Best Asparagus Potato And Watercress Soup Recipes

EASY POTATO ASPARAGUS SOUP

Steps:

• Heat oil in a large sauce pot, add onion and cook over medium heat until tender.
• Add flour and stir to coat onions.
• Add asparagus, milk, broth, potatoes, salt and pepper, increase heat to medium high and cook until thick and bubbling, stirring often.
• Reduce heat to low, cover and simmer, stirring ocassionaly, 10-12 minutes or until vegetables are tender.
• Add cheese, tomato and sour cream and simmer until cheese is melted.

ASPARAGUS POTATO SOUP

Steps:

• In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter., In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese.

ASPARAGUS VICHYSSOISE

Steps:

• Melt butter in a heavy saucepan over medium heat. Add leeks, celery and onion. Reduce heat and cover. DO NOT ALLOW THE VEGETABLES TO COLOR. Sweat the vegetables until they are translucent. Add the potatoes and the stock. Bring to a boil. Reduce heat and continue to simmer lightly until the potatoes are very soft. Add the asparagus and cook only until the asparagus is tender. Remove from heat and cool slightly. Using a blender, puree until smooth. Chill.
• Before serving remove from the refrigerator and stir in cream. Season with salt and pepper, to taste. Garnish with reserved cooked asparagus tips.

ASPARAGUS, POTATO AND LEEK SOUP

Steps:

• Melt the butter in a medium saucepan over low heat. Add the leek and saute until soft, about 5 minutes. Add the potatoes, asparagus stalks, chicken broth and lemon rind. Raise heat and simmer until potatoes and asparagus are tender, about 15 minutes.
• Place soup in a blender and puree until smooth. Stir in salt and pepper. Keep warm. Heat the olive oil in a medium nonstick skillet. Add the mushrooms and the asparagus tips. Saute until tender, about 5 minutes. Ladle the soup among 4 bowls. Garnish with asparagus tips and mushrooms. Serve immediately.

ASPARAGUS SOUP WITH SUMAC AND WATERCRESS

Steps:

• For the soup base: Melt the butter in a soup pot over medium heat. When the butter is bubbling and frothy, add the shallot and the celery and cook for 2 minutes. Add the diced potato, thyme, bay leaf, and stock. Turn the heat to high, bring to a boil, and then reduce to a simmer for 10 minutes until potatoes are tender.
• Finish the soup: While the soup base simmers, snap the woody ends off the asparagus, about 2 inches from the root end. Discard those ends and cut the remaining spears into 1-inch long pieces. Add the cut asparagus to the pot, cover, and cook for 4 more minutes. Add the watercress, tahini, cream, salt, and sumac. Remove (and discard) the bay leaf and thyme sprigs and remove from heat. Carefully pour the soup into a blender and puree until smooth. Ladle into soup bowls.
• Garnish the soup: Garnish the soup with feta, potato chips, scallions, aleppo pepper, olive oil, and serve.

FRESH ASPARAGUS, ONION, POTATO SOUP

Steps:

• Asparagus -- First cut off about 14 tips - not to long. These will be lightly cooked in the microwave for about 30 seconds, just to lightly blanch or to soften them up. They are just a garnish. Rough chop the remaining asparagus. They are going in the food processor, so no need to chop them too fine.
• Soup Base -- To the food processor, add the diced asparagus (not the reserved tips), the onion, garlic, potatoes and a little of the broth, just to allow it to puree. Continue pulsing until smooth or the consistency you like best.
• Cook -- To a medium size soup pot, add 1/2 the butter and melt on medium heat. Add the vegetables and cook on medium to medium low and slowly cook the vegetables. They will take about 15 minutes until cooked through.
• Sauce -- As the vegetables cook, add the remaining butter to a small measuring cup and melt in the microwave (just 10 seconds or so). Remove from the microwave and add the flour and sherry and stir well. Pour this mixture into the vegetables, along with the broth and mix to combine. Bring to medium heat until the soup begins to thicken. Slowly whisk in the cream. You can add as much cream as you like. Some make like a more creamy texture and other less. So start slow and add 1 cup cream and a time until it reaches the consistency you like. Check for salt and pepper seasoning, and add the dill. Cook another 5 minutes until heated through.
• Asparagus Tips -- Wrap the tips in a damp paper towel and cook for 20-30 seconds in the microwave on medium high until they are slightly tender.
• Serve -- Top each bowl of soup with a couple of the asparagus tips and a little of the monterey jack cheese. You can also add bacon bits or a toasted baguette, or even bagel chips. Anything you want.
• Enjoy!

QUICK AND EASY CREAMY ASPARAGUS POTATO SOUP

Steps:

• Place asparagus, potatoes, thyme and garlic powder in food processor or blender (in batches if needed); process until smooth.
• Pour into medium saucepan, add broth.
• Bring to a boil.
• Stir in milk; heat through. (do not boil).
• Season with salt and pepper to taste, if desired.
• Serve hot or cold.
• Thin with additional milk or water, if desired.

CREAM OF ASPARAGUS SOUP

Steps:

• Bring 6 cups water to a boil in a medium saucepan; season with 2 teaspoons salt. Add asparagus tips and blanch until bright green and just tender, 2 to 3 minutes. Transfer to an ice bath with a slotted spoon; reserve for topping. Add trimmings, 1/2 shallot and 1/2 clove garlic to the same pot and return to a boil; reduce heat and simmer the asparagus stock 20 to 25 minutes to allow flavors to meld.
• In another saucepan, heat olive oil over medium. Add sliced shallot and chopped garlic and cook until softened but not browned, about 5 minutes. Stir in potato and enough of the asparagus stock to cover the vegetables (about 1 cup), and simmer until the potato is tender, 10 to 12 minutes. Strain remaining asparagus stock directly into saucepan with the potatoes. Add remaining asparagus and cook until tender and bright green, about 5 minutes. Remove from heat and let cool slightly. Puree in a blender until completely smooth; remove 1 cup and reserve. Slowly stir in cream, and season to taste with salt and pepper; thin with reserved liquid as needed. Serve hot or chilled, topped with asparagus tips and a drizzle of oil.