Asparagus Leek Bisque Recipes

ASPARAGUS LEEK BISQUE

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, LEEK, AND POTATO SOUP

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.

ASPARAGUS BISQUE

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.

ASPARAGUS LEEK SOUP

Steps:

• In a Dutch oven, saute leeks and onion in butter until tender. Add the potatoes, carrots, salt, broth and rice. Cover and bring to a boil; reduce heat and simmer for 25-30 minutes. Stir in asparagus. , Cover and simmer for 10-15 minutes or until vegetables are tender. Add the spinach, pepper and cream; heat through.