CREAMY ASPARAGUS POTATO SOUP
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
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
CREAMY ASPARAGUS POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound asparagus (trimmed, peeled and cut into 1-inch pieces) in salted boiling water until crisp-tender, 2 to 3 minutes. Remove with a slotted spoon and transfer to ice water to cool; drain. Add 1 pound quartered baby potatoes to the boiling water and cook until tender, 8 to 10 minutes, then drain. Whisk 1/2 cup creme fraiche, 1/4 cup each chopped chervil and chives and 2 tablespoons each olive oil, white wine vinegar and chopped dill in a large bowl. Add the asparagus and potatoes; season with salt and pepper and toss. Refrigerate.
CREAM OF ASPARAGUS SOUP
No need to toss out the tough ends of asparagus-use them to make a quick stock for an extra shot of flavor in this cream of asparaagus soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Bring 6 cups water to a boil in a medium saucepan; season with 2 teaspoons salt. Add asparagus tips and blanch until bright green and just tender, 2 to 3 minutes. Transfer to an ice bath with a slotted spoon; reserve for topping. Add trimmings, 1/2 shallot and 1/2 clove garlic to the same pot and return to a boil; reduce heat and simmer the asparagus stock 20 to 25 minutes to allow flavors to meld.
- In another saucepan, heat olive oil over medium. Add sliced shallot and chopped garlic and cook until softened but not browned, about 5 minutes. Stir in potato and enough of the asparagus stock to cover the vegetables (about 1 cup), and simmer until the potato is tender, 10 to 12 minutes. Strain remaining asparagus stock directly into saucepan with the potatoes. Add remaining asparagus and cook until tender and bright green, about 5 minutes. Remove from heat and let cool slightly. Puree in a blender until completely smooth; remove 1 cup and reserve. Slowly stir in cream, and season to taste with salt and pepper; thin with reserved liquid as needed. Serve hot or chilled, topped with asparagus tips and a drizzle of oil.
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.
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.
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 :
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.
ASPARAGUS POTATO PORTABELLA SOUP
Creamy, rich, savory comfort food! I have been pushed out of the kitchen and ordered to record it in the recipe box right now! All-righty then!
Provided by StarFire22
Categories < 4 Hours
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cut all vegetables into small 1/2" pieces and place in 3 quart saucepan.
- add water to cover vegetables 1-2".
- add vinegar to water.
- stir in love then cover pot and set to simmer over low heat for an hour.
- after an hour, stir in more love and add in the butter and cream.
- using a strainer, transfer 1/2 of the cooked vegetables into a blender with a 1/2 cup of soup broth and blend until smooth.
- add to this the cream cheese, salt and pepper and blend until smooth.
- return smoothie to pot of remaining vegetables.
- increase heat to high and boil until stock is reduced by an inch and soup thickens.
- Serve hot with a garnish of parmesan cheese and a dollop of love.
Nutrition Facts : Calories 212.9, Fat 11.7, SaturatedFat 7.1, Cholesterol 32.9, Sodium 374, Carbohydrate 21.6, Fiber 5.4, Sugar 6.4, Protein 8.3
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!
SPICY POTATO AND ASPARAGUS SOUP
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
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
FRESH ASPARAGUS, ONION, POTATO SOUP
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
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!
SPRING PEA SOUP WITH ASPARAGUS AND POTATOES
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
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.
CREAM OF ASPARAGUS AND MUSHROOM SOUP
I was on a work trip in Oklahoma City several years ago and had a delicious bowl of cream of asparagus soup at a cute cafe, and I spent a year trying to recreate my own version of this heart-warming soup. With the collaboration of my family's ideas, I have come up with a version of soup that I serve for our formal holiday meals as a starter course.
Provided by Kristy
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble bacon when cool; set aside. Reserve 1 tablespoon of bacon drippings.
- Melt butter with drippings in a saucepan over medium heat.
- Cook and stir celery and onion in the saucepan until onion is translucent, about 4 minutes.
- Whisk flour into the mixture and cook for 1 minute.
- Whisk in chicken broth and bring to a boil.
- Add potato and chopped asparagus stalks, reserving the asparagus tips for later. Season with salt and ground black pepper.
- Reduce heat and simmer for 20 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Cook and stir mushrooms and asparagus tips in the same skillet used for bacon until mushrooms give up their liquid, 5 to 8 minutes. Season with salt and ground black pepper, if needed.
- Stir mushrooms, asparagus tips, and half-and-half cream to pureed soup. Cook until thoroughly heated.
- Garnish soup with crumbled bacon.
