FARMERS MARKET PASTA
When we moved into our house, little did we know that we had a wild asparagus patch. For decades, that little patch has given us plenty of asparagus. This recipe can be used almost any time of year, with almost any assortment of vegetables the season has to offer. By cooking without butter or oil, you can cut fat and calories, but the flavors are still there. -Wendy Ball, Battle Creek, Michigan
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, cook linguine according to package directions, adding asparagus and carrots during the last 3-5 minutes of cooking. Drain; return to pot., Place a large skillet coated with cooking spray over medium heat. Add onion; cook and stir 3 minutes. Add squash, mushrooms, and garlic; cook and stir until crisp-tender, 4-5 minutes. , Add cream and broth; bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, until sauce is thickened slightly, about 5 minutes. Stir in peas, ham, 2 tablespoons basil and pepper; heat through., Add to linguine mixture; stir in 1/2 cup cheese. If desired, top with additional basil and cheese.
Nutrition Facts : Calories 338 calories, Fat 9g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 817mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 8g fiber), Protein 23g protein. Diabetic Exchanges
CLASSIC VICHYSSOISE
Very simple recipe that tastes great. What could be better? Serve cold or warm.
Provided by 2doulas
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 10
Steps:
- In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
- Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
- Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
- Puree soup in blender or food processor and cool.
- Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 59.1 g, Cholesterol 28 mg, Fat 8.9 g, Fiber 7.6 g, Protein 7 g, SaturatedFat 5.4 g, Sodium 56.6 mg, Sugar 5.9 g
ASPARAGUS VICHYSSOISE
Provided by Mark Bittman
Categories lunch, project, soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put butter or oil in a large, deep saucepan and turn heat to medium. When butter melts or oil is hot, add vegetables. If you like, set aside 12 or 16 of the nicest pieces of asparagus; parboil in salted water for about 2 minutes and use as a garnish for the soup. Season with salt and pepper and cook, stirring, for 2 to 3 minutes.
- Add stock and cook until vegetables are very tender, about 15 minutes. You may prepare soup in advance up to this point. Cover and refrigerate for up to 2 days.
- Purée soup in batches until very smooth. Chill. (Though vichyssoise is served cool, this soup could also be served warm.) Stir in cream, if using, taste and adjust seasoning, garnish if you like, and serve.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 11 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 1456 milligrams, Sugar 10 grams
ASPARAGUS VICHYSSOISE
Provided by Food Network
Time 10m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Melt butter in a heavy saucepan over medium heat. Add leeks, celery and onion. Reduce heat and cover. DO NOT ALLOW THE VEGETABLES TO COLOR. Sweat the vegetables until they are translucent. Add the potatoes and the stock. Bring to a boil. Reduce heat and continue to simmer lightly until the potatoes are very soft. Add the asparagus and cook only until the asparagus is tender. Remove from heat and cool slightly. Using a blender, puree until smooth. Chill.
- Before serving remove from the refrigerator and stir in cream. Season with salt and pepper, to taste. Garnish with reserved cooked asparagus tips.
ASPARAGUS VICHYSSOISE WITH MINT
Provided by Bon Appétit Test Kitchen
Categories Potato Appetizer Quick & Easy Low Cal Lunch Mint Asparagus Leek Summer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Melt butter in heavy large saucepan over medium heat. Add leek and potato; sauté 2 minutes. Add broth; bring to boil. Reduce heat to medium; cover and cook until vegetables are tender, about 10 minutes. Add asparagus. Simmer uncovered until asparagus is just tender, 5 to 6 minutes (depending on thickness of stalks). Remove pan from heat. Transfer 8 asparagus tips to small bowl for garnish.
- Working in batches, puree soup in blender until smooth. Season to taste with salt and pepper. Divide soup among 4 shallow bowls. Freeze 15 to 20 minutes to chill quickly.
- Meanwhile, whisk cream, mint, and large pinch of salt in small bowl until cream is slightly thickened.
- Drizzle mint cream over soup, then garnish with asparagus tips.
FARMERS MARKET ASPARAGUS VICHYSSOISE
Steps:
- In saucepan, heat oil over medium-high heat. Add chopped leeks and garlic; sauté for 1 minute. Add lemon zest, asparagus and potato; sauté for 1 minute more. Add stock and lemon thyme sprig. Bring to a boil; reduce heat and simmer for 12 minutes or until potatoes are done. Remove thyme sprig and discard. In the bottom of a blender add 1 cup of spinach or arugula, 1/4 cup at a time. Add 1/4 cup spinach and 1 ladle of soup into blender and puree. Season to taste with salt and pepper. Repeat the process until all of the soup is pureed. (Alternatively add spinach or arugula to pot on the stove and puree with immersion blender. Add spinach or arugula 1/4 cup at a time). Pass soup through a strainer. Stir in 1/4 cup creme fraiche or yogurt and season to taste with salt and pepper. Slice 4 asparagus spears on the diagonal. Thinly slice 1/2 cup arugula or spinach for garnish. Bring a small pot of salted water to a boil. Blanch the asparagus tips for 1 minute. Drain and run under cold water to lock in the color. Garnish soup with asparagus tips and arugula or spinach. Serve hot or cold.
ASPARAGUS VICHYSSOISE
This recipe appeared recently in one of our local newspapers. As it is the asparagus season, this makes a great soup.
Provided by William Uncle Bill
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter on medium-high heat.
- Add onions, garlic, asparagus and potatoes and cook until onions are tender, about 10 minutes.
- Remove 12 asparagus tips and reserve for garnish.
- Add chicken broth and bring to boil. Reduce heat and simmer for 10 - 15 minutes or until vegetables are very tender.
- Puree soup in a food processor or blender until smooth, then return to saucepan.
- Add half-and-half cream and heat through, but do not boil.
- Season with salt and white pepper to taste.
- Serve garnished with grated cheese and reserved asparagus tips.
- This soup can be chilled and served cold.
Nutrition Facts : Calories 369.8, Fat 16, SaturatedFat 9.4, Cholesterol 44.7, Sodium 971.2, Carbohydrate 47.2, Fiber 6.8, Sugar 6.8, Protein 12.4
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