ASPARAGUS AND YUKON GOLD POTATO SOUP WITH CRAB AND CHIVE SOUR CREAM
Delicious spring-time soup. The crab is optional but I think it makes the soup so great. You can substitute shrimp meat for the crab, if you'd like.
Provided by MICHELLE0011
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.
- Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.
- Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.
- To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 15.4 g, Cholesterol 25.3 mg, Fat 6.8 g, Fiber 2.6 g, Protein 8.1 g, SaturatedFat 2.8 g, Sodium 779.9 mg, Sugar 2.4 g
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.
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.
ASPARAGUS SOUP WITH SOUR CREAM
Provided by Food Network
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Melt butter in soup pot. Add onion, leeks, salt, and pepper and sweat for 5 minutes. In cheesecloth combine bay leaf and thyme and tie to form sachet. Add sachet of herbs to vegetables. Have stock simmering in saucepan. Add hot stock to vegetables, bring to the boil, reduce, and simmer for 20 minutes. Add asparagus bottoms, and continue to simmer for 10 minutes. Remove sachet of herbs. With immersion blender, puree soup (or puree in batches in a standing blender).
- Carefully strain soup through fine sieve. Return strained soup to the pot and reboil. Add cream and heat through, but do not boil. Serve immediately with hot asparagus tips strewn in as garnish. Finish with a dollop of sour cream.
- Please note that this soup may be chilled and served cold.
CRAB AND ASPARAGUS SOUP
This is such an easy soup, yet it is elegant enough for special occasions. To effectively cut corn kernels off the ear, stand the cob up vertically with the stem end on the cutting boards. Slice down the length of the cob with a knife.
Provided by Food Network
Categories main-dish
Time 25m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Bring the chicken broth to a boil in a large pot. Add the asparagus and corn; stir. Add the sherry and white pepper; stir. Cook for 3 minutes, or until the asparagus is bright green in color.
- Stir the cornstarch mixture into soup, adding it gradually, until lightly thickened. The soup should not be as thick as a sauce.
- Once the soup is thickened, add the crabmeat and scallions. Stir well, and serve immediately.
ROAST YUKON GOLD POTATO SOUP
Provided by Food Network
Time 2h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a pan slowly, add the shallots and allow to sweat until cooked and opaque. Remove shallots and drain, add the Yukon gold potatoes and increase heat, sear the potatoes in the hot oil until caramelized and golden, then add the shallots back to potatoes. Add boiling stock, reserving 1/2 cup, and the garlic to the potatoes, turn down heat to a simmer. Cook until potatoes are soft, add the cream, if desired, and blend. Pass mixture through a fine strainer. Season, to taste, with salt and pepper.
- Boil the remainder of the stock, add the small garnishing potatoes and cook quickly. Then add the chopped truffle and butter. Reduce the stock until an emulsion coats the vegetables. Top the dish with chives.
- To serve, top soup with garnish and sprinkle with chives.
ASPARAGUS AND YUKON GOLD POTATO SOUP WITH CRAB AND CHIVE SOUR CREAM
Delicious spring-time soup. The crab is optional but I think it makes the soup so great. You can substitute shrimp meat for the crab, if you'd like.
Provided by MICHELLE0011
Categories Vegetable Soup
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.
- Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.
- Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.
- To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 15.4 g, Cholesterol 25.3 mg, Fat 6.8 g, Fiber 2.6 g, Protein 8.1 g, SaturatedFat 2.8 g, Sodium 779.9 mg, Sugar 2.4 g
SOUR CREAM AND CHIVE POTATOES
I came up with this dish just the other day when my fiancé asked for a ham that night for dinner. I usually make regular old mashed potatoes with ham, but that night I just didn't feel like it. So I scrambled through my kitchen a bit and came up with these bad boys.
Provided by MizEmerilLagasse
Categories Potato
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 350°F and line the bottom of a 9x9-inch square baking pan with foil (I use release foil, but if you're not, grease the foil).
- With a really sharp knife (if you know how to do it) or a mandolin, cut the potatoes just about paper thin (like potato chips); place slices in a bowl of water and set aside.
- In a medium sauce pan, over medium heat, melt the butter then add the flour and cook, stirring constantly, for about 3-5 minutes or until it starts to smell nutty.
- Whisk in the broth and the cream then bring it to a boil.
- Remove from the heat and add the chives, sour cream, salt, and pepper.
- Spread a little of the chive sauce on the bottom of the lines pan then place two layers of potatoes on top of that.
- Spread more of the chive sauce on that, sprinkle with cheese and start again the two layers of potatoes, then the cream sauce, then the cheese (You should get about 4 to 5 layers if the potatoes are really thinly sliced).
- Cover with foil and bake for 45 minutes then remove the foil and bake for another 15 minutes (the potatoes should fork tender, and if they're not, just cover them and cook them for another 10-15 minutes).
