Add the onion and fry for four minutes, until softened. Bring to a boil, reduce heat to medium, and simmer 15 minutes. Winning Cream of Asparagus Soup Recipe: How to Make It Vegetable soups, like creamy tomato or cauliflower soup, are a great way to use fresh farmer's market, supermarket, or maybe even your own garden vegetables. Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold. Heat the butter and oil in a large sauté pan on medium heat. Cream of Asparagus Soup: delicious, easy recipe for ... Reserve asparagus tops for later use. Add asparagus stalks, vegetable stock and salt and bring to a boil. Of course, you can simply drizzle the stalks with olive oil, sprinkle them with salt and pepper and roast them at 400 degrees for 15 to 20 minutes. Instructions. Add the leeks and saute until softened, about 5 minutes. Easy Cream of Asparagus Soup Recipe - How to Make ... In a large (4-quart) saucepan, melt butter over medium heat. Cream of Asparagus Soup Recipe | Food Network Kitchen ... Pass through a fine sieve and return blended soup to saucepan. (Alternatively, use an immersion blender to process the soup in the pot until smooth. More ›. Add asparagus and 6 cups water; season generously with salt. Cover and simmer until very soft, about 30 minutes. Greek Mezze Platter with Thyme Roasted Red Peppers. Bring to a boil, cover and cook low about 20 minutes or until asparagus is very tender. Add asparagus tips and cook, uncovered, for 2 minutes. Ina Garten Creamed Onions - All information about healthy ... Savor creamy bowls on their own or incorporate our soup into show-stopping recipes that crave a rich boost. Snap off the ends and lay the asparagus on a baking sheet. Saute onions, garlic, lemon zest, salt & pepper and asparagus for 5-7 minutes until tender. Saute for 2 minutes. Whilst the onion and garlic cook, remove the tough ends from the asparagus and dice the stalks into 1 and a half inch pieces, including the tips. Ingredients 3 medium leeks (white portion only), chopped 3 tablespoons butter 4 cups chicken broth 1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces 2 cups diced peeled potatoes 1/8 to 1/4 teaspoon white pepper 1/2 cup 2% milk 1 tablespoon minced fresh parsley Directions In a large saucepan, saute the leeks in butter. Return the soup to the pot; add cream and stir until combined. In a heavy pot, combine asparagus, chicken broth, onion and potato. Garlic, butter, chicken broth, and a hint of cream are all of what you need to make a . The Barefoot Contessa's Cream of Mushroom soup is simple, comforting and can totally be made in advance!Subscribe http://foodtv.com/YouTubeGet the recipe . ADD the asparagus to get all of those flavours married into each other before adding broth. Step 1. In a medium skillet over medium high heat, saute the asparagus in 1 cup of the broth for about 7 minutes, or until tender. Cream of Asparagus Soup Recipe | Martha Stewart Bartendery - barefoot contessa pantry most suitable for ... Cover, and bring to a boil. He claimed he loved soup, but NOT asparagus soup. Add shallots and thyme; cook until shallots are soft, about 5 minutes. 1 quart 40% cream. Step 2. Cream Of Asparagus Soup Barefoot Contessa - Baked Potato Soup Using a sieve over a large bowl, strain the asparagus soup. 2) *Carefully transfer to a blender and puree until smooth. Add salt and pepper. Add asparagus tips and simmer until just tender, about 5 minutes. Heat the oil in a cooking pot. Drain, reserving liquid. Asparagus Soup Recipe | Epicurious Add flour whisking. Then I added 1/2 and 1/2 rather than heavy cream. Olla-Podrida: Cream of Asparagus Soup Add remaining butter and asparagus, leeks, 1/2 tablespoon salt, and 1/8 teaspoon pepper to empty pot and . Melt butter and sauté remaining chopped asparagus spears and leeks until softened. Cream Of Asparagus Soup Barefoot Contessa Instructions. ina garten asparagus soup. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Add the asparagus and. Add the onion-garlic mixture to the soup pot. 35. Remove from the heat. Use caution when blending hot liquids.) Return the puree to the pot and reheat over. Remove from boiling water and place in ice water immediately. Bring to a boil, then reduce heat and simmer until the vegetables are tender, 10 to 15 minutes. Add the flour and stir well until smooth. Ina makes a big batch of this soup to enjoy one day, and then . Instructions. Cover and simmer for about 30 minutes until the vegetables are very tender. Asparagus soup may not be as popular are our Slow Cooker Baked Potato Soup, but I truly think it's the unsung hero of our repertoire.I made this creamy soup for my grandfather once. Be careful as hot soup tends to splatter!) In a large pot over medium high heat, add the olive oil, garlic and onion and sauté 3-5 minutes until tender. Heat stockpot over medium heat, add (1 T) olive oil once warm. Add asparagus. 1 lb asparagus, 1 lb white potatoes, 4 cups chicken or vegetable stock. Season to taste with s&p. How to Store asparagus Don't wash or soak the asparagus before storing it. Cook until soft and translucent, about 8 minutes. With an immersion blender, puree the soup until smooth. Heat the olive oil in a saucepan over a medium heat. Add the lemon juice or Wermut Wine, then add the broth. Add asparagus mixture to blender, in batches; blend until smooth. Step 2 In the same saucepan, melt the butter over medium-low heat. Meanwhile, mix cream cheese spread and milk until well blended. CUT each stalk into 1-inch pieces. Allow the onions to cool. Add the asparagus stalks and potato and saute until beginning to soften, about 3 minutes. The asparagus color should be bright green. Return soup puree to the pan, add lemon zest, cream, nutmeg, salt, and pepper; cook over med-low and simmer for 5 minutes . Add asparagus and saute another 4 minutes. Bring to a boil, cover and cook for 3-5 minutes or until crisp-tender. Process until smooth, about 1 minute. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Season with salt and pepper. Purée the soup with a hand-held immersion blender until smooth and creamy. Add broth and simmer until vegetables are completely soft. Ladle into 4 bowls. Add chopped onions (½ medium sized) to hot olive oil. Blend in batches, then stir in lemon juice and half-and-half. Peel the garlic and cut into tiny cubes. 3. Turn the valve to SEALING and set to HIGH pressure for 10 minutes. 20 min1 ora40 min. cream of asparagus soup. Reduce to a simmer for 10-15 minutes or until the asparagus and potatoes are cooked . 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