Broccoli Asparagus Potato And Leek Soup Recipes

BROCCOLI, ASPARAGUS, POTATO, AND LEEK SOUP

Steps:

• Sue's Version - Broccoli/Asparagus/Leek/Potato Soup When I made it it turned out ok. Served it with ham chunks and even Tom liked it. Here's what I did. Sauté in a little water and butter: 1onion 1leek 1 bunch asparagus 1 med crown broccoli (about 2 cups) Blenderize with 1 can coconut milk and 2 avocados Boil 2 or 3 potatoes, blenderize with 2 cups milk (didn't have cream) Big scoop Philly cheese Small scoop Philly savory garlic rub Add 3-4 cups chicken broth Bay leaf 1/2tsp cayenne Salt and pepper 2 big handfuls of shredded 3 cheese Bring to a boil and simmer for a while. ( bet you could crock pot this overnight and blenderize). Cool green soup for St. Patties day!

BROCCOLI, LEEK, AND POTATO SOUP

Steps:

• Stir the bacon and olive oil in a large pot over medium heat until the bacon has turned golden brown and released its grease, about 7 minutes. Add the butter, leeks, onion, and celery. Cook and stir until the leeks have softened, about 7 minutes.
• Pour in the chicken stock, potatoes, herbes de Provence, coriander, fennel, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just beginning to turn tender, about 8 minutes. Stir in the broccoli, and simmer 5 minutes. Add the milk, and continue simmering until the vegetables are tender, about 5 minutes more.
• 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. Season to taste with additional salt and pepper; sprinkle with chopped green onions to serve.

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.

EASY POTATO ASPARAGUS SOUP

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.