Asparagus Pea Shoot Spinach And Potato Soup Recipes

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SPRING PEA SOUP WITH ASPARAGUS AND POTATOES



Spring Pea Soup with Asparagus and Potatoes image

Sauteed leek, celery, and carrot form a flavorful base; potatoes add heft; and Parmesan rind makes the broth luxurious and savory. But the real stars of the dish are asparagus, English peas, and sugar snap peas, each contributing seasonal flavor to every spoonful.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 leek, white and pale-green parts only, thinly sliced, washed well, and drained
1 stalk celery, thinly sliced
1 carrot, finely chopped
4 cups low-sodium chicken broth
1 piece (about 2 inches) Parmesan rind
4 ounces baby potatoes, scrubbed and cut into 1/4-inch rounds
1 cup shelled green peas (from 1 pound in pods), or 1 cup frozen peas, thawed
8 ounces sugar snap peas, trimmed and cut into 1/2-inch pieces
1/2 bunch asparagus, tips separated, stalks cut into 1/2-inch pieces
Coarse salt and freshly ground pepper
2 tablespoons fresh dill, for serving

Steps:

  • Heat oil in a medium pot over medium. Add leek, celery, and carrot and cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add broth, 2 cups water, and Parmesan rind. Bring to a boil, then reduce to a simmer. Cook, uncovered, until aromatic, about 10 minutes.
  • Add potatoes and simmer until tender, about 8 minutes. Add shelled peas, snap peas, and asparagus tips and stalks; cook, stirring occasionally, until vegetables are bright green and just tender, about 2 minutes. Remove from heat, remove Parmesan rind, and season with salt and pepper. Serve, topped with dill.

SPINACH, PEA AND POTATO SOUP



Spinach, Pea and Potato Soup image

Go green with a bowl of creamy potato, pea and spinach soup.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 cup chopped shallot
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme
1 medium clove garlic, minced
Pinch of grated nutmeg
Kosher salt and freshly ground black pepper
3 1/2 cups chicken broth
1 1/2 cups fresh or thawed frozen peas
1 1/2 cups firmly packed chopped spinach or baby spinach
1/4 to 1/2 cup heavy cream
Toasted walnuts, for serving

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
  • Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the peas and spinach and cook 5 minutes more. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
  • Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
  • Serve hot sprinkled with toasted walnuts.

ASPARAGUS POTATO SOUP



Asparagus Potato Soup image

"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

2 cups diced peeled potatoes
1/2 pound fresh asparagus, chopped
1/2 cup chopped onion
2 celery ribs, chopped
1 tablespoon chicken bouillon granules
4 cups water
1/4 cup butter, cubed
1/2 cup all-purpose flour
1 cup heavy whipping cream
1/2 cup milk
1/2 teaspoon salt
Dash pepper
12 bacon strips, cooked and crumbled
3/4 cup shredded cheddar cheese

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 :

ASPARAGUS, PEA AND ZUCCHINI SOUP



Asparagus, Pea and Zucchini Soup image

Boost the creaminess of this smooth spring vegetable soup by adding a bit of potato.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 10

2 tablespoons olive oil
1 cup chopped red onion
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme, plus fresh thyme leaves, for serving
Kosher salt and freshly ground black pepper
3 1/2 cups chicken broth
1 cup chopped asparagus, plus cooked asparagus tips, for serving
1 cup fresh or frozen and thawed peas, plus more, cooked, for serving
1 cup chopped zucchini
1/2 cup packed fresh basil leaves

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme sprigs, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
  • Add the asparagus, peas and zucchini and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir in the basil and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
  • Reheat the soup if necessary and adjust the consistency and seasoning with additional water, salt and pepper.
  • Serve hot sprinkled with asparagus tips, peas and thyme leaves.

ASPARAGUS SOUP



Asparagus soup image

A super-green and super-tasty vegetable soup with a few simple ingredients, including spinach and shallots

Provided by Barney Desmazery

Categories     Lunch, Soup

Time 30m

Number Of Ingredients 9

25g butter
a little vegetable oil
350g asparagus spear , stalks chopped, woody ends discarded, tips reserved
3 shallots , finely sliced
2 garlic cloves , crushed
2 large handfuls spinach
700ml vegetable stock (fresh if possible)
olive oil , for drizzling (optional)
rustic bread (preferably sourdough), to serve (optional)

Steps:

  • Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
  • Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
  • Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.

