Asparagus And Leek Bisque Recipes

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ASPARAGUS LEEK BISQUE



Asparagus Leek Bisque image

This Asparagus Leek Bisque is creamy, delicate, and full of fresh spring flavors. Serves 4 as an entreé or 6 as a side.

Provided by Kresha Faber

Categories     Soup

Number Of Ingredients 10

3 pounds asparagus (tough ends snapped off and stalks chopped into 1-inch pieces)
1 leek (white and green parts, cleaned and thinly sliced)
4 tablespoons grass-fed butter (or ghee*)
1 tablespoon extra virgin olive oil (optional)
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1/2 cup brandy ( or sherry, optional)
1 quart chicken stock (use vegetable stock if you want to eat it cold later in the summer)
2 cups heavy cream (or 2 cups skimmed cream from coconut milk instead)
1 pound lump crab (optional)

Steps:

  • Snap the asparagus. **
  • Chop the stalks into 1-inch pieces and set aside.
  • Clean and slice the leeks and set aside.
  • In a heavy saucepan, heat the butter and olive oil over medium heat until the butter melts and the bubbles subside.
  • Adding olive oil is an old French trick to keep the butter from burning, so the olive oil isn't necessary if you use ghee.
  • Add the leeks and sauté until softened, about 4 minutes.
  • Add chopped asparagus, salt, and pepper. Sauté another 8 to 10 minutes until the asparagus begins to soften.
  • Pour in brandy and cook until reduced by half, 1 to 2 minutes.
  • Add chicken stock and simmer over medium heat until the asparagus is tender, 15 to 20 minutes, stirring often.
  • Using an immersible blender or working carefully in batches with a standard blender, pureé the soup until smooth.
  • The mixture will be quite thick, so work carefully to avoid burns as you blend.
  • Return to medium-low heat OR cool and place in the freezer for future meals.
  • When ready to serve, heat over medium-low, add cream, and heat just until hot.
  • Do not boil.
  • Ladle into bowls and place a pile of crabmeat in the middle of each bowl, if using.

ASPARAGUS AND LEEK SOUP



Asparagus and Leek Soup image

Categories     Soup/Stew     Blender     Quick & Easy     Wheat/Gluten-Free     Asparagus     Leek     Spring     Sour Cream     Gourmet

Yield Serves 2

Number Of Ingredients 6

1 cup finely chopped white and pale green part of leek, washed well
1 garlic clove, minced
2 tablespoons unsalted butter
1 pound asparagus, trimmed and cut into 1-inch pieces
1 1/4 cups chicken broth
1/3 cup sour cream

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.

ASPARAGUS, LEEK, AND POTATO SOUP



Asparagus, Leek, and Potato Soup image

This was just a creation I came up with when my asparagus was looking a little old. At first, I thought I was going to add some sort of cream base, but the soup ended up not needing it. The vegetables just taste lovely as they are. Even my husband who hates soup and asparagus LOVED this! It is also a great way to use almost-expired vegetables in your veggie drawer!

Provided by KendraVanHam

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 13

3 tablespoons butter
1 bunch asparagus, ends trimmed and stalks cut into small pieces
4 medium leeks, sliced, white parts only and thoroughly washed
2 medium red potatoes, peeled and diced
1 large shallot, thinly sliced
2 cloves garlic, freshly minced
3 tablespoons all-purpose flour
2 cups warm water
1 (14.5 ounce) can low-sodium chicken stock
1 cube chicken bouillon
4 tablespoons sour cream, or as desired
1 pinch paprika, or to taste
ground black pepper to taste

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.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 43 g, Cholesterol 31.1 mg, Fat 12.6 g, Fiber 6.2 g, Protein 9.1 g, SaturatedFat 7.7 g, Sodium 437 mg, Sugar 7.5 g

ASPARAGUS, LEEK, AND GRUYERE QUICHE



Asparagus, Leek, and Gruyere Quiche image

This spring brunch dish is made richer with Gruyere, an aged Swiss cheese with a nutty flavor that tastes great with eggs. Meanwhile asparagus adds a springtime element to the dish.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h15m