Nutrition Facts : Calories 155 calories, Carbohydrate 12.7 g, Cholesterol 27.4 mg, Fat 10 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 5.8 g, Sodium 144.9 mg, Sugar 2.6 g
POTATO SOUP WITH BACON AND ASPARAGUS
This goes great with crusty bread and a nice salad. It also works well with a sandwich. You can add more vegetables if you like, along with some chicken stock. To make it thicker, add a half cup of instant mashed potato flakes.
Provided by Chairman James
Categories Vegetable Soup
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Place bacon slices into a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a plate lined with paper towels to drain.
- Stir onion, garlic, and salt into the hot skillet and cook and stir until fragrant, 2 to 3 minutes. Remove from heat.
- Bring a large saucepan of water to a boil and stir in the asparagus; reduce heat to medium-low and simmer until asparagus are softened but still bright green, 5 to 8 minutes. Drain asparagus and set aside.
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes; drain.
- Transfer cooked potatoes to a soup pot and mash them with a potato masher, leaving some potato chunks for texture.
- Pour milk into a microwave-safe bowl and heat on high setting until the milk is hot, 1 to 3 minutes; stir milk occasionally as it heats. Pour hot milk into the potatoes and stir to combine.
- Place soup over medium-low heat. Crumble bacon slices and stir bacon and the onion mixture into the soup; heat to a simmer and cook, stirring often, until soup thickens, 5 to 10 minutes.
- Sprinkle soup with chives to serve.
Nutrition Facts : Calories 282.6 calories, Carbohydrate 50 g, Cholesterol 12.4 mg, Fat 4.6 g, Fiber 4.9 g, Protein 12.8 g, SaturatedFat 1.7 g, Sodium 636.7 mg, Sugar 3.3 g
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
ROASTED ASPARAGUS AND POTATO SOUP
This yummy recipe came from my love of asparagus (especially when they're cheap and in season in early spring!), and some potatoes reaching their last mile. Asparagus is really cheap in SoCal starting in March, so this whole dish probably cost less than $10 to make. Add a sandwich and/or salad and it's a great health dinner. This is the best soup I've made... maybe had... so far. It's much easier with a stick blender, but any blender will do.
Provided by MC Baker
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Remove hard ends of asparagus. Preferably this is done by grabbing each end of your asparagus and bending it until it breaks. It should naturally break where it's tough.
- Boil asparagus ends (normally they'd be tossed) and potatoes in vegetable stock and water as necessary to cover everything until potatoes are nearly done, about 20 minutes.
- Meanwhile, remove tips of half of your asparagus. Toss all asparagus (and tips) in olive oil and all seasonings, and broil on high for 20 minutes, tossing regularly to prevent burning. Remove when some browning all over. If you think you've overdone it, just taste one before throwing. The asparagus carmelizes fast and may look burned when it's still fine. Firmness will vary with thickness of asparagus.
- Remove potatoes and asparagus ends from liquid. Toss asparagus ends. Add roasted asparagus, but reserve tips. Peel potatoes and chunk before adding back to pot. Chunk up potatoes to make blending easier.
- Continue to boil at high for 5 minutes or until potatoes are fully cooked.
- Blend in batches or with wand blender.
- Return to heat, add half of asparagus tips and let cook for another 10 minutes. Taste and adjust seasoning. Add water if too thick.
- Remove from heat, and add cheese. If using a microplane to grate your hard cheese, use about 1 cup of loosely packed cheese.
- Serve with a few asparagus tips added to top of each serving.
Nutrition Facts : Calories 152.7, Fat 7.1, SaturatedFat 1, Sodium 894.2, Carbohydrate 20, Fiber 4.4, Sugar 2.2, Protein 4.6
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
POTATO ASPARAGUS BAKE
Many of my springtime menus include this dish, which can be made ahead, refrigerated and baked when ready.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, cut the tips off asparagus spears; set aside for garnish. Cut stalks into 1-in. pieces; place in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 18-20 minutes or until tender. Drain asparagus and place in a food processor or blender. Cover and process until pureed; set aside. Drain potatoes; mash and set aside., In a large saucepan, melt 1 tablespoon butter; whisk in flour until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus pieced, mashed potatoes, salt and pepper. Transfer to a greased shallow 1-1/2 quart baking dish. Top with reserved asparagus tips., Melt remaining butter; lightly brush some over top. Toss bread crumbs, Parmesan cheese and remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned.
Nutrition Facts :
CREAMY ASPARAGUS CHOWDER
Although this soup is best when made with fresh asparagus, you can use frozen or canned. I like to blanch and freeze asparagus in portions just right for this recipe so I can make our favorite chowder all year. —Shirley Beachum, Shelby, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield about 2-1/2 quarts.
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes. , Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato.
Nutrition Facts : Calories 187 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 491mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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