ROASTED ASPARAGUS WITH PARMESAN
Asparagus is a yummy vegetable you can use for a side dish or appetizer.
Provided by Diane
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
- Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
- Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.
Nutrition Facts : Calories 46 calories, Carbohydrate 4.7 g, Cholesterol 4.4 mg, Fat 1.7 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 660.1 mg, Sugar 2.2 g
FRESH ASPARAGUS SOUP
A creamy asparagus soup accented with yogurt, lemon, and Parmesan cheese. Everyone loves it! You can substitute soy products to make this recipe vegan.
Provided by Nanook
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
- Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
- Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
- Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 18.7 g, Cholesterol 15 mg, Fat 6.7 g, Fiber 3.5 g, Protein 9.7 g, SaturatedFat 3.4 g, Sodium 966.8 mg, Sugar 8.6 g
PARMESAN ASPARAGUS
Nothing could be more simple than this side dish. Since it has just four ingredients, I assemble it in no time, then pop it into the oven for about 15 minutes. It turns out perfect every time. -Mary Ann Marino, West Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain., Arrange asparagus in a greased 13x9-in. baking dish. Drizzle with butter; sprinkle with Parmesan cheese and pepper. Bake, uncovered, for 10-15 minutes or until cheese is melted.
Nutrition Facts : Calories 107 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 273mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
ASPARAGUS SOUP
Provided by Guy Fieri
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F.
- For the soup: In a large soup pot or Dutch oven, bring the oil to medium heat. Add the shallot and salt and pepper to taste. Sweat until translucent, about 1 minute, being careful not to brown. Add the asparagus to the pot and sweat until beginning to soften, about 3 minutes. Add the peas and sweat another minute. Pour in the white wine and deglaze the pot. Add 5 cups water and continue simmering until crisp-tender, another 10 minutes. Remove from the heat and set aside.
- Working in batches (and carefully as the liquid will be hot), puree the soup until smooth in a blender. In the last batch, add the baby spinach and puree; this will give the soup a vibrant green color. Strain back into the pot through a fine mesh sieve. Return to a simmer until slightly thickened, 4 to 6 minutes. Season with salt and pepper. Remove from the heat.
- For the Parmesan breadcrumbs: While the soup simmers, pulse the bread in a food processor until you have very coarse crumbs. Once processed, transfer the breadcrumbs to a medium mixing bowl. Drizzle with a generous amount of olive oil. Toss with the thyme. Season mixture with salt and pepper. Transfer to a parchment-lined sheet tray. Using a grater, finely grate a few tablespoons of Parmesan over the breadcrumbs. Place into the oven and bake until golden and crispy, 7 to 10 minutes. Remove from the oven and cool.
- To serve: Ladle the soup into shallow serving bowls. Sprinkle evenly with a few teaspoons of Parmesan breadcrumbs and top with a dollop of creme fraiche. Garnish with chopped chives, cilantro leaves, a squeeze of a lime wedge and a splash of extra-virgin olive oil. Serve immediately.
PARMESAN ASPARAGUS
So quick and easy, this cheesy asparagus dish goes great with pork or poultry. Even those in my family that turn up their noses to asparagus, love this dish!
Provided by Roberta Spaller Zerkovich
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet with cooking spray.
- Lightly coat asparagus with cooking spray; place on prepared baking sheet. Combine Parmesan cheese and garlic salt in a small bowl; set aside.
- Bake in preheated oven for 6 minutes; turn asparagus and continue baking until tender, about 6 minutes.
- Sprinkle Parmesan cheese mixture over asparagus.
Nutrition Facts : Calories 32.1 calories, Carbohydrate 4 g, Cholesterol 2.2 mg, Fat 1 g, Fiber 2 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 153.5 mg, Sugar 1.9 g
ROASTED ASPARAGUS WITH PARMESAN
Our pro tip for making roasted asparagus with parmesan? Give familiar vegetables an unexpected flavor by cooking them with a few basic seasonings.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Trim tough ends from asparagus.
- On a rimmed baking sheet, toss asparagus with olive oil; season with coarse salt and ground pepper. Spread in an even layer. Sprinkle with Parmesan cheese.
