Vanessas Lake Asparagus Artichoke Leek Soup Recipes

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.

VANESSA'S LAKE - ASPARAGUS, ARTICHOKE, LEEK SOUP

Steps:

• Heat olive oil in a large soup pot.
• Add the leeks and cook until wilted.
• Add water, asparagus, potatoes, seasoning, and vinegar. Simmer until potatoes are tender.
• Remove from heat. Add beans and artichoke. Blend soup in batches in blender. Rehead and serve.
• (For non-vegan soup, add cooked chicken. The soup is nice and thick, but if you want it chunkier than just blend only half the soup).

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.

CREAMY ARTICHOKE SOUP

Steps:

• Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
• Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
• Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
• * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

ASPARAGUS, LEEK, AND GRUYERE QUICHE

Steps:

• Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
• In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
• Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

ASPARAGUS LEEK CHOWDER

Steps:

• In a large saucepan, saute the asparagus, mushrooms and leeks in butter for 10 minutes or until tender. Stir in the flour, salt and pepper until blended., Gradually stir in broth and cream. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in corn and pimientos; heat through.

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.

RITAMAY'S ASPARAGUS & ARTICHOKE SOUP RECIPE

Steps:

• In a large heavy soup pot, melt 2 tablespoons butter on low. Be careful not to burn. Add onion and celery; saute over medium heat until onions are transparent. Remove heat and set aside. In double boiler melt the rest of the butter, add flour and whisk until blended. Slowly add 1 can of milk, continue to whisk, make sure that the flour and butter mix completely with the milk. Add this white sauce to sauteed onions and celery. Over medium heat stir in remaining milk, stock and reserved liquid. Stir until the consistency is smooth. Add remaining vegetables and season. Bring to a low boil turn down immediately to low or simmer. Cook about 30 minutes (could be more or less) Stir occasionally to make sure milk does not scald. Serve hot Cooks Note: While cooking it is a judgement call as to the cooking covered or uncovered. If liquid is not thickening, leave lid off. If it is too thick, add some water and cook with lid on. Play with the recipe.

JERUSALEM ARTICHOKE SOUP WITH CRISPY SAGE LEAVES

Steps:

• Heat the olive oil in a soup pot over medium heat. Add the leek and onion and sauté until softened, about 5 minutes. Add the Jerusalem artichokes, water and salt and bring to a boil. Decrease the heat, cover and simmer until the artichokes are tender, about 30 minutes.
• Remove from the heat and let cool. Transfer the mixture to a blender and process until smooth. Taste and adjust the seasonings if necessary. Gently reheat before serving.
• To crisp the sage leaves, heat the olive oil in a small sauté pan over medium heat. Add the sage leaves and sauté until just crisp, about 2 minutes. Drain on paper towels. Garnish each serving with a couple of the sage leaves.

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, 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.

SUNCHOKE (JERUSALEM ARTICHOKE) AND LEEK SOUP WITH MUSHROOMS

Steps:

• Heat the olive oil in a large pot over medium heat. Cook and stir the leek in the hot oil until translucent, 5 to 7 minutes. Stir the sunchokes, celery, carrot, and garlic into the leeks. Season the mixture with salt and pepper. Add the bay leaves and 1/2 bunch chopped tarragon. Increase the heat to high; cook and stir until the vegetables are hot, 2 to 3 minutes.
• Pour the vermouth into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add the vegetable broth, reduce heat to medium-low, and bring the mixture to a simmer; cook until the vegetables are completely tender, about 30 minutes. Reserving a few sprigs for garnish, add the watercress to the soup; allow the watercress to wilt in the hot soup, about 5 minutes.
• While the soup simmers, melt the butter in a skillet over medium heat. Add the mushrooms to the melted butter, season with salt and pepper, and cook until completely tender, about 5 minutes. Stir in the remaining tarragon and set aside.
• Remove and discard the bay leaves. Reserve about 1/3 of the soup in a separate pot. Pour the other 2/3 of the soup into a blender in batches, filling the pitcher no more than halfway full. Holding the lid of the blender with towel, carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into the pot with the unblended portion. Serve in bowls, topping each with a large spoonful of the cooked mushrooms and a sprig of watercress.