EASY POTATO ASPARAGUS SOUP
A yummy quick cooking soup. You can sub broccoli for the asparagus, if you prefer. The recipe is from "Better Homes and Garden's Christmas Comfort and Joy".
Provided by Lorac
Categories Potato
Time 35m
Yield 5 1/2 cups
Number Of Ingredients 12
Steps:
- Heat oil in a large sauce pot, add onion and cook over medium heat until tender.
- Add flour and stir to coat onions.
- Add asparagus, milk, broth, potatoes, salt and pepper, increase heat to medium high and cook until thick and bubbling, stirring often.
- Reduce heat to low, cover and simmer, stirring ocassionaly, 10-12 minutes or until vegetables are tender.
- Add cheese, tomato and sour cream and simmer until cheese is melted.
CREAMY POTATOES AND ASPARAGUS
Enjoy these new potatoes and asparagus cuts creamed in white sauce and chicken broth for an easy 20 minute side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- In 3-quart saucepan, heat broth to boiling over medium-high heat. Add potatoes; cook 5 minutes.
- Meanwhile, in small bowl, stir together white sauce mix and milk.
- Pour sauce over potatoes. Add asparagus; stir gently to mix. Cover; simmer over low heat 7 minutes, stirring occasionally, until sauce thickens and vegetables are crisp-tender.
Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 9 g, TransFat 0 g
CREAMY ASPARAGUS POTATO SOUP
This creamy asparagus potato soup is perfect for a cold day. Quick, very easy, and delicious!
Provided by Kara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Combine potatoes, chicken broth, onion, salt, and nutmeg in a large pot.
- Bring to a boil; reduce heat and simmer, covered, until potatoes are just tender, 8 to 10 minutes. Add asparagus and return to a boil. Reduce heat; simmer, covered, until vegetables are tender, about 5 minutes.
- Stir in heavy cream and cream cheese until melted, making sure soup does not boil any more.
Nutrition Facts : Calories 364.2 calories, Carbohydrate 24.7 g, Cholesterol 101.3 mg, Fat 27.9 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 16.9 g, Sodium 774.4 mg, Sugar 2.6 g
CRAB AND ASPARAGUS SOUP
I get rave reviews from family and friends whenever I make this soup, but the biggest compliment was when my son called to ask for the recipe so he could make it for his roommates. -Patti Bogetti, Magnolia, Delaware
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion and celery in butter. Stir in the flour, seafood seasoning, salt, pepper and nutmeg until blended; gradually add water and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes. Reduce heat; simmer, uncovered, for 10 minutes., Add asparagus; cook 8-12 minutes longer or until vegetables are tender. Stir in the cream and crab; heat through. If desired, sprinkle with parsley and pepper.
Nutrition Facts : Calories 257 calories, Fat 12g fat (8g saturated fat), Cholesterol 78mg cholesterol, Sodium 546mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
SPICY CREAM OF ASPARAGUS SOUP
A very simple asparagus soup that adds a little kick to the standard recipe.
Provided by Scott M
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat.
- Cook and stir onion in butter until translucent, about 5 minutes.
- Pour chicken broth over onions and bring to a boil.
- Stir in asparagus and potato; cover and cook until asparagus spears are tender, about 8 minutes.
- Mix in jalapeno pepper.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot.
- Stir in heavy cream.
- Season with salt, black pepper and hot sauce.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 18.2 g, Cholesterol 25.7 mg, Fat 7.3 g, Fiber 3.6 g, Protein 4.1 g, SaturatedFat 4.3 g, Sodium 509.8 mg, Sugar 4.1 g
SPICY POTATO SOUP
A substantial winter soup by Gary Rhodes that packs a bit of a punch
Provided by Gary Rhodes
Categories Dinner, Lunch, Main course, Starter, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Warm the oil and butter together in a saucepan and add the chopped onion. Cover with a lid and cook over a medium heat for a few mins before adding the curry powder. Add the potato and continue to cook for a further 5-10 mins.
- Pour the milk and 500ml water over the potatoes, then sprinkle in the vegetable stock cube. Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender. Season with a pinch of salt and blitz in a blender until smooth. For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidising until smooth. Divide the soup into bowls, finishing with the coriander leaves if you have them.
CREAM OF ASPARAGUS SOUP
No need to toss out the tough ends of asparagus-use them to make a quick stock for an extra shot of flavor in this cream of asparaagus soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Bring 6 cups water to a boil in a medium saucepan; season with 2 teaspoons salt. Add asparagus tips and blanch until bright green and just tender, 2 to 3 minutes. Transfer to an ice bath with a slotted spoon; reserve for topping. Add trimmings, 1/2 shallot and 1/2 clove garlic to the same pot and return to a boil; reduce heat and simmer the asparagus stock 20 to 25 minutes to allow flavors to meld.