- Roast until asparagus is tender and cheese is melted, 10 to 15 minutes. Serve immediately.
Nutrition Facts : Calories 91 g, Fat 5 g, Fiber 2 g, Protein 6 g
ASPARAGUS PARMESAN
Quick and easy asparagus that is sauteed, and topped off with Parmesan cheese.
Provided by JenElaine
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 5
Number Of Ingredients 5
Steps:
- Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 4.1 g, Cholesterol 19.3 mg, Fat 17.5 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 5.6 g, Sodium 247.7 mg, Sugar 1.8 g
ASPARAGUS SOUP WITH LEMON AND PARMESAN
This asparagus soup tastes rich, yet it's made without heavy cream - just veggies, broth, and a bit of Parmesan cheese puréed to silky perfection.
Provided by Jennifer Segal
Categories Soups
Yield 4-6
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium heat. Add the onions and garlic and cook, stirring frequently, until soft and translucent, about 8 minutes. Do not brown; reduce the heat if necessary.
- In the meantime, cut the tips off of one bunch of the asparagus and set aside (you'll use those for a garnish). Cut the remaining spears and the other bunch of asparagus into ½-inch pieces.
- Add the chopped asparagus to the pot (minus the reserved tips), along with the chicken broth, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil, then cover and turn the heat down to low. Simmer for about 30 minutes, or until the vegetables are very tender.
- Meanwhile, bring a small pot of salted water to a boil. Cook the reserved asparagus tips for a few minutes, or until tender-crisp. Drain the tips and then place them in a bowl of ice water to "shock" them -- this stops the cooking process and preserves their bright green color. Once the tips are cool, drain them and set aside.
- Purée the soup with an immersion blender until completely smooth. (Alternatively, use a standard blender to purée the soup in batches, then return the soup to the pot.) Bring the soup back to a simmer and stir in the lemon juice and Parmigiano-Reggiano. Taste and adjust seasoning, if necessary. To thicken the soup, allow it to simmer, uncovered, until the desired consistency is reached.
- Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper.
- Freezer-Friendly Instructions: You can freeze the soup for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will freeze best if you add the cheese when reheating.)
Nutrition Facts : Calories 160, Fat 10 g, Carbohydrate 10 g, Protein 10 g, SaturatedFat 6 g, Sugar 3 g, Fiber 2 g, Sodium 593 mg, Cholesterol 22 mg
ASPARAGUS SOUP
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Add the butter to a large saucepan over medium heat to melt. Once foaming and melted, add the shallots and garlic and saute until tender, about 5 minutes. Add the red pepper flakes, cook until fragrant, and sprinkle with salt and pepper. Stir in the flour and cook until blonde and pasty. Gradually pour in the chicken broth while stirring. Bring the mixture to a boil, and then reduce to a simmer. Add the asparagus and simmer until it's nice and tender, about 15 minutes. Stir in the half-and-half. Remove from the heat and use a stick blender to puree the soup until smooth. Season with salt and pepper.
ASPARAGUS SOUP
When asparagus season rolls round, it marks the start of Spring and all those ingredients we have been waiting all year for. Asparagus soup is the perfect way to welcome asparagus season.
Provided by Dannii
Categories Soup
Time 20m
Number Of Ingredients 8
Steps:
- Gently fry the shallots, garlic and asparagus until softened.
- Pour in the stock and simmer for 10 minutes.
- Add the cream and season.
- Blend until smooth.
- Serve topped with chopped chives.
Nutrition Facts : ServingSize 1 portion, Calories 178 kcal, Carbohydrate 17 g, Protein 5 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 885 mg, Fiber 5 g, Sugar 9 g
ROASTED ASPARAGUS SOUP WITH SUN-DRIED TOMATOES AND PARMESAN CROUTONS
Provided by Robin Miller : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Arrange bread cubes on prepared baking sheet and spray with cooking spray. Sprinkle cubes with parmesan cheese. Bake for 10 to 15 minutes, or until golden brown.
