ASPARAGUS, LEEK, AND POTATO SOUP
This was just a creation I came up with when my asparagus was looking a little old. At first, I thought I was going to add some sort of cream base, but the soup ended up not needing it. The vegetables just taste lovely as they are. Even my husband who hates soup and asparagus LOVED this! It is also a great way to use almost-expired vegetables in your veggie drawer!
Provided by KendraVanHam
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Heat butter in a large soup pot over medium heat. Add asparagus, leeks, potatoes, shallot, and garlic. Cook and stir until potatoes are soft but not mushy, about 5 minutes.
- Add flour to the pot with the vegetables and stir until thoroughly coated, making sure not to burn them. Add warm water, chicken stock, and bouillon cube. Bring soup to a simmer and cook for 20 to 25 minutes.
- Carefully transfer hot soup to a food processor and blend to desired consistency. Ladle soups into bowls and garnish with sour cream, paprika, and pepper.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 43 g, Cholesterol 31.1 mg, Fat 12.6 g, Fiber 6.2 g, Protein 9.1 g, SaturatedFat 7.7 g, Sodium 437 mg, Sugar 7.5 g
ASPARAGUS LEEK SOUP
This is one of my family's favorite soups. It's so good for you because of all the vegetables, and it's very filling, too.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 16 servings (4-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute leeks and onion in butter until tender. Add the potatoes, carrots, salt, broth and rice. Cover and bring to a boil; reduce heat and simmer for 25-30 minutes. Stir in asparagus. , Cover and simmer for 10-15 minutes or until vegetables are tender. Add the spinach, pepper and cream; heat through.
Nutrition Facts : Calories 157 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 778mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
LEEK AND POTATO SOUP WITH CLAMS
Steps:
- To cook the clams, place them in a heavy large skillet. Cover with the water and wine. Bring to a boil, cover the skillet, then reduce heat and simmer for 3 minutes, shaking the skillet occasionally. With tongs, remove the clams that have opened and place them on a tray. Recover and cook for up to 3 to 4 more minutes. Discard any clams that have not opened. Line a fine sieve with a dampened paper towel. Strain the cooking liquid through the sieve into a heavy large saucepan.
- For the soup, add the leeks and potatoes to the saucepan with cooking liquid. Bring to a boil, then lower heat and simmer until the potatoes are tender, for about 15 minutes. Add the cream. Coarsely mash the potatoes in the broth to thicken, using a mallet or potato masher. Season with salt and pepper. (This can be prepared ahead and cooled. Cover the clams and soup and set aside at cool room temperature for up to several hours.)
- To serve, remove the clams from their shells and mince. Pour any liquid from the shells back into the soup through the sieve and discard the shells. Thin the soup with additional liquid if necessary. Bring to a boil, stirring over medium-high heat. Add minced clams. Ladle into 4 soup bowls. Sprinkle with chives. Serve immediately.
LEEK, POTATO AND ASPARAGUS SOUP
Provided by Food Network
Categories appetizer
Time 50m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Put the oil, butter, leeks, celery and onion in a large pot. Cover and cook about 8 minutes, stirring every minute or so, until the onion is translucent and the leeks have softened. Add the potatoes and water. Bring to a boil, lower the heat to medium, and cook until the potatoes are soft, about 12 to 15 minutes. Add the asparagus, milk and cream. Stir and cook, covered, at least 5 minutes longer. Season with salt and pepper, and sprinkle the chopped green onions on top of the soup just before serving. Wonderful soup!
ASPARAGUS AND LEEK SOUP
Categories Soup/Stew Blender Quick & Easy Wheat/Gluten-Free Asparagus Leek Spring Sour Cream Gourmet
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a saucepan cook the leek and the garlic in the butter over moderately low heat, stirring, until the leek is softened, add the asparagus, the broth, and 1/2 cup water, and simmer the mixture, covered, for 10 to 12 minutes, or until the asparagus is very tender. Purée two thirds of the mixture in a blender until it is very smooth, stir the purée into the mixture remaining in the pan, and whisk in the sour cream and salt and pepper to taste. Cook the soup over moderately low heat until it is heated through, but do not let it boil.
ASPARAGUS LEEK CHOWDER
To us, asparagus is the taste of spring, so we enjoy it in as many meals as we can. When this thick and creamy chowder is on the table, we know spring has arrived. -Elisabeth Harders, West Allis, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute the asparagus, mushrooms and leeks in butter for 10 minutes or until tender. Stir in the flour, salt and pepper until blended., Gradually stir in broth and cream. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in corn and pimientos; heat through.
Nutrition Facts : Calories 269 calories, Fat 17g fat (11g saturated fat), Cholesterol 62mg cholesterol, Sodium 686mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.
ASPARAGUS-LEEK SOUP
Make and share this Asparagus-Leek Soup recipe from Food.com.
Provided by Kikimony
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Steam the asparagus in a covered steamer over boiling water until crisp-tender (Or, put the asparagus in a microwave-proof dish and add about 1/4 cup water- Cover tightly and microwave on high for about 4 minutes- Drain well; set aside).
- Melt 1 tablespoon of the butter in a small skillet over medium heat.
- Add the corn and bell pepper; cook, stirring occasionally, until tender, about 5 minutes.
- Add salt to taste; Set aside.
