Asparagus And Yukon Gold Potato Soup With Roasted Tomatoes Spar Recipes

OVEN ROASTED RED POTATOES AND ASPARAGUS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
• Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

ASPARAGUS AND YUKON GOLD POTATO SOUP WITH ROASTED TOMATOES (SPAR

Steps:

• Preheat oven to 350 Fahrenheit.
• Place tomatoes cut side down in metal broiling pan for 20-25 minutes or until lightly seared and skins begin to curl.
• Meanwhile, in a large pot combine olive oil, potatoes and onion. Cook on low to medium heat, stirring often, until onion is translucent and potatoes begin to soften, about 6-8 minutes.
• Add asparagus and cook 2-3 minutes more. Season lightly with salt and pepper.
• Add broth and simmer until potatoes and asparagus are just done, about 3 minutes.
• Using an immersion blender or conventional blender, process soup for a few seconds until blended but still chunky. Add lemon juice and additional salt and pepper if needed.
• Peel and discard tomato skins (if desired). Transfer tomatoes to a food processor or blender and add chipolte pepper (or hot sauce), Worcestershire sauce, vinegar and sugar. Process until smooth.
• Ladle asparagus soup into bowl and garnish with generous tablespoon of tomato mixture.

GOLD SOUP

Steps:

• Add the stock to a large cooking pot or boiler. Everything will be added to the pot as it is chopped/prepared.
• Cut pumpkin and kumera into chunks, no bigger than 2 inches square, removing any skin and seeds. Add to the pot.
• Peel and chop carrots and onion. Add to the pot.
• Wash and drain the lentils. Add to the pot.
• Add all remaining ingredients and some extra water if the veggies are not covered. You may need to add some more water or stock during the cooking- so just keep your eye on it. If there is not enough liquid the soup may stick to the bottom of your pot. (maybe not such a bad thing if you catch it in time. Once when I made this soup it had stuck to the bottom and tasted like it had roasted pumpkin in it).
• Bring to the boil, Boil for approx 30 minutes, or until the largest veggie pieces are soft when poked with a knife. Stir occasionally to ensure the lentils do not burn onto the bottom of the pot.
• Remove from heat and purée with either a stick blender used in the pot or by using a food processor. To make the soup thinner, just add some extra water or stock.
• Serve with a little sour cream and maybe a sprinkle of freshly chopped parsley.

ROASTED BABY POTATOES WITH HERBS

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
• Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.

ASPARAGUS AND YUKON GOLD POTATO SOUP WITH CRAB AND CHIVE SOUR CREAM

Steps:

• In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.
• Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.
• Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.
• To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.