrots, cut into strips. After boiling, cook for 10-15 minutes.

Wash the asparagus, remove the stems, cut into pieces of the desired size. Chop the tomato finely, but first you need to remove the skin.

I put the tomato on a slotted spoon, lower it into the pot of soup for 20-30 seconds, then remove the skin.

Place the prepared vegetables in a saucepan, after boiling, add salt to taste, pepper, bay leaf, spices, cook for 10 minutes.

Add shredded cabbage, cook for 7 minutes. Taste the soup; if you don't find enough acid, add more tomato.

Then add finely chopped dill or parsley, green onions and cook for another 5 minutes.

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Asparagus soup recipe

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Fine green asparagus soup

Required ingredients:

asparagus - 0.5 kg;
water - 1 l;
milk - 1/3 cup;
flour - 2 tbsp;
butter - 2 tbsp. l.;
sugar - 1/2 tsp;
yolk - 1 pc.;
salt to taste.

All about the benefits of asparagus...

According to its characteristics, asparagus is a unique product, supplying a large amount of vitamins (A, B, C, T, K) and minerals (copper, magnesium, manganese) for our body. Asparagus also contains high amounts of folic acid and dietary fiber.

Some time ago, asparagus was considered the food of kings, but now this vegetable is widely available - you can buy it in stores, at the market, and even grow it on your own plot.

The inhabitants of Ancient Egypt, who actively used asparagus for medicinal purposes, knew about its beneficial properties. Asparagus contains substances called coumarins, which are responsible for regulating blood clotting and therefore preventing the formation of blood clots. Consequently, asparagus has a beneficial effect on the circulatory system as a whole, and is also beneficial for the heart and blood vessels.

In addition, asparagus is low in calories and, therefore, suitable for people who care about their figure. And folic acid, which is part of the chemical composition of asparagus, strengthens hair and prevents the formation of wrinkles.

It can be used in various forms. Asparagus makes very tasty soups, main courses, salads, desserts and even drinks.

The easiest option is to simply boil the asparagus in boiling salted water for no more than 5 minutes, otherwise it will become tough and lose its color. Various creamy sauces are ideal for asparagus prepared in this way.

Asparagus makes excellent soups, and there are many recipes for their preparation - cream soup, puree soup, soup with vegetable or meat broth, white asparagus soup...

Potato soup with asparagus and salmon

In order to prepare asparagus soup, first, you need to wash the asparagus thoroughly. Then cut off the tops and boil them in a small amount of water. Pass the remaining asparagus, cooked unpeeled until tender, through a sieve and mix with sugar, butter and prepared asparagus tips. Bring everything to a boil. Beat the yolks with milk, lemon juice and salt. Mix all. The soup is ready. Bon appetit!

But this is not the only option for preparing such soup. There are many recipes for asparagus soup. For example, you can make mashed potato soup with salmon. To do this, you first need to prepare fish broth - boil salmon in 1.5-2 liters of salted water (although you can replace it with any other fish if desired) with the addition of black pepper, dill, bay leaf and an onion cut in half.

The finished fish broth must be strained, add two large potatoes cut into cubes. Asparagus must be prepared in the same way as described above. Finely chop the asparagus stalks and add to the boiling broth with potatoes. Let it boil until the potatoes are ready, and then grind everything in a blender. Add salmon and asparagus tips cut into small pieces to the resulting mass. Boil everything over low heat for five minutes and you can serve.

How to prepare a tender puree soup or cream soup?

There is a recipe for asparagus puree soup with meat broth. In order to prepare such a soup, you will need, in addition to the broth and asparagus, cream, flour and butter. Asparagus is prepared in the same way as in previous recipes. A dressing is prepared from flour, butter and boiled asparagus, to which you can add a little parsley or dill. The prepared dressing is diluted with meat broth, the asparagus tips are placed in it and boiled for 15-20 minutes. This soup can be served with sour cream and croutons.

This asparagus soup recipe can be supplemented with broccoli. In this case, along with the asparagus tips, you need to add broccoli that has been previously washed and disassembled into florets. This soup can be seasoned with sour cream before serving.

