Rhos Asparagus Leek Potato Soup Recipes

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.

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.

ASPARAGUS-LEEK SOUP

Steps:

• Steam the asparagus in a covered steamer over boiling water until crisp-tender (Or, put the asparagus in a microwave-proof dish and add about 1/4 cup water- Cover tightly and microwave on high for about 4 minutes- Drain well; set aside).
• Melt 1 tablespoon of the butter in a small skillet over medium heat.
• Add the corn and bell pepper; cook, stirring occasionally, until tender, about 5 minutes.
• Add salt to taste; Set aside.
• Melt the remaining 3 tablespoons butter in a Dutch oven over medium heat.
• Add the mushrooms and leeks; cook, stirring occasionally, until tender but not brown, about 5 minutes.
• Add the curry powder; stir for about 30 seconds.
• Add the vegetable stock, milk, and asparagus.
• Increase the heat to medium-high and stir occasionally as the liquid comes to a simmer, then reduce the heat to medium.
• Stir together the cornstarch and cold water in a small bowl until smooth; stir into the soup.
• Cook, stirring constantly, until the soup is smooth and slightly thickened, about 2 minutes.
• Remove from the heat; Season to taste.
• Top each serving with about 2 tablespoons of the corn-bell pepper mixture.

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.

ASPARAGUS POTATO SOUP

Steps:

• In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter., In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese.

QUICK AND EASY CREAMY ASPARAGUS POTATO SOUP

Steps:

• Place asparagus, potatoes, thyme and garlic powder in food processor or blender (in batches if needed); process until smooth.
• Pour into medium saucepan, add broth.
• Bring to a boil.
• Stir in milk; heat through. (do not boil).
• Season with salt and pepper to taste, if desired.
• Serve hot or cold.
• Thin with additional milk or water, if desired.

LEEK, POTATO AND ASPARAGUS SOUP

Steps:

• Put the oil, butter, leeks, celery and onion in a large pot. Cover and cook about 8 minutes, stirring every minute or so, until the onion is translucent and the leeks have softened. Add the potatoes and water. Bring to a boil, lower the heat to medium, and cook until the potatoes are soft, about 12 to 15 minutes. Add the asparagus, milk and cream. Stir and cook, covered, at least 5 minutes longer. Season with salt and pepper, and sprinkle the chopped green onions on top of the soup just before serving. Wonderful soup!

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.

RACHAEL RAY'S LEEK AND POTATO SOUP

Steps:

• Cut leeks in half length-wise & slice in 1/2" slices. Soak in water to clean.
• Heat soup pot over medium heat.
• Add EVOO, leeks, bay leaf and salt and pepper.
• Thinly slice potatoes and add to pot as you go. Salt and pepper again if necessary.
• Add broth. Cover pot and bring to boil. Uncover and simmer 12-15 minutes until the potatoes are tender. Break up potatoes to thicken the soup.
• Remove bay leaf. Serve.