CREAM OF ASPARAGUS SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Saute 1 chopped onion, 2 minced garlic cloves and 1 teaspoon fresh thyme in 2 tablespoons butter in a large pot over medium-high heat until softened, about 5 minutes. Add 2 pounds asparagus (trimmed and chopped), 1 1/2 cups each water and chicken broth and a big pinch of salt. Simmer until tender, 5 to 8 minutes. Working in batches, puree in a blender. Return to the pot, whisk in 1/2 cup crème fraiche and warm through (do not boil). Season with salt and pepper. Top with more creme fraiche and chopped chives.
SLOW COOKER TORTILLA SOUP
This Mexican-inspired chicken, tomato, and bean soup practically cooks itself. I pile the ingredients into a slow cooker while I'm off doing far more glamorous things (like working, picking up dry cleaning, or dropping off a forgotten lunch at school!). My weekday cheat is to use tortilla chips instead of fresh tortillas. My favorite kind are the better-for-you baked white tortilla chips with a hint of lime, but any kind will do. If I'm feeling fancy, I'll add cubed avocado and sour cream before serving. If you have leftover cooked rice in the fridge, a spoonful in the soup is a nice touch, and for a less spicy flavor remove the jalapeno seeds and ribs.
Provided by Melissa d'Arabian : Food Network
Time 3h10m
Yield serves 4
Number Of Ingredients 14
Steps:
- Place the chicken, tomatoes (and juices), beans, broth, water, onion, garlic, jalapeno, cumin, and chili powder in a slow cooker. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
- Uncover the slow cooker and use tongs to remove the chicken from the pot. Once cool enough to handle, remove the meat from the bones and shred, then return the meat to the pot. Stir in the lemon juice. Crumble a few tortilla chips into each bowl and cover with some soup. Serve sprinkled with cilantro and grated cheese.
- Per serving: Calories: 275; Total Fat: 8 grams; Saturated Fat: 4 grams; Protein: 22 grams; Total carbohydrates: 29 grams; Sugar: 7 grams; Fiber: 6 grams; Cholesterol: 56 milligrams; Sodium: 364 milligrams
Nutrition Facts : Calories 275 calorie, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 56 milligrams, Sodium 364 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 22 grams, Sugar 7 grams
ASPARAGUS WITH ALMONDS
This side will please the palates of everyone-even those who generally don't care for asparagus. I look forward to spring each year so I can make this tasty side dish.-Eileen Bechtel, Wainwright, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 3-4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute almonds in 1 teaspoon of oil until lightly browned; remove and set aside. In the same skillet, saute asparagus in the remaining oil for 1 minute. Add the water, sugar, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until asparagus is tender. Drain. Sprinkle with lemon juice; top with almonds.
Nutrition Facts : Calories 75 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
HOMEMADE YOGURT WITH APPLE COMPOTE
Provided by Melissa d'Arabian : Food Network
Time 50m
Number Of Ingredients 11
Steps:
- Heat the milk in a large saucepan over medium-low heat until a thermometer registers 185 degrees F. (The milk should be steaming but not boiling.) Turn off the heat and slowly whisk in the dry milk. Whisk in the maple syrup, if using. Let the milk mixture cool to 110 degrees F, 20 to 30 minutes. Whisk in the plain yogurt.
- Pour the milk mixture into a large jar or glass bowl. Cover with a kitchen towel or plastic wrap vented with a few holes. Set aside in a warm place (90 degrees F to 105 degrees F), such as near a heater or in a cooler with a thermos filled with hot water, 12 to 18 hours. (The longer it sits, the thicker and tangier the yogurt will be.)
- Transfer the yogurt to the refrigerator; chill at least 8 hours. Stir before serving.
- Combine 6 cups diced peeled Granny Smith apples, 1/4 cup brown sugar, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, a pinch of salt and 1/4 cup water in a skillet over medium heat. Simmer until soft, stirring, about 30 minutes.
Nutrition Facts : Calories 252 calorie, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 18 milligrams, Sodium 139 milligrams, Carbohydrate 45 grams, Fiber 2 grams, Protein 7 grams, Sugar 39 grams
ASPARAGUS AND ALMOND SOUP
An asparagus and almond soup, made with only three main ingredients, which can be served chilled in the summer. Recipes really don't come much simpler than this, and with such recipes it is even more essential than usual to use only the freshest and best quality ingredients you can find. I have adapted this recipe from one I found on an English website, and I am posting it for the 2005 Zaar World Tour. For the stock, I'd recommend either JKC's Recipe #124515 or my Recipe #135453.
Provided by bluemoon downunder
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook the asparagus spears until they are tender, and reserve some of the tips; blend half of the stock and the asparagus together, then combine the puree with the remaining stock, ground almonds and salt and pepper in a large saucepan and bring it to the boil and simmer for 1 minute.
- Serve either warm or chilled, garnished with the reserved asparagus tips.
- This soup can also be frozen.
- Chef's Note: If you have spare spears or left over asparagus, use them to make my Asparagus Sauce, which can be served with pasta, salmon, or chicken. It too is great hot or cold and can be frozen.
