Cuisinart Asparagus Soup Recipes

ASPARAGUS SOUP

Steps:

• In a 3-qt. saucepan, saute onions in butter for 4 minutes. Add mushrooms and cook until tender. Add asparagus, broth and seasonings; cover and simmer for 30 minutes. , Add rice. Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

SIMPLE ASPARAGUS SOUP

Steps:

• In a 6-qt. stockpot, heat butter and oil over medium heat. Stir in vegetables and seasonings; cook until vegetables are tender, 8-10 minutes, stirring occasionally., Stir in rice and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes, stirring occasionally., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to pot and heat through. If desired, serve with sour cream and croutons. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight (soup may separate). In a saucepan, reheat to boiling, whisking until blended.

CUISINART ASPARAGUS SOUP

Steps:

• Wash asparagus and break off the tough ends. Reserve a few tips for garnish.
• Cut the potato so it will fit through the processor's feed tube.
• In the Cuisinart with the "S" blade, process the shallots and garlic. Remove.
• Insert the 4mm slicing blade, and feed the asparagus and the potato through the feed tube.
• Melt the butter in a large saucepan. Briefly saute the shallot/garlic mixture over medium heat.
• Add the asparagus/potato mixture and the stock. Bring to a boil, then reduce heat and simmer about 15 minutes.
• Strain the solids and reserve the liquid.
• Using the "S" blade, puree the solids. Add about 1 cup of the reserved liquid while the machine is running and process until smooth.
• Combine the puree and the remaining liquid in a clean saucepan and reheat. Season with ground thyme, salt, white pepper and lemon juice.
• Garnish with reserved asparagus tips and a teaspoon of low fat sour cream.

CREAMLESS ASPARAGUS SOUP

Steps:

• In soup pot, melt butter or margarine over medium heat; add onion, celery& carrots and cook until tender (4-5 minutes.) Add salt, thyme, bay leaves, mustard seeds and pepper, stirring to coat the veggies.
• Add stock, potato, and sliced asparagus; bring to a boil.
• Reduce heat& partially cover, then simmer for 30 minutes.
• Remove the bay leaves, puree half the soup in a blender or processor, and return to the pot- or use a stick blender right in the pot.
• Add the reserved asparagus tips and simmer 4-5 minutes.
• Remove from heat and stir in the garlic.
• Garnish each serving with the chopped fresh dill.