Nevens Asparagus Soup With Bellingham Blue Recipes

ASPARAGUS SOUP WITH SOUR CREAM

Steps:

• Melt butter in soup pot. Add onion, leeks, salt, and pepper and sweat for 5 minutes. In cheesecloth combine bay leaf and thyme and tie to form sachet. Add sachet of herbs to vegetables. Have stock simmering in saucepan. Add hot stock to vegetables, bring to the boil, reduce, and simmer for 20 minutes. Add asparagus bottoms, and continue to simmer for 10 minutes. Remove sachet of herbs. With immersion blender, puree soup (or puree in batches in a standing blender).
• Carefully strain soup through fine sieve. Return strained soup to the pot and reboil. Add cream and heat through, but do not boil. Serve immediately with hot asparagus tips strewn in as garnish. Finish with a dollop of sour cream.
• Please note that this soup may be chilled and served cold.

ASPARAGUS SOUP

Steps:

• Heat the oil in heavy bottomed soup pot. Add the onions, carrots, and celery and saute until the onions are translucent. Add the ground cumin and coriander seed and stir with vegetables for about 2 minutes. Add the stock and bring to boil. Turn down to simmer, and add the diced potatoes and thyme. When potatoes are soft, add the asparagus and frozen spinach and simmer for about 10 minutes until asparagus is fully cooked but still green. Puree soup in a blender or food processor and return to the soup pot. Add cream and lemon rind, bring to a boil, and then turn down to a simmer. Season with salt and pepper and serve with toasted croutons, if desired

CREAMY ASPARAGUS SOUP

Steps:

• Melt butter in a 4-quart saucepan over medium low heat.
• Add shallots and crushed garlic and saute over medium low heat for about 5 minutes. Do not allow to brown.
• When shallots are soft, add asparagus, reserving the tips for garnish, and potato to saucepan and cook for about 6 minutes, until the asparagus is bright in color.
• Add wine. Raise the heat to bring the wine to a boil. Reduce the wine until a scant tablespoon remains.
• Add chicken stock. Bring to a boil and then reduce heat to low.
• Simmer for about 20 minutes until the vegetables are soft.
• While simmering, blanch asparagus tips and dry.
• Use immersion blender, or transfer to blender/food processor and blend 30 to 45 seconds.
• Return to pot if necessary.
• Add salt, pepper and basil.
• Stir in cream.
• Serve soup hot, garnished with reserved asparagus tips.

BLUE CHEESE AND ASPARAGUS PIZZA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place asparagus on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper.
• Bake the asparagus in the preheated oven for 10 minutes.
• While asparagus is baking, spread the pizza sauce over the pizza crust. Distribute asparagus pieces and crumbles of blue cheese evenly over the pizza.
• Return pizza to center rack of preheated oven; bake until the cheese is melted and bubbling, 8 to 10 more minutes.

ASPARAGUS BRIE SOUP

Steps:

• In a large saucepan, saute asparagus in butter until tender. Stir in flour until blended. Cook and stir for 2 minutes or until golden brown. Gradually add broth, cream and wine or additional broth. Bring to a boil. Reduce heat; simmer for 10-15 minutes. , In a blender; cover and process soup in batches until smooth. Return to the pan. Cube Brie and add to soup. Simmer, uncovered, for 5 minutes or until cheese is melted.

ASPARAGUS VELVET SOUP

Steps:

• Trim asparagus by snapping tough ends off.
• Use only thin fresh asparagus.
• Bring wine and water to a simmer, add asparagus.
• Cook, covered 5 minutes or until tender.
• Drain asparagus liquid into food processor.
• Cut tips off asparagus at and angle and reserve.
• Cut the remaining spears into 1 inch pieces and puree in processor along with the liquid.
• In saucepan, melt butter over medium heat.
• Whisk in flour and cook 2 minutes.
• Whisk in vegetable stock and bring liquid to a bubble.
• Whisk in asparagus stock and return to a bubble.
• Season soup and stir in cream.
• Cook to thicken slightly.
• Serve in bowls topped with reserved asparagus tips and tarragon or chives.

ASPARAGUS SOUP

Steps:

• Wash and cut up the celery and put it in a large pot with the water and the canned beans, including the packing liquid from the beans. Heat to a simmer.
• Wash the asparagus, and snap off both the tough ends and the tips. Grind the spices and add them to the soup. Add the asparagus stalks and ends to the soup and simmer until quite tender; about 10 minutes. Reserve the tips.
• Remove the tough stem ends from the soup and discard. Puree the soup thoroughly in a blender. The soup may be made ahead up to this point; it should keep in the fridge for 24 hours.
• To serve, add the cream (if using) and reheat the soup gently. Steam the reserved tips separately until tender.
• Serve the soup garnished with the steamed tips.