MINESTRA DI RISI E SPARASI (ASPARAGUS BROTH)
Provided by Food Network
Yield Serves 4
Number Of Ingredients 9
Steps:
- Break off and discard the touch inedible part of the asparagus stalks. If the asparagus is very tender this might not be necessary. Break into lengths of about 1 inch. Heat half the butter in a large pan and gently cook the onions until soft. Add the asparagus, some of the stock, and seasoning. Bring to a boil, cover and simmer for 10 minutes. Now pour in the rest of the stock, bring to a boil, add the rice, and simmer for 15 to 20 minutes. When the rice is cooked, stir in 1 tablespoon of the Parmesan, the cream, the remaining butter, and grate on a little nutmeg. Hand the rest of the cheese round at table.
ASPARAGUS AND RICE SOUP (MINESTRA DI ASPARAGI E RISO)
Make and share this Asparagus and Rice Soup (Minestra Di Asparagi E Riso) recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the asparagus; snap off the tough bottom stubs.
- Slice the spears crosswise into 1/3 inch chunks, including the tips.
- Pour 1/3 cup olive oil into a large pot, drop in the crushed garlic, and set over med-high heat.
- Golden the garlic for a minute or two, just until fragrant and lightly colored, and stir the potato cubes into the hot oil.
- Cook/stir occasionally, until the potatoes are crusty and starting to stick to the bottom but not browned-lower the heat if necessary-4-5 minutes.
- Stir in the chopped leeks; cook until softened and sizzling, 3-4 minutes.
- Pour 5 quarts water into the pot; add in the bay leaves and tablespoon salt; stir well, scraping up any crusty potatoes on the bottom.
- Cover, and bring to a boil over high heat; stir in all the asparagus, return to a boil, and adjust heat to keep the broth bubbling steadily and slowly reducing.
- Cook uncovered about 1 ½ hours, stirring occasionally, until the soup volume is reduced by almost a third and the broth is full of flavor-tasting is the way to test for doneness.
- Stir in the rice and return to a boil; cook for 10 minutes, until the grains are al dente, then turn the heat off.
- Season with freshly ground black pepper, and more salt to taste.
- Stir in 2 tablespoons olive oil and ½ cup grated cheese.
- Serve immediately in warm bowls, with more cheese and oil at the table.
PARMESAN ASPARAGUS RICE
A simple buttery asparagus rice dish topped with Parmesan cheese.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 22m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute. Stir in the rice, asparagus, and stock. Cover and reduce heat to medium-low.
- Stir occasionally to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender, about 10 minutes.
- Turn off the heat and gently stir in the Parmesan cheese and remaining butter. Serve immediately.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 36.9 g, Cholesterol 25.1 mg, Fat 10.2 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 276.5 mg, Sugar 1.5 g
ASPARAGUS SOUP II
This is a great springtime soup! Fresh with the tastes we have all longed for throughout the winter!
Provided by Kevin Ryan
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 10
Steps:
- In a large stockpot, combine the water or stock, asparagus ends and separated leek greens. Heat over low heat and allow to simmer while you prepare the rest of the ingredients.
- In a medium saute pan, heat the butter and oil. Add the leek 'whites', onion and rice and cook until the onion begins to color (about 8 minutes). Add 1 cup of the warm stock and cook 10 more minutes.
- Strain the stock of the asparagus and leek ends and return to the stockpot. Add the contents of the saute pan to the strained stock along with the asparagus middles and partially cover the pot. Cook 12 more minutes.
- Transfer soup to a food processor and puree. Strain this back into the stockpot. Season and add salt, pepper and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish.
Nutrition Facts : Calories 141 calories, Carbohydrate 18.1 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 163.6 mg, Sugar 4.1 g
MINESTRA ALLA MILANESE (VEGETABLE SOUP WITH RICE AND SAFFRON)
Provided by Linda Richardson
Categories lunch, one pot, soups and stews, appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring the stock to a boil in a 4-quart saucepan. Add the green beans and saffron. Lower the heat and simmer for 5 minutes.
- Pour in the uncooked rice and simmer for 5 minutes.
- Add the tomatoes and carrots. If you are using fresh peas, add them now. Simmer for 10 minutes.
- Add the zucchini, romaine and frozen peas. Cook for 3 minutes, or until the zucchini are barely tender. Add salt and pepper to taste.
- Serve immediately in heated soup plates with grated cheese on the side.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 0 grams, Carbohydrate 33 grams, Fat 1 gram, Fiber 6 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 1336 milligrams, Sugar 6 grams
ASPARAGUS, PEAS, AND BASIL (PISELLI CON ASPARAGI E BASILICO)
Recipe for an Italian-inspired side dish of asparagus, peas, and basil.
Provided by Ursula Ferrigno
Categories Side Quick & Easy Basil Asparagus Pea Spring Family Reunion Potluck Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
- Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil and sea salt to taste.
ASPARAGUS SOUP WITH RICOTTA CROSTINI
In this puréed vegetable soup, asparagus and leeks are thickened with rice, which adds both body and a slightly nubby texture to the bowl. Little is wasted in the preparation; asparagus ends and leek tops that might otherwise be thrown away are simmered into a delicate broth that serves as the foundation for the other flavors. You can skip the ricotta crostini but some kind of crunchy contrast - plain buttered toast, breadsticks or crackers - makes a nice counterpart on the side.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews
Time 40m
Yield 4 appetizer servings
Number Of Ingredients 13
Steps:
- Cut asparagus stalks into thirds, separating tips, middles and ends. In a medium pot, bring 2 cups salted water to a boil. Add tips and cook until just tender, 3 to 4 minutes. Use a slotted spoon to transfer to a bowl of ice water to cool. Drain and reserve for garnish.
- Separate dark green leek tops from bottoms. Thinly slice the white leek bottoms and set aside.
- In a saucepan, combine leek tops, stock, asparagus bottoms and bay leaf. Simmer for 10 to 20 minutes; strain, discarding the solids and saving the stock.
- Return empty pot to medium-low heat. Add oil, white leek slices and rice. Cook, stirring frequently, until leeks are golden, about 5 minutes. Pour in 1 cup of the stock. Simmer for 10 minutes. Add remaining stock and asparagus middles. Simmer, covered, over low heat, until asparagus is completely tender, 7 to 10 minutes.
- Press soup through a food mill (or purée in a blender, then strain through a coarse mesh sieve; nothing too fine, you want a little texture here). Return soup to pot. Season with salt, pepper and lemon juice to taste. Cover to keep warm.
- Heat oven to 350 degrees. Place bread slices on a baking sheet and toast, turning halfway through, until bread is golden and dry to the touch, about 10 minutes.
- While bread toasts, season ricotta with tarragon, salt and pepper. Rub hot crostini with the cut side of the halved garlic cloves and slather with ricotta. Ladle soup into warm bowls and garnish with the asparagus tips. Serve with crostini.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 9 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 881 milligrams, Sugar 10 grams, TransFat 0 grams
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