Puree Of Asparagus From Splendid Soups Recipes

PUREED ASPARAGUS SOUP

Steps:

• In a large saucepan combine the asparagus, shallot, potatoes, vegetable broth, mint and lemon zest.
• Bring them to a boil over medium-high heat.
• Cover, reduce the heat to medium-low, and simmer until the potatoes are tender enough to puree, about 20 minutes.
• Puree the soup with an immersion blender, or in a food processor.
• If using a food processor, transfer the soup back to the saucepan.
• Heat the soup to warm it through.
• Season with salt and pepper and garnish each serving with a sprinkle of chives and scallion greens.

PURéE OF ASPARAGUS SOUP

Steps:

• Combine all of the ingredients for the broth, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Strain and set aside.
• Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the leek, onion and 1/2 teaspoon salt. Cook gently for five minutes, stirring often, until the onion and leek have softened. Add the garlic, stir together for a minute, then add the potatoes, broth, bouquet garni and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the chopped asparagus (not the 12 spears), and simmer 10 minutes. Remove from the heat, and remove the bouquet garni.
• Puree the soup with a hand blender or, working in 1-1/2 cup batches, ladle the soup into a blender. Place a towel over the blender, and pull it down tightly to prevent splashing. Blend each batch, then (whether you pureed the soup in the pot or in a blender) put through a medium strainer, pushing it through with the bottom of your ladle or with a spatula. Return to the pot. Heat through, and add the lemon juice and salt and pepper to taste.
• Meanwhile, steam the 12 asparagus spears for four minutes, until just tender. Refresh with cold water, then slice about 3/4 inch thick.
• Ladle the soup into bowls, garnish each serving with a handful of sliced asparagus, sprinkle with tarragon and serve.

SORREL SOUP

Steps:

• In a large saucepan, bring broth to a boil over medium-high heat. Stir in rice, reduce heat, and simmer for about 8 minutes. Stir in sorrel and return to a boil. Remove from heat and puree in batches in a blender or food processor or using an immersion blender.
• Return to medium-low heat and stir in cream, salt, and pepper. Heat through and serve.

RED LENTIL SOUP WITH LEMON

Steps:

• In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
• Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
• Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
• Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
• Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

PUREE OF ASPARAGUS - FROM SPLENDID SOUPS

Steps:

• Boil water in a 6 quart pot. Cut off and discard 2 inches of the asparagus base. Cut off the tips and reserve. Chop stalks into 1-inch segments and reserve. When the water comes to a boil, put the asparagus tips in a strainer and submerge them for 2 to 3 minutes (tender but not mushy). Take them out - don't throw out the water - and rinse them under cold water. Put the stalks in the boiling water and simmer for 5 minutes to eliminate bitterness. Rinse stalks under cold water - pour out the water. Heat butter in 4 quart pot over medium heat. Add onions and potato and stir every 2 minutes for about 10 minutes, until onions turn translucent (not brown) and potatoes soften slightly. Add the broth, the cut-up asparagus stalks, and the parsley. Simmer for 15 minutes until the asparagus and potatoes are thoroughly softeneed. Puree the soup in a food processor. Strain it thru a medium mesh strainer. Heat the soup, add the heavy cream, and season with salt and pepper. Either add tips to soup or heat them and arrange on top of soup (on a thin slice of buttered toast).

CREAMY ASPARAGUS SOUP WITH MOREL MUSHROOMS AND RAMPS

Steps:

• Heat the oil in a pan.
• Add the ramps and saute until fragrant, about 1-2 minutes.
• Add the asparagus, morel mushrooms, cover with the vegetable broth and season with pepper.
• Bring to a boil, reduce the heat and simmer, covered, until the asparagus is tender, about 10 minutes.
• Remove from heat and add the cottage cheese and milk.
• Puree the the soup to the desired consistency.
• Return the pan to the stove and bring to a boil.
• Remove from heat and mix in the miso.