SPICY CORN SOUP
Steps:
- Prepare the corn by cutting the kernels from the cob. You should have approximately 3 cups of corn kernels from 4 cobs of corn. Save the corn cobs and set aside. The cobs will add additional corn flavor to the soup. In a medium-sized saucepan over medium-high heat, add the olive oil, then the onions. Saute for 3 to 4 minutes until they are translucent, stirring occasionally. Add the garlic and chipotle chili powder and saute for 1 more minute. Add the corn kernels and saute for another 3 minutes, stirring constantly. Add the salt, black pepper, and chicken stock and bring to a boil. (If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time). Once the mixture has boiled, reduce the heat and simmer for 30 minutes. Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan. While the corn soup is simmering, roast the red bell pepper. Char the skin of the pepper until it is black over an open flame or on a grill. When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal. Let steam for 15 minutes. When the pepper is cool enough to handle, peel, seed, and dice it.
- Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute. Pour through a fine sieve and discard the contents of the sieve. Pour the red bell pepper sauce into a plastic squirt bottle and set aside. Remove the corn soup mixture from the heat, discard the corn cobs and set aside. Place the corn soup mixture in a blender and puree for 3 minutes. Pour the mixture through a sieve and discard the contents of the sieve. Return the mixture to a saucepan, add the remaining 1 cup of heavy cream, and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning. Pour into bowls, garnish with some of the red pepper sauce and serve immediately.
SPRING CORN SOUP WITH ASPARAGUS
This recipe was found in the Chattanooga Times. It makes a fantastic quick to make soup which is packed with vegetables. The addition of Parmesan Cheese is my idea.
Provided by PaulaG
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat the olive oil in a stockpot over medium high heat. Add in shallots, garlic, onion, carrots and celery. Cover and allow to cook until crist tender, 6 to 7 minutes.
- Add in the chicken stock and bring to a simmer. Add in the asparagus, thyme and corn. Cook until the asparagus is tender, 4 to 5 minutes. Season with salt and freshly ground black pepper to taste.
- Ladle into bowls and garnish with freshly grated parmesan cheese as desired.
SPRING ASPARAGUS
This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. -Millie Vickery, Lena, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm. , Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.
Nutrition Facts : Calories 154 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
FRENCH SPRING SOUP
This soup has a very light and delicate flavor. I make this when our asparagas patch is producing in the spring.
Provided by papergoddess
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Wash leeks well.
- Saute leeks and onions in butter until limp.
- Add 2 quarts water, carrot, potatoe, asparagas, and rice, and simmer 25 minutes.
- Add spinach and cream- simmer 5 minutes more (Note- this soup is actually better if allowed to sit for a while).
CHICKEN, ASPARAGUS & CORN CHOWDER
Chicken and asparagus make a light, comforting soup that's easy to do with common ingredients. If we have rotisserie chicken, it goes into this soup. -Jennifer Vo, Irvine, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium heat. Add asparagus and onion; cook and stir until tender, 3-4 minutes., Stir in flour, salt, garlic powder and pepper until blended; gradually stir in broth and half-and-half. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Add chicken and corn; heat through.
Nutrition Facts : Calories 215 calories, Fat 9g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 800mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
ASPARAGUS & CORN SOUP (CHEAT'S VERSION)
I'm a bit embarrassed about this recipe because I'm NOT a fan of the style of cooking which 'assembles' pre-packaged products. However, sometimes, it's cold outside, you're tired, the cupboard is bare, the local store does not stock much more than canned goods and they would laugh in your face if you asked for a bunch of fresh asparagus! So, on such a day and under such conditions, I created this soup. And, whaddya know? It was so darn good I'm gonna share it!
Provided by Kookaburra
Categories Corn
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Melt the butter in a large saucepan.
- Fry onions, garlic and bacon over a medium heat, until onions are soft and transparent and the bacon is cooked.
- Remove the pan from the heat and, stirring, pour in the can of condensed soup.
- With the pan still off the heat, add the water and milk, a little at a time, stirring or whisking constantly to combine.
- Return soup to heat, add the cream and the wine and stir to blend thoroughly.
- Stir in the can of asparagus pieces and the corn.
- Season with the stock powder, pepper, nutmeg and thyme.
- (If using a stock cube, dissolve it first in a little hot water.) Bring the soup to a boil, then reduce the heat and allow it to simmer very gently for 15 minutes.
- Taste before serving and add salt if required or a little more stock powder.
- Serve soup into bowls and sprinkle over the grated parmesan.
Nutrition Facts : Calories 633.8, Fat 43.6, SaturatedFat 23.4, Cholesterol 122.4, Sodium 1367.4, Carbohydrate 36.1, Fiber 4.1, Sugar 3.9, Protein 18.8
CHILLED SUMMER CORN SOUP
Corn and buttermilk are a match made in heaven -- the sweetness of corn and the tangy zip of buttermilk are perfect together in cornbread, but in this recipe, there's no cooking required! This is a recipe for the freshest corn on those hot summer days when you can't be bothered to turn on the stove, but be sure to freeze the cobs to use for your homemade stock when the weather cools off. You'll love that little pop of fresh corn flavor on a chilly day!
Provided by Carla Hall
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the soup: Whisk together the buttermilk, garlic, scallions and thyme leaves in a medium bowl and set aside while preparing the rest of the ingredients.
- Hold an ear of corn flat on a cutting board. Using a sharp chef's knife, slice the kernels off the cob. Continue rotating the cob and slicing until all the kernels are cut off. Repeat with the remaining cobs. You should have 3 1/2 to 4 cups of kernels. (You can freeze the cobs for corn stock later).
- In a blender, combine the buttermilk mixture, corn kernels, olive oil, 1 teaspoon salt, and ice cubes. Blend until smooth.
- Strain the soup through a fine-mesh sieve and discard the solids. Check the seasoning, and adjust with salt and pepper, if necessary.
- For the garnish: In a small bowl, toss the tomatoes with the scallions, parsley leaves and stems, thyme leaves, garlic and lemon juice. Season with salt.
- Divide the soup among 6 serving bowls. Top with the tomato mixture, drizzle with olive oil and serve immediately.
FRENCH SPRING SOUP
I make this during asparagus season when my husband's patch is producing a lot. It is very fresh tasting, and the longer it sits, the better it is.
Provided by PAPERGODDESS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
- Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.
- Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 16.1 g, Cholesterol 44.8 mg, Fat 13.8 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 8.5 g, Sodium 1014.2 mg, Sugar 2.3 g
ASPARAGUS POTATO SOUP
"This creamy and comforting soup is a terrific way to warm up on a cold or rainy day," writes Sherry McKellar of Springville, Utah. Hearty bowls featuring tender potatoes and asparagus get a special touch when topped with bacon and cheddar cheese.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Stir in the butter., In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon and cheese.
Nutrition Facts :
CHICKEN AND ASPARAGUS GRATIN
Cream of mushroom soup can be used instead of chicken and corn, if liked. Cook this dish just before serving.
Provided by ida ku zaifah
Categories Whole Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to moderate 180 degree C.
- Remove meat from the chicken carcass, discard bones.
- Slice chicken finely.
- Line the base of a large shallow ovenproof dish with chicken, top with half the asparagus.
- Combine soup, sour cream, spring onions and capsicum.
- Season to taste and pour over chicken.
- Arrange remaining asparagus on top of the chicken mixture and cover with the combine cheeses.
- Sprinkle with paprika and bake for 30 minutes, until the top is golden and bubling.
- Serve immediately.
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