GOLDEN ASPARAGUS SOUP
It doesn't matter how many times I serve this thick, buttery soup, it's always a hit. And, it's a delicious way to get your daily veggies. -Heather Ahrens, Columbus, Ohio
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cut tips off asparagus and set aside; cut stalks into 1-1/2-in. pieces. In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add carrots and asparagus stalk pieces; cook for 2 minutes. , Stir in the broth, parsley, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly., In a blender, cover and process soup until blended. Return to pan. Stir in asparagus tips; cook for 8-10 minutes or until tender.
Nutrition Facts :
GOLDEN CARROT SOUP
Make and share this Golden Carrot Soup recipe from Food.com.
Provided by Sara 76
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large saucepan.
- add carrots, onion, garlic, and bay leaves and cook for 10 minutes.
- Put the stock in another saucepan and bring to the boil.
- Pour the boiling stock over the vegetables and simmer for 15 minutes, or until tender.
- Remove the pan from the heat and remove the bay leaves.
- allow the soup to cool a little, then transfer to a blender and puree until smooth.
- Season with pepper.
- If the soup is too thick, add some extra stock.
- serve garnished with parsley.
Nutrition Facts : Calories 148, Fat 7.1, SaturatedFat 1.3, Cholesterol 6, Sodium 328.7, Carbohydrate 15.5, Fiber 2.1, Sugar 7.1, Protein 5.9
CARROT SOUP
Categories Soup/Stew Milk/Cream Blender Garlic Vegetable Vegetarian Quick & Easy Wheat/Gluten-Free Lunch Carrot Fall Healthy Clove Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Heat oil in heavy large saucepan over medium heat. Add carrots, onion, garlic, and cloves and sauté until onion is translucent, about 8 minutes. Add 3 1/2 cups broth. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes.
- Remove cloves from broth and discard. Puree soup in batches in blender. Return soup to same saucepan. Mix in lemon juice and sugar. Season to taste with salt and pepper. Thin to desired consistency with more broth. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Whisk cream in medium bowl just until slightly thickened, about 10 seconds.
- Stir soup over medium heat until heated through. Ladle into bowls. Drizzle cream over. Top with parsley.
GOLDEN CARROT POTATO SOUP
A creamy sour cream potato soup my grandmother found on a label many years ago. My family has been eating this for over 50 years. A very warm and simple soup, but very flavorful. Great with a crusty loaf of bread.
Provided by Wugfun
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes, onion, carrots, water, bullion, salt, and pepper in medium sized pot and boil until potatoes are done, about 15 minutes, depending on the size of your potato pieces, stirring occasionally.
- Remove from heat. Carefully mash contents of pot until only some potatoes remain in tact.
- Add milk and sour cream, reserving 4 teaspoons of sour cream for garnish, if desired.
- Return to low heat and stir until soup is warm and sour cream is broken up. Do not boil.
- Serve immediately, with dollops of reserved sour cream and chives.
Nutrition Facts : Calories 365.7, Fat 14.8, SaturatedFat 9, Cholesterol 34, Sodium 595, Carbohydrate 51.4, Fiber 6.8, Sugar 5.9, Protein 9.1
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