Paleo Cream Of Asparagus Celery And Zucchini Soup Recipe Gluten Free Dairy Free Autoimmune Friendlyaleo Recipe 455

PALEO CREAM OF ASPARAGUS, CELERY, AND ZUCCHINI SOUP RECIPE (GLUTEN FREE, DAIRY FREE, AUTOIMMUNE FRIENDLY)ALEO RECIPE - (4.5/5)

Steps:

• Chop your onion and garlic. 2. In a large soup pot, melt a couple tablespoons of coconut oil, add the onions and garlic. 3. While the onions and garlic are cooking, rough chop the celery, zucchini, and asparagus. If you are going to puree the soup, you can make them really rough chopped. If you want to leave it chunky, you might chop them into more even bite-sized pieces. 4. When the onions and garlic are lightly browned, add the chopped veggies (not the parsley). 5. Add your chicken stock and bring to a simmer. 6. Cover and let simmer on low heat for approximately 45-60 minutes, or until all the veggies are really soft. 7. Rough chop your parsley and when the veggies are soft, add the parsley in. Cook for 5 more minutes. 8. Remove from heat and using your hand blender, puree until smooth. 9. Stir in your coconut cream or heavy cream. 10. Taste for salt and pepper and adjust if needed. 11. Top with fresh parsley or chopped cilantro.

CELERY ZUCCHINI SOUP

Steps:

• In a large saucepan, saute onions and garlic in butter until tender. Add celery and carrots; cook and stir for 4 minutes. Stir in the water, bouillon, salt and thyme. Add potatoes. Bring to a boil., Reduce heat; cover and simmer about 15 minutes or until potatoes are tender. Stir in milk and zucchini. Bring to a boil. In a small bowl, combine cornstarch and cold water until smooth. Gradually whisk into soup. Return to a boil; cook and stir for 2 minutes or until slightly thickened.

GLUTEN-FREE CREAM OF ASPARAGUS SOUP

Steps:

• Put asparagus and stock into a medium pot and bring to a boil over high heat.
• Reduce heat to medium and simmer until asparagus is very soft, about 10 to 15 minutes, Set aside 2 cups of the broth; keep warm.
• Puree asparagus and remaining broth in blender; return to pot and set aside.
• (I puree in batches) Melt butter in a medium heavy saucepan over low heat.
• Add flour and cook stirring constantly with a wire whisk for 2 minutes.
• Whisk in reserved warm broth.
• Increase heat to medium and cook, stirring, until smooth and thickened, about 5 minutes.
• Transfer to pot with asparagus puree.
• Bring to a simmer over medium heat, stirring often.
• Slowly add half-n-half.
• Season to taste with salt and pepper.

CREAM OF ASPARAGUS SOUP

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.

PURéE OF ASPARAGUS SOUP

Steps:

• Combine all of the ingredients for the broth, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Strain and set aside.
• Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the leek, onion and 1/2 teaspoon salt. Cook gently for five minutes, stirring often, until the onion and leek have softened. Add the garlic, stir together for a minute, then add the potatoes, broth, bouquet garni and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the chopped asparagus (not the 12 spears), and simmer 10 minutes. Remove from the heat, and remove the bouquet garni.
• Puree the soup with a hand blender or, working in 1-1/2 cup batches, ladle the soup into a blender. Place a towel over the blender, and pull it down tightly to prevent splashing. Blend each batch, then (whether you pureed the soup in the pot or in a blender) put through a medium strainer, pushing it through with the bottom of your ladle or with a spatula. Return to the pot. Heat through, and add the lemon juice and salt and pepper to taste.
• Meanwhile, steam the 12 asparagus spears for four minutes, until just tender. Refresh with cold water, then slice about 3/4 inch thick.
• Ladle the soup into bowls, garnish each serving with a handful of sliced asparagus, sprinkle with tarragon and serve.

GLUTEN-FREE, DAIRY-FREE ASPARAGUS CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 7 x 11-inch baking dish with cooking spray.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until fork-tender, about 5 minutes. Drain.
• Combine bread crumbs and 2 tablespoons nutritional yeast in a bowl. Sprinkle 1/2 of the bread crumb mixture on the bottom of the prepared baking dish; top with asparagus spears and season lightly with salt. Reserve remaining bread crumbs for the topping.
• Combine raw cashews, chicken broth, 1/4 cup nutritional yeast, garlic, nutmeg, salt, and pepper in the bowl of a small food processor or blender. Blend at medium-high speed until mixture is smooth, about 3 minutes. Add egg white and blend at medium-high speed for 1 more minute.
• Spread blended contents evenly over the asparagus spears, and top with bacon, sliced almonds, and reserved bread crumbs. Drizzle melted margarine over the top.
• Bake in the preheated oven on the center rack until top is lightly browned and casserole has set, about 30 minutes.

GLUTEN-FREE ZUCCHINI SOUP

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray.
• Cut 12 thin slices from 1 zucchini. Chop remaining zucchini (about 4 cups). In large Dutch oven, heat oil over medium heat until hot. Add leek; cook about 3 minutes or until starting to soften. Add chopped zucchini and potato; cook 1 minute. Stir in vegetable broth and pepper. Heat to simmering; cook 15 to 20 minutes or until potatoes are cooked through. Stir in spinach leaves, and cook until just starting to wilt.
• Meanwhile, place zucchini slices on cookie sheet. Bake about 10 minutes or until starting to turn golden brown on top. Set aside until serving.
• Remove soup from heat. Stir in basil. Carefully place in blender. Cover; blend until pureed. Divide among 6 bowls; place a few slices zucchini on top of each. Top each with a tablespoon of yogurt.

GLUTEN-FREE "CANNED" CREAM OF CELERY SOUP T-R-L

Steps:

• NOTE RE AMT:.
• Makes approx 2 cups of "condensed" cream of celery soup whcih will work for most recipes calling for a canned soup.
• Heat olive oil in a sauce pan and saute the onions and celery until translucent.
• Stir in the sea salt, pepper, parsley and water.
• Simmer for about 30 minutes then remove from heat and cool slightly.
• Place all in a food processor and process until smooth.
• Return to pan and bring to a boil.
• Mix the tapioca flour into the half and half and add to the mixture, stirring as it cooks and thickens.

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.