To diversify your daily menu, you can prepare creamy asparagus soup.

To prepare it, you need to simmer the leeks in butter for 10 minutes in a thick-bottomed saucepan, without letting them fry.
Add the potatoes and saffron cut into small cubes and simmer for another 10 minutes.
Then you need to add the prepared asparagus and water and boil until tender (about 10 minutes).
Grind the finished soup with a blender, add cream, mole and ground white pepper.
Pour the soup into bowls and garnish with dill. It is worth noting that this soup turns out much tastier from white asparagus.

By the way, white and green asparagus are not different varieties, but simply different growing technologies. In order for asparagus to be white, the shoots and rosette are covered with earth. This process is quite labor-intensive, so it is more expensive than green. In addition, it has a more delicate taste and soft shoots, but at the same time it contains more sugar, and therefore white has more calories.

For those who are watching their figure and following a diet, green asparagus soup is an ideal light lunch option. The method of preparing it is no different from those described above, the only nuance is that green asparagus is coarser, so it must be cleaned more thoroughly.

So, asparagus soup recipe.

Ingredients:

asparagus – 8 stalks (thick parts);
chicken broth – 290 ml;
cream – 2 tablespoons;
olive oil – 1 tablespoon.

Preparation:

Heat one tablespoon of olive oil in a pan, add the thick parts of the asparagus stalks and fry for 2-3 minutes.
Add chicken broth, bring to a boil and cook for 5 minutes.
Blend the soup with a blender until smooth.
Add cream to the pan and heat for 1 minute.
Delicious asparagus soup is ready.

So, asparagus puree soup recipe.

Ingredients:

asparagus - 500 g;
water - 2 l;
butter - 50 g;
flour - 2 tbsp. spoons;
cream (30%) - 100 ml;
salt, pepper - to taste.

Preparation:

1. Wash the asparagus and peel off the thin skin with a special knife, rinse it again and cut it into pieces 1-1.5 cm in size.
2. Pour 2 liters of water into a saucepan, bring to a boil and place the asparagus in it. Salt and cook for 15 minutes.
3. In a small deep frying pan, prepare the sauté: melt the butter, add flour into it and keep it on the fire, stirring until the color acquires a light brown golden hue. After the flour has cooled a little, take about 100 ml of broth from the pan and add it constantly stirring with a whisk into the flour, making sure that no lumps form.
4. The asparagus is ready, remove the pan from the heat, take out a few pieces of asparagus and put them on a plate. The remaining contents of the soup are crushed using a blender. You can also strain the ingredients through a sieve, but this is a more labor-intensive and time-consuming process.
5. Put the saucepan with the soup back on the fire, bring the contents to a boil, add the flour mixture, stirring with a whisk, add cream and whole pieces of asparagus and bring to a boil again. If necessary, add salt and freshly ground pepper.
6. The asparagus soup is ready. Pour it into plates and garnish with chopped parsley and dill.

It is customary to divide asparagus into three varieties: white, green and purple. Green asparagus is considered the most common, as its shoots are collected throughout the year. Green asparagus does well outdoors. When cooked properly, asparagus remains juicy and crispy.
Purple asparagus is a rare species and has a slightly bitter taste. During cooking, the purple color of the asparagus changes to green. Green asparagus makes a wonderful creamy soup.

So, cream of asparagus soup recipe.

Ingredients:

green asparagus – 1.4 kg;
shallots – 6 pieces;
butter – 3 tbsp. spoons;
dried thyme - half a teaspoon;
wheat flour – 3 tbsp. spoons;
cream 35% - half a glass;
salt and white pepper - to taste.