- While the croutons are baking, heat oil in a large saucepan over medium heat. Add leeks and garlic and cook for 2 minutes, or until soft. Add bay leaves and thyme and cook for 1 minute, or until fragrant. Add asparagus, potato and broth and bring to a simmer. Reduce heat to medium, partially cover and simmer for 10 minutes, or until potato is fork tender. Remove bay leaves, and using an immersion blender, or a regular *blender working in batches, puree soup until smooth. Ladle soup into bowls and top with sundried tomatoes and croutons.
ASPARAGUS SOUP
Make and share this Asparagus Soup recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Snap tough ends off asparagus and discard.
- Place cleaned asparagus in saucepan along with the milk.
- Crumble in the stock cubes and bring slowly to the boil.
- Simmer uncovered for 10-15 minutes until asparagus is just tender.
- Process in a food processor or blender until chunky.
- Melt butter in large saucepan.
- Add flour and cook until pale golden.
- Add soup and stir until it comes back to the boil.
- Serve garnished with the croutons.
Nutrition Facts : Calories 286, Fat 10.1, SaturatedFat 6.1, Cholesterol 33.9, Sodium 827.5, Carbohydrate 33.5, Fiber 5.8, Sugar 22.7, Protein 20
ASPARAGUS PASTA SOUP
Make and share this Asparagus Pasta Soup recipe from Food.com.
Provided by BeckyF
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put broth in pan and bring to boil.
- Reduce heat to medium high.
- Add asparagus and cook about 8 t0 10 minutes.
- Stir in half of parmesan cheese.
- (more if desired).
- Meanwhile, cook oil in medium fry pan, add sage.
- heat 2 to 3 minutes.
- Add oil, sage and pasta to chicken broth.
- Garnish with sprigs of sage and Parmesan cheese.
- add pepper to taste.
CREAMED ASPARAGUS SOUP
It's not difficult to fix a batch of this smooth, comforting soup. It has wonderful homemade goodness. A singe steaming bowl really warms me up...but I usually can't resist going back for seconds. -Veva Hepler, Walla Walla, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in oil until tender. Add the broth, asparagus and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until asparagus is tender. Cool for 10 minutes., In a blender or food processor, puree the asparagus mixture, a third at a time; set aside. , In a Dutch oven or soup kettle, melt butter; stir in flour, salt and pepper until smooth. Cook and stir for 2 minutes or until golden. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the pureed asparagus and lemon juice and heat through. Sprinkle with cheese if desired.
Nutrition Facts : Calories 224 calories, Fat 17g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 462mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.
TANGY ASPARAGUS SOUP
A dollop of creme fraiche makes this pretty soup an ideal starter for an elegant spring dinner party. A cheese crisp on the side is the perfect finishing touch. -Jamie Concannon, Plymouth, California
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, melt butter. Add shallots; cook and stir until tender. Add asparagus; cook 1 minute longer. Stir in the broth, wine and coriander. Bring to a boil. Reduce heat; cover and simmer until asparagus is tender, 3-5 minutes. Do not drain. Cool slightly. Place in blender; cover and process until pureed. Stir in pepper. Keep warm. , To make crisps, heat a lightly greased small skillet over medium heat. Add about 2 tablespoons cheese; cook until cheese is golden brown and bubbly, 1-2 minutes. Carefully flip the crisp; cook 30 seconds longer. Remove to waxed paper to cool. Repeat., In a small bowl, combine the creme fraiche, lemon juice and lemon zest., Ladle soup into cups; dollop with creme fraiche mixture. Serve with Parmesan crisps.
Nutrition Facts : Calories 191 calories, Fat 13g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 606mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
ASPARAGUS PARMESAN SOUP
Another low carb, quick and easy soup. I love this soup. I have made this ahead and frozen and heated in the microwave also.
Provided by bmcnichol
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Add all ingredients to blender and mix.
- Transfer to stove top and heat through.
CREAMY ASPARAGUS SOUP
Make and share this Creamy Asparagus Soup recipe from Food.com.
Provided by beckas
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut asparagus into 1 inch chunks.
- Place chicken broth in pot and add asparagus chunks.
- Bring to a boil and simmer five minutes until tender.
- In a small saucepan, melt butter and saute shallots and garlic for five minutes.
