Asparagus Vichyssoise Recipes

Steps:

• Melt the butter in the pressure cooker pot over medium-low heat. Add the leeks, celery leaves and 1 teaspoon of the salt and cook, stirring often, until soft, approximately 8 minutes. If the leeks start to brown during this process, reduce the heat.
• Drain the potato pieces and add to the pot along with the simmering chicken broth. Clamp on the cooker's lid, (according to the manufacturer's instructions) and bring to full pressure over high heat.
• Once pressure is attained (there will be a loud whistle) back the heat down to medium-low, just maintaining a hissing of steam for 8 minutes.
• Kill the heat and release the steam pressure by opening the dump valve or setting the cooker under cold, running water. When the lid can be removed, carefully transfer the mixture to a blender carafe. (If the mixture fills your carafe more than two-thirds full, work in two batches!)
• Top the carafe with the main lid but remove the center lid so that air can escape as it heats and expands. Cover the lid tightly with a tea towel and blend on low for 1 minute before slowly increasing the speed to smoothly puree the potatoes. (Although you want to increase the speed slowly, try not to puree the potatoes too long as they could become gummy.)
• Transfer the mixture back to the pot and whisk in the cream. Stir in the white pepper. Taste and adjust the seasoning (I always need the rest of the salt). Chill thoroughly then serve garnished with a small spoonful of the roe and dill fronds.
• Tightly covered, the vichyssoise will keep a week in the refrigerator. The soup can also be frozen in ice-cube trays then kept in freezer bags for up to three months.

Steps:

• In a large stock pot melt butter over low heat. Add leeks and onion, cover, and cook for 10 minutes.
• Add potatoes and season with salt and pepper. Add thyme, marjoram, bay leaf and stir well. Cover pot and continue to cook for 12 minutes.
• Add chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
• Puree soup in blender or food processor and cool.
• Prior to serving add cream. If you are serving this soup warm you need to reheat the soup slowly so that the cream does not change consistency.

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.

Steps:

• Melt butter in heavy large saucepan over medium heat. Add leek and potato; sauté 2 minutes. Add broth; bring to boil. Reduce heat to medium; cover and cook until vegetables are tender, about 10 minutes. Add asparagus. Simmer uncovered until asparagus is just tender, 5 to 6 minutes (depending on thickness of stalks). Remove pan from heat. Transfer 8 asparagus tips to small bowl for garnish.
• Working in batches, puree soup in blender until smooth. Season to taste with salt and pepper. Divide soup among 4 shallow bowls. Freeze 15 to 20 minutes to chill quickly.
• Meanwhile, whisk cream, mint, and large pinch of salt in small bowl until cream is slightly thickened.
• Drizzle mint cream over soup, then garnish with asparagus tips.

Steps:

• Put butter or oil in a large, deep saucepan and turn heat to medium. When butter melts or oil is hot, add vegetables. If you like, set aside 12 or 16 of the nicest pieces of asparagus; parboil in salted water for about 2 minutes and use as a garnish for the soup. Season with salt and pepper and cook, stirring, for 2 to 3 minutes.
• Add stock and cook until vegetables are very tender, about 15 minutes. You may prepare soup in advance up to this point. Cover and refrigerate for up to 2 days.
• Purée soup in batches until very smooth. Chill. (Though vichyssoise is served cool, this soup could also be served warm.) Stir in cream, if using, taste and adjust seasoning, garnish if you like, and serve.

Steps:

• Sautee vegetables for 2-3 minutes, season with salt and pepper. Add stock and cook until vegetables are tender, about 15 minutes. Puree until very smooth. chill. Stir in cream. Can also be served warm.

Steps:

• In a large saucepan, melt butter on medium-high heat.
• Add onions, garlic, asparagus and potatoes and cook until onions are tender, about 10 minutes.
• Remove 12 asparagus tips and reserve for garnish.
• Add chicken broth and bring to boil. Reduce heat and simmer for 10 - 15 minutes or until vegetables are very tender.
• Puree soup in a food processor or blender until smooth, then return to saucepan.
• Add half-and-half cream and heat through, but do not boil.
• Season with salt and white pepper to taste.
• Serve garnished with grated cheese and reserved asparagus tips.
• This soup can be chilled and served cold.

Steps:

• Cut woody ends off asparagus and discard, cut asparagus into 3 cm lenghts, separate tips and stalks.
• Bring a pot of water to the boil, add asparagus tips and cook for 1 minute. Drain and run under cold water - place on a clean tea towel and reserve.
• Melt butter in a large pan, add leeks and cook over moderate heat until soft, about 5 minutes, stirring frequently.
• Add asparagus stalk pieces, potatoes, thyme, chicken stock and 2 cups water and bring to a boil.
• Cover and simmer until potatoes are easily pierced with a skewer, about 20 minutes.
• Discard thyme springs, blend soup with hand blender or in a blender, add milk and season with salt & pepper to taste.
• Cool to room temperature, then refrigerate until well chilled, about 4 hours or overnight.
• Serve soup in chilled bowls, scattered with chives and reserved asparagus tips.

Steps:

• Melt 2 tablespoons butter in a large pot.
• Add 3 peeled and cubed potatoes and 3 trimmed and chopped leeks.
• Cook for about 3 minutes, stirring, until softened.
• Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes.
• Purée, then let cool. Stir in 1/2 cup or more cream before serving.
• Garnish with chopped chives.

Steps:

• Cook the onion in butter in a medium saucepan over low heat for around 6 minutes, stirring occasionally.
• Add curry powder and cook for 2 more minutes, stirring frequently.
• Add the carrots, potatoes, asparagus, soy sauce, coconut milk and broth to the pan.
• The liquid should barely cover the vegetables, so add or subtract broth if necessary.
• Bring to the boiling point, then turn down the heat to low.
• Cover the pan and simmer for around 45 minutes until the carrots and potatoes are soft.
• In batches, puree the soup in a blender.
• Next, pour it through a strainer into a bowl to remove all lumps remaining.
• Taste the soup for seasoning, adding salt and pepper to your taste preference.
• Chill the soup in the refrigerator for at least 3 hours.
• Taste soup again, since chilling often reduces the flavor impact.
• Pour into 4 shallow bowls.
• Spoon 1/4 cup crab meat into the center of each bowl and sprinkle with some sliced green onions.