Number Of Ingredients 9

1 tablespoon butter
1 leek (white and light green parts only), halved and thinly sliced, then well washed
Coarse salt and ground pepper
1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
4 large eggs
1 1/4 cups half-and-half
Ground nutmeg
Our Favorite Pie Crust, fitted into a 9-inch pie plate, well chilled
1 cup shredded Gruyere cheese (4 ounces)

Steps:

  • Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
  • In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
  • Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

ROASTED ASPARAGUS AND LEEKS



Roasted Asparagus and Leeks image

No vegetable says spring quite like asparagus. In this recipe, we combine pretty green spears with leeks. Crushed red pepper adds a bit of zest.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 12 servings.

Number Of Ingredients 7

3 pounds fresh asparagus, trimmed
12 medium leeks (white portion only), halved lengthwise
4-1/2 teaspoons olive oil
1-1/2 teaspoons dill weed
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

Steps:

  • Place asparagus and leeks on an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; pour over vegetables. , Bake at 400° for 20-25 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CHARTREUSE OF ASPARAGUS AND LEEKS SERVED WITH AN EMULSION OF CHERVIL



Chartreuse of Asparagus and Leeks Served with an Emulsion of Chervil image

Provided by Food Network

Categories     dessert

Time 45m

Yield 4 first course servings

Number Of Ingredients 17

2 tablespoons butter, softened
3 medium leeks
Salt and pepper to taste
12 spears of pencil-thin asparagus
One 5-ounce chicken breast
1 egg
1 yolk
1/4 cup heavy cream
3 tablespoons milk
Salt and pepper to taste
1 cup vegetable stock
2 tablespoons heavy cream
5 drops lemon juice
1 teaspoon butter
6 chervil sprigs
12 chervil flowers
2 very thinly sliced pieces of black truffle, cut into thin strips

Steps:

  • Prepare the leeks: Line four 3-inch custard cups liberally with softened butter. Refrigerate. Trim roots from leeks. Trim the tough, dark green tops of the leeks. Split the leeks in half lengthwise. Wash thoroughly. Cut the leeks into 5-inch long by 1/4 inch wide strips. Separate the light and dark pieces. Bring a medium saucepan of salted water to the boil. Have a bowl of ice water ready on the side. Plunge light pieces of leek in the water for 1 minute. Refresh in the ice water. Remove and pat dry with paper towel. Repeat procedure with dark pieces of leek. Line the custard cups with alternating light and dark strip of leek by place one end of each strip in the center of the custard cup, pressing it along the bottom and up the side. There should be an overhang of approximately 1 1/2 inches over the edge of the cup. Refrigerate. Reserve remaining light pieces of leek for mousse.
  • Prepare the mousse: Bring a medium saucepan of salted water to the boil. Have a boil of ice water ready on the side. Plunge the asparagus into the water for 2 minutes. Refresh in ice water. Trim heads of asparagus and reserve for garnish. Place asparagus stems, reserved extra pieces of leek, chicken breast, egg, yolk, heavy cream and milk in a food processor. Puree until smooth. Season with salt and pepper. Press mixture through a fine sieve using a rubber spatula to remove fibers. Divide mixture between the custard cups. Fold leek ends over mousse to enclose it. Cover the top of the custard cup tightly with plastic wrap. Refrigerate until needed. When ready to cook, prepare a water bath: Place custard cups in a baking dish. Fill baking dish with hot water that reaches 3/4 of the way up the sides of the cups. Cover dish with aluminum foil. Place in a preheated 350-degree oven for 20 minutes. The mousse is cooked when a toothpick inserted in the center of a custard cup comes out completely clean. Remove from the water bath.
  • Make the sauce: Bring vegetable stock to the boil. Reduce by half. Add heavy cream, lemon juice, butter and chervil sprigs. Blend mixture together. Strain through a sieve. Keep sauce warm in a small saucepan.
  • Assemble the dish: Remove plastic from the custard cup. Unmold the chartreuse onto a serving plate. Heat reserved asparagus heads in the sauce. Spoon 3 heads of asparagus and some sauce on each plate. Sprinkle with truffle pieces and chervil flowers. Optional garnish: Sauteed wild mushrooms, such as chanterelles, morels and girolles.

