Cuisinart Asparagus Soup Recipes

SIMPLE ASPARAGUS SOUP

Steps:

• In a 6-qt. stockpot, heat butter and oil over medium heat. Stir in vegetables and seasonings; cook until vegetables are tender, 8-10 minutes, stirring occasionally., Stir in rice and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes, stirring occasionally., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to pot and heat through. If desired, serve with sour cream and croutons. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight (soup may separate). In a saucepan, reheat to boiling, whisking until blended.

CUISINART ASPARAGUS SOUP

Steps:

• Wash asparagus and break off the tough ends. Reserve a few tips for garnish.
• Cut the potato so it will fit through the processor's feed tube.
• In the Cuisinart with the "S" blade, process the shallots and garlic. Remove.
• Insert the 4mm slicing blade, and feed the asparagus and the potato through the feed tube.
• Melt the butter in a large saucepan. Briefly saute the shallot/garlic mixture over medium heat.
• Add the asparagus/potato mixture and the stock. Bring to a boil, then reduce heat and simmer about 15 minutes.
• Strain the solids and reserve the liquid.
• Using the "S" blade, puree the solids. Add about 1 cup of the reserved liquid while the machine is running and process until smooth.
• Combine the puree and the remaining liquid in a clean saucepan and reheat. Season with ground thyme, salt, white pepper and lemon juice.
• Garnish with reserved asparagus tips and a teaspoon of low fat sour cream.

PAN-ROASTED ASPARAGUS SOUP

Steps:

• Break off bottom part of each asparagus stalk, and discard. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in a large, deep skillet over medium-high heat. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside.
• Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes.
• Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.

ASPARAGUS SOUP

Steps:

• In a 3-qt. saucepan, saute onions in butter for 4 minutes. Add mushrooms and cook until tender. Add asparagus, broth and seasonings; cover and simmer for 30 minutes. , Add rice. Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.