Nutrition Facts : Calories 101 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

CREAMY ASPARAGUS POTATO SOUP



Creamy Asparagus Potato Soup image

This creamy asparagus potato soup is perfect for a cold day. Quick, very easy, and delicious!

Provided by Kara

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

Time 25m

Yield 6

Number Of Ingredients 8

3 medium russet potatoes, peeled and chopped
1 ¾ cups chicken broth
⅓ cup chopped onion
1 teaspoon kosher salt
⅛ teaspoon ground nutmeg
1 (12 ounce) package frozen cut asparagus
1 ½ cups heavy cream
4 ounces whipped cream cheese

Steps:

  • Combine potatoes, chicken broth, onion, salt, and nutmeg in a large pot.
  • Bring to a boil; reduce heat and simmer, covered, until potatoes are just tender, 8 to 10 minutes. Add asparagus and return to a boil. Reduce heat; simmer, covered, until vegetables are tender, about 5 minutes.
  • Stir in heavy cream and cream cheese until melted, making sure soup does not boil any more.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 24.7 g, Cholesterol 101.3 mg, Fat 27.9 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 16.9 g, Sodium 774.4 mg, Sugar 2.6 g

EASY POTATO ASPARAGUS SOUP



Easy Potato Asparagus Soup image

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

4 teaspoons oil
1 large onion, chopped
3 tablespoons flour
2 cups asparagus, cut into 1 inch pieces
2 cups milk
1 (14 1/2 ounce) can chicken broth
8 ounces cubed red potatoes
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
4 ounces shredded cheddar cheese
1 small tomatoes, seeded and chopped
1/3 cup sour cream

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.

SPINACH POTATO SOUP



Spinach Potato Soup image

When your clan is hungry, hot and hearty soup surely fills the bill...not to mention stomachs! You'll find the spinach is a colorful addition to ordinary potato soup.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 cups cubed peeled potatoes (1/2-inch pieces)
1-1/2 cups water
1 tablespoon dried minced onion
1 teaspoon chicken bouillon granules
1/2 teaspoon garlic salt
1 cup thinly sliced fresh or chopped frozen spinach
1 cup heavy whipping cream
1/4 teaspoon ground nutmeg

Steps:

  • In a saucepan, combine the potatoes, water, onion and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the remaining ingredients. Cook until spinach is wilted and mixture is heated through.

Nutrition Facts : Calories 280 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 469mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

SPICY POTATO AND ASPARAGUS SOUP



Spicy Potato and Asparagus Soup image

Spicy potato and asparagus come together to make a hearty and healthy comfort food.

Provided by Raquel

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

Time 1h20m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
2 stalks celery, chopped
1 carrot, chopped
½ onion, chopped
1 large jalapeno, chopped
4 cloves garlic, chopped
6 potatoes, cubed
2 tablespoons beef bouillon
1 bunch asparagus, bottom halves removed and spears cut into inch-long pieces
2 tablespoons salt
ground black pepper to taste

Steps:

  • Heat oil in a soup pot over medium heat. Add celery, carrot, onion, jalapeno pepper, and garlic. Cook and stir until onion is softened, about 5 minutes. Add potatoes and enough water to cover. Add bouillon and bring to a boil, about 5 minutes. Cook until potatoes and carrots are soft, about 40 minutes.
  • Remove soup from heat and use a hand blender to puree until creamy. Add asparagus and bring soup to a boil. Cook until asparagus is tender but not soft, about 5 minutes more. Add salt and pepper.

Nutrition Facts : Calories 239.2 calories, Carbohydrate 43.9 g, Cholesterol 0.3 mg, Fat 5.1 g, Fiber 7 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 2799.9 mg, Sugar 4.7 g

PEA AND ASPARAGUS SOUP



Pea and Asparagus Soup image

This delicious and simple soup captures the freshness of spring in the combination of peas and asparagus.

Provided by matrecipes

Time 15m

Yield Serves 2

Number Of Ingredients 4

300g frozen peas
100g bacon lardons
12 asparagus spears
Goat'™s cheese

Steps:

  • Add the peas to water and boil them for 3 minutes, then puree and season
  • Add fried bacon for an extra salty zing.
  • Griddle the asparagus spears and warm some goat'™s cheese over them.

