Time 40m Yield 8 Number Of Ingredients 9 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.
Time 50m Number Of Ingredients 7 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.
Time 30m Yield 8 servings (about 2 quarts). Number Of Ingredients 12 Steps:
In a Dutch oven, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain)., In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cheese until melted, adding hot pepper sauce if desired. Stir into the cauliflower mixture.
Time 40m Yield 8 Number Of Ingredients 9 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.
Time 30m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In a large pot, heat 2 T oil over moderate heat. Add the mushrooms, ¼ t salt and the pepper and cook, stirring occasionally, until the mushrooms are golden; about 5 minutes. Remove the mushrooms and set aside. Reduce the heat to low and add another tablespoon of oil to the pot. Add the onion and cook, stirring occasionally, until translucent; about 5 minutes. Add the water, broth, rice, and the remaining salt to the pot. Bring to a boil. Continue boiling for 10 minutes, stirring occasionally. Add the asparagus. Cook until tender; about 5 minutes. Using a hand blender or food processor, puree the soup until smooth. Return the soup to the pot and add the reserved mushrooms.
Time 40m Yield 8 Number Of Ingredients 9 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.
Time 1h Yield 11 servings (2-3/4 quarts). Number Of Ingredients 13 Steps:
In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.
Time 25m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Cut asparagus into 1 inch chunks. Place chicken broth in pot and add asparagus chunks. Bring to a boil and simmer five minutes until tender. In a small saucepan, melt butter and saute shallots and garlic for five minutes. Add flour and cook for one minute. Add flour mixture to chicken broth and stir until thickened. Blend soup in blender until semi-smooth. Return to pan and add half& half, thyme, and pepper. Simmer for five minutes. Add parmesan cheese until melted. Season with additional salt and pepper if desired.
Time 25m Yield 6 servings (1 quart). Number Of Ingredients 9 Steps:
Prepare asparagus according to package directions; drain and set aside. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Cool slightly., Pour half the milk mixture into a blender; add half the asparagus. Cover and process until very smooth; return soup to the saucepan. Repeat with the remaining milk mixture and asparagus. Stir in the cheese, hot pepper sauce, salt and pepper; heat through (do not boil). If desired, top with roasted asparagus tips.
Time 40m Yield 8 Number Of Ingredients 9 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.
Time 40m Yield 8 Number Of Ingredients 9 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.
Time 50m Yield 6 servings. Number Of Ingredients 16 Steps:
In a large saucepan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add asparagus and potatoes; cook 3 minutes longer. Stir in broth, lemon zest and seasonings. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Cool slightly. Process soup in batches in a blender until smooth. Return all to pan and heat through. Combine garnish ingredients; serve with soup.
Time 50m Yield 5 serving(s) Number Of Ingredients 10 Steps:
Wash asparagus and trim away outside of woody stalks. Cut stalks into 1-inch pieces. Melt margarine in a large saucepan over medium heat; saute asparagus, onion, and potatoes until onion is translucent. Add chicken broth and water,and bring to a boil. Turn down the heat and simmer until vegetables are tender, about 20 minutes Place in blender and blend until vegetables are are pureed. Return to saucepan over low heat. Stir in white pepper, nutmeg, cream or half-and-half, and lemon juice. Heat a few minutes longer, but do not allow soup to boil.
Time 30m Yield 4 cups Number Of Ingredients 6 Steps:
If using fresh asparagus, wash stalks and cut off the coarse ends. Cook the asparagus in 2 cups boiling water until tender. Drain, reserving 1 cup of the water. Cut off the tips, chop them and reserve. Put the chicken stock, onion, and reserved water in a pan and bring to boil. Add the asparagus and simmer for 5 minutes. Put through a strainer or vegetable mill or puree in a food processor or an electric blender. Return to the pot and add the milk or cream and salt and pepper to taste. Reheat and adjust the seasonings. Before serving, sprinkle with reserved chopped tips.
Time 35m Yield Serves 4 Number Of Ingredients 7 Steps:
In a medium saucepan, melt butter over medium heat. Add leeks and shallot; season with salt and pepper. Cook, stirring, until translucent, about 5 minutes. Add asparagus and 3 cups broth; bring to a boil, then reduce heat and simmer, partially covered, until asparagus is very tender, 12 to 15 minutes. Let cool 5 minutes. Working in batches (don’t fill it more than halfway), purée asparagus in a blender until very smooth, 1 to 2 minutes a batch, thinning with more broth if necessary. Transfer to cleaned pan, and heat until steaming. Whisk crème fraîche with a little water until it has the consistency of heavy cream. Spoon some on top of each serving, swirling with a toothpick, if desired.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Chop the asparagus (if using frozen, steam or microwave it a little first), reserving the tips. Put the asparagus, onion, garlic and broth in a large saucepan. Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes. Put contents of saucepan into blender. Add the flour, soy milk, soy sauce and basil. Process until smooth. Return the soup to the saucepan and add the asparagus tips. Cook over medium heat until the soup thickens and is heated through. Season to taste with salt and fresh cracked pepper and serve.
