Asparagus Chayote And White Bean Soup Recipes

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PENNE WITH ASPARAGUS AND WHITE BEANS



Penne with Asparagus and White Beans image

Toss pasta with asparagus, cannellini beans and feta for the perfect summer meal.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
12 ounces dried penne
1 pound asparagus, trimmed and cut into 1-inch-long pieces
1/2 small red onion, thinly sliced
1/4 cup extra-virgin olive oil
Zest and juice of 1 lemon
1 cup crumbled feta cheese (about 4 ounces)
One 15-ounce can cannellini beans, rinsed and drained
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente, adding the asparagus to the pot during the last 3 minutes of cooking. Drain the pasta and asparagus and run under cold water to cool; drain well.
  • Meanwhile, put the onion in a medium bowl and cover with cold water; set aside for 10 minutes.
  • Whisk together the olive oil, lemon zest and juice and 1/2 cup of the feta in a large bowl until well combined; season with salt and pepper. Add the pasta and asparagus, beans, parsley, dill and remaining 1/2 cup feta. Drain the onions, pat dry and add to the bowl. Toss everything together and season with salt and pepper.

WHITE ASPARAGUS SOUP



White Asparagus Soup image

Provided by Food Network

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons butter
1 yellow onion, roughly chopped
1 1/2 to 2 pounds white asparagus, peeled and cut into 2-inch pieces
6 cups chicken or vegetable broth
1/2 cup white wine
3/4 cup half-and-half
Kosher salt and freshly ground white pepper
Chervil, for garnish
2 tablespoons butter
1 yellow onion, roughly chopped
1 1/2 to 2 pounds white asparagus, peeled and cut into 2-inch pieces
6 cups chicken or vegetable broth
1/2 cup white wine
3/4 cup half-and-half
Kosher salt and freshly ground white pepper
Chervil, for garnish

Steps:

  • In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.
  • In a large soup pot, add the butter and melt it over medium heat. Add the onion and saute until it begins to soften and melt, but not until brown since you want the soup to maintain a light, creamy shade. Add the peeled white asparagus (it is an extremely fibrous vegetable so make sure to peel it before cooking), the broth and the wine. Bring to a boil over medium heat, then reduce the heat and simmer until the asparagus is tender, about 20 to 25 minutes. Let the soup cool for about 5 minutes. Carefully add the soup, in batches, to a blender and puree. Return the soup to the pot over low heat. Add the half-and-half and season with salt and white pepper, to taste. Warm the soup until heated through. Ladle the soup into serving bowls and garnish with chervil before serving.

CREAM OF WHITE ASPARAGUS SOUP



Cream of White Asparagus Soup image

White asparagus is more mild and less fibrous than the green. It is white because it hasn't been exposed to light.

Provided by AnitaL

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 lb fresh white asparagus, cut into large chunks
1 medium onion, diced
2 garlic cloves, chopped
1 tablespoon butter
24 ounces chicken broth
1 medium potato, peeled and diced
1 teaspoon dried thyme
4 ounces heavy cream
1/4 teaspoon white pepper
salt

Steps:

  • In a large saucepan, over medium heat, sauté onion and garlic in butter for 5 minutes or until translucent.
  • Add chicken stock, asparagus tips and stems, potato, thyme, salt and pepper.
  • Cover and bring to a boil.
  • Reduce heat to low and simmer until vegetables are soft, about 30 minutes.
  • Remove asparagus tips and set aside.
  • Allow soup to cool, then put in blender and blend till smooth.
  • Return soup to saucepan, add reserved asparagus tips and cream and heat thoroughly.

Nutrition Facts : Calories 235.9, Fat 15.2, SaturatedFat 9.1, Cholesterol 48.5, Sodium 603.7, Carbohydrate 18.6, Fiber 4.2, Sugar 4.3, Protein 8.3

CREAMY GINGER-ASPARAGUS SOUP



Creamy Ginger-Asparagus Soup image

Creamy is front and center in the recipe title and it is certainly earned, but this silky vegan soup takes an alternative route from the usual dairy-based add-ins to get there. The secret ingredients that create the creamy texture are probably already in your pantry: starchy russet potatoes and heart-healthy olive oil. Aromatics like cilantro, shallot, and ginger are blended in to punch up the flavor; and while you won't be able to taste it, baby spinach gives the soup its vibrant green color.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 55m

Number Of Ingredients 9

2 tablespoons plus 1/4 cup extra-virgin olive oil, plus more for serving
1 shallot, chopped
1 tablespoon minced fresh ginger
1 russet potato, peeled and chopped (1 1/2 cups)
Kosher salt and fresh ground pepper
1 1/2 pounds asparagus, ends trimmed, stalks chopped (3 cups)
1 cup packed cilantro leaves (from about 1 large bunch)
2 cups packed baby spinach
Lemon wedges, for serving

Steps:

  • Heat 2 tablespoons oil in a large pot over medium heat until shimmering. Add shallot and ginger and cook until softened, 4 to 5 minutes. Add potato and 4 cups water. Season with salt and pepper and simmer until potatoes are just tender, 5 to 6 minutes.
  • Add asparagus and continue to simmer until vegetables are tender, 8 to 10 minutes more. Reserve one cup liquid from pot and transfer the rest of the mixture to a blender; let cool slightly.
  • Add cilantro and spinach to blender and purée until smooth, adding reserved broth as needed for desired consistency. Return soup to pot and stir in remaining 1/4 cup oil. Season with salt and pepper and serve warm or chilled, with a drizzle of oil, more pepper, and lemon wedges on the side.

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