ASPARAGUS AND YUKON GOLD POTATO SOUP WITH ROASTED TOMATOES (SPAR
Posted for Zaar World Tour 2005. This would make a very pretty "spring" soup. From The Swedish Table by Helene Henderson. She recommends peeling the tomatoes but I probably wouldn't bother. I have not tried this recipe yet.
Provided by Kumquat the Cats fr
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 Fahrenheit.
- Place tomatoes cut side down in metal broiling pan for 20-25 minutes or until lightly seared and skins begin to curl.
- Meanwhile, in a large pot combine olive oil, potatoes and onion. Cook on low to medium heat, stirring often, until onion is translucent and potatoes begin to soften, about 6-8 minutes.
- Add asparagus and cook 2-3 minutes more. Season lightly with salt and pepper.
- Add broth and simmer until potatoes and asparagus are just done, about 3 minutes.
- Using an immersion blender or conventional blender, process soup for a few seconds until blended but still chunky. Add lemon juice and additional salt and pepper if needed.
- Peel and discard tomato skins (if desired). Transfer tomatoes to a food processor or blender and add chipolte pepper (or hot sauce), Worcestershire sauce, vinegar and sugar. Process until smooth.
- Ladle asparagus soup into bowl and garnish with generous tablespoon of tomato mixture.
Nutrition Facts : Calories 165.4, Fat 3.9, SaturatedFat 0.6, Sodium 71.9, Carbohydrate 29.9, Fiber 5.8, Sugar 5.4, Protein 5.8
ROASTED BABY POTATOES WITH HERBS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart.
- Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.
ASPARAGUS AND YUKON GOLD POTATO SOUP WITH CRAB AND CHIVE SOUR CREAM
Delicious spring-time soup. The crab is optional but I think it makes the soup so great. You can substitute shrimp meat for the crab, if you'd like.
Provided by MICHELLE0011
Categories Vegetable Soup
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.
- Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.
- Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.
- To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 15.4 g, Cholesterol 25.3 mg, Fat 6.8 g, Fiber 2.6 g, Protein 8.1 g, SaturatedFat 2.8 g, Sodium 779.9 mg, Sugar 2.4 g
GOLD SOUP
Gold vegetable soup with red lentils added. I use butternut pumpkin, kumera and carrots. You can use any amounts of veges to your preference or whatever you have. The addition of carrots gives this soup a natural sweetness. A very easy soup to make with added protein. Nobody would guess that there are lentils in this soup-they just cook down and help to thicken the soup. To make this soup gluten free-ensure the stock used is labeled as GF. I use Massell brand as it is gluten free, lactose free and vegetarian. You really just cant go wrong making this soup-it's very easy to make. This does make a thick soup- so add some extra stock or water if you like a thinner style soup- add to your liking.
Provided by Jubes
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Add the stock to a large cooking pot or boiler. Everything will be added to the pot as it is chopped/prepared.
- Cut pumpkin and kumera into chunks, no bigger than 2 inches square, removing any skin and seeds. Add to the pot.
- Peel and chop carrots and onion. Add to the pot.
- Wash and drain the lentils. Add to the pot.
- Add all remaining ingredients and some extra water if the veggies are not covered. You may need to add some more water or stock during the cooking- so just keep your eye on it. If there is not enough liquid the soup may stick to the bottom of your pot. (maybe not such a bad thing if you catch it in time. Once when I made this soup it had stuck to the bottom and tasted like it had roasted pumpkin in it).
- Bring to the boil, Boil for approx 30 minutes, or until the largest veggie pieces are soft when poked with a knife. Stir occasionally to ensure the lentils do not burn onto the bottom of the pot.
- Remove from heat and purée with either a stick blender used in the pot or by using a food processor. To make the soup thinner, just add some extra water or stock.
- Serve with a little sour cream and maybe a sprinkle of freshly chopped parsley.
Nutrition Facts : Calories 270.4, Fat 1, SaturatedFat 0.2, Sodium 84.8, Carbohydrate 59, Fiber 10.6, Sugar 9.9, Protein 11
ASPARAGUS AND YUKON GOLD POTATO SOUP WITH CRAB AND CHIVE SOUR CREAM
Delicious spring-time soup. The crab is optional but I think it makes the soup so great. You can substitute shrimp meat for the crab, if you'd like.
Provided by MICHELLE0011
Categories Vegetable Soup
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- In a small bowl, stir together the sour cream, chives and lemon juice. Season with salt and white pepper. Cover and refrigerate until needed to blend the flavors.
- Heat the olive oil and butter in a soup pot over medium heat. Add the asparagus and onion; cook and stir until onion is soft, about 5 minutes. Add the garlic and thyme, and cook just until fragrant, about 1 minute. Stir in the flour until smooth, then gradually whisk in the chicken stock to avoid causing lumps. Add the potatoes and bring to a simmer. Simmer over medium heat until potatoes are tender, about 20 minutes.
- Puree the soup in a food processor or blender, or use a stick blender in the pot. Return to the pot and bring to a gentle simmer. Season with salt and white pepper.
- To serve, ladle soup into warmed bowls and garnish with a dollop of the chive sour cream and a few chunks of crabmeat. Garnish with additional chives if you have extra.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 15.4 g, Cholesterol 25.3 mg, Fat 6.8 g, Fiber 2.6 g, Protein 8.1 g, SaturatedFat 2.8 g, Sodium 779.9 mg, Sugar 2.4 g
YUKON GOLD POTATO SOUP WITH ROASTED GARLIC AND RED PEPPERS
This is from "Vegetarian Soups for All Seasons." It is seriously the MOST DELICIOUS potato soup of all time. It has very complex, exciting flavors. Make some RIGHT NOW! Do it! DO IT!
