Cuisinart Asparagus Soup Recipes

SOUP MAKER VEGETABLE SOUP

Steps:

• Put the vegetables, potatoes, and stock into a soup blender, and press the 'smooth soup' function. Make sure you don't fill the soup maker above the max fill line.
• Once the cycle is complete, season, and pour into bowls with a dollop of crème fraîche and some herbs.

CREAM OF CAULIFLOWER SOUP II

Steps:

• In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
• Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.

CUISINART ASPARAGUS SOUP

Steps:

• Wash asparagus and break off the tough ends. Reserve a few tips for garnish.
• Cut the potato so it will fit through the processor's feed tube.
• In the Cuisinart with the "S" blade, process the shallots and garlic. Remove.
• Insert the 4mm slicing blade, and feed the asparagus and the potato through the feed tube.
• Melt the butter in a large saucepan. Briefly saute the shallot/garlic mixture over medium heat.
• Add the asparagus/potato mixture and the stock. Bring to a boil, then reduce heat and simmer about 15 minutes.
• Strain the solids and reserve the liquid.
• Using the "S" blade, puree the solids. Add about 1 cup of the reserved liquid while the machine is running and process until smooth.
• Combine the puree and the remaining liquid in a clean saucepan and reheat. Season with ground thyme, salt, white pepper and lemon juice.
• Garnish with reserved asparagus tips and a teaspoon of low fat sour cream.

CURRIED BUTTERNUT SQUASH & APPLE SOUP - CROCK POT

Steps:

• In a skillet, melt butter over medium heat.
• Add onions& celery and cook for 2 to 3 minutes, until the vegetables are translucent.
• Add curry powder and ginger and cook for 5 to 6 minutes longer over low heat, until veggies are softened and spices are fragrant.
• Place butternut squash, apples, and rice in slow cooker (in that order).
• Add veggie mixture from skillet.
• Add chicken stock, salt and pepper.
• Cook on high for 1 hour, then reduce to low temperature and cook 5 additional hours.
• Puree the soup to a completely smooth texture with hand blender or blender.
• Enjoy!

MICROWAVE CREAMY ASPARAGUS SOUP

Steps:

• Cut off the tough bottom ends of the asparagus and discard.
• Cut off the tips of the asparagus and set into a bowl; set aside a few of them for garnishing later.
• Chop the stalks of the asparagus into small, bite sized pieces and add to the bowl of asparagus tips.
• Place butter in a heavy, deep round microwaveable dish (such as a white Corningware casserole) and let it melt on HIGH for approximately 1 minute, or until melted.
• Add the onion and aspargus tips& spears to the butter, cover, and cook on HIGH for about 4-5 minutes.
• Stir in the flour, mixing well.
• Next, pour in the broth and add the chives, stir, recover, and cook on HIGH for 10 minutes, stirring 3 times during this process.
• Asparagus should be very tender- if not, return for 2 more minutes, stir, test again, repeat if needed.
• Remove from microwave (wear oven mits) and puree using a wand blender (or use your regular blender).
• Add cream, lemon juice, and seasonings to taste.
• Get the asparagus tips you set aside for the garnish and put them into the microwave, in a microwave safe dish, for just about 2 minutes or so- just enough to blanch them so they aren't so raw tasting.
• Ladle soup into individual bowls and garnish with an asparagus tip before serving.
• NOTE: Since microwaves vary greatly, there may be some variations in the cooking times depending upon your microwave.

ASPARAGUS SOUP

Steps:

• In a 3-qt. saucepan, saute onions in butter for 4 minutes. Add mushrooms and cook until tender. Add asparagus, broth and seasonings; cover and simmer for 30 minutes. , Add rice. Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

SIMPLE ASPARAGUS SOUP

Steps:

• In a 6-qt. stockpot, heat butter and oil over medium heat. Stir in vegetables and seasonings; cook until vegetables are tender, 8-10 minutes, stirring occasionally., Stir in rice and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes, stirring occasionally., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to pot and heat through. If desired, serve with sour cream and croutons. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight (soup may separate). In a saucepan, reheat to boiling, whisking until blended.

AIR FRYER ROASTED ASPARAGUS

Steps:

• Preheat the air fryer to 375 degrees F (190 degrees C). Line the basket with parchment paper.
• Place asparagus spears in the air fryer basket and mist with avocado oil. Sprinkle with garlic powder, pink Himalayan salt, pepper, and red pepper flakes. Top with Parmesan cheese.
• Air fry until asparagus spears start to char, 7 to 9 minutes.

CUISINART RECIPE FOR HUMMUS

Steps:

• Place the garlic in a food processor fitted with the metal chopping blade. Pulse until finely chopped.
• Add the chickpeas, tahini, cumin, lemon juice, salt, black pepper, and cayenne. Process until smooth.
• With the machine running, add the olive oil through the feed tube, in a steady stream and process until the mixture is smooth and creamy.

FRESH ASPARAGUS PATTIES

Steps:

• Bring a pot of well salted water to a boil over high heat.
• Trim off up to 1 inch of the woody bottom parts of the asparagus. Cut asparagus in half if necessary to fit your pot.
• Transfer asparagus to the boiling water. Boil until slightly tender, 2 to 3 minutes. Transfer asparagus to a bowl of very cold water using a slotted spoon. Let asparagus cool completely.
• Grate Pecorino Romano cheese finely using a rasp grater.
• Drain asparagus well and slice into very small pieces. Place in a bowl; season with salt and pepper. Add cayenne pepper, grated Pecorino Romano cheese, and bread crumbs. Mix in 1 egg to start. Add the second egg and continue mixing until well combined.
• Heat olive oil in a skillet over medium heat. Scoop some of the asparagus mixture into the hot oil; flatten with a fork. Cook until bottom is browned, about 4 minutes. Flip over and brown the other side, about 4 minutes more.

CREAMY ASPARAGUS SOUP

Steps:

• Melt butter in a 4-quart saucepan over medium low heat.
• Add shallots and crushed garlic and saute over medium low heat for about 5 minutes. Do not allow to brown.
• When shallots are soft, add asparagus, reserving the tips for garnish, and potato to saucepan and cook for about 6 minutes, until the asparagus is bright in color.
• Add wine. Raise the heat to bring the wine to a boil. Reduce the wine until a scant tablespoon remains.
• Add chicken stock. Bring to a boil and then reduce heat to low.
• Simmer for about 20 minutes until the vegetables are soft.
• While simmering, blanch asparagus tips and dry.
• Use immersion blender, or transfer to blender/food processor and blend 30 to 45 seconds.
• Return to pot if necessary.
• Add salt, pepper and basil.
• Stir in cream.
• Serve soup hot, garnished with reserved asparagus tips.

AIR FRYER ASPARAGUS

Steps:

• Preheat a 5.8-quart air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Place asparagus spears in a large bowl and toss with olive oil and seasoned salt.
• Combine grated Parmesan cheese and bread crumbs in a bowl. Toss with asparagus spears until evenly coated. Lightly spray air fryer basket with cooking spray and add the asparagus in a single layer. Air fry to desired doneness, 7 to 10 minutes. Serve warm.