Preparation:

Separate the edible part of the asparagus. Blanch the tops of the shoots for 1=2 minutes in boiling water, then rinse with cold water and set aside for a while. Cut the remaining edible part of the asparagus into large pieces.
Melt the butter in a large saucepan and sauté the onion over low heat until it turns golden and soft. Add the coarsely chopped asparagus and sauté, stirring constantly, for a couple more minutes.
Pour in the broth, add thyme and salt. Bring to a boil, reduce heat and simmer covered for another half hour.
The asparagus should become soft. If this is not the case, then you can cook for another 10 minutes. Cool the soup.
Grind the soup using a blender. Strain into a clean saucepan. Place on the fire, pour in the cream and heat slowly, without bringing to a boil. If necessary, add salt and white pepper to taste. Place the previously separated and prepared asparagus shoot tips and serve.

White asparagus soup with salmon

There are many recipes based on asparagus. But the recipe for asparagus puree soup is perhaps the simplest and easiest. It is perfect as a “first introduction” to a new product.

Both frozen and fresh asparagus are suitable for making puree soup. Before putting the asparagus into the pan, it must be peeled, otherwise after chopping, hard fibers of its skin will remain, and the soup will have to be ground through a sieve or colander.

The main rule for cooking asparagus is not to overcook it! After just 3-4 minutes of cooking, the asparagus stalks become soft, and if you keep them in boiling water longer, they lose their beautiful natural color. It is also important to remember that the lower part of the stems takes a little longer to cook than the tender top. The ideal way to cook asparagus is vertically: while the rough stalks are boiling, the buds are simply steamed.

Cream gives the puree soup a delicate taste. Flour fried on a creamy dough provides the ideal consistency of the soup and does not allow mashed vegetables to settle to the bottom.

The asparagus puree soup recipe does not involve the use of meat. For a characteristic aroma and richer taste of the soup, it is enough to use Gallina Blanca chicken broth. Those who want to make the soup more satisfying should not add sliced chicken fillet to it.

With the onset of asparagus season, young shoots appear in our kitchen. The high taste of asparagus allows it to be widely used in cooking in any form: raw, baked, boiled, grilled. It is used to make fillings for sandwiches, added to salads and main courses, and canned. Summer soups made from them are especially good, and photos of them are given later in the article.

General cooking rules

In order for asparagus not to disappoint and to fully reveal all the richness of its taste, you need to know how to work with it, so here are a few tips:

Young shoots of asparagus are eaten, the harvest of which begins in April and ends in July - early August.
It is best to use it immediately after purchase, as it fades very quickly. If you plan to cook not on the day of purchase, then you need to cut off the bases of the stems, place them vertically in water, cover with film and put them in the refrigerator for no more than seven days.
Before preparing asparagus, its stems are cut off at the base and the top layer is removed.
Experienced chefs recommend using a stainless steel pan for cooking asparagus soup.
The best heat treatment option in terms of preserving nutrients is cooking, which must be done over low heat.
The duration of heat treatment depends on the variety. cook for about eight minutes, thick green - no more than five, thin green - only three minutes.
Asparagus is boiled vertically, tied into a bunch and placed in a saucepan with the tops up (above the water) so that the lower hard parts of the stalk are boiled down and the upper tender parts do not soften.

Very simple

All you need is:

0.5 kg of asparagus;
0.2 kg sour cream;
broth or water - the amount depends on the desired thickness of the soup.
salt and ground black pepper - to taste.

How to cook:

Classic creamy asparagus soup

Incredibly tender, with the characteristic taste of asparagus, the dish will appeal even to those who do not like pureed soups.

For half a kilogram of asparagus shoots you need to take:

chicken broth - 0.4 l;
half an onion;
flour - two tables. spoons;
butter - 30 g;
lemon juice - a teaspoon;
milk - a glass;
heavy cream - 0.1 l;
salt and ground pepper - to taste.

Preparation procedure:

To get a tender asparagus soup, the lower parts of the young shoots must be cut off. Cut off the tops - they are prepared separately. Cut the remaining parts of the stems into pieces of 2-3 cm.
Place the asparagus (except the tops) and finely chopped onion in a saucepan, pour in half a cup of chicken broth and cook until the asparagus is tender, covered, about 8 minutes.
Grind the resulting mixture with a blender.
Melt the butter over low heat, add flour, add pepper and salt and cook for two minutes. After this, pour in the broth and continue cooking until it boils. Now put the asparagus puree here and pour in the milk.
Pour the cream into a separate container, add a little of the resulting soup, stir. Then pour this cream into the soup, squeeze out lemon juice and heat the soup, but do not bring it to a boil.

