Creamy Asparagus And Roasted Pumpkin Soup Recipes

Steps:

• Combine potatoes, chicken broth, onion, salt, and nutmeg in a large pot.
• Bring to a boil; reduce heat and simmer, covered, until potatoes are just tender, 8 to 10 minutes. Add asparagus and return to a boil. Reduce heat; simmer, covered, until vegetables are tender, about 5 minutes.
• Stir in heavy cream and cream cheese until melted, making sure soup does not boil any more.

Steps:

• In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
• In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
• Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.

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 Dutch oven or soup kettle, saute potato, onions, carrot and celery in butter until onions and celery are tender. Stir in flour, salt and pepper until blended. gradually add broth. bring to a boil; cook and stir for 2 minutes., Add asparagus; reduce heat. Cover and simmer for 20-25 minutes or until vegetables are tender. Cool to lukewarm. , In a blender, puree vegetable mixture in small batches until smooth. Pour into a large bowl; stir in cream and sour cream until smooth., Serve warm, or cover and refrigerate for at least 2 hours and served chilled. Garnish with bacon, sour cream and asparagus tips if desired.

Steps:

• To prep asparagus, rinse thouroughly and snap off dry ends of stalks or your soup will be grainy and gross. Roughly chop stalks, leaving about 1" left of the tops where the leaves are. Separate these tips for later use.
• Melt butter in heavy bottomed stock pot or dutch oven over medium-high heat.
• Chop raw bacon into 1" sections, add to melted butter and sautee until starting to brown.
• Add the chopped asparagus, leaving tips out. Stir occasionally until asparagus starts to brown a fair amount.
• Once browned reduce heat to medium then pour in chicken base, milk, soup, water and seasonings. Bring to simmer stirring until smooth. Puree with immersion blender or in regular blender in batches.
• Once smooth, stir cornstarch in with a few tablespoons of water until smooth, stir into the simmering soup. Mix in the florets set aside earlier.
• Simmer for 10-15 minutes until asparagus tips have softened.

Steps:

• Cut asparagus into 1 inch chunks.
• Place chicken broth in pot and add asparagus chunks.
• Bring to a boil and simmer five minutes until tender.
• In a small saucepan, melt butter and saute shallots and garlic for five minutes.
• Add flour and cook for one minute.
• Add flour mixture to chicken broth and stir until thickened.
• Blend soup in blender until semi-smooth.
• Return to pan and add half& half, thyme, and pepper.
• Simmer for five minutes.
• Add parmesan cheese until melted.
• Season with additional salt and pepper if desired.

Steps:

• 1. Cut the pumpkin in half and scrape out seeds. Cut into thick wedges, brush lightly with olive oil, sprinkle with salt and bake on a baking sheet at 350 for about an hour or until tender.
• 2. Whisk curry powder into sour cream and chill. Lightly toast pumpkin seeds.
• 3. When the pumpkin is fully cooked, in a large stock pan melt the butter and saute the onions until very soft.
• 4. Add roasted pumpkin and stock. Puree with a stick blender (or in batches in a blender or processor).
• 5. Add thyme, nutmeg, and agave, then bring to simmer, stirring occasionally for 10 to 15 minutes. Stir in cream and season to taste with salt and pepper.
• 6. Serve warm in bowls, garnish with a dollop of the curry cream and pumpkin seeds and enjoy.