- Add flour and cook for one minute.
- Add flour mixture to chicken broth and stir until thickened.
- Blend soup in blender until semi-smooth.
- Return to pan and add half& half, thyme, and pepper.
- Simmer for five minutes.
- Add parmesan cheese until melted.
- Season with additional salt and pepper if desired.
BAKED ASPARAGUS WITH PARMESAN
This is the Best Baked Asparagus on your table in 15 minutes! It boasts caramelized roasted asparagus, nutty, salty Parmesan and tantalizing buttery, crispy panko! You are going to want to make this addictive dinner side your entire meal! This Baked Asparagus takes just minutes of prep and can be on your table in less than 15 minutes or it can be prepped ahead of time and just popped in the oven when ready (LOVE this for entertaining). It is a quick, easy dinner side, extremely versatile and healthy too, loaded with fiber, antioxidants, vitamins and minerals!
Provided by Jen
Categories Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly spray with cooking spray.
- Add asparagus to the baking sheet and add olive oil, lemon juice and all seasonings. Toss to evenly coat then arrange asparagus in a single layer. Evenly top with Parmesan cheese.
- Bake at 425 degrees F for 7-10 minutes or until tender but still crisp.
- While the asparagus is baking, make Panko topping. Melt one tablespoon butter in a skillet over medium heat. Add panko and stir to coat then continue to cook and stir until panko is golden.
- Sprinkle toasted panko all over baked asparagus. Serve immediately.
PARMESAN ROASTED ASPARAGUS
Steps:
- Preheat the oven to 400 degrees F.
- If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.
ASPARAGUS SOUP WITH PARMESAN CUSTARDS
Categories Soup/Stew Appetizer Bake Parmesan Asparagus Spring Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- Make custards:
- Bring cheese, cream, and milk just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat and steep, covered, 30 minutes.
- Preheat oven to 300°F.
- Pour steeped cream through a very fine sieve into a bowl, pressing lightly on cheese solids and discarding them. Whisk together whole egg, yolks, salt, and white pepper in another bowl, then add steeped cream in a stream, whisking until smooth. Divide among well-buttered ramekins.
- Set ramekins in a baking pan and bake in a hot water bath in middle of oven until centers of custards are completely set, 40 to 45 minutes. Transfer ramekins to a rack and cool 5 minutes (do not allow to cool longer, or custards will stick to ramekins).
- Make soup while cream steeps and custards bake:
- Wash chopped leek in a bowl of cold water, then lift out and drain well. Cook leek, shallot, pepper, and 1/2 teaspoon salt in butter in a 4- to 6-quart heavy pot over moderately low heat, stirring, until leek is softened, about 3 minutes. Add asparagus, broth, and water and simmer, covered, until asparagus is just tender, 10 to 12 minutes. After 2 to 4 minutes, remove 6 asparagus tips, halve lengthwise and reserve for garnish.
- Purée soup in batches in a blender until smooth (use caution when blending hot liquids). Transfer to a large bowl, then pour through a sieve into cleaned pot. Stir in cream, remaining 1/4 teaspoon salt, and pepper to taste and heat over moderately low heat until hot.
- Serve soup with custards:
- Working with 1 custard at a time, run a thin knife around edge of each to loosen it, then invert a soup bowl over ramekin and invert custard into bowl. Repeat with remaining custards. Ladle soup around custards and garnish with reserved asparagus tips and parmesan curls.
ASPARAGUS, BROCCOLI & CHEESE SOUP
I get ideas in my head and I just go with it. I had a bunch of broccoli and asparagus over. So I wanted to make soup.
Provided by Misty Ali
Categories Cream Soups
Number Of Ingredients 7
Steps:
- 1. Sautee garlic in the butter, add asparagus and broccoli only if fresh, if frozen add later.
- 2. When nicely sauteed at this time add frozen broccoli and the chicken broth. Let simmer for 45min or until vegatables are soft.
- 3. In blender or hand blender start to blend, add the bag of cheese & Half and half. Blend til creamy, then add salt and pepper to taste.
