Roasted Asparagus Soup with Parmesan Crisps
Описание:
Looking for a tasty and easy to make soup recipe? Chef Kari Karch has got you covered with this delicious roasted asparagus soup with parmesan crisps recipe. She whips this up quick with the help of the Kenmore Elite 900-Watt Blender and the Kenmore Elite Infrared Convection Toaster Oven.
Click here for more recipe videos http://bit.ly/CookMore
Find out more information on the Kenmore Elite 900-Watt Blender here: http://www.kenmore.com/shc/s/p_10154_...
Find out more information on the Kenmore Elite Infrared Convection Toaster Oven here: http://www.kenmore.com/shc/s/p_10154_...
Recipe:
Roasted Asparagus Soup with Parmesan Crisps
2 pounds fresh asparagus, rinsed
2 teaspoons olive oil
Salt and pepper
2 tablespoons unsalted butter
1 teaspoon chili flakes
1/2 cup minced shallots
1 cup leeks, minced
1 lb baby red potatoes
2 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground white pepper
6 cups Organic chicken stock
1/2 cup non-fat Greek yogurt (optional)
1 cup finely grated Parmesano Reggiano
Directions:
Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the remaining tender stalks into 1/2-inch pieces. Preheat oven to 400 degrees. Toss the asparagus with the oil and a little salt and pepper to taste. Roast for 10-12 minutes.
In a medium stockpot, melt the butter over medium-high heat. When foamy, add the chili flakes, shallots, and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the roasted asparagus stalks,potatoes, salt, and pepper, and cook, stirring, for 2 minutes. Add the broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.
With a blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add the yogurt( do not add the yogurt now if serving cold). Cook, stirring, until the soup is warmed through, about 3 minutes. While soup is reheating, line a sheet tray with a silpat and sprinkle 1 tablespoon parmesan in a 5 inch diameter. Do this with remaining parmesan and bake for 6-8 minutes until light golden brown. Remove using a rubber spatula. Serve with soup as garnish and top with asparagus spears.
To serve the soup cold, place in a large bowl, then into an ice bath to bring down to temperature. Serve cold with asparagus tips, dollop of yogurt, and parmesan crisps.
Looking for a tasty and easy to make soup recipe? Chef Kari Karch has got you covered with this delicious roasted asparagus soup with parmesan crisps recipe. She whips this up quick with the help of the Kenmore Elite 900-Watt Blender and the Kenmore Elite Infrared Convection Toaster Oven.
Click here for more recipe videos http://bit.ly/CookMore
Find out more information on the Kenmore Elite 900-Watt Blender here: http://www.kenmore.com/shc/s/p_10154_...
Find out more information on the Kenmore Elite Infrared Convection Toaster Oven here: http://www.kenmore.com/shc/s/p_10154_...
Recipe:
Roasted Asparagus Soup with