ASPARAGUS WITH LEEKS AND PANCETTA WITH EGGS EN COCOTTE



Asparagus with Leeks and Pancetta with Eggs en Cocotte image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 10

2 pounds medium asparagus
2 tablespoons extra-virgin olive oil
2 ounces thinly sliced pancetta, unrolled and cut into 1-inch lengths
1 cup thinly sliced leek, white and pale green parts only
Sea salt, preferably gray salt, and freshly ground black pepper
Eggs en Cocotte, recipe follows
2 1/2 tablespoons butter
2 1/2 tablespoons freshly chopped thyme leaves
12 eggs, preferably organic
Gray salt or course sea salt and freshly ground black pepper

Steps:

  • Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where the spear becomes tough. Discard the tough end and repeat with the remaining asparagus. Cut the asparagus into 1-inch lengths.
  • Bring a large pot of salted water to a boil.
  • While the water heats, heat the olive oil in a skillet over medium-low heat and cook the pancetta until the pancetta is almost crisp, about 5 minutes. Add the leek and saute until softened but not colored.
  • Add the asparagus to the boiling water and cook until just tender, 3 to 4 minutes. Drain and add to the skillet. Season mixture with salt and pepper and toss to coat. Transfer to a serving bowl and serve immediately.
  • Serve as a first course or as an entree with Eggs en Cocotte.
  • Preheat the oven to 375 degrees F.
  • Rub the inside of 6 ramekins with the butter and then season with the thyme, distributing both equally amongst the ramekins. Add 2 eggs to each, season with salt and pepper. Place the ramekins in a baking dish, and pour water into the baking dish until it is halfway up the sides of the ramekins. Carefully place the baking dish in the pre-heated oven. Bake eggs for 15 minutes, or until set and golden on top. Eat and enjoy!
  • Yield: 6 servings

BUTTER-POACHED ASPARAGUS, LEEKS & PEAS



Butter-poached asparagus, leeks & peas image

These classic spring veggies retain their flavour and colour when cooked this way - make the most of the short asparagus season!

Provided by Rosie Birkett

Categories     Side dish

Time 9m

Number Of Ingredients 6

200g unsalted butter , cubed
2 leeks , cleaned and sliced into thumb-sized rounds
400g asparagus , cut into chunks
300g frozen peas
1 tbsp lemon juice
½ small pack mint , leaves picked

Steps:

  • Bring 100ml water to a simmer in a saucepan, add a pinch of salt and whisk in the butter. Drop in the leeks, cook for 2 mins,then add the asparagus and peas, and cook for 2 mins more. Remove from the heat and add the lemon juice and mint.
  • To serve, remove the veg from the emulsion with a slotted spoon, then spoon over some of the buttery poaching juices.

Nutrition Facts : Calories 243 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium

ASPARAGUS, POTATO AND LEEK SOUP



Asparagus, Potato And Leek Soup image

Provided by Molly O'Neill

Categories     soups and stews, appetizer

Time 30m

Yield Four servings

Number Of Ingredients 10

1 teaspoon unsalted butter
1 large leek, white and light green part only, washed and chopped
1 medium baking potato, peeled and cut into 1/2-inch cubes
1/2 pound asparagus, ends snapped off, tips cut off and reserved, stalks cut into 1-inch pieces
3 cups chicken broth, homemade or low-sodium canned
1/2 teaspoon grated lemon rind
3/4 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
1 teaspoon olive oil
8 shiitake mushrooms, stemmed and quartered

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

ASPARAGUS BISQUE



Asparagus Bisque image

Make and share this Asparagus Bisque recipe from Food.com.

Provided by Shahana

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

20 ounces asparagus spears
3 1/2 cups chicken stock
1 onion, quartered
2 tablespoons lemon juice
2 teaspoons curry powder (to taste)
1 dash pepper

Steps:

  • Thaw the asparagus.
  • Combine all ingredients in saucepan.
  • Bring to a boil; simmer covered 8 - 12 minutes or until asparagus is tender.
  • Process with blender until smooth.
  • Pour into bowl.
  • Serve hot or cover and chill at least 4 hours.

