ASPARAGUS VICHYSSOISE
Provided by Mark Bittman
Categories lunch, project, soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put butter or oil in a large, deep saucepan and turn heat to medium. When butter melts or oil is hot, add vegetables. If you like, set aside 12 or 16 of the nicest pieces of asparagus; parboil in salted water for about 2 minutes and use as a garnish for the soup. Season with salt and pepper and cook, stirring, for 2 to 3 minutes.
- Add stock and cook until vegetables are very tender, about 15 minutes. You may prepare soup in advance up to this point. Cover and refrigerate for up to 2 days.
- Purée soup in batches until very smooth. Chill. (Though vichyssoise is served cool, this soup could also be served warm.) Stir in cream, if using, taste and adjust seasoning, garnish if you like, and serve.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 11 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 1456 milligrams, Sugar 10 grams
ASPARAGUS VICHYSSOISE
Provided by Food Network
Time 10m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Melt butter in a heavy saucepan over medium heat. Add leeks, celery and onion. Reduce heat and cover. DO NOT ALLOW THE VEGETABLES TO COLOR. Sweat the vegetables until they are translucent. Add the potatoes and the stock. Bring to a boil. Reduce heat and continue to simmer lightly until the potatoes are very soft. Add the asparagus and cook only until the asparagus is tender. Remove from heat and cool slightly. Using a blender, puree until smooth. Chill.
- Before serving remove from the refrigerator and stir in cream. Season with salt and pepper, to taste. Garnish with reserved cooked asparagus tips.
CURRIED ASPARAGUS
Make and share this Curried Asparagus recipe from Food.com.
Provided by Evie3234
Categories Vegetable
Time 12m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat 1 inch salted water in medium pot, bring to boil.
- Add asparagus and onion.
- Heat to boiling; reduce heat.
- Simmer uncovered 3 minutes.
- Cover and simmer about 4 minutes longer or until tender-crisp; drain.
- Set aside.
- Heat sour cream and curry powder in same saucepan, stirring constantly,until warm;fold into asparagus.
- Sprinkle with peanuts.
ASPARAGUS VICHYSSOISE WITH MINT
Provided by Bon Appétit Test Kitchen
Categories Potato Appetizer Quick & Easy Low Cal Lunch Mint Asparagus Leek Summer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Melt butter in heavy large saucepan over medium heat. Add leek and potato; sauté 2 minutes. Add broth; bring to boil. Reduce heat to medium; cover and cook until vegetables are tender, about 10 minutes. Add asparagus. Simmer uncovered until asparagus is just tender, 5 to 6 minutes (depending on thickness of stalks). Remove pan from heat. Transfer 8 asparagus tips to small bowl for garnish.
- Working in batches, puree soup in blender until smooth. Season to taste with salt and pepper. Divide soup among 4 shallow bowls. Freeze 15 to 20 minutes to chill quickly.
- Meanwhile, whisk cream, mint, and large pinch of salt in small bowl until cream is slightly thickened.
- Drizzle mint cream over soup, then garnish with asparagus tips.
CLASSIC VICHYSSOISE
Very simple recipe that tastes great. What could be better? Serve cold or warm.
Provided by 2doulas
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 10
Steps:
- In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
- Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
- Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
- Puree soup in blender or food processor and cool.
- Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 59.1 g, Cholesterol 28 mg, Fat 8.9 g, Fiber 7.6 g, Protein 7 g, SaturatedFat 5.4 g, Sodium 56.6 mg, Sugar 5.9 g
VICHYSSOISE
Categories Soup/Stew Milk/Cream Blender Potato Leek Chill House & Garden
Yield Serves 6
Number Of Ingredients 9
Steps:
- Cook the potatoes in salted water to cover until just tender. Melt the butter in a skillet and cool the leeks gently, tossing them lightly, for a few minutes. Add the chicken bouillon and bring to a boil. Lower the heat and simmer the leeks until tender. Add the potatoes to the leeks and the broth and season to taste with salt, papper and nutmeg. Put this mixture in the blender (you will need to blend it in two lots) and blend for 1 minute, or until smooth. Chill. When ready to serve, mix in sour cream or heavy cream. Garnish with chopped chives.
