ASPARAGUS SOUP
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Add the butter to a large saucepan over medium heat to melt. Once foaming and melted, add the shallots and garlic and saute until tender, about 5 minutes. Add the red pepper flakes, cook until fragrant, and sprinkle with salt and pepper. Stir in the flour and cook until blonde and pasty. Gradually pour in the chicken broth while stirring. Bring the mixture to a boil, and then reduce to a simmer. Add the asparagus and simmer until it's nice and tender, about 15 minutes. Stir in the half-and-half. Remove from the heat and use a stick blender to puree the soup until smooth. Season with salt and pepper.
SPRING EGG-DROP SOUP
This is the time of year to try all different kinds of garlic-spring garlic, young garlic with unformed cloves, garlic scapes. Use any of them in this vegetable-packed soup from chef April Bloomfield.
Provided by April Bloomfield
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large heavy pot over medium heat. Add carrots, spring onions, and garlic and season with salt. Reduce heat to medium-low, cover, and cook, stirring occasionally, until vegetables are soft, 15-20 minutes.
- Add broth and bring to a boil. Add asparagus, sugar snap peas, and peas and cook until vegetables are crisp-tender, about 3 minutes.
- Meanwhile, beat eggs in a small bowl with 1 tablespoon Parmesan, a pinch of salt, and 1 tablespoon water.
- Reduce heat to low and stir basil and mint into soup. Drizzle in egg mixture in 4 or 5 spots around pot. Let stand for 1 minute so egg can set, then gently stir in 1 1/2 teaspoons lemon juice. Season soup with salt and more lemon juice, if desired. Serve soup topped with more Parmesan.
ASPARAGUS EGG DROP SOUP
Make and share this Asparagus Egg Drop Soup recipe from Food.com.
Provided by threeovens
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Blanch asparagus in boiling water for 3 to 4 minutes; drain and place in an ice water bath.
- Meanwhile, heat broth in a large saucepan to boiling; reduce heat to a simmer and pour in beaten eggs, whisking until cooked through, about 1 minute.
- Stir in asparagus, ham, and soy sauce; cook until heated through, about 1 minute.
- Season with black pepper.
Nutrition Facts : Calories 193.6, Fat 8.9, SaturatedFat 2.8, Cholesterol 233.6, Sodium 1647.2, Carbohydrate 4.9, Fiber 1.9, Sugar 2.7, Protein 22.8
EGG DROP SOUP
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- In a pot bring the stock to a boil. Then remove the pot from the flame and add beaten egg whites steadily, beating them into the soup as you pour. Add the sliced scallions, stir in. Remove to a heated tureen and serve.
EGG DROP SOUP
Provided by Mark Bittman
Categories dinner, weekday, appetizer
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Bring 3 cups stock to a boil over medium-high heat in a 6- to 8-cup saucepan. Beat remaining stock with eggs and soy sauce until well blended.
- When stock is boiling, adjust heat so it bubbles frequently but not furiously. Add the egg mixture in a steady stream, stirring occasionally until eggs gather together in small curds, 2 or 3 minutes.
- Taste, and add salt if necessary (or more soy sauce). Then add plenty of pepper, the scallions and the sesame oil. Taste again, adjust seasonings and serve.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 699 milligrams, Sugar 4 grams, TransFat 0 grams
OVERNIGHT ASPARAGUS AND EGG BAKE
This easy asparagus and egg bake is great for holiday mornings, especially when we have overnight guests. All you need is a fruit salad, and breakfast is served! -Jane Whittaker, Pensacola, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan. , Add mushrooms and shallot to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place asparagus in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until crisp-tender, 3-5 minutes., In a large bowl, whisk eggs, biscuit mix, milk, cream, cheeses and seasonings until blended. Stir in bacon and mushroom mixture. Pour into a greased 13x9-in. baking dish; arrange asparagus over top. Cover and refrigerate overnight., Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and a knife inserted near the center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 362 calories, Fat 27g fat (14g saturated fat), Cholesterol 196mg cholesterol, Sodium 677mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
ASPARAGUS SOUP II
This is a great springtime soup! Fresh with the tastes we have all longed for throughout the winter!
Provided by Kevin Ryan
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 10
Steps:
- In a large stockpot, combine the water or stock, asparagus ends and separated leek greens. Heat over low heat and allow to simmer while you prepare the rest of the ingredients.
- In a medium saute pan, heat the butter and oil. Add the leek 'whites', onion and rice and cook until the onion begins to color (about 8 minutes). Add 1 cup of the warm stock and cook 10 more minutes.
- Strain the stock of the asparagus and leek ends and return to the stockpot. Add the contents of the saute pan to the strained stock along with the asparagus middles and partially cover the pot. Cook 12 more minutes.
- Transfer soup to a food processor and puree. Strain this back into the stockpot. Season and add salt, pepper and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish.
Nutrition Facts : Calories 141 calories, Carbohydrate 18.1 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 2.4 g, Sodium 163.6 mg, Sugar 4.1 g
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