Nutrition Facts : Calories 82.4, Fat 2, SaturatedFat 0.5, Cholesterol 4.2, Sodium 214.4, Carbohydrate 11.5, Fiber 2.4, Sugar 4.4, Protein 6.1

ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS



Roasted Asparagus With Crispy Leeks and Capers image

In this supremely springy recipe, thick asparagus stalks and thinly sliced leeks are glossed with olive oil and covered in salty capers. Everything is roasted in the same pan and emerges tender and golden-edged. Capers also make an appearance in the mustard sauce served alongside, which adds a tangy, mayonnaise-like richness. You can double the recipe, if you wish, though you may have to increase the roasting time by a few minutes to make up for a more-crowded pan. Serve this on its own as a first course, or as an accompaniment to roast chicken, braised meats or seared fish. Just don't use thin asparagus: It'll cook too quickly, before the leeks have a chance to turn golden. Stick with spears that are at least 1/2 inch in diameter.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 12

1 pound thick asparagus, ends trimmed
2 tablespoon extra-virgin olive oil
Kosher salt and black pepper
1 large leek, white and light green parts, halved lengthwise and thinly sliced
2 tablespoons drained capers
Lemon wedges, for serving
1/4 cup parsley, leaves and tender stems, torn
2 teaspoons Dijon mustard
2 teaspoons drained capers, finely chopped
1 small garlic clove, finely grated or minced
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper

Steps:

  • Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
  • In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
  • While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
  • Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.

OVEN-ROASTED ASPARAGUS AND LEEKS



Oven-Roasted Asparagus and Leeks image

Make and share this Oven-Roasted Asparagus and Leeks recipe from Food.com.

Provided by JacquelineS

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

6 leeks
20 asparagus spears
1 tablespoon olive oil
1/2 teaspoon salt
fresh black pepper
balsamic vinegar

Steps:

  • Preheat oven to 400 degrees.
  • Trim each leek at root end, then cut off top where the thick green leaves begin.
  • Cut in half lengthwise and soak in cold water 10 minutes.
  • Rinse, then pat dry.
  • Trim tough ends of asparagus.
  • Combine leeks and asparagus in a large bowl.
  • Drizzle with olive oil and add salt and pepper.
  • Toss to coat.
  • Place in a large roasting pan and roast until vegetables start to turn brown, about 25 minutes.
  • Let cool 5 minutes, then drizzle with balsamic vinegar.

Nutrition Facts : Calories 127.8, Fat 3.9, SaturatedFat 0.6, Sodium 327.9, Carbohydrate 22, Fiber 3.9, Sugar 6.2, Protein 3.8

ASPARAGUS LEEK CHOWDER



Asparagus Leek Chowder image

To us, asparagus is the taste of spring, so we enjoy it in as many meals as we can. When this thick and creamy chowder is on the table, we know spring has arrived. -Elisabeth Harders, West Allis, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 7 servings.

Number Of Ingredients 11

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
3 cups sliced fresh mushrooms
3 large leeks (white portion only), sliced
6 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
Dash pepper
2 cups chicken broth
2 cups half-and-half cream
1 can (11 ounces) whole kernel corn, drained
1 tablespoon chopped pimientos

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.

Nutrition Facts : Calories 269 calories, Fat 17g fat (11g saturated fat), Cholesterol 62mg cholesterol, Sodium 686mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

OVEN-ROASTED ASPARAGUS AND LEEKS



Oven-Roasted Asparagus and Leeks image

This oven-roasted asparagus and leek recipe is simply delicious. If thick asparagus is unavailable, use thin spears, and adjust the cooking time; thin asparagus will cook faster.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

6 medium leeks
20 thick asparagus spears (about 1 pound)
1 tablespoon olive oil
1/2 teaspoon salt
Freshly ground pepper, to taste
Balsamic vinegar (optional)

Steps:

  • Trim each leek at the root end, making sure the stalk stays intact, then cut off the top where the green part begins. Cut leeks in half lengthwise. Immerse in a bowl of cold water to loosen any sand or grit. Rinse under cold running water, and pat dry.
  • Heat oven to 400 degrees. Trim tough ends from asparagus. In a large bowl, combine asparagus and leeks. Drizzle olive oil over vegetables, and toss to coat. Add salt, and season with pepper; toss to combine.
  • Place vegetables in a heavy roasting pan, and transfer to oven. Roast until vegetables start to turn brown and are fork tender, about 25 minutes. Remove pan from oven, and set on heat-proof surface until vegetables are cool enough to eat. When ready to serve, drizzle with balsamic vinegar, if desired.