With vermouth

Let's prepare the ingredients for the soup:

0.7 kg asparagus;
750 ml chicken broth;
six tablespoons of butter;
three cloves of garlic;
60 ml dry vermouth;
180 ml heavy cream;
ground pepper and salt to taste.

Work order:

Cut off the tender tops of the asparagus shoots (about five centimeters each), cut the rest of the asparagus into smaller pieces - two centimeters each.
In a saucepan in four tablespoons of butter, simmer the chopped onion and garlic until transparent.
Add vermouth and continue to simmer until there is almost no liquid left.
Place the asparagus, cut into 2 cm pieces, pour in the chicken broth and cook, add salt, pepper and cook until it starts to boil.
Reduce heat to low and continue to simmer for about 20 minutes, covered.
Puree the resulting soup using a blender, strain through a sieve and add cream, if necessary, add salt and pepper.
Stew the remaining asparagus (5 cm each) in a frying pan in two tablespoons of butter.
Pour the soup into bowls and garnish with stewed pieces of asparagus.

With cheese and mushrooms

Ingredients for creamy asparagus soup you will need:

green asparagus - 100 grams;
potatoes - 0.7 kg;
one onion;
olive oil;
butter;
chicken broth 0.8 l;
salt, ground pepper and herbs to taste.

To decorate the soup:

porcini mushrooms - 100 grams;
shallots - 130 grams;
soft cheese - 100 grams.

Preparation procedure:

Wash the asparagus, cut off the lower parts of the shoots, set aside three tops for decoration, cut the remaining parts into 0.5 cm pieces. Cut the potatoes into cubes, finely chop the onion.
Heat olive oil in a saucepan. Place asparagus, potatoes and onions there, add salt and lightly fry. Pour in warm chicken broth to completely cover the vegetables and simmer for ten minutes. A few minutes before it’s ready, place three tips of asparagus shoots into the pan.
Pour some broth from the soup, put the rest in a blender, add olive oil and finely chopped parsley. Beat until smooth, then rub through a sieve, add salt and pepper.
In a frying pan in olive oil, lightly fry the shallots and porcini mushrooms, cut into strips. Rub the cheese through a sieve until creamy, pour in olive oil and pepper. Prepare quenelles from the resulting mass. Place mushrooms on a plate, then cheese quenelles. Pour cream of asparagus soup onto the edges of the plate.

Asparagus and Avocado Soup

Amount of ingredients for two servings:

asparagus - four fresh shoots;
cucumber - half a small one;
avocado - 1/2 fruit;
lemon juice - a tablespoon;
nut oil - a teaspoon;
salt and ground pepper - to taste;
cold water - depending on the desired thickness;
some hard cheese for decoration.

Puree all ingredients using a blender, add salt and pepper to taste. Place on plates and sprinkle. You can decorate asparagus soup with herbs and seeds (see photo of the dish below).

With duck broth

This soup requires green asparagus. For 300 grams of stems you need to take:

leeks - 100 grams;
large potatoes - 1 tuber;
heavy cream - 100 grams;
duck broth - 0.8 liters;
salt - half a teaspoon;
melted duck fat - a tablespoon;
ground black pepper - to taste.

Cooking steps:

Wash the asparagus, dry it, cut off the thin top layer and cut off the tops.
Boil the top parts in water for no longer than seven minutes, then remove and set aside.
Cut the onion into half rings and fry in a frying pan in duck fat.
Cut the lower parts of the asparagus stalks into pieces of approximately 2 cm.
Peel the potatoes, rinse and cut into cubes or wedges.
Place the fried onions into the duck broth, then the potatoes and after two minutes the chopped lower parts of the stems.
Cook over very low heat until the potatoes are done.
Puree the resulting soup with a blender, pour cream into it, add salt and pepper. Warm it up again, place it on plates, garnishing each serving with asparagus tips.