Best Ritamays Asparagus Artichoke Soup Recipes

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VANESSA'S LAKE - ASPARAGUS, ARTICHOKE, LEEK SOUP



Vanessa's Lake - Asparagus, Artichoke, Leek Soup image

Yummy and hearty vegan soup from www.vanesscipes.com. I like to double it and freeze it in little week-size batches.

Provided by Space Cake Cook

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
3 medium leeks
4 1/2 cups water
1 bunch asparagus, chopped
2 potatoes, peeled and diced
1 1/2 teaspoons italian seasoning
2 tablespoons rice wine vinegar
1 (16 ounce) can white beans, drained and rinsed
1 (16 ounce) can artichokes, drained and rinsed
salt and pepper
garlic powder

Steps:

  • Heat olive oil in a large soup pot.
  • Add the leeks and cook until wilted.
  • Add water, asparagus, potatoes, seasoning, and vinegar. Simmer until potatoes are tender.
  • Remove from heat. Add beans and artichoke. Blend soup in batches in blender. Rehead and serve.
  • (For non-vegan soup, add cooked chicken. The soup is nice and thick, but if you want it chunkier than just blend only half the soup).

Nutrition Facts : Calories 365.4, Fat 4.4, SaturatedFat 0.7, Sodium 155, Carbohydrate 69.9, Fiber 17.6, Sugar 5, Protein 18

ASPARAGUS POTATO SOUP



Asparagus Potato Soup image

"This creamy and comforting soup is a terrific way to warm up on a cold or rainy day," writes Sherry McKellar of Springville, Utah. Hearty bowls featuring tender potatoes and asparagus get a special touch when topped with bacon and cheddar cheese.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 14

2 cups diced peeled potatoes
1/2 pound fresh asparagus, chopped
1/2 cup chopped onion
2 celery ribs, chopped
1 tablespoon chicken bouillon granules
4 cups water
1/4 cup butter, cubed
1/2 cup all-purpose flour
1 cup heavy whipping cream
1/2 cup milk
1/2 teaspoon salt
Dash pepper
12 bacon strips, cooked and crumbled
3/4 cup shredded cheddar cheese

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.

Nutrition Facts :

CREAMY ARTICHOKE SOUP



Creamy Artichoke Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish

Steps:

  • Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
  • Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
  • Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
  • * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

RIGATONI WITH SAUSAGE, ARTICHOKES, AND ASPARAGUS



Rigatoni With Sausage, Artichokes, and Asparagus image

Make and share this Rigatoni With Sausage, Artichokes, and Asparagus recipe from Food.com.

Provided by bricookie55

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 cup sun-dried tomato (they should be the oil-packed kind, sliced, 2 tablespoons of the oil reserved)
1 lb hot Italian sausage, casings removed
2 (8 ounce) packages artichoke hearts, frozen
1 cup asparagus, trimmed and cut into 1-inch pieces
2 garlic cloves, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
12 ounces rigatoni pasta (any short tubular pasta is fine)
1/2 cup parmesan cheese, shredded (plus extra for serving)
1/3 cup fresh basil, chopped
1/4 cup flat leaf parsley, chopped
8 ounces mozzarella cheese, cubed (optional)
salt & fresh ground pepper

Steps:

  • Heat the oil that was reserved from the sun-dried tomatoes in a large skillet over medium-high heat.
  • Add sausage and cook until browned; break up the meat as it cooks.
  • When brown and cooked all over, transfer sausage to a bowl with a slotted spoon.
  • Add artichokes, asparagus, and garlic to the skillet and saute over medium heat, until garlic is tender, about 2 minutes.
  • Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until sauce is slightly reduced, stirring occasionally, about 8 minutes.
  • Meanwhile, bring a large pot of water to a boil.
  • Salt water and cook pasta according to package directions.
  • Drain pasta.
  • Add pasta, reserved sausage, 1/2 cup of Parmesan cheese, basil, and parsley to the artichoke mixture.
  • Toss everything together until sauce is nearly absorbed by the pasta.
  • Stir in mozzarella cheese, if using.
  • Season with salt and pepper to taste.
  • Serve with extra cheese to pass at table.