Provided by Serah B.
Categories Potato
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F, or toaster oven to 375°F Place whole garlic head on baking sheet and bake for 40 minutes.
- Heat oil in a soup pot. Add onion and saute over med heat until golden brown.
- Add potatoes, apple, wine and just enough water to cover. Bring to rapid boil, then lower heat.
- Cover and simmer gently for 25 to 30 minutes, until potato is quite tender.
- When garlic is done, squeeze the soft pulp from the cloves right into the soup and discard the skins.
- Mash the potatoes in the pot with a potato masher until the base is thick and chunky.
- Add scallions, roasted peppers, and enough rice milk to give the soup a thick consistency.
- Stir in the creamer and simmer gently for 5 minutes longer.
- Season with salt and pepper.
Nutrition Facts : Calories 203.3, Fat 2.9, SaturatedFat 0.4, Sodium 411.5, Carbohydrate 40.6, Fiber 4, Sugar 4.8, Protein 3.6
More about "asparagus and yukon gold potato soup with roasted tomatoes spar recipes"
DOWN TO EARTH MENU - 312 MAIN ST, ALLENHURST, NJ 07711 PIZZA
From slicelife.com
FALL 2008 (VOL. 22) BY FOOD & DINING MAGAZINE - ISSUU
From issuu.com
HUNGARIAN LECSO TRADITIONAL PEPPER STEW BEST RECIPES
From findrecipes.info
ASPARAGUS-PEPPER FRITTATA WITH YUKON GOLD ROASTED POTATOES
From ktmichels.wordpress.com
SPRING 2010 (VOL. 27) BY FOOD & DINING MAGAZINE - ISSUU
From issuu.com
YUKON GOLD POTATO AND ROASTED RED PEPPER DAUPHINOIS
From lcbo.com
10 BEST BAKED YUKON GOLD POTATOES RECIPES | YUMMLY
From yummly.com
STONEWALL KITCHEN COOKING SCHOOL COURSE GUIDE: MAY 2020 - ISSUU
From issuu.com
PARMESAN CRUSTED SMASHED POTATOES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ASPARAGUS AND YUKON GOLD POTATO SOUP WITH ROASTED TOMATOES
From ivu.org
YUKON GOLD POTATO AND ROASTED RED PEPPER DAUPHINOIS
From lcbo.com
HOME – WELL PLATED BY ERIN
From wellplated.com
COOKING WITH JONI - POSTS - FACEBOOK
From facebook.com
ASPARAGUS AND YUKON GOLD POTATO SOUP WITH ROASTED TOMATOES …
From pinterest.co.uk
ASPARAGUS AND YUKON GOLD POTATO SOUP WITH CRAB AND CHIVE SOUR …
From glorioussouprecipes.wordpress.com
FULL TEXT OF "FINE COOKING ISSUE 037" - ARCHIVE.ORG
From archive.org
HEALTHY MASHED POTATOES - FEELGOODFOODIE
From feelgoodfoodie.net
10 BEST YUKON GOLD POTATO SOUP RECIPES | YUMMLY
From yummly.com
TESCO GROCERIES - ONLINE FOOD SHOPPING - GROCERY DELIVERY - TESCO …
From tesco.com
POTATOES - WHFOODS
From whfoods.com
SEQUIM GAZETTE, MAY 07, 2014 BY SOUND PUBLISHING - ISSUU
From issuu.com
THE SPRUCE EATS - MAKE YOUR BEST MEAL
From thespruceeats.com
YUKON GOLD POTATO AND ROASTED GARLIC SOUP - CUISINART.COM
10 BEST BOIL YUKON GOLD POTATOES RECIPES | YUMMLY
From yummly.com
PETIT ROUGE - NORTH MIAMI, FL - GROUPON
From groupon.com
ROASTED YUKON GOLD POTATO CHEDDAR SOUP MACROS - KETOGENIC.COM
From ketogenic.com
10 BEST WET CHICKEN RECIPES | YUMMLY
From yummly.com
YUKON GOLD POTATO ROSEMARY SOUP RECIPE ON FOOD52
From food52.com
FOOD.COM - RECIPES, FOOD IDEAS AND VIDEOS
From food.com
EASY ROASTED ASPARAGUS. LIGHT AND DELICIOUS! - SIMPLY RECIPES
From simplyrecipes.com
ASPARAGUS, POTATO, AND BUTTER BEAN SOUP - FORKS OVER KNIVES
From forksoverknives.com
GRILLING IDEAS, RECIPES, AND TIPS | GRILL MATES - MCCORMICK
From mccormick.com
YUKON GOLD ROASTED GARLIC MASH WITH CARAMELIZED ONIONS - FOOD …
From foodnetwork.ca
GLUTEN-FREE | NATALIE M. ROTUNDA'S ORGANIC PANTRY BLOG
From theorganicpantry.wordpress.com
SEARCH PAGE - FOODNETWORK.CO.UK
From foodnetwork.co.uk
35 QUICK AND EASY DINNER IDEAS FOR TONIGHT | REAL SIMPLE
From realsimple.com
You'll also love