ASPARAGUS CURRY
Make and share this Asparagus Curry recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Chop asparagus, carrots and potato into 1/2 inch pieces.
- Take a non-stick pan and put it on medium flame.
- Add oil and other seasonings like mustard seeds and jeera and curry leaves.
- Now add carrots and potatoes first.
- Add turmeric and mix them all properly and close the lid.
- After few minutes stir by adding salt and put the lid on again for a minute.
- Add chopped asparagus and stir them all and close the lid to allow them cook.
- After a few minutes check if all ingredients are cooked.
- Then reduce stove to low and add roasted chana dal powder and dry coconut powder and chili powder.
- Stir them all and close lid for a few minutes and switch off the stove.
- Garnish with chopped coriander.
- Goes well with rice, Chapathi, Dosa.
- Also can use this in sandwiches and is very healthy.
VICHYSSOISE
The finest of all cold soups--and the very best thing invented in the USA! This wonderful, smooth soup can be garnished with a very few finely chopped chives. The chef at the Algonquin (where the soup originated) now sprinkles a very little curry powder, and provided it is a VERY little this can be very pleasant. Enjoy.
Provided by Derek Parker
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 5
Number Of Ingredients 8
Steps:
- Gently sweat the chopped leeks and the chopped onion in butter or margarine until soft, about 8 minutes. Do NOT let them brown.
- Add potatoes and stock to the saucepan. Salt and pepper to taste; do not overdo them! Bring to the boil, and simmer very gently for 30 minutes.
- Puree in a blender or food processor until very smooth. Cool. Gently stir in the cream before serving.
Nutrition Facts : Calories 280.9 calories, Carbohydrate 13.1 g, Cholesterol 87.9 mg, Fat 24.8 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 15.3 g, Sodium 478.4 mg, Sugar 3 g
AVOCADO VICHYSSOISE
This is a creamy cold soup, thickened with potatoes. It's an easy, filling meal for when it's too hot to be hovering over the stove.
Provided by Mark Bittman
Categories soups and stews
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Melt 2 tablespoons butter in a large pot
- Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks
- Cook for about 3 minutes, stirring, until softened.
- Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes
- Stir in the coarsely chopped flesh of 1 or 2 avocados before puréeing
- Purée, then let cool.
- Garnish: Chopped cilantro
VICHYSSOISE
Provided by Alton Brown
Categories appetizer
Time 1h25m
Yield serves up to 12 as an opening course, 6 as a main course
Number Of Ingredients 10
Steps:
- Melt the butter in the pressure cooker pot over medium-low heat. Add the leeks, celery leaves and 1 teaspoon of the salt and cook, stirring often, until soft, approximately 8 minutes. If the leeks start to brown during this process, reduce the heat.
- Drain the potato pieces and add to the pot along with the simmering chicken broth. Clamp on the cooker's lid, (according to the manufacturer's instructions) and bring to full pressure over high heat.
- Once pressure is attained (there will be a loud whistle) back the heat down to medium-low, just maintaining a hissing of steam for 8 minutes.
- Kill the heat and release the steam pressure by opening the dump valve or setting the cooker under cold, running water. When the lid can be removed, carefully transfer the mixture to a blender carafe. (If the mixture fills your carafe more than two-thirds full, work in two batches!)
- Top the carafe with the main lid but remove the center lid so that air can escape as it heats and expands. Cover the lid tightly with a tea towel and blend on low for 1 minute before slowly increasing the speed to smoothly puree the potatoes. (Although you want to increase the speed slowly, try not to puree the potatoes too long as they could become gummy.)
- Transfer the mixture back to the pot and whisk in the cream. Stir in the white pepper. Taste and adjust the seasoning (I always need the rest of the salt). Chill thoroughly then serve garnished with a small spoonful of the roe and dill fronds.
- Tightly covered, the vichyssoise will keep a week in the refrigerator. The soup can also be frozen in ice-cube trays then kept in freezer bags for up to three months.
