Asparagus And Leek Bisque Recipes

ASPARAGUS BISQUE

Steps:

• Thaw the asparagus.
• Combine all ingredients in saucepan.
• Bring to a boil; simmer covered 8 - 12 minutes or until asparagus is tender.
• Process with blender until smooth.
• Pour into bowl.
• Serve hot or cover and chill at least 4 hours.

SHRIMP AND ASPARAGUS BISQUE

Steps:

• Peel and devein shrimp (reserving shells).
• Heat shrimp shells, garlic, butter, sherry, and stock in a saucepan and heat until boiling. Reduce heat and simmer for 5 to 8 minutes until liquid reduces.
• Strain and set aside.
• Cut raw shrimp into bite size pieces.
• Cut tips off asparagus and reserve. Dice remaining asparagus and potatoes.
• In a large saucepan; add soup, milk, shrimp, asparagus, potatoes, shrimp stock, and Tabasco to taste.
• Simmer on medium low heat for 15 minutes.
• Serve immediately and freeze remainder.

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.

ROASTED ASPARAGUS AND LEEKS

Steps:

• Place asparagus and leeks on an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; pour over vegetables. , Bake at 400° for 20-25 minutes or until tender, stirring occasionally.

OVEN-ROASTED ASPARAGUS AND LEEKS

Steps:

• Preheat oven to 400 degrees.
• Trim each leek at root end, then cut off top where the thick green leaves begin.
• Cut in half lengthwise and soak in cold water 10 minutes.
• Rinse, then pat dry.
• Trim tough ends of asparagus.
• Combine leeks and asparagus in a large bowl.
• Drizzle with olive oil and add salt and pepper.
• Toss to coat.
• Place in a large roasting pan and roast until vegetables start to turn brown, about 25 minutes.
• Let cool 5 minutes, then drizzle with balsamic vinegar.

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 & LEEK QUICHE

Steps:

• Preheat oven to 350 degrees with rack in lowest position. Cut off woody ends of asparagus then cut in small pieces on the diagonal. Cut the white and light green part of the leek in half, then thinly slice. In a large skillet, heat oil over medium heat. Add leek and asparagus and season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, about 6-8 minutes. Let cool.
• In a large bowl, whisk together the eggs, half-and-half, 1/2 tsp salt, 1/4 tsp pepper. Place piecrust on rimmed baking sheet. Top with asparagus mixture, then pour the egg mixture on top of that. Bake until center of quiche is just set, about 50-60 minutes, and rotate the sheet halfway through. Let stand 15 minutes before serving.
• To store, let cool, then refrigerate up to one day. Reheat at 350 until warm, about 30 minutes.