Leek Asparagus Herb Soup Recipes

ASPARAGUS SOUP WITH HERBED GOAT CHEESE

Steps:

• Goat cheese: Line a small baking sheet with parchment paper. Set aside.
• Using a fork, in a small bowl, combine the goat cheese and basil until smooth. Season with salt and pepper, to taste. Using a 1/2-ounce cookie scoop or a round tablespoon measure sprayed with vegetable oil cooking spray, scoop the goat cheese into balls and arrange on the prepared baking sheet. Refrigerate for 30 minutes.
• Soup: In a Dutch oven or large saucepan, heat the butter over medium heat. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. Add the broth, asparagus and basil. Season with salt and pepper, to taste. Increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook until the asparagus is tender, about 15 minutes. Using an immersion blender, blend the soup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat.
• To serve: Ladle the soup into shallow bowls and garnish with the herbed goat cheese.
• Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

LEEK, ASPARAGUS & HERB SOUP

Steps:

• DIRECTIONS Heat oil in a large saucepan over medium-low heat. Add leeks and cook, stirring often, until softened but not browned, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add potatoes and broth; bring to a simmer over medium-high heat. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until the potatoes are tender, 10 to 15 minutes. Increase heat to medium-high and stir in asparagus and peas; simmer, covered, stirring 2 or 3 times, until just tender, 3 to 4 minutes. Remove from heat; stir in 1 tablespoon chives, parsley, dill and chopped chervil (or parsley). Transfer the soup to a blender and blend until smooth. (Use caution when pureeing hot liquids). Return the soup to the pan. Add milk and bring to just below a simmer, stirring, over medium heat. Stir in lemon juice, salt and pepper. Ladle into soup bowls. Garnish each serving with a dollop of yogurt, a sprinkling of the remaining chopped chives and a sprig of chervil (or parsley). Get Cooking: http://www.cooking.com/recipes-and-more/RecDetail.aspx?rid=9280#ixzz2RKJpw7Bo

ASPARAGUS, POTATO AND LEEK SOUP

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.

ASPARAGUS SOUP WITH HERBS

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Stir in the broth, parsley, carrot, basil, tarragon, salt, pepper and cayenne. Cut asparagus into 1-in. pieces; set tips aside. Add asparagus pieces to saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Cool slightly., Puree soup in batches in a blender. Return to the saucepan. Stir in asparagus tips; cook for 5 minutes or until crisp-tender. Garnish with sour cream and tomatoes if desired.

ASPARAGUS AND LEEK SOUP

Steps:

• In a saucepan cook the leek and the garlic in the butter over moderately low heat, stirring, until the leek is softened, add the asparagus, the broth, and 1/2 cup water, and simmer the mixture, covered, for 10 to 12 minutes, or until the asparagus is very tender. Purée two thirds of the mixture in a blender until it is very smooth, stir the purée into the mixture remaining in the pan, and whisk in the sour cream and salt and pepper to taste. Cook the soup over moderately low heat until it is heated through, but do not let it boil.

ASPARAGUS LEEK SOUP

Steps:

• In a Dutch oven, saute leeks and onion in butter until tender. Add the potatoes, carrots, salt, broth and rice. Cover and bring to a boil; reduce heat and simmer for 25-30 minutes. Stir in asparagus. , Cover and simmer for 10-15 minutes or until vegetables are tender. Add the spinach, pepper and cream; heat through.

HERBED ASPARAGUS SOUP

Steps:

• In a large saucepan, saute onions and garlic in butter. Add the broth, asparagus, salt, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is tender. Drain asparagus, reserving cooking liquid. Discard bay leaf. Cool slightly., In a food processor, combine asparagus and 1/2 cup cooking liquid; cover and process until smooth. Return pureed asparagus and remaining cooking liquid to pan. , Combine the flour and water until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Garnish each serving with sour cream and lemon zest.

ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS

Steps:

• Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
• In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
• While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
• Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.

ASPARAGUS LEEK AND RED POTATO SOUP RECIPE - (4.6/5)

Steps:

• In a large Dutch oven, saute the leeks and garlic. Add asparagus until slightly caramelized. Add potatoes. Add the thyme leaves and vegetable stock, cover loosely and simmer until the asparagus is soft, about 10-15 minutes. Remove from the heat. Puree soup with immersion blender. Add the almond milk or maybe coconut milk, salt and pepper and stir until hot. Serve.

CREAMY ASPARAGUS, LEEK AND POTATO SOUP

Steps:

• Cut leeks in half lengthwise, wash and thinly slice.
• In large pan lightly sauté leeks in butter. Add potatoes. Saute for about 3 minutes.
• Add asparagus, chicken stock, salt and pepper. Bring to a boil.
• Lower heat and simmer gently for about 20-30 minutes, until all vegetables are soft. Put contents in blender or processor and purée.
• Add evaporated milk (or cream) and adjust salt and pepper for seasoning. (Also adjust the consistency of the soup, adding a little more of chicken stock if it is too thick).
• Serve warm with garlic or herb flavored crutons, or toasted bread slices.

CREAMY LEEK & ASPARAGUS SOUP (WITH CRISPY MAPLE BACON) RECIPE - (4/5)

Steps:

• (1) heat olive oil in a large pot over medium heat (2) add leeks and saute for 4-5 minutes (3) add cauliflower, garlic powder, salt, herbs and broth and bring to a boil (4) simmer for 20 minutes - until cauliflower is tender (5) blend until smooth using an immersion blender (6) while soup is cooking, cut the bacon into thick strips and cook until crispy. Drain the fat and toss the bacon in the maple syrup in the warm pan - then set to the side (7) serve soup topped with a few pieces of bacon & optional asparagus tips

LEEK-AND-ASPARAGUS CRISPY RICE

Steps:

• Heat butter and 2 tablespoons oil in a large nonstick skillet over medium-high. Add leeks, season with salt and pepper, and cook, stirring often, until translucent, 3 to 4 minutes. Stir in asparagus and 1/2 cup water. Reduce heat to low, cover, and cook until asparagus is bright green and just tender, 3 to 4 minutes. Uncover, increase heat to high, and cook until most of liquid has evaporated, about 1 minute. Transfer to a bowl.
• Return skillet to high heat; swirl in 1 tablespoon oil. Spread rice in a single layer; cook, undisturbed, until crisp in places, about 4 minutes. Stir in leek mixture, lemon zest and juice, peas, cheese, and herbs. Season with salt and pepper. Serve with more cheese and herbs, topped with a fried egg.

CREAMY ASPARAGUS AND CAULIFLOWER SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is tender, about 15 minutes.
• Stir 2 pounds asparagus into cauliflower mixture and increase heat to high. Cook until asparagus is tender but still bright green, 5 to 6 minutes.
• Blend soup with an immersion blender until smooth; season with salt and black pepper. Ladle soup into bowls and garnish with flower petals and diced asparagus tips.