- Melt the remaining 3 tablespoons butter in a Dutch oven over medium heat.
- Add the mushrooms and leeks; cook, stirring occasionally, until tender but not brown, about 5 minutes.
- Add the curry powder; stir for about 30 seconds.
- Add the vegetable stock, milk, and asparagus.
- Increase the heat to medium-high and stir occasionally as the liquid comes to a simmer, then reduce the heat to medium.
- Stir together the cornstarch and cold water in a small bowl until smooth; stir into the soup.
- Cook, stirring constantly, until the soup is smooth and slightly thickened, about 2 minutes.
- Remove from the heat; Season to taste.
- Top each serving with about 2 tablespoons of the corn-bell pepper mixture.
Nutrition Facts : Calories 675.5, Fat 34.9, SaturatedFat 20.7, Cholesterol 95.2, Sodium 209, Carbohydrate 80.6, Fiber 12.2, Sugar 14.9, Protein 23.4
CREAM OF ASPARAGUS AND LEEK SOUP
This is my version of a recipe that I saw in the San Diego newspaper, but neglected to bring home with me. Try freezing the puree in smaller batches and adding the divided cream on those days when asparagus is out of season. Yummy!
Provided by Arts Protege
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Trim green part of leeks and discard. Thoroughly wash white portion and finely chop. (I find it best to completely separate the layers.).
- In large pot, saute leek, onion, and celery in butter and add white wine to keep vegetables moist. (You can alternately do this with some of the chicken stock.).
- Add asparagus and 4 cups of the chicken stock. Season with pepper. Simmer for 1/2 hour or until vegetables are tender.
- Puree the soup in small batches adding the remainder of the stock.
- In another pot reheat (but not boil) the puree while whisking in the cream (or milk.).
- Serve immediately.
ASPARAGUS AND LEEK SOUP
I love all these vegetables. leeks, asparagus are two of my favourites. Low fat and so tasty. I got this recipe from Daily Diabetic recipes.com.
Provided by Lorrie in Montreal
Categories Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Trim asparagus; cut stalks into pieces and set tips aside.
- In large non-stick saucepan, heat oil; saute garlic, onion, leeks and asparagus stalks just until softened, approximately 10 minutes.
- Add stock and potato; reduce heat, cover and simmer for 20 to 25 minutes or until vegetables are tender.
- Puree in food processor until smooth.
- Taste and adjustseasoning with salt and pepper.
- Return to saucepan.
- Steam or microwave reserved asparagus tips just until tender; add to soup.
- Serve sprinkled with Parmesan cheese.
Nutrition Facts : Calories 193.1, Fat 5.3, SaturatedFat 1.4, Cholesterol 8.5, Sodium 363.3, Carbohydrate 27.8, Fiber 4, Sugar 8.2, Protein 10.2
ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS
In this supremely springy recipe, thick asparagus stalks and thinly sliced leeks are glossed with olive oil and covered in salty capers. Everything is roasted in the same pan and emerges tender and golden-edged. Capers also make an appearance in the mustard sauce served alongside, which adds a tangy, mayonnaise-like richness. You can double the recipe, if you wish, though you may have to increase the roasting time by a few minutes to make up for a more-crowded pan. Serve this on its own as a first course, or as an accompaniment to roast chicken, braised meats or seared fish. Just don't use thin asparagus: It'll cook too quickly, before the leeks have a chance to turn golden. Stick with spears that are at least 1/2 inch in diameter.
Provided by Melissa Clark
Categories vegetables, side dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
- In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
- While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
- Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.
BUTTER-POACHED ASPARAGUS, LEEKS & PEAS
These classic spring veggies retain their flavour and colour when cooked this way - make the most of the short asparagus season!
Provided by Rosie Birkett
Categories Side dish
Time 9m
Number Of Ingredients 6
Steps:
- Bring 100ml water to a simmer in a saucepan, add a pinch of salt and whisk in the butter. Drop in the leeks, cook for 2 mins,then add the asparagus and peas, and cook for 2 mins more. Remove from the heat and add the lemon juice and mint.
- To serve, remove the veg from the emulsion with a slotted spoon, then spoon over some of the buttery poaching juices.
Nutrition Facts : Calories 243 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
ROASTED ASPARAGUS AND LEEKS
No vegetable says spring quite like asparagus. In this recipe, we combine pretty green spears with leeks. Crushed red pepper adds a bit of zest.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place asparagus and leeks on an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; pour over vegetables. , Bake at 400° for 20-25 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ASPARAGUS, POTATO AND LEEK SOUP
Provided by Molly O'Neill
Categories soups and stews, appetizer
Time 30m
Yield Four servings
Number Of Ingredients 10
Steps:
- Melt the butter in a medium saucepan over low heat. Add the leek and saute until soft, about 5 minutes. Add the potatoes, asparagus stalks, chicken broth and lemon rind. Raise heat and simmer until potatoes and asparagus are tender, about 15 minutes.
- Place soup in a blender and puree until smooth. Stir in salt and pepper. Keep warm. Heat the olive oil in a medium nonstick skillet. Add the mushrooms and the asparagus tips. Saute until tender, about 5 minutes. Ladle the soup among 4 bowls. Garnish with asparagus tips and mushrooms. Serve immediately.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 625 milligrams, Sugar 7 grams, TransFat 0 grams
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