GREEN PEA, ASPARAGUS, AND PARSLEY SOUP



Green Pea, Asparagus, and Parsley Soup image

A healthful one-pot soup with a trio of powergreens to keep you satisfied

Provided by Rachel Beller

Categories     HarperCollins     Soup/Stew     Asparagus     Dinner     Pea     Parsley     Healthy     Vegan     Wheat/Gluten-Free     Spring     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 8

1 tablespoon coconut oil
1 1/2 cups chopped leeks
8 cups frozen green peas
6 cups low-sodium vegetable broth
2 bunches of asparagus (30 to 40 stalks), tough ends removed and cut into 1-inch pieces
1/2 cup chopped fresh parsley
Himalayan or sea salt and freshly ground black pepper
2 teaspoons minced fresh thyme (optional)

Steps:

  • Heat the oil in a large pot over medium heat. Add the leeks and sauté for 4 minutes, until softened. Add the broth and bring to a simmer. Stir in the peas and asparagus and simmer, covered, for 3 minutes longer. Carefully place half of the soup in a high-powered blender and puree until smooth, then return it to the pot. Add the parsley and thyme (if using), and stir well to combine. Season with salt and pepper to taste and serve.

FRESH ASPARAGUS, ONION, POTATO SOUP



Fresh Asparagus, Onion, Potato Soup image

Easy and quick with the help of a food processor. This couldn't be easier and a great soup to make in a hurry. Serve as a starter for dinner or a main course with a side salad or sandwich. I make this often when my grocery store puts asparagus on sale or when they have it at the Farmers Market. It is easy on the budget and just comforting. You can top with some diced sauteed bacon, a toasted baguette or even some grated Monterey Jack cheese, which is creamy when it melts.

Provided by SarasotaCook

Categories     Potato

Time 40m

Yield 4-8 Bowls of soup, 4-8 serving(s)

Number Of Ingredients 13

2 lbs fresh asparagus, the rest should be rough chopped (Reserve about 14 tips, cut about 1 1/2-inch long as a garnish to each bowl)
1 1/2 cups onions, chopped
2 (15 ounce) cans white potatoes (you can use fresh peeled potatoes, but this is my QUICK soup, so I take advantage of a canned potato)
3 cups vegetable broth (chicken broth will work just fine)
3 cups heavy cream, adjust accordingly (you can use anywhere from 1-3 cups, depending on how thick or thin, or creamy you enjoy your soup)
1/4 cup sherry wine
1 teaspoon minced garlic
4 tablespoons flour
4 tablespoons butter
1 teaspoon dried dill
salt
asparagus tips (lightly blanched)
monterey jack cheese

Steps:

  • Asparagus -- First cut off about 14 tips - not to long. These will be lightly cooked in the microwave for about 30 seconds, just to lightly blanch or to soften them up. They are just a garnish. Rough chop the remaining asparagus. They are going in the food processor, so no need to chop them too fine.
  • Soup Base -- To the food processor, add the diced asparagus (not the reserved tips), the onion, garlic, potatoes and a little of the broth, just to allow it to puree. Continue pulsing until smooth or the consistency you like best.
  • Cook -- To a medium size soup pot, add 1/2 the butter and melt on medium heat. Add the vegetables and cook on medium to medium low and slowly cook the vegetables. They will take about 15 minutes until cooked through.
  • Sauce -- As the vegetables cook, add the remaining butter to a small measuring cup and melt in the microwave (just 10 seconds or so). Remove from the microwave and add the flour and sherry and stir well. Pour this mixture into the vegetables, along with the broth and mix to combine. Bring to medium heat until the soup begins to thicken. Slowly whisk in the cream. You can add as much cream as you like. Some make like a more creamy texture and other less. So start slow and add 1 cup cream and a time until it reaches the consistency you like. Check for salt and pepper seasoning, and add the dill. Cook another 5 minutes until heated through.
  • Asparagus Tips -- Wrap the tips in a damp paper towel and cook for 20-30 seconds in the microwave on medium high until they are slightly tender.
  • Serve -- Top each bowl of soup with a couple of the asparagus tips and a little of the monterey jack cheese. You can also add bacon bits or a toasted baguette, or even bagel chips. Anything you want.
  • Enjoy!