- Let rest on your counter for at least 10 minutes before cutting.
ASPARAGUS AND YUKON GOLD POTATO SOUP WITH CRAB AND CHIVE SOUR CREAM
Delicious spring-time soup. The crab is optional but I think it makes the soup so great. You can substitute shrimp meat for the crab, if you'd like.
Provided by MICHELLE0011
Categories Vegetable Soup
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.
- Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.
- Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.
- To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 15.4 g, Cholesterol 25.3 mg, Fat 6.8 g, Fiber 2.6 g, Protein 8.1 g, SaturatedFat 2.8 g, Sodium 779.9 mg, Sugar 2.4 g
ASPARAGUS AND YUKON GOLD POTATO SOUP WITH ROASTED TOMATOES (SPAR
Posted for Zaar World Tour 2005. This would make a very pretty "spring" soup. From The Swedish Table by Helene Henderson. She recommends peeling the tomatoes but I probably wouldn't bother. I have not tried this recipe yet.
Provided by Kumquat the Cats fr
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 Fahrenheit.
- Place tomatoes cut side down in metal broiling pan for 20-25 minutes or until lightly seared and skins begin to curl.
- Meanwhile, in a large pot combine olive oil, potatoes and onion. Cook on low to medium heat, stirring often, until onion is translucent and potatoes begin to soften, about 6-8 minutes.
- Add asparagus and cook 2-3 minutes more. Season lightly with salt and pepper.
- Add broth and simmer until potatoes and asparagus are just done, about 3 minutes.
- Using an immersion blender or conventional blender, process soup for a few seconds until blended but still chunky. Add lemon juice and additional salt and pepper if needed.
- Peel and discard tomato skins (if desired). Transfer tomatoes to a food processor or blender and add chipolte pepper (or hot sauce), Worcestershire sauce, vinegar and sugar. Process until smooth.
- Ladle asparagus soup into bowl and garnish with generous tablespoon of tomato mixture.
Nutrition Facts : Calories 165.4, Fat 3.9, SaturatedFat 0.6, Sodium 71.9, Carbohydrate 29.9, Fiber 5.8, Sugar 5.4, Protein 5.8
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 :
YUKON GOLD POTATO AND CHIVE SOUP
Categories Soup/Stew Milk/Cream Blender Dairy Herb Potato Quick & Easy Lunch Winter Chive Sour Cream Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Combine 7 cups chicken broth, potatoes and garlic cloves in large pot. Bring to boil. Reduce heat to medium; cover and simmer until potatoes are very tender, about 25 minutes.
- Working in batches, puree soup in blender until smooth. Return to same pot. Add half and half and bring to simmer. Thin with more broth if soup is too thick. Season to taste with salt and pepper. Stir in chives. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring frequently.)
- Ladle soup into bowls. Top with dollop of sour cream and serve.
ASPARAGUS AND YUKON GOLD POTATO SOUP WITH CRAB AND CHIVE SOUR CREAM
Delicious spring-time soup. The crab is optional but I think it makes the soup so great. You can substitute shrimp meat for the crab, if you'd like.
Provided by MICHELLE0011
Categories Vegetable Soup
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.
- Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.
- Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.
- To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 15.4 g, Cholesterol 25.3 mg, Fat 6.8 g, Fiber 2.6 g, Protein 8.1 g, SaturatedFat 2.8 g, Sodium 779.9 mg, Sugar 2.4 g
CREAMY POTATO AND CHIVES SOUP
Make and share this Creamy Potato and Chives Soup recipe from Food.com.
Provided by Millereg
Categories Chicken
Time 1h5m
Yield 80 fluid ounces, 7-10 serving(s)
Number Of Ingredients 16
Steps:
- Cook the potatoes until they are tender; set aside.
- Prepare roux: melt the butter in a small saucepan over medium heat.
- Gradually whisk in the flour until it is well combined.
- Cook over medium heat, stirring often, for about 3 to 5 minutes or until the mixture turns an almond colour and is very creamy; set aside.
- To make the soup: in large kettle, sauté the onion in oil until it is soft.
- Add the water, bay leaf, chives, chicken bouillon, seasoning salt, pepper and garlic powder; bring to a boil.
- Whisk in the milk and table cream, then the prepared roux; cook, stirring frequently, until thickened.
- Add the sour cream and potatoes.
- Simmer until soup reaches 160°F.
- Remove the bay leaf.
- Remove from the heat and serve with croutons if desired.
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- Trim and discard any woody stalks of the asparagus. Cut the asparagus into 1-inch wide pieces and set aside.
- Prepare the Soup: Heat the olive oil and butter in a large soup pot over medium-low heat. Add the leeks and onions, and a large pinch of salt. Sauté over medium heat for about 10 to 12 minutes, or until the leeks and onions are very soft and beginning to become translucent. It is OK if they gain a tiny bit of color.
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