LEEK POTATO SOUP
Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 1h40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Chop the leeks into small pieces.
- In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
- Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
- Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
ASPARAGUS AND LEEK SOUP
Categories Soup/Stew Blender Quick & Easy Wheat/Gluten-Free Asparagus Leek Spring Sour Cream Gourmet
Yield Serves 2
Number Of Ingredients 6
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.
GRILLED ASPARAGUS AND NEW POTATOES
Grill two harbingers of the season, tender new potatoes and green asparagus spears, for a pretty and simple side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat gas or charcoal grill. In large shallow bowl, mix 1 tablespoon of the oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the lemon-pepper seasoning. Add potatoes; toss to coat. Place in grill basket.
- Place grill basket on grill over medium heat. Cook 15 minutes, shaking grill basket occasionally to turn and mix potatoes.
- Meanwhile, place asparagus spears in same shallow bowl. Add remaining tablespoon oil, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon lemon-pepper seasoning; toss to coat.
- Add asparagus to potatoes in grill basket. Cook about 10 minutes longer or until potatoes and asparagus are tender, shaking basket occasionally to turn and mix vegetables.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 2 g, TransFat 0 g
ASPARAGUS-AND-POTATO GRATIN
Is anything better than a decadent potato gratin? Yes: a potato gratin with asparagus and prosciutto. The sweet, grassy undertones of goat cheese and sharp Pecorino Romano compliment this side-turned-dinner dish beautifully and will have the whole family asking for seconds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. Toss bread-crumbs with oil; season with salt and pepper. Place on a rimmed baking sheet and toast until crisp and just beginning to brown, about 5 minutes.
- Increase oven temperature to 475 degrees. Bring a large pot of salted water to a boil; add asparagus. Return to a boil and cook until crisp-tender, 30 to 60 seconds. Transfer to a plate. Add potatoes to pot; cook until just tender, 8 to 10 minutes. Drain. Arrange potatoes in the bottom of an 8 1/2-by-11 1/2-inch or 2-quart baking dish (about 1 1/2 inches deep).
- Melt butter in a saucepan over medium heat. Add flour; cook until it has a slightly nutty aroma, about 30 seconds. Gradually (to avoid lumps) whisk in milk. Bring mixture to a boil and cook, whisking, until thickened slightly, about 1 minute. Remove from heat; add both cheeses and whisk until melted. Season with salt and pepper.
- Pour half of sauce over potatoes. Arrange prosciutto and half of asparagus on top. Drizzle with remaining sauce. Top with remaining asparagus, then bread-crumbs. (Dish can be made to this point and refrigerated in an airtight container up to 1 day; add 10 minutes to baking time.) Bake until bubbling around edges, 10 to 12 minutes. Let cool slightly; serve, sprinkled with more Pecorino and chive blossoms.
ASPARAGUS LEEK SOUP
This is one of my family's favorite soups. It's so good for you because of all the vegetables, and it's very filling, too.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 16 servings (4-1/2 quarts).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 157 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 778mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
ASPARAGUS & NEW POTATO FRITTATA
A simple, low-calorie spring main that uses the season's finest ingredients and is ready in just 20 minutes
Provided by Chelsie Collins
Categories Dinner, Main course, Supper
Time 22m
Number Of Ingredients 7
Steps:
- Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain.
- Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.
- Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.
Nutrition Facts : Calories 310 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.7 milligram of sodium
PURéE OF ASPARAGUS SOUP
By now, those of you who follow my work have seen a number of simple pureed soups that begin with onions, potatoes and leeks. Here's another one. The beautiful pale green soup is all the more fragrant because I use the asparagus trimmings for the broth.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, appetizer
Time 1h30m
Yield Serves six
Number Of Ingredients 19
Steps:
- Combine all of the ingredients for the broth, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Strain and set aside.
- Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the leek, onion and 1/2 teaspoon salt. Cook gently for five minutes, stirring often, until the onion and leek have softened. Add the garlic, stir together for a minute, then add the potatoes, broth, bouquet garni and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the chopped asparagus (not the 12 spears), and simmer 10 minutes. Remove from the heat, and remove the bouquet garni.
- Puree the soup with a hand blender or, working in 1-1/2 cup batches, ladle the soup into a blender. Place a towel over the blender, and pull it down tightly to prevent splashing. Blend each batch, then (whether you pureed the soup in the pot or in a blender) put through a medium strainer, pushing it through with the bottom of your ladle or with a spatula. Return to the pot. Heat through, and add the lemon juice and salt and pepper to taste.
- Meanwhile, steam the 12 asparagus spears for four minutes, until just tender. Refresh with cold water, then slice about 3/4 inch thick.
- Ladle the soup into bowls, garnish each serving with a handful of sliced asparagus, sprinkle with tarragon and serve.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1539 milligrams, Sugar 2 grams
LEEK, POTATO AND ASPARAGUS SOUP
Provided by Food Network
Categories appetizer
Time 50m
Yield 3 to 4 servings
Number Of Ingredients 12
Steps:
- Put the oil, butter, leeks, celery and onion in a large pot. Cover and cook about 8 minutes, stirring every minute or so, until the onion is translucent and the leeks have softened. Add the potatoes and water. Bring to a boil, lower the heat to medium, and cook until the potatoes are soft, about 12 to 15 minutes. Add the asparagus, milk and cream. Stir and cook, covered, at least 5 minutes longer. Season with salt and pepper, and sprinkle the chopped green onions on top of the soup just before serving. Wonderful soup!
ASPARAGUS, LEEK, AND POTATO SOUP
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
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, POTATO AND LEEK SOUP
Provided by Molly O'Neill
Categories soups and stews, appetizer
Time 30m
Yield Four servings
Number Of Ingredients 10
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, LEEK, SHIITAKE AND POTATO RAGOûT
Categories Mushroom Potato Vegetable Side Sauté Low Cal Asparagus Leek Spring Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as an Entèe, or 6 as a Side Dish
Number Of Ingredients 9
Steps:
- Cut leeks crosswise into 1/2-inch slices and in a bowl soak in water, agitating occasionally to dislodge any sand, 5 minutes. Lift leeks out of water and drain in a colander.
- Quarter potatoes. In a 12- to 14-inch non-stick skillet, heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté potatoes with salt to taste, stirring occasionally, until golden, about 5 minutes. Transfer potatoes to a bowl.
- In skillet, heat 1 tablespoon oil until hot but not smoking and sauté leeks, stirring occasionally and shaking skillet, until lightly browned, about 3 to 4 minutes. Transfer leeks to bowl with potatoes.
- In skillet, heat remaining tablespoon oil until hot but not smoking and sauté asparagus, stirring occasionally, 2 minutes. Add mushrooms and sauté mixture, stirring occasionally, until mushrooms are softened, about 3 minutes.
- Add broth and bring to a boil. Add potatoes and leeks and simmer, covered, until vegetables are tender, about 5 minutes.
- Squeeze a little lemon juice over vegetables and stir in mint, parsley, and salt and pepper to taste.
ASPARAGUS LEEK + NEW POTATO SOUP
Make and share this Asparagus Leek + New Potato Soup recipe from Food.com.
Provided by paulaangel
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in pan, add Leek then cook for 5 minutes until soft.
- Add Potatoes + Stock then bring to boil cover and simmer gently for 15 minutes until potatoes are almost tender.
- Stir in Asparagus and Tarragon then cook for a further 3-5 minutes until Asparagus is al dente.
- Remove one-third of the soup then blend until smooth.
- Return blended soup to the pan, stir in cream and parsley then season to taste.
- Reheat gently for 3 minutes and serve.
Nutrition Facts : Calories 121.7, Fat 5.5, SaturatedFat 3.3, Cholesterol 13.8, Sodium 66.4, Carbohydrate 16.1, Fiber 3.9, Sugar 2.1, Protein 4.4
ASPARAGUS LEEK CHOWDER
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
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.
ASPARAGUS POTATO SOUP
I was looking for a new way to eat asparagus and found this recipe in The Amish Cook at Home. I'm amazed at how simple yet delicious many of their recipes are (they look like you really worked hard). The potato thickens the soup, and it's a light color like a cream sauce. I left the skins on my potatoes and used probably a cup of onion, but otherwise I followed the recipe as listed. Make sure you whisk the milk and flour together (I added the flour slowly to the milk) or you'll end up with flour clumps. The asparagus stays nice and crisp. A variation suggested by the author is to sprinkle crumbled bacon on top as a garnish (now wouldn't that be heavenly).
Provided by AmyZoe
Categories Potato
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the broth, potatoes, onion, and salt in a large saucepan.
- Cook over medium heat until the vegetables are tender, about 20 minutes.
- Add the asparagus and cook for 10 minutes or more.
- Whisk the milk and flour together well in a small bowl and whisk into the broth mixture.
- Stir in the cheese until melted.
- Pour into warmed soup bowls and serve immediately.
LEEK-AND-ASPARAGUS CRISPY RICE
This recipe is a masterclass in how mixing textures can elevate a simple, weeknight dinner to new and delicious levels. By giving the rice a few minutes in a hot skillet to form a crackly crust, you're creating little nuggets of crunch to disperse throughout the bowl. Leeks take on a buttery quality once cooked, melting into fluffy rice and crisp-tender asparagus. Lastly, an egg-fried just until the yolk can be used as a silky sauce-becomes the crown on top of a most excellent vegetarian rice bowl.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Heat butter and 2 tablespoons oil in a large nonstick skillet over medium-high. Add leeks, season with salt and pepper, and cook, stirring often, until translucent, 3 to 4 minutes. Stir in asparagus and 1/2 cup water. Reduce heat to low, cover, and cook until asparagus is bright green and just tender, 3 to 4 minutes. Uncover, increase heat to high, and cook until most of liquid has evaporated, about 1 minute. Transfer to a bowl.
- Return skillet to high heat; swirl in 1 tablespoon oil. Spread rice in a single layer; cook, undisturbed, until crisp in places, about 4 minutes. Stir in leek mixture, lemon zest and juice, peas, cheese, and herbs. Season with salt and pepper. Serve with more cheese and herbs, topped with a fried egg.
More about "asparagus leek new potato soup recipes"
ASPARAGUS SOUP | VEGETABLES RECIPES | JAMIE OLIVER …
From jamieoliver.com
RECIPES FIT FOR A PRINCE (OR TWO): ASPARAGUS AND NEW …
From dailymail.co.uk
ASPARAGUS VICHYSSOISE SOUP RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
RECIPE: JACQUES PéPIN’S RUSTIC LEEK AND POTATO SOUP
From thekitchn.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
POTATO, LEEK & ASPARAGUS SOUP RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Potato Soup RecipesCalories 407 per servingTotal Time 40 mins
LEEK, POTATO AND ASPARAGUS SOUP | SOMETHING NEW FOR …
From somethingnewfordinner.com
Servings 8Total Time 50 minsEstimated Reading Time 3 mins
LEEK RECIPES: TASTY AND HEALTHY LEEK SALAD, YOU CAN HAVE, LEEK …
From amazon.ca
Author Julia AndyFormat Kindle Edition
ASPARAGUS AND LEEK SOUP WITH LEMON AND ROSEMARY
From washingtonpost.com
CREAM OF ASPARAGUS SOUP - CULINARY HILL
From culinaryhill.com
CREAMY ASPARAGUS-POTATO SOUP RECIPE | EATINGWELL
From eatingwell.com
10 LEEK AND POTATO RECIPES THAT GO BEYOND SOUP | ALLRECIPES
From allrecipes.com
SPINACH, LEEK, AND POTATO SOUP RECIPE | MYRECIPES
From myrecipes.com
ASPARAGUS, LEEK, AND POTATO SOUP - BIGOVEN.COM
From bigoven.com
ASPARAGUS POTATO SOUP WITH CHIVE CREAM - A BEAUTIFUL PLATE
From abeautifulplate.com
POTATO AND LEEK SOUP - CLOSET COOKING
From closetcooking.com
LEEK AND ASPARAGUS SOUP RECIPE - WEBMD
From webmd.com
ASPARAGUS, POTATO, AND BUTTER BEAN SOUP - FORKS OVER KNIVES
From forksoverknives.com
LEEK AND ASPARAGUS SOUP - 9KITCHEN - NINE.COM.AU
From kitchen.nine.com.au
EASY CREAM OF ASPARAGUS SOUP RECIPE - HOW TO MAKE ASPARAGUS …
From delish.com
POTATO LEEK SOUP - CULINARY HILL
From culinaryhill.com
CREAMY ASPARAGUS POTATO SOUP - AWORTHEYREAD.COM
From awortheyread.com
CREAMLESS CREAM OF ASPARAGUS SOUP - AHEAD OF THYME
From aheadofthyme.com
ASPARAGUS, LEEK AND POTATO SOUP - BIGOVEN.COM
From bigoven.com
ASPARAGUS LEEK CHOWDER RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
ASPARAGUS-LEEK SOUP
From readersdigest.ca
ASPARAGUS AND RAMP SOUP WITH YOGURT RECIPE - SERIOUS EATS
From seriouseats.com
ASPARAGUS LEEK SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
CREAMY ASPARAGUS SOUP - THE SEASONED MOM
From theseasonedmom.com
VEGAN ASPARAGUS LEEK MINESTRONE SOUP | VEGNEWS
From vegnews.com
ASPARAGUS POTATO LEEK SOUP - YAHOO.COM
From yahoo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love