ASPARAGUS AND LEEK BISQUE



Asparagus and Leek Bisque image

Number Of Ingredients 10

4 tablespoons butter
1 cup leeks, cleaned, thinly sliced, white part only
3 pounds fresh asparagus, tough ends removed, cut into 1-inch pieces
1/4 teaspoon white pepper
3 tablespoons all-purpose flour
1 quart chicken stock
1/2 cup sherry
2 cups heavy cream
1 pound lump crab (optional)
1 teaspoon salt

Steps:

  • In a heavy saucepan, melt butter over medium heat. Add leeks and sauté until softened, about 4 minutes.
  • Add asparagus and pepper. Sauté another 4 minutes.
  • Add flour and sauté until mixture begins to bubble and just starts to toast lightly. Gradually stir chicken stock into the flour mixture for a smooth consistency. Add sherry.
  • Simmer until asparagus is tender, about 20 to 25 minutes. Remove pan from heat. Use an immersion blender to purée, and return pan to heat.
  • Add cream and crab (optional), and stir until just heated through. Do not boil.

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From gated.restaurantbusinessonline.com


ASPARAGUS, LEEK, & BACON QUICHE RECIPE | FRESH TASTES BLOG | PBS …
2012-05-10 Preheat oven to 350 degrees. Bring a large pot of water to a boil on the stove. Once boiling, drop in the asparagus and quickly blanch for …
From pbs.org


ASPARAGUS LEEK QUICHE | COOKING ON THE FRONT BURNER
2020-02-09 Drain and rinse in cold water. In a medium skillet cook the bacon until crispy; set aside and when cool crumble. Leave the bacon grease in skillet and add 1 tablespoon butter and cook the leeks for about 5 minutes until soft but not brown. Combine the eggs, milk and heavy cream until completely smooth.
From cookingonthefrontburners.com


ASPARAGUS AND LEEK TART RECIPE - THEHUB FROM WALMART CANADA
2021-05-20 Heat a large non-stick frying pan over medium. Add oil, then asparagus and leek. Cook, stirring occasionally, until tender, about 5 minutes. Transfer into baked pie shell. Sprinkle cheese evenly over vegetables. Whisk eggs, mayonnaise, Dijon, salt and black pepper in a medium bowl. Gradually whisk in milk until smooth.
From ideas.walmart.ca


BRAISED LEEKS AND ASPARAGUS - 9KITCHEN - NINE
Heat the butter and oil in a medium shallow frying pan. Add the leeks and stock; simmer, covered, until the leeks are tender. Add the asparagus to the pan; simmer, uncovered, for about 3 minutes or until the asparagus is just tender. Not suitable to freeze. Suitable to microwave. Cut leek in half lengthways with the root intact before cooking.
From kitchen.nine.com.au


POTATO, LEEK & ASPARAGUS SOUP RECIPE | EATINGWELL
Heat 2 tablespoons oil in a large pot over medium-low heat. Add leek and cook, stirring occasionally, until tender and starting to brown, 8 to 10 minutes. Sprinkle with 1/4 teaspoon each salt and pepper. Advertisement. Step 2. Meanwhile, cut off the tips of asparagus spears and set aside. Chop the stalks.
From eatingwell.com


COOK THIS: ASPARAGUS AND LEEK GALETTE FROM FOOD BETWEEN …
2021-05-25 Step 5. Assemble the galette: On a floured surface, roll out the dough into a 12-inch (30-cm) round, about 1/8 inch (6 mm) thick. Transfer to the …
From nationalpost.com


