Asparagus Broccoli Cheese Soup Recipes

Steps:

• Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
• Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
• Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

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.

Steps:

• Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
• Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
• Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.

Steps:

• Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. Transfer asparagus to ice water to stop the cooking process. Drain and set aside.
• Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.
• Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
• Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
• Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
• Preheat oven to 375 degrees F (190 degrees C)
• Generously butter 4 (6-ounce) ramekins
• Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak
• Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
• Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes

Steps:

• In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
• Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
• In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Steps:

• In a large soup pot over medium heat, cook onion in butter until onion is translucent. Stir in cream of chicken, cream of mushroom, cream of celery, broccoli, chicken, processed cheese, mushrooms and milk. Cook, stirring frequently, until cheese is melted and broccoli is tender, 10 to 20 minutes. Serve at once.

Steps:

• Heat olive oil in a saucepan over medium heat.
• Cook and stir garlic and green onions in saucepan until garlic is just golden, about 3 minutes.
• Cook and stir asparagus with garlic and green onions until slightly softened, about 2 more minutes.
• Pour in vegetable broth and bring to a boil. Reduce heat and simmer until asparagus is tender, about 10 minutes. Turn off heat and allow to cool slightly.
• Pour soup into blender, filling no more than halfway full. Cover with a lid. Carefully start the blender, using a few quick pulses to get soup moving before leaving it on to puree. Puree in batches until smooth.
• Transfer soup back to saucepan and reheat. Season with salt and ground black pepper to taste.

Steps:

• Melt butter & oil in heavy cooking pot, over med-high heat. Sauté onions and celery until tender (~4 min.). Add garlic and sauté ~30 seconds (don't scorch - gets bitter). Add flour, stirring constantly for 1 minute, to cook out raw flour taste. Add water, broth, and Knoor soup base (or substitute bouillon). Stir until smooth. Bring to a gentle boil. Boil for 2 minutes to set the thickening.
• Add diced potatoes, chopped asparagus (or broccoli), salt, and pepper. Reduce heat to med-LOW and simmer for ~25 minutes.
• Puree about ¾ of the soup in a blender in small batches. (Hot soup expands when blended, so fill blender only about 2/3 way full!). I place batches in an intermediary large Pyrex bowl to hold until returning to pot.
• Return blended soup to pot. Stir in half-and-half, soy, and cheeses. Simmer (do NOT BOIL) 5-10 more minutes - stirring often, then taste for seasonings (probably needs a bit more pepper, doubtful it needs more salt - cheese, soup base, and broth are already somewhat salted).

Steps:

• Melt butter in large skillet over medium heat.
• Add onion and celery and cook, stirring, until tender but not browned, about 8 minutes.
• Reduce heat to low, add flour and cook, stirring frequently, until frothy, about 5 to 10 minutes.
• Blend in chicken stock and bay leaf; reduce heat to medium-low.
• Add Sherry,hot pepper sauce, Worcestershire, dry mustard, and freshly ground pepper to taste and simmer 20 minutes.
• Add asparagus and continue cooking until tender, about 10 minutes.
• Stir in cheese and parsley and cook until cheese is melted, 5 to 10 more minutes.
• Ladle soup into heated bowls and serve immediately.

Steps:

• For the soup: Preheat a grill for direct and indirect cooking or oven to 400 degrees F. If using a grill, set a wire rack directly on the grill grate.
• Brush the asparagus and scallions all over with olive oil. Sprinkle with salt and pepper and place over the direct heat of the grill. Cook, turning a few times, until limber and partially charred, 2 to 4 minutes. Remove to a cutting board.
• Make the toast: In a small bowl mix the jam and sambal. Spread on the cut side of the rolls. Divide and pile the cheese on top of the jam on each roll and place over the indirect heat of the grill (directly on the grates or on a baking sheet). Cook, covered, until the cheese is melted, 3 to 5 minutes.
• Build the soup. Transfer the grilled veggies to a cutting board and roughly chop. Add to the jar of a blender. Add the stock, yogurt and parsley and blend until smooth.
• Put the soup, lemon zest, garlic and salt to taste in a medium pot over medium-high heat and bring to a simmer. Cook for a few minutes to warm through. Taste and adjust the seasonings if needed.
• To finish the soup: In a small bowl, whisk together the yogurt, lemon juice and honey. Pour the soup into bowls. Spoon 3 drops of the yogurt mixture into each bowl and run a skewer in a circle through the yogurt mixture to make a decorative pattern.
• Serve the toast alongside the soup.