- In another saucepan, heat olive oil over medium. Add sliced shallot and chopped garlic and cook until softened but not browned, about 5 minutes. Stir in potato and enough of the asparagus stock to cover the vegetables (about 1 cup), and simmer until the potato is tender, 10 to 12 minutes. Strain remaining asparagus stock directly into saucepan with the potatoes. Add remaining asparagus and cook until tender and bright green, about 5 minutes. Remove from heat and let cool slightly. Puree in a blender until completely smooth; remove 1 cup and reserve. Slowly stir in cream, and season to taste with salt and pepper; thin with reserved liquid as needed. Serve hot or chilled, topped with asparagus tips and a drizzle of oil.
ASPARAGUS POTATO SOUP
I was looking for a new way to eat asparagus and found this recipe in The Amish Cook at Home. I'm amazed at how simple yet delicious many of their recipes are (they look like you really worked hard). The potato thickens the soup, and it's a light color like a cream sauce. I left the skins on my potatoes and used probably a cup of onion, but otherwise I followed the recipe as listed. Make sure you whisk the milk and flour together (I added the flour slowly to the milk) or you'll end up with flour clumps. The asparagus stays nice and crisp. A variation suggested by the author is to sprinkle crumbled bacon on top as a garnish (now wouldn't that be heavenly).
Provided by AmyZoe
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
SPICY POTATO AND ASPARAGUS SOUP
Spicy potato and asparagus come together to make a hearty and healthy comfort food.
Provided by Raquel
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a soup pot over medium heat. Add celery, carrot, onion, jalapeno pepper, and garlic. Cook and stir until onion is softened, about 5 minutes. Add potatoes and enough water to cover. Add bouillon and bring to a boil, about 5 minutes. Cook until potatoes and carrots are soft, about 40 minutes.
- Remove soup from heat and use a hand blender to puree until creamy. Add asparagus and bring soup to a boil. Cook until asparagus is tender but not soft, about 5 minutes more. Add salt and pepper.
Nutrition Facts : Calories 239.2 calories, Carbohydrate 43.9 g, Cholesterol 0.3 mg, Fat 5.1 g, Fiber 7 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 2799.9 mg, Sugar 4.7 g
ASPARAGUS POTATO SOUP
Make and share this Asparagus Potato Soup recipe from Food.com.
Provided by Hadice
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 71.5, Fat 1.9, SaturatedFat 1.1, Cholesterol 5.4, Sodium 96.8, Carbohydrate 10.2, Fiber 2.4, Sugar 2.5, Protein 4.7
LEEK, POTATO AND ASPARAGUS SOUP
Provided by Food Network
Categories appetizer
Time 50m
Yield 3 to 4 servings
Number Of Ingredients 12
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 CHOWDER
Although this soup is best when made with fresh asparagus, you can use frozen or canned. I like to blanch and freeze asparagus in portions just right for this recipe so I can make our favorite chowder all year. —Shirley Beachum, Shelby, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield about 2-1/2 quarts.
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes. , Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato.
Nutrition Facts : Calories 187 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 491mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
SPICY POTATO SOUP
My sister-in-law passed this kid-friendly recipe to me. Since she prefers her foods much spicier that we do, I cut back on the heat by reducing the amount of hot pepper sauce. Feel free to increase it or add your favorite herbs if you want more kick.- Audrey Wall, Industry, Pennsylvania
Provided by Taste of Home
Time 1h30m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a Dutch oven, brown ground beef over medium heat until no longer pink; drain. Add the potatoes, onion and tomato sauce. Stir in the water, salt, pepper and hot pepper sauce; bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened.
Nutrition Facts : Calories 159 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 764mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
POTATO ASPARAGUS BAKE
Many of my springtime menus include this dish, which can be made ahead, refrigerated and baked when ready.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, cut the tips off asparagus spears; set aside for garnish. Cut stalks into 1-in. pieces; place in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 18-20 minutes or until tender. Drain asparagus and place in a food processor or blender. Cover and process until pureed; set aside. Drain potatoes; mash and set aside., In a large saucepan, melt 1 tablespoon butter; whisk in flour until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus pieced, mashed potatoes, salt and pepper. Transfer to a greased shallow 1-1/2 quart baking dish. Top with reserved asparagus tips., Melt remaining butter; lightly brush some over top. Toss bread crumbs, Parmesan cheese and remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned.
Nutrition Facts :
SPICY POTATO SOUP
A substantial winter soup by Gary Rhodes that packs a bit of a punch. Recipe from Gary Rhodes Time to Eat.
Provided by English_Rose
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Warm the oil and butter together in a saucepan and add the chopped onion.
- Cover with a lid and cook over a medium heat for a few mins before adding the curry powder.
- Add the potato and continue to cook for a further 5-10 minutes
- Pour the milk and water over the potatoes, then sprinkle in the vegetable stock cube.
- Bring to a simmer and cook for 15-20 mins until the potatoes are completely tender.
- Season with a pinch of salt and blitz in a blender until smooth.
- For a slightly sweet touch, add the mango chutney, a teaspoon at a time to suit your taste, liquidizing until smooth.
- Divide the soup into bowls, finishing with the cilantro leaves if you have them.