More about "asparagus parmesan soup food"
ROASTED LEMON PARMESAN GARLIC ASPARAGUS - THE RECIPE CRITIC
From therecipecritic.com
5/5 (1)Total Time 13 minsCategory Side DishCalories 68 per serving
- Preheat oven to 400 degrees. On a baking sheet, arrange the asparagus in a single layer. Toss in the olive oil and sprinkle with salt and pepper.
- Roast for 8-10 minutes or until the asparagus is crisp on the outside and tender in the center. Toss in the garlic, parmesan and lemon juice. Add more if desired. Serve immediately.
PARMESAN HERB ASPARAGUS FRIES WITH CREAMY GREEK YOGURT ...
From therecipecritic.com
5/5 (4)Calories 231 per servingCategory Appetizer, Snack
- Preheat oven to 425 degrees. Lightly grease a baking sheet with non stick spray or line with parchment paper. Set aside.
- Trim the bottoms of the asparagus. In three shallow dishes add the flour, eggs, and in the last shallow dish add panko, garlic powder, parmesan cheese, parsley, oregano, and pepper. Add the asparagus to the flour, then dredge in the egg and lastly coat in the panko. Line in a row on the baking sheet.
- To make the creamy greek yogurt ranch dip: In a food processor add the greek yogurt, dill weed, garlic, olive oil, and parmesan. Pulse until smooth and salt and pepper to taste.
ASPARAGUS SOUP WITH PARMESAN SHORTBREAD COINS - FOOD …
From foodandwine.com
4/5 Total Time 1 hr 30 minsServings 6
- In a standing electric mixer fitted with the paddle, combine the flour, cheese, thyme, lemon zest and salt. Add the butter and egg yolks and beat at medium speed until lightly moistened crumbs form. Gather the crumbs and knead to form a 2-inch-thick log. Wrap in plastic and refrigerate until chilled, about 30 minutes.
- Preheat the oven to 325° and line 2 baking sheets with parchment. Slice the log 1/4 inch thick and arrange on the baking sheets. Bake for about 20 minutes, until golden around the edges; let cool on the sheets.
- In a large pot, melt the butter. Add the onion, cover and cook over moderate heat, stirring, until softened, about 6 minutes. Add the asparagus and cook for 1 minute. Add the broth and simmer until the asparagus is tender, about 10 minutes.
- Add the 1/4 cup of tarragon and the parsley. Working in batches, puree the soup in a blender. Return the soup to the pot, add the cream and peas; rewarm. Season with salt and white pepper and garnish with tarragon and zest. Serve with the Parmesan coins.
CREAM OF ASPARAGUS SOUP WITH PARMESAN CROUTONS RECIPE ...
From goodfood.com.au
- Add the asparagus and potato and cook over a medium heat for 3-4 minutes, so vegetables are lightly coated in butter mixture.
BAREFOOT CONTESSA | PARMESAN ROASTED ASPARAGUS | RECIPES
From barefootcontessa.com
- Preheat the oven to 400 degrees. If the stalks of the asparagus are thick, peel the bottom half of each.
ASPARAGUS WITH PARMESAN RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 2 minsCategory Starter
CREAM OF ASPARAGUS SOUP WITH PARMESAN AND GARLIC ...
From cookthestory.com
5/5 (2)Calories 280 per servingCategory Appetizer
- Meanwhile, put a large pot or Dutch oven over low heat. Cut the butter into small pieces and add it to the pot. As it melts, peel and chop the onion. Add the onion to the butter. Stir and cover. Increase heat to medium. Trim the tough ends off of the asparagus as described in the blog post above. Discard ends. Chop remaining asparagus into small (1/2-inch) pieces. Add to the onions. Stir and cover. Peel and mince the garlic. Add it to the asparagus along with the salt. Stir.
- At this point the broth should be finished heating. Add it to the asparagus. Cover. Increase heat to high and bring soup to a boil. Reduce to a simmer. Cook until asparagus is tender, 2-3 minutes. While it cooks, shred the parmesan.
- Use an immersion blender to puree the soup. Add the cream and heat through over medium heat but do not bring to a simmer. Remove from heat and stir in the parmesan cheese.
ASPARAGUS SOUP AND PARMESAN CUSTARD RECIPE - LUDO LEFEBVRE ...