ROASTED SALMON GREEK SALAD WITH YOGURT SAUCE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the roasted salmon: Preheat the oven to 450 degrees F. Line a cooking sheet with foil and lightly oil.
- Pat the salmon dry. Check for bones by running your hand over the salmon from the thinnest to thickest end. Remove any bones. Sprinkle the salmon with the 2 teaspoons oil, lemon zest salt and pepper. Cook the salmon until just cooked through, 7 to 8 minutes. Let the salmon cool slightly, then flake with a fork.
- For the yogurt sauce: Whisk the yogurt, 1 tablespoon water, lemon zest, juice, mint, salt and pepper in a bowl until combined.
- For the Greek salad: Toss the olives, tomatoes, lettuce, scallion and cucumber in a medium bowl. Whisk the vinegar, oregano, salt, pepper and garlic powder in a small bowl. Gradually add the oil, whisking until emulsified. Pour the dressing over the salad and toss. Sprinkle the feta on top.
- Serve the flaked roasted salmon on top of the Greek salad and drizzle with the yogurt sauce.
ALMOND ASPARAGUS
This comes from one of Holly Clegg Trim and Terrific cookbooks. Quick, easy, and light on calories! A taste experience not to be missed! You will like the crunch of the almonds. Be sure your fresh asparagus stalks are firm and have closed tips.
Provided by Debaylady
Categories Vegetable
Time 18m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Clean and trim off the tough ends of asparagus.
- Melt margarine in a large skillet. (Non-stick is optional).
- Add the asparagus. Saute' at medium heat for 3-5 minutes.
- Add lemon juice, cover, and simmer until crisp-tender.
- Add the almond slivers. Season with salt and pepper to taste.
- Toss gently, then serve.
Nutrition Facts : Calories 77.5, Fat 5.2, SaturatedFat 0.6, Sodium 57.6, Carbohydrate 6.2, Fiber 3, Sugar 1.9, Protein 4
ASPARAGUS WITH TOASTED ALMONDS
Make and share this Asparagus With Toasted Almonds recipe from Food.com.
Provided by Dominick and Amanda
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Bring a large pot of slightly salted water to a boil.
- Snap off and discard the ends of the asparagus. Cut trimmed asparagus spears on a diagonal into 2-inch-long pieces.
- Cook asparagus in boiling water until crisp-tender, about 4 minutes.
- Drain and rinse under cold water. Pat asparagus dry with paper towels.
- Heat a large skillet over medium-heat. Add almonds and cook, stirring occasionally, until toasted (abour 3 minutes). Transfer to a plate.
- Heat oil and garlic together in a large skillet over medium heat until garlic begins to brown, about 2 minute Add asparagus and cook, stirring often, until heated through, about 5 minutes. Stir in almonds. Season with salt and pepper and serve hot.
GREEK YOGURT CREAM OF ASPARAGUS SOUP
I'm on a high protein diet and sometimes can only have liquids. I wanted to make a higher protein soup and some asparagus. This is the yummy results.
Provided by unicornbeauty
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Spray medium pot with olive oil spray.
- Grill onion over medium heat till soft.
- Add chicken stock.
- Snap asparagus into small pieces, getting rid of woody ends and add to pot.
- Place lid on pot and bring to boil.
- Simmer for 15 minutes.
- Take off heat and either blend in blender or use hand blender to blend smooth.
- Add Greek yogurt and milk blend smooth.
- Heat for a bit longer if you want to serve warm or place in fridge to serve cold.
Nutrition Facts : Calories 239, Fat 4.2, SaturatedFat 1.4, Cholesterol 12.7, Sodium 497, Carbohydrate 32.2, Fiber 4.9, Sugar 20.2, Protein 20.8
ASPARAGUS AND FAVA BEANS WITH TOASTED ALMONDS
This vibrant yet simple side dish celebrates early-spring produce like tender asparagus spears and fresh fava beans. A bright and lemony dressing compliments the grassy flavors of the vegetables, while chopped toasted almonds add texture and richness. Serve alongside roasted salmon for an easy, elegant Easter brunch.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Blanch fava beans in a pot of salted boiling water just until tender, about 1 minute. Transfer to an ice-water bath. Blanch asparagus in pot until just tender, 2 to 3 minutes; transfer to ice-water bath. Drain vegetables. Remove outer skin from fava beans (you should have 1 cup). Pat asparagus dry.
- Heat a large skillet over medium-high. Swirl in oil, then add garlic and fava beans and season with salt. Cook, stirring frequently, until garlic is softened, 2 minutes. Remove from heat. Transfer beans to a plate with a slotted spoon. Let skillet cool slightly, then whisk lemon juice into oil in skillet; season with salt and pepper. (Add more oil if dressing is too tart.) Add asparagus; toss to coat with dressing.
- Combine almonds and lemon zest in a small bowl. Transfer asparagus to a platter, top with fava beans, and drizzle remaining dressing in skillet over top. Sprinkle with almond-zest mixture and serve.
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