Nutrition Facts : Calories 249.6, Fat 14.5, SaturatedFat 5.5, Cholesterol 24.7, Sodium 87.5, Carbohydrate 25.4, Fiber 2.4, Sugar 2.3, Protein 6
ROASTED ASPARAGUS AND POTATO SOUP
This yummy recipe came from my love of asparagus (especially when they're cheap and in season in early spring!), and some potatoes reaching their last mile. Asparagus is really cheap in SoCal starting in March, so this whole dish probably cost less than $10 to make. Add a sandwich and/or salad and it's a great health dinner. This is the best soup I've made... maybe had... so far. It's much easier with a stick blender, but any blender will do.
Provided by MC Baker
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Remove hard ends of asparagus. Preferably this is done by grabbing each end of your asparagus and bending it until it breaks. It should naturally break where it's tough.
- Boil asparagus ends (normally they'd be tossed) and potatoes in vegetable stock and water as necessary to cover everything until potatoes are nearly done, about 20 minutes.
- Meanwhile, remove tips of half of your asparagus. Toss all asparagus (and tips) in olive oil and all seasonings, and broil on high for 20 minutes, tossing regularly to prevent burning. Remove when some browning all over. If you think you've overdone it, just taste one before throwing. The asparagus carmelizes fast and may look burned when it's still fine. Firmness will vary with thickness of asparagus.
- Remove potatoes and asparagus ends from liquid. Toss asparagus ends. Add roasted asparagus, but reserve tips. Peel potatoes and chunk before adding back to pot. Chunk up potatoes to make blending easier.
- Continue to boil at high for 5 minutes or until potatoes are fully cooked.
- Blend in batches or with wand blender.
- Return to heat, add half of asparagus tips and let cook for another 10 minutes. Taste and adjust seasoning. Add water if too thick.
- Remove from heat, and add cheese. If using a microplane to grate your hard cheese, use about 1 cup of loosely packed cheese.
- Serve with a few asparagus tips added to top of each serving.
Nutrition Facts : Calories 152.7, Fat 7.1, SaturatedFat 1, Sodium 894.2, Carbohydrate 20, Fiber 4.4, Sugar 2.2, Protein 4.6
ASPARAGUS POTATO SOUP
"This creamy and comforting soup is a terrific way to warm up on a cold or rainy day," writes Sherry McKellar of Springville, Utah. Hearty bowls featuring tender potatoes and asparagus get a special touch when topped with bacon and cheddar cheese.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 14
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.
Nutrition Facts :
ASPARAGUS, POTATO AND LEEK SOUP
Provided by Molly O'Neill
Categories soups and stews, appetizer
Time 30m
Yield Four servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 625 milligrams, Sugar 7 grams, TransFat 0 grams
ROASTED ASPARAGUS AND POTATO SOUP RECIPE - (5/5)
Provided by á-3514
Number Of Ingredients 12
Steps:
- 1. Heat the oven to 425 degrees. 2. Place the garlic on a square of foil and sprinkle with 1 teaspoon water. Fold the foil into a packet. Set aside. 3. In a large bowl, combine the asparagus, potatoes, onion, oil, 1/2 teaspoon salt and 1/2 teaspoon of black pepper. Toss to coat. Spread the vegetables over 2 large, rimmed baking sheets. Place the packet of garlic in one corner of one of the sheets. 4. Roast, stirring occasionally, until the asparagus pieces are soft and the potatoes are tender, 35 to 45 minutes. 5. Meanwhile, in a small skillet over medium, crisp the prosciutto, about 5 minutes per side. 6. When the vegetables are roasted, empty the garlic onto the baking sheet with the other vegetables and cool for 5 minutes. 7. Transfer half of the vegetables into a blender. Add 1 1/2 cups of the broth, then blend until smooth. Transfer to a large pot. Repeat using the remaining vegetables and remaining 1 1/2 cups of broth. Warm the soup over medium heat. 8. Whisk the yogurt, lemon juice and tarragon into the soup. Season with salt and pepper to taste. Crumble the prosciutto and use to top each serving.
SPRING PEA SOUP WITH ASPARAGUS AND POTATOES
Sauteed leek, celery, and carrot form a flavorful base; potatoes add heft; and Parmesan rind makes the broth luxurious and savory. But the real stars of the dish are asparagus, English peas, and sugar snap peas, each contributing seasonal flavor to every spoonful.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Heat oil in a medium pot over medium. Add leek, celery, and carrot and cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add broth, 2 cups water, and Parmesan rind. Bring to a boil, then reduce to a simmer. Cook, uncovered, until aromatic, about 10 minutes.
- Add potatoes and simmer until tender, about 8 minutes. Add shelled peas, snap peas, and asparagus tips and stalks; cook, stirring occasionally, until vegetables are bright green and just tender, about 2 minutes. Remove from heat, remove Parmesan rind, and season with salt and pepper. Serve, topped with dill.
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- Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Add broth, asparagus, potato, horseradish and salt; bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes. Puree with an immersion blender or in a regular blender. (Use caution when pureeing hot liquids.)
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