ASPARAGUS AND LEEK SPRING QUICHE - HOW DOES SHE
2012-04-30 Asparagus & leek filling: 1 cup small diced asparagus. ⅓ cup small diced leeks. 3 eggs. 1 cup milk or cream or half and half. 1 teaspoon salt. Pinch of pepper. Smidgen of freshly grated nutmeg. Bright, Happy Topper Salad: 1 bag mixed greens. 1 cup of basil leaves torn in large pieces. Several shards of shaved parmesan. A few swirls of ...
From howdoesshe.com


ASPARAGUS BISQUE | BLUE FLAME KITCHEN
2019-07-02 Directions. Combine asparagus, broth, thyme and garlic in a large saucepan. Bring to a boil over medium heat. Reduce heat and simmer, covered, for 10 minutes. Purée asparagus mixture in batches in a blender, filling blender no more than half full for each batch; set asparagus mixture aside. Melt butter in a large saucepan over medium heat.
From atcoblueflamekitchen.com


ASPARAGUS, MUSHROOM, LEEK, AND CHEESE GALETTE RECIPE
2020-03-19 Meanwhile, in a large saucepan, melt butter over medium heat until foaming. Add leeks and cook, stirring, until very soft, about 8 minutes. Lower heat if necessary to prevent browning. Season with salt. Add the leeks to the asparagus mixture along with the cheese and stir to combine. Adjust oven rack to lower-middle position and preheat to 400°F.
From seriouseats.com


CHILLED ASPARAGUS BISQUE - HOUSTON CHRONICLE
2012-05-29 Add garlic and reserved asparagus pieces. Cook 4 minutes or until garlic begins to soften, stirring. Add strained broth and ½ teaspoon salt. …
From houstonchronicle.com


CHILLED ASPARAGUS BISQUE RECIPE - GOOD HOUSEKEEPING
2012-03-06 Cook 4 to 7 minutes or until translucent, stirring often. Add garlic and reserved asparagus pieces. Cook 4 minutes or until garlic begins to …
From goodhousekeeping.com


ASPARAGUS AND LEEK SOUP - BIGOVEN.COM
Asparagus and Leek Soup recipe: Try this Asparagus and Leek Soup recipe, or contribute your own. Add your review, photo or comments for Asparagus and Leek Soup. American Soups, Stews and Chili Vegetable
From bigoven.com


ASPARAGUS AND LEEKS IN LEMON VINAIGRETTE - LIDIA
Add the asparagus and leeks to the boiling water, and cook until tender, about 5 to 7 minutes, depending on their thickness. Drain, and plunge into an ice bath to stop the cooking and set the color. Drain and pat very dry. Put the asparagus and leeks in a serving bowl. Drizzle with the lemon juice and olive oil, and season with the salt.
From lidiasitaly.com


ASPARAGUS AND LEEK QUICHE WITH GRUYèRE RECIPE - CUISINART
Prepare the filling: Put the butter into a large skillet over medium heat. Once the butter melts, add the asparagus and the leek and sauté until the asparagus is bright and both the asparagus and leek are just softened, about 5 minutes. Stir in the salt, pepper and thyme. 2. In a medium mixing bowl, whisk together the milk, heavy cream. and eggs.
From cuisinart.com


ASPARAGUS AND LEEK FRITTATA - RACHEL COOKS®
2013-05-08 This Asparagus and Leek Frittata is a perfect brunch offering for everyone, even vegetarians. Light, fresh and delicious. ... Recipe Get the Recipe: Asparagus and Leek Frittata. 4.67 from 3 votes. Prep Time: 10 mins. Cook Time: 30 mins. Total Time: 40 mins. 8 servings. Pin It; Print Rate Recipe Save Saved Asparagus and leek frittata is a perfect brunch offering for …
From rachelcooks.com


ASPARAGUS LEEK BISQUE - NOURISHING JOY
2016-09-30 So, in order to celebrate the season, today my monthly contributor post over at GNOWFGLINS is the recipe for Asparagus Leek Bisque. It's a creamy soup that can be served hot or cold and it's definitely one of my favorite ways to serve asparagus (along with Crisp & Crunchy Lacto-Fermented Pickled Asparagus, of course).
From nourishingjoy.com


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