From foodandwine.com
Servings 4Category Vegetable Soup
- Place the trimmed asparagus in an ice bath for a minute first. This pre-treatment helps keep the green color.
- Reserve as many asparagus tips as you would like as garnish and cook the asparagus pieces in a large pot of boiling salted water until very tender but still green, about 6 minutes. Drain.
- Working in batches, puree the remaining tips and pieces in a blender until smooth, adding about 3 tablespoons of the ice water to each batch to help form a puree. With the machine running, drizzle 1/3 cup extra virgin olive oil through the feed tube into the soup. Process until well blended. Season the soup to taste with fleur de sel.
EASY CREAM OF ASPARAGUS SOUP RECIPE - HOW TO MAKE ...
From delish.com
5/5 (22)Total Time 40 mins
- Add broth and simmer, covered, until asparagus is very tender but still green, 10 to 15 minutes.
ASPARAGUS SOUP WITH PARMESAN SHORTBREAD COINS RECIPE ...
From myrecipes.com
5/5 (1)Total Time 1 hr 30 minsServings 6
- In a standing electric mixer fitted with the paddle, combine the flour, cheese, thyme, lemon zest and salt. Add the butter and egg yolks and beat at medium speed until lightly moistened crumbs form. Gather the crumbs and knead to form a 2-inch-thick log. Wrap in plastic and refrigerate until chilled, about 30 minutes.
- Preheat the oven to 325° and line 2 baking sheets with parchment. Slice the log 1/4 inch thick and arrange on the baking sheets. Bake for about 20 minutes, until golden around the edges; let cool on the sheets.
- In a large pot, melt the butter. Add the onion, cover and cook over moderate heat, stirring, until softened, about 6 minutes. Add the asparagus and cook for 1 minute. Add the broth and simmer until the asparagus is tender, about 10 minutes.
- Add the 1/4 cup of tarragon and the parsley. Working in batches, puree the soup in a blender. Return the soup to the pot, add the cream and peas; rewarm. Season with salt and white pepper and garnish with tarragon and zest. Serve with the Parmesan coins.
ASPARAGUS SOUP - CAROLINE'S COOKING
From carolinescooking.com
4.8/5 (4)Total Time 17 minsCategory SoupCalories 232 per serving
- Warm the oil over a medium heat and add the onion. Cook for a couple minutes until it starts to soften then add the asparagus and garlic. Cook another couple minutes until becoming tender.
- Add the stock, bring to a simmer and cook around 5-10min until asparagus is tender. Add the arugula (or spinach), wilt it down then blend the soup either with a hand blender or transfer to a blender.
- While soup is cooking, roughly chop then crush the mint, add the oil and crush so the mint and oil are well combined.
ASPARAGUS SOUP WITH PARMESAN SHORTBREAD COINS RECIPE
From delish.com
Cuisine AmericanEstimated Reading Time 2 minsServings 6Total Time 1 hr 30 mins
- In a standing electric mixer fitted with the paddle, combine the flour, cheese, thyme, lemon zest, and salt.
LEMON ASPARAGUS SOUP WITH PARMESAN - AHEAD OF THYME
From aheadofthyme.com
5/5 (2)Total Time 35 minsCategory SoupCalories 258 per serving
- In a large pot, melt butter over medium-high heat. Sauté the onions, celery, and garlic, until the onions are soft and translucent. Add in the potatoes and asparagus (reserving a few of the tips to use later for garnish). Mix well until combined.
- Add the chicken stock and bring the soup to a simmer. Turn the heat down to low and simmer (covered) for 20 minutes, or until the vegetables have become soft and tender.
- Meanwhile, bring a small pot of salted water to a boil and add the reserved asparagus tips. Cook for 2 minutes, then remove with a slotted spoon and place in a bowl of ice water. Let cool, then drain.
- Puree the soup directly in the pot using an immersion blender, or puree in batches in a blender and pour it back into the pot.
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5/5 (1)Category DinnerCuisine AmericanTotal Time 40 mins
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Cuisine AmericanTotal Time 40 minsServings 6Calories 205 per serving
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