Creamy Asparagus Leek Soup Food

CREAM OF ASPARAGUS AND LEEK SOUP

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.

CREAM OF ASPARAGUS SOUP

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.

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.

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, 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 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.

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!

CREAMY ASPARAGUS SOUP

Steps:

• In a medium saucepan, melt butter over medium heat. Add leeks and shallot; season with salt and pepper. Cook, stirring, until translucent, about 5 minutes. Add asparagus and 3 cups broth; bring to a boil, then reduce heat and simmer, partially covered, until asparagus is very tender, 12 to 15 minutes. Let cool 5 minutes.
• Working in batches (don't fill it more than halfway), purée asparagus in a blender until very smooth, 1 to 2 minutes a batch, thinning with more broth if necessary. Transfer to cleaned pan, and heat until steaming. Whisk crème fraîche with a little water until it has the consistency of heavy cream. Spoon some on top of each serving, swirling with a toothpick, if desired.

ASPARAGUS-LEEK SOUP

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.