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
SAVORY LEEK SOUP
There's no mistaking that savory is the main herb seasoning this rich and creamy soup.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings (2-1/2 quarts)
Number Of Ingredients 8
Steps:
- In a large saucepan, heat butter over medium-high heat; saute leeks and chives until tender. Stir in mashed potatoes, savory and broth; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 8-10 minutes. , Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender; return to pan. Stir in cream, salt and pepper; heat through.
Nutrition Facts : Calories 213 calories, Fat 14g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 605mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
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.
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 SOUP WITH HERBED GOAT CHEESE
Provided by Giada De Laurentiis
Time 58m
Yield 4 to 6 servings (6 1/2 cups)
Number Of Ingredients 11
Steps:
- Goat cheese: Line a small baking sheet with parchment paper. Set aside.
- Using a fork, in a small bowl, combine the goat cheese and basil until smooth. Season with salt and pepper, to taste. Using a 1/2-ounce cookie scoop or a round tablespoon measure sprayed with vegetable oil cooking spray, scoop the goat cheese into balls and arrange on the prepared baking sheet. Refrigerate for 30 minutes.
- Soup: In a Dutch oven or large saucepan, heat the butter over medium heat. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. Add the broth, asparagus and basil. Season with salt and pepper, to taste. Increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook until the asparagus is tender, about 15 minutes. Using an immersion blender, blend the soup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat.
- To serve: Ladle the soup into shallow bowls and garnish with the herbed goat cheese.
- Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.
PURéE OF ASPARAGUS SOUP
By now, those of you who follow my work have seen a number of simple pureed soups that begin with onions, potatoes and leeks. Here's another one. The beautiful pale green soup is all the more fragrant because I use the asparagus trimmings for the broth.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, appetizer
Time 1h30m
Yield Serves six
Number Of Ingredients 19
Steps:
- Combine all of the ingredients for the broth, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Strain and set aside.
- Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the leek, onion and 1/2 teaspoon salt. Cook gently for five minutes, stirring often, until the onion and leek have softened. Add the garlic, stir together for a minute, then add the potatoes, broth, bouquet garni and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the chopped asparagus (not the 12 spears), and simmer 10 minutes. Remove from the heat, and remove the bouquet garni.
- Puree the soup with a hand blender or, working in 1-1/2 cup batches, ladle the soup into a blender. Place a towel over the blender, and pull it down tightly to prevent splashing. Blend each batch, then (whether you pureed the soup in the pot or in a blender) put through a medium strainer, pushing it through with the bottom of your ladle or with a spatula. Return to the pot. Heat through, and add the lemon juice and salt and pepper to taste.
- Meanwhile, steam the 12 asparagus spears for four minutes, until just tender. Refresh with cold water, then slice about 3/4 inch thick.
- Ladle the soup into bowls, garnish each serving with a handful of sliced asparagus, sprinkle with tarragon and serve.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1539 milligrams, Sugar 2 grams
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 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
CREAMY ASPARAGUS, LEEK AND POTATO SOUP
Make and share this Creamy Asparagus, Leek and Potato Soup recipe from Food.com.
Provided by pink cook
Categories Potato
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Cut leeks in half lengthwise, wash and thinly slice.
- In large pan lightly sauté leeks in butter. Add potatoes. Saute for about 3 minutes.
- Add asparagus, chicken stock, salt and pepper. Bring to a boil.
- Lower heat and simmer gently for about 20-30 minutes, until all vegetables are soft. Put contents in blender or processor and purée.
- Add evaporated milk (or cream) and adjust salt and pepper for seasoning. (Also adjust the consistency of the soup, adding a little more of chicken stock if it is too thick).
- Serve warm with garlic or herb flavored crutons, or toasted bread slices.
Nutrition Facts : Calories 278, Fat 14.5, SaturatedFat 8.2, Cholesterol 43, Sodium 766.4, Carbohydrate 27.3, Fiber 2.9, Sugar 4.9, Protein 11.2
LEEK-AND-ASPARAGUS CRISPY RICE
This recipe is a masterclass in how mixing textures can elevate a simple, weeknight dinner to new and delicious levels. By giving the rice a few minutes in a hot skillet to form a crackly crust, you're creating little nuggets of crunch to disperse throughout the bowl. Leeks take on a buttery quality once cooked, melting into fluffy rice and crisp-tender asparagus. Lastly, an egg-fried just until the yolk can be used as a silky sauce-becomes the crown on top of a most excellent vegetarian rice bowl.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Heat butter and 2 tablespoons oil in a large nonstick skillet over medium-high. Add leeks, season with salt and pepper, and cook, stirring often, until translucent, 3 to 4 minutes. Stir in asparagus and 1/2 cup water. Reduce heat to low, cover, and cook until asparagus is bright green and just tender, 3 to 4 minutes. Uncover, increase heat to high, and cook until most of liquid has evaporated, about 1 minute. Transfer to a bowl.
- Return skillet to high heat; swirl in 1 tablespoon oil. Spread rice in a single layer; cook, undisturbed, until crisp in places, about 4 minutes. Stir in leek mixture, lemon zest and juice, peas, cheese, and herbs. Season with salt and pepper. Serve with more cheese and herbs, topped with a fried egg.
ASPARAGUS AND LEEK SOUP
Make and share this Asparagus and Leek Soup recipe from Food.com.
Provided by spatchcock
Categories Vegetable
Time 16h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Trim the tough ends from the asparagus and the tough green parts of the leeks and reserve the trimmings.
- Chop the trimmings coarsely and combine them with the onion and stock in a large saucepan.
- Bring to a boil and simmer for 45 minutes to 1 hour.
- Remove from the heat, strain the broth, and discard the trimmings.
- Meanwhile, slice the leeks thinly and cut the asparagus into 1-inch pieces.
- Wash thoroughly.
- Heat the butter in a skillet over moderate heat and sauté the leeks for 5 minutes, stirring frequently.
- Add the asparagus and sauté 2 more minutes.
- Transfer the asparagus and leeks to the stock and season with salt, pepper, and nutmeg.
- Simmer until the vegetables are tender, about 5 minutes.
- Remove 1 cup of the vegetables with a slotted spoon and set aside.
- Puree the remaining soup in batches in an electric blender or food processor. Return to skillet.
- Add the reserved vegetables and bring to a simmer.
- Serve garnished with chopped chives.
Nutrition Facts : Calories 244.2, Fat 10.5, SaturatedFat 4.9, Cholesterol 26.1, Sodium 581.3, Carbohydrate 26.4, Fiber 3.5, Sugar 10.1, Protein 12.8
ASPARAGUS SOUP WITH HERBS
The fresh flavor of herbs shines through in this special soup. Because it calls for frozen asparagus, you can make it any time of year.-Bev Smith, Ferndale, Washington
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion and garlic in oil until tender. Stir in the broth, parsley, carrot, basil, tarragon, salt, pepper and cayenne. Cut asparagus into 1-in. pieces; set tips aside. Add asparagus pieces to saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Cool slightly., Puree soup in batches in a blender. Return to the saucepan. Stir in asparagus tips; cook for 5 minutes or until crisp-tender. Garnish with sour cream and tomatoes if desired.
Nutrition Facts : Calories 114 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 722mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
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
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.
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