VICHYSSOISE
Vichyssoise is a creamy and smooth soup made from potatoes and leeks. Traditionally served chilled, it can be enjoyed hot too if the season calls for a warming soup instead. Serve it as the first course in an elegant luncheon or as your main meal with a green salad on the side.
Provided by Riley Wofford
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h10m
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium-low heat; add leeks and season with salt. Cook, stirring occasionally, until leeks are very soft, 8 to 10 minutes. Stir in potatoes, broth, and 1 cup water; season with salt. Bring to a boil, then reduce heat and simmer until potatoes are very tender, 20 to 25 minutes.
- Working in batches, transfer mixture to a blender and purée until smooth, adding more liquid as needed. Transfer to a large bowl; whisk in 1 cup cream, milk, and nutmeg; season with salt.
- Cover and refrigerate until cold, at least 4 hours and up to 2 days. Stir in remaining 1/2 cup cream, then ladle into bowls and serve drizzled with more cream. Sprinkle with chives and pepper before serving.
CURRIED CHICKEN WITH ASPARAGUS
A mild curry sauce nicely coats tender chicken and asparagus in this "must-have" recipe. It's a classic dish I've used for years.-Miriam Christophel, Battle Creek, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the soup, mayonnaise, lemon juice, curry and pepper; set aside. , Place half of the asparagus in a greased 8-in. square baking dish. Spread with half of the soup mixture., In a large skillet, saute chicken in oil until no longer pink. Place chicken over soup mixture. Top with remaining asparagus and soup mixture. , Cover and bake at 375° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.
Nutrition Facts : Calories 426 calories, Fat 31g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 779mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 29g protein.
More about "curried asparagus vichyssoise recipes"
ASPARAGUS VICHYSSOISE RECIPE - DANIELLE CUSTER | FOOD
From foodandwine.com
4/5 Servings 10
- In a saucepan of boiling salted water, blanch the asparagus tips until crisp-tender, about 1 minute. Drain the asparagus tips in a colander and refresh under cold water. Pat dry, halve the tips lengthwise and set aside.
- Melt the butter in a large saucepan.Add the leeks and cook over moderate heat, stirring, until softened, about 5 minutes. Add the asparagus stalks, potatoes, stock, water and thyme and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes.
- Discard the thyme sprig. Working in batches, puree the soup in a blender, then transfer to a large bowl. Stir in the milk, salt and white pepper. Let the soup cool to room temperature, then refrigerate until chilled, at least 4 hours or overnight.
- Ladle the soup into chilled bowls and drizzle with Chive Oil. Garnish with the asparagus tips and serve.
ASPARAGUS VICHYSSOISE RECIPE | MYRECIPES
From myrecipes.com
Servings 2Calories 136 per serving
- Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus spears in half crosswise. Bring 1/4 cup chicken broth to a boil in a medium saucepan. Add asparagus; cover and cook over medium heat 5 minutes or until crisp-tender. Set aside asparagus in broth.
- Coat a small saucepan with cooking spray, and place over medium-high heat until hot. Add onion; saute until tender. Add remaining 3/4 cup broth and potato. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until potato is tender.
- Combine potato mixture and asparagus, including broth, in container of an electric blender or food processor; cover and process until smooth. Transfer mixture to a bowl; stir in milk, salt, and pepper. Cover and chill. Stir before serving. Garnish with lemon rind strips, if desired.
ASPARAGUS VICHYSSOISE RECIPE - HUBERT KELLER | FOOD & WINE
From foodandwine.com
Servings 4
- Heat the olive oil in a medium saucepan. Add the leeks and cook over moderately low heat, stirring often, until softened, about 6 minutes. Add the stock, season with salt and pepper and bring to a boil. Add the asparagus stems and cook over moderately low heat until tender, about 6 minutes. Add the spinach and cook for 3 minutes.
- Puree the soup in a blender. Refrigerate until chilled, at least 2 hours or overnight. Season with salt and pepper.