Steps:

• Goat cheese: Line a small baking sheet with parchment paper. Set aside.
• Using a fork, in a small bowl, combine the goat cheese and basil until smooth. Season with salt and pepper, to taste. Using a 1/2-ounce cookie scoop or a round tablespoon measure sprayed with vegetable oil cooking spray, scoop the goat cheese into balls and arrange on the prepared baking sheet. Refrigerate for 30 minutes.
• Soup: In a Dutch oven or large saucepan, heat the butter over medium heat. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. Add the broth, asparagus and basil. Season with salt and pepper, to taste. Increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook until the asparagus is tender, about 15 minutes. Using an immersion blender, blend the soup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat.
• To serve: Ladle the soup into shallow bowls and garnish with the herbed goat cheese.
• Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

Steps:

• Coat a large saucepan with olive oil. Add the onion, celery and garlic and bring to a medium heat. Season with salt and sweat until the vegetables are very soft and aromatic, about 8 to 10 minutes.
• Remove the tips from the asparagus and reserve. Cut the stalks of the asparagus into 1-inch lengths and add them to the pot. Sweat for 2 to 3 minutes. Add the potatoes and the stock. Taste for seasoning and add salt, if needed (it will). Bring to a boil, then reduce heat and simmer for 20 minutes.
• On a separate burner, bring a small pot of well salted water to a boil over high heat. Have a small bowl of well salted ice water on standby. Cook the asparagus tips in the boiling water for 2 to 3 minutes. Remove them from the boiling water and plunge them immediately into the ice water. When the tips are cool, remove them from the water, pat dry and reserve.
• In a blender or with an immersion blender, puree the asparagus stock mixture. Strain through a mesh strainer, if desired. Taste and adjust the seasonings, if needed. Chill.
• Garnish with the reserved asparagus tips and crumbled goat cheese. Springtime delicious!

Steps:

• Place onion, broccoli, tomatoes (with juice), broth, pepper, and curry powder in a large soup pot. Bring to a boil. Reduce heat slightly and cook until broccoli is very tender; about 12-15 minutes.
• Puree, using an immersion blender/blender/food processor, until desired consistency. (I usually do not completely puree it).
• Return to soup pot over med-low heat and stir in milk and cheese. Stir and cook until heated through and cheese is melted.
• Add salt if needed, to taste.
• Serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place broccoli florets in a bowl. Add 1 1/2 teaspoons olive oil oil and 1/2 teaspoon of lemon pepper seasoning. Toss to coat and arrange in a single layer on a baking sheet. Place 1/2 of the lemon slices over the top of the broccoli.
• Bake in the preheated oven for 15 minutes.
• Meanwhile place asparagus in the bowl. Add remaining 1 1/2 teaspoons of olive oil and 1/2 teaspoon of lemon pepper. Toss to coat.
• Add asparagus to the baking sheet in a single layer and place remaining lemon slices over the top of the asparagus. Cook for 10 minutes. Remove baking sheet from the oven and toss broccoli and asparagus together. Serve immediately.

Steps:

• In a large kettle, cook asparagus and onion in a small amount of water until tender. Drain liquid. Add all remaining ingredients; heat over medium until the cheese is melted and the soup is hot.

Steps:

• In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes. , Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato.

Steps:

• In a large saucepan, saute the asparagus, onion and garlic in butter for 8-10 minutes or until tender. Add curry powder; simmer 5 more minutes. Add mushrooms and pimientos. Stir in broth and milk. Heat, but do not boil. Add cheese cubes and stir until melted.

Steps:

• Melt butter in large frying pan. Saute onions til glassy. Add soup and stir well. Add cheese and mix til melted. Remove from heat.
• In a lightly greased 13 x 9 glass dish spread rice evenly over bottom of dish.
• Spread asparagus and broccoli over rice layer.
• Pour 1/3 of cheese sauce over asparagus and broccoli and spread evenly.
• Spread chicken on top of cheese sauce and top with remaining sauce.
• If desired, sprinkle more shredded cheese on top.
• Bake at 350 for 30 min or until hot & bubbly.

Steps:

• Mix rice, broccoli, parmesan cheese, asparagus, cream of broccoli, and mushrooms in a mixing bowl.
• Pour into a greased casserole dish.
• Sprinkle cheddar cheese over the top.
• Bake covered for 35-40 minutes at 325°F.