SPINACH AND PEA SOUP



Spinach and Pea Soup image

This soup is delicious warm or chilled. If it's served warm, the frico bowls will soften and melt into the soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 3 cups

Number Of Ingredients 10

5 teaspoons extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
Coarse salt and freshly ground pepper
1 3/4 cups homemade or low-sodium store-bought chicken stock
1 pound fresh English peas, shelled (about 1 cup)
8 ounces spinach (curly or flat leaf), tough stems discarded (about 6 cups packed leaves)
1 1/2 teaspoons fresh lemon juice
3/4 cup tiny greens, such as micro greens or mache
Parmesan Frico Bowls

Steps:

  • Heat 4 teaspoons oil in a medium saucepan over medium-high heat. Add onion, garlic, 1/2 teaspoon salt, and a pinch of pepper. Cook, stirring, 3 minutes. Add stock, and bring to a boil.
  • Add peas, and return to a boil. Reduce heat, and simmer, stirring occasionally, until peas are tender and bright green, 2 to 3 minutes. Stir in spinach. Cover, and cook, stirring occasionally, until spinach has wilted, 2 to 3 minutes.
  • Working in 2 batches, puree pea mixture in a blender, filling no more than halfway and adding up to 2 tablespoons water to each batch to achieve desired consistency. Stir in 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
  • Divide the soup among 4 bowls. Toss greens with remaining teaspoon oil and 1/2 teaspoon lemon juice; season with salt and pepper. Divide salad among frico bowls. Float a frico bowl on top of each soup. Serve immediately.

LEMONY PEA AND SPINACH SOUP



Lemony Pea and Spinach Soup image

This verdant soup has nuance: Celery, leeks and vermouth provide grassy notes, just subtle enough so as not to obscure the delicate flavor of the peas. Bright and sunny - and hearty and comforting with the optional addition of pasta - it tastes like spring, but can be prepared perennially. Unlike many one-note blended pea soups, this one celebrates textures and flavors: Divide your soup across several bowls, then add a spoonful of pasta and a dollop of crème fraîche for bright tanginess. Because this light soup is vegetable-based, drizzle it with plenty of olive oil, for richness, and pile on as many fresh herbs as you can. Lemon zest is a garnish, but nonnegotiable for this dish to sparkle.

Provided by Alexa Weibel

Categories     soups and stews, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil, plus more for serving
2 medium leeks (about 1 pound), trimmed, white and green portions halved lengthwise, then thinly sliced and rinsed (about 4 packed cups)
2 celery stalks, trimmed and thinly sliced (about 1 1/2 cups)
Kosher salt and black pepper
1/4 cup vermouth or white wine
3 garlic cloves, minced
5 cups chicken stock
16 ounces frozen peas (about 3 3/4 cups) (see Tip)
5 ounces fresh baby spinach (about 5 packed cups)
1/2 packed cup coarsely chopped fresh parsley leaves and tender stems, plus more for serving
1 to 1 1/2 cups small shaped pasta, such as ditali or shells (optional), cooked (about 2 to 3 cups)
Crème fraîche, for serving
Chopped chives and torn fresh dill, for serving
1 lemon, for zesting

Steps:

  • In a large pot, heat 1/4 cup oil over medium. Add the leeks and celery, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes.
  • Stir in the vermouth and garlic, and cook until the liquid evaporates, about 3 minutes. Add the chicken stock and bring to a boil over high.
  • Once it comes to a boil, add the frozen peas and cook, stirring occasionally, just until tender, about 3 minutes. Remove from heat, then stir in the spinach until wilted. Stir in the parsley.
  • Working in batches, transfer to a high-power blender and purée until creamy. (A food processor or immersion blender would work as well, though may take a little longer.) Return to the pot and season to taste with salt and pepper. (Makes about 12 cups.)
  • Divide among bowls. Add pasta, if using, then top with a dollop of crème fraiche. Drizzle generously - nay, recklessly! - with olive oil. Sprinkle with a pile of herbs; grate fresh lemon zest on top; and serve immediately.

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From bbc.co.uk


ASPARAGUS POTATO SOUP WITH CHIVE CREAM - A BEAUTIFUL PLATE
2018-04-04 Instructions. 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.
From abeautifulplate.com


SPINACH AND POTATO SOUP RECIPE - EATINGWELL
Directions. Step 1. In a large saucepan cook onion, garlic, salt, and pepper in hot oil over medium heat for 3 to 4 minutes or until onion is tender. Add 3 cups of the chicken stock and the potatoes. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until potatoes are tender. Advertisement.
From eatingwell.com


ASPARAGUS AND PEA SHOOTS WITH PISTACHIOS AND SOFT-COOKED EGGS
Preparation. In a small bowl, whisk the lemon juice, mustard, sugar, and 1/2 tsp. salt. Gradually whisk in the oil. Set aside. Snap off and discard the tough bottom ends of the asparagus. Cut off the tips and set aside. Thinly slice the spears on a sharp diagonal. Bring a 3-quart saucepan of well-salted water to a boil.
From finecooking.com


BEST ASPARAGUS AND POTATO GALETTE RECIPE - WOMAN'S DAY
2021-05-19 Directions. Heat oven to 425 degrees F. In a large bowl, toss together the potatoes, onion, asparagus, olive oil, and 1/4 teaspoon each salt and pepper. Add the Gruyère and toss to …
From womansday.com


RECIPE: PEA AND ASPARAGUS SOUP | WHOLE FOODS MARKET
Method. In a large saucepan, melt butter over medium heat. Add onion, celery and garlic. Cook, stirring frequently, until vegetables soften, 6 to 7 minutes. Stir in 5 cups water, sliced asparagus and peas. Bring to a boil, lower heat and simmer until asparagus is very tender, about 15 minutes. Working in small batches, purée soup in a blender.
From wholefoodsmarket.com


GREEN PEA, SPINACH & AVOCADO SOUP - TROIS FOIS PAR JOUR
Steps. Melt the butter in a saucepan and cook the onion until soft. Season well, add the garlic, and cook for 2 more minutes. Add the frozen peas and cook for 5 minutes or until they turn bright green. Add the spinach and let soften. Season. Add the chicken stock and bring the mixture to a boil. Reduce the heat and let simmer for 15 minutes.
From troisfoisparjour.com


LEMONY ROASTED ASPARAGUS, NEW POTATO AND PEA SALAD
Method. Heat the oven to 200°C fan/gas 7. Scatter the asparagus in a roasting tin, trickle over 2 tbsp olive oil, add the lemon zest and half the juice, then season well with salt and pepper.
From deliciousmagazine.co.uk


GREEN PEA & ASPARAGUS SOUP & POACHED EGGS & TOAST RECIPE
Instructions Checklist. Step 1. Melt butter in a large saucepan over medium heat. Add leeks; cook 4 minutes, stirring occasionally. Add stock, thyme, salt, and pepper; bring to a simmer. Add peas and asparagus; cover and cook 3 minutes. Place pea mixture and 3 …
From myrecipes.com


ASPARAGUS SALAD WITH LEMON VINAIGRETTE - CAROLINE'S COOKING
2022-03-31 Warm a small skillet over a medium heat and add the pancetta. Cook, turning once or twice, until gently crisp. Drain and set aside on some kitchen towel to drain a little more. Arrange the asparagus over the pea shoots/arugula, scatter over the mint and pancetta then drizzle over the dressing and serve.
From carolinescooking.com


ASPARAGUS PEA SOUP RECIPE BY AU BON PAIN - THE DAILY MEAL
2015-02-19 Directions. In a heavy bottomed soup pot, heat the oil over medium heat and sauté the onion and celery until they begin to sweat and soften, approximately 5—7 minutes. Add the chopped asparagus (reserve the tops), peas, and garlic; cook about 1 minute more. Add the vegetable stock and bring it to a boil. Partially cover the pot, reduce the ...
From thedailymeal.com


CREAMY ASPARAGUS POTATO SOUP - AWORTHEYREAD.COM
2021-11-29 Using a slotted spoon, remove the potatoes, add the bag of preserved asparagus, and boil the bag for an additional 8 minutes. Remove the bag and, using a pair of kitchen shears, cut the bag open. Pour the water out of the stockpot and add the potatoes, asparagus, mushroom, and parsley. Add the 4 cups of vegetable or chicken bone broth.
From awortheyread.com


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