- Cook the asparagus tips in a medium saucepan of boiling salted water until barely tender, about 4 minutes. Drain and rinse in cold water. Drain again and pat dry. Ladle the soup into bowls and garnish with the asparagus tips, yogurt and flowers.
THAI GREEN CURRY ASPARAGUS PASTA - DEL'S COOKING TWIST
From delscookingtwist.com
THAI GREEN CURRY WITH SPRING VEGETABLES - COOKIE AND KATE
From cookieandkate.com
15 BEST ASPARAGUS RECIPES FOR SPRINGTIME - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
ASPARAGUS WITH EASY HOLLANDAISE SAUCE RECIPE | EATINGWELL
From eatingwell.com
CHICKPEA CURRY WITH ASPARAGUS AND MUSHROOMS - PLANT-BASED …
From nutritionstudies.org
ZUCCHINI AND BASIL VICHYSSOISE - RICARDO
From ricardocuisine.com
APRIL 30, 2012: CHILLED ASPARAGUS VICHYSSOISE | CTV NEWS
From ctvnews.ca
ZUCCHINI CURRY | INDIAN COURGETTE CURRY - SWASTHI'S RECIPES
From indianhealthyrecipes.com
10 BEST CAULIFLOWER ASPARAGUS RECIPES | YUMMLY
From yummly.com
CURRY-FIED ASPARAGUS SOUP - RECIPE - NUTRIBULLET
From nutribullet.com
VICHYSSOISE RECIPE | HOW TO MAKE JULIA CHILD'S FAVORITE …
From tasteofhome.com
CURRIED CHICKEN & ASPARAGUS RECIPE - CUISINART.COM
From cuisinart.com
ASPARAGUS WITH CURRY BUTTER RECIPE | EATINGWELL
From eatingwell.com
VICHYSSOISE RECIPE (CLASSIC POTATO LEEK SOUP_ | KITCHN
From thekitchn.com
INDIAN SPICED ASPARAGUS STIR FRY - MINISTRY OF CURRY
From ministryofcurry.com
10 BEST ASPARAGUS CURRY COCONUT MILK RECIPES | YUMMLY
From yummly.com
ASPARAGUS VICHYSSOISE | FOOD | THE GUARDIAN
From theguardian.com
ASPARAGUS MASALA DRY CURRY RECIPE - SUBBUS KITCHEN
From subbuskitchen.com
VICHYSSOISE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
ASPARAGUS WITH CURRY DIP RECIPE | MYRECIPES
From myrecipes.com
ASPARAGUS VICHYSSOISE SOUP RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
DINNER TONIGHT: CARROT VICHYSSOISE RECIPE - SERIOUS EATS
From seriouseats.com
5-INGREDIENT ASPARAGUS RECIPE WITH CURRY SAUCE - COOKIN CANUCK
From cookincanuck.com
CUCUMBER VICHYSSOISE RECIPE - LOS ANGELES TIMES
From latimes.com
VICHYSSOISE OR POTAGE PARMENTIER - RICARDO
From ricardocuisine.com
CURRY ASPARAGUS & CAULIFLOWER "RICE" RECIPE | COOKIN' CANUCK
From cookincanuck.com
CREAMY VEGAN VICHYSSOISE SOUP WITH POTATOES AND LEEKS
From lettyskitchen.com
ASPARAGUS CURRY (WITH COCONUT MILK AND SWEET POTATOES)
From whereismyspoon.co
ASPARAGUS SUSHI | VEGETABLE RECIPES | JAMIE OLIVER
From jamieoliver.com
ASPARAGUS VICHYSSOISE SOUP - OTTOLENGHI
From ottolenghi.co.uk
BEST SPICY THAI ASPARAGUS SOUP RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
ROASTED CURRIED CAULIFLOWER AND CHICKPEA SALAD - AVERIE COOKS
From averiecooks.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 »
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #bisques-cream-soups #soups-stews #seafood #vegetables #dinner-party #spring #summer #food-processor-blender #dietary #seasonal #shellfish #asparagus #equipment #small-appliance #presentation #served-cold #4-hours-or-less
You'll also love