Asparagus Leek New Potato Soup Food

CREAMY ASPARAGUS, LEEK AND POTATO SOUP

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.

ASPARAGUS LEEK SOUP

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.

ASPARAGUS, POTATO AND LEEK SOUP

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.

LEEK, POTATO AND ASPARAGUS SOUP

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, LEEK, AND POTATO SOUP

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.

ASPARAGUS POTATO SOUP

Steps:

• In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter., In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese.

ASPARAGUS POTATO SOUP

Steps:

• In a soup kettle, combine asparagus, potato, onion, stock, cinnamon, and nutmeg.
• Bring to a boil, reduce to a simmer, cover lightly, and cook for 30 minutes, or until the vegetables are tender.
• Remove from heat and cool slightly.
• Pour batches of soup into blender and puree until smooth and return to the pot.
• Return to a boil, salt and pepper to taste and remove from heat.
• Serve immediately with Parmesan for garnish.

ASPARAGUS POTATO SOUP

Steps:

• Combine the broth, potatoes, onion, and salt in a large saucepan.
• Cook over medium heat until the vegetables are tender, about 20 minutes.
• Add the asparagus and cook for 10 minutes or more.
• Whisk the milk and flour together well in a small bowl and whisk into the broth mixture.
• Stir in the cheese until melted.
• Pour into warmed soup bowls and serve immediately.

RHO'S ASPARAGUS, LEEK & POTATO SOUP

Steps:

• Wash and 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 potatoes; reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender.
• Puree in food processor until smooth OR cook a little longer until potatoes begin to break apart and forego the processing (personally I prefer the chunkier consistency).
• Taste and adjust seasoning with salt and pepper.
• Return to saucepan (if you chose to process the mixture).
• Steam reserved asparagus tips until just tender (approx. 2 mins); add to soup.
• ENJOY! :-).

ASPARAGUS AND LEEK SOUP

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.

PURéE OF ASPARAGUS SOUP

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.

ASPARAGUS LEEK CHOWDER

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.

ASPARAGUS AND LEEK SOUP

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.

ASPARAGUS LEEK + NEW POTATO SOUP

Steps:

• Melt butter in pan, add Leek then cook for 5 minutes until soft.
• Add Potatoes + Stock then bring to boil cover and simmer gently for 15 minutes until potatoes are almost tender.
• Stir in Asparagus and Tarragon then cook for a further 3-5 minutes until Asparagus is al dente.
• Remove one-third of the soup then blend until smooth.
• Return blended soup to the pan, stir in cream and parsley then season to taste.
• Reheat gently for 3 minutes and serve.