CURRIED SPRING ASPARAGUS SOUP
This recipe is from a May 1978 Bon Apetit magazine and I've served it at several dinner parties as a first course. You may also serve it as a light main course, along with some crusty French bread, butter, a side salad, and a chilled white wine. You may also vary it by adding a touch of finely minced fresh dill or tarragon.
Provided by Leslie in Texas
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Remove and discard woody ends from asparagus stalks;scrape spears with a vegetable peeler.
- Cut off tips and reserve.
- Dice stalks and combine with stock in a 4- quart saucepan.
- Bring to a boil and cook, uncovered, 8 to 10 minutes, or until very tender.
- Cool, then puree in a blender or food processor; set aside.
- Melt butter over low heat in large heavy saucepan.
- Add flour and cook, stirring constantly, 2 to 3 minutes.
- Stir in puree and bring to a boil over medium heat.
- Add asparagus tips; cover and simmer 8 to 10 minutes or until tips are tender.
- While soup is simmering, combine yolks,curry, and cream and miz thoroughly with a whisk.
- Add to soup and heat through but do not let boil.
- Season to taste with salt and pepper; serve hot.
Nutrition Facts : Calories 348.9, Fat 27.7, SaturatedFat 15.6, Cholesterol 186.8, Sodium 418.6, Carbohydrate 16, Fiber 1.8, Sugar 5.3, Protein 10.4
CREAM OF ASPARAGUS SOUP WITH COCONUT MILK
This plant-based version of asparagus soup gets its creaminess from coconut milk and is complemented by fresh notes of lemongrass. If you haven't used lemongrass before, it is often found now in the produce section of many grocery stores and you can actually cut it into 2- or 3-inch pieces and freeze it for later use. I like to use a plant-based "no-chicken" stock for this because it is almost clear in color, keeping the soup bright green, but any vegetable stock will do.
Provided by Carla Hall
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the soup: Place a large pot over medium heat and add the olive oil. Add the onions, cover and cook, stirring occasionally, until softened, about 6 minutes. Stir in the asparagus and cook for 1 minute.
- Pound the lemongrass with a meat mallet or rolling pin until well bruised (to release the flavor). Stir in the broth and lemongrass and simmer until the asparagus is tender, about 10 minutes. Discard the lemongrass and stir in the parsley.
- Turn off the heat and puree the soup with an immersion blender. Stir in the coconut milk and peas and cook over medium heat until warmed through, 5 minutes. Season with salt and pepper, garnish with fresh lemon zest and the Asparagus Salsa if desired just before serving.
- For the asparagus salsa: Place the asparagus, carrots, radishes and red onions in a food processor and pulse a few times until the vegetables are finely diced but not pureed.
- Transfer to a large bowl and add the dill, scallions, serrano chile, lemon zest and juice. Mix together well, season to taste with salt and pepper and let stand at room temperature for 1 hour to allow the flavors to develop if time allows. The salsa can be refrigerated in an airtight container for up to 1 week. Makes 2 cups.
CURRIED CREAM OF ASPARAGUS SOUP WITH CRAB
I created this for the Ready Set Cook contest in 2003. Morsels of mock crab in a spicy creamy asparagus soup. Microwaving the vegetables is a time and nutrient saver, but you could also boil or steam them.
Provided by Marla Swoffer
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook asparagus, onion, and potato (layered in that order) in a round covered casserole dish, with the chicken broth, in the microwave on high for 10 minutes (stirring 2-3 times).
- When vegetables are tender, remove half of the potatoes and set them aside (you can also set aside the asparagus tips if you like).
- Put the vegetables in a blender and puree until smooth (you may have to do it in two batches, depending on the size of your blender). Alternately, put them in a pot and use a hand blender.
- Put the puree in a pot on medium heat and whisk in 1 T flour. Stir until smooth and soup begins to boil.
- Reduce heat to medium-low (simmering) and add the remaining potatoes to the pot.
- Stir in the butter, milk, garlic, curry, cayenne, black pepper, salt and Worcestershire, and simmer for 10 minutes.
- Add the crab (and asparagus tips if you saved them) and simmer for 5 minutes.
Nutrition Facts : Calories 274.7, Fat 12.3, SaturatedFat 7.2, Cholesterol 48.5, Sodium 966.4, Carbohydrate 26.9, Fiber 4.6, Sugar 3.4, Protein 16.7
CURRIED ASPARAGUS
Make and share this Curried Asparagus recipe from Food.com.
Provided by Evie3234
Categories Vegetable
Time 12m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat 1 inch salted water in medium pot, bring to boil.
- Add asparagus and onion.
- Heat to boiling; reduce heat.
- Simmer uncovered 3 minutes.
- Cover and simmer about 4 minutes longer or until tender-crisp; drain.
- Set aside.
- Heat sour cream and curry powder in same saucepan, stirring constantly,until warm;fold into asparagus.
- Sprinkle with peanuts.
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31 ASPARAGUS RECIPES THAT’LL PUT A SPRING IN YOUR STEP
From bonappetit.com
Estimated Reading Time 6 mins
- Spring Panzanella. This herbaceous, crunchy asparagus recipe is a riff on the iconic bread and tomato salad, featuring all of our favorite spring vegetables, ample feta, and a tangy buttermilk dressing.
- Blistered Asparagus Frittata. This low-waste, no-flip asparagus frittata recipe uses a whole bundle of those bright green spring stalks, woody tough ends and all.
- Ricotta Dumplings with Asparagus and Green Garlic. Once you get the hang of it, forming these dumplings is easy, but it may take a little practice. Want a little guidance?
- Asparagus With Parmesan Fonduta. Tuck snappy blanched asparagus under a rich hollandaise-ish sauce—a.k.a. a velvety blanket of Parmesan cheese. View Recipe.
- Shrimp and Asparagus Stir-Fry. You don’t need a wok to make a great stir fry. Get the step-by-step instructions for this easy weekend dinner here. View Recipe.
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From ohmyveggies.com
4.5/5 (2)Total Time 30 minsCategory Side DishCalories 231 per serving
- Before you begin the rest of the prep work, place the cashews in a small bowl and cover them with very hot water. Set aside.
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced onion and cook until it has softened, 3-5 minutes. Stir in the curry powder and garlic and cook until fragrant, about 1 minute more.
- Add the asparagus and broth and bring to a boil, then reduce the heat to low. Simmer uncovered until the asparagus has softened, about 15 minutes. Allow soup to cool slightly.
- Rinse the cashews and put them in a blender with a ladle or two of the soup. Blend until completely smooth. Add the remaining soup to the blender (you may have to do this in batches) and puree until smooth and creamy; return to the Dutch oven and heat on medium until warmed through, then season with salt and pepper to taste. Serve with a squeeze of lemon juice.
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