Nutrition Facts : Calories 609.6, Fat 26.6, SaturatedFat 9.6, Cholesterol 98.3, Sodium 1464.1, Carbohydrate 59.6, Fiber 10, Sugar 5.9, Protein 31.3

BALSAMIC ASPARAGUS AND ARTICHOKES



Balsamic Asparagus and Artichokes image

This is a very simple vegetable side dish. It also looks very elegant if the asparagus lies neatly across the other veggies.

Provided by londongavchick

Categories     Vegetable

Time 40m

Yield 8-12 serving(s)

Number Of Ingredients 4

2 bunches asparagus
1 lb frozen peppers and onions (Bird's Eye brand pepper stir fry)
1 (15 ounce) can water-packed artichoke hearts
fat-free balsamic vinegar

Steps:

  • Steam asparagus in batches vegetable steamer for 5-10 minutes each batch; time depending on the thickness of your asparagus stems.
  • Meanwhile, stir fry frozen peppers in nonstick pan until warm and soft. Spoon out any extra liquid.
  • Drain and rinse artichoke hearts. Chop coarsely and toss with peppers in medium bowl. Drizzle with balsamic vinaigrette to taste.
  • Put mixture in refrigerator until cool.
  • Cool asparagus and refrigerate until ready to serve.
  • To serve, put pepper mixture on plate and neatly place asparagus on top. Drizzle with more balsamic vinaigrette.

Nutrition Facts : Calories 53, Fat 0.3, SaturatedFat 0.1, Sodium 67.3, Carbohydrate 10.9, Fiber 5.3, Sugar 2.1, Protein 4.7

GIADA'S CREAMY ARTICHOKE SOUP



Giada's Creamy Artichoke Soup image

Extraordinary!! I got this from Food Network in order to use up some frozen artichokes. If you want to be authentic to Giada, then use 1/3 cup mascarpone cheese instead of neufchatel. I used the less-fat cream cheese to lower the fat a bit and because it's cheaper. There is also an issue of leftover strings from the artichokes. It did not bother me, but you may want to strain before serving.

Provided by The Savory Truffle

Categories     Stocks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 leeks, white parts only, sliced
1 garlic clove, chopped
1 small russet potato, peeled and chopped
1 (8 ounce) package frozen artichoke hearts, thawed
2 cups low sodium chicken broth (or veggie stock, to make it vegetarian)
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper
2 ounces reduced-fat cream cheese
2 teaspoons chives (optional)

Steps:

  • Heat oil in large pot over medium heat.
  • Add leeks and garlic, cook and stir for about 2 minutes.
  • Add the potato and cook about 5 minutes.
  • Add the artichokes and broth, cover and cook 20 minutes or until potatoes are tender.
  • Add salt, pepper and cream cheese.
  • At this point you can pull out your immersion blender if you're lucky enough to have one. Puree until smooth.
  • If you're like me, take the soup off the heat for a few minutes and transfer to a blender to puree (probably in batches) until smooth.
  • You may want to strain the soup to remove the little stringy bits of artichokes -- especially if you have kids.
  • Top with chives, maybe a dollop of sour cream, or even some mascarpone if you are living dangerously.
  • Enjoy!

Nutrition Facts : Calories 164.6, Fat 7, SaturatedFat 2.3, Cholesterol 7.9, Sodium 407, Carbohydrate 20.9, Fiber 4, Sugar 2.3, Protein 7

ASPARAGUS CHEESE SOUP



Asparagus Cheese Soup image

Thyme has a sweet, savory flavor that really enhances a variety of dishes, including this creamy soup.-Elizabeth Montgomery, Allston, MA

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons salt
1/8 teaspoon pepper
6 cups whole milk
4 cups cut fresh asparagus (1-inch pieces), cooked and drained or 2 packages (10 ounces each) frozen cut asparagus, thawed
3 cups shredded cheddar cheese
4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
1/8 teaspoon ground nutmeg
Croutons and additional shredded cheddar cheese, optional

Steps:

  • In a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Add asparagus and heat through. Add the cheese, thyme and nutmeg. Cook until cheese is melted, stirring frequently (do not boil). Garnish with croutons and additional cheese if desired.

Nutrition Facts : Calories 343 calories, Fat 24g fat (16g saturated fat), Cholesterol 85mg cholesterol, Sodium 994mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 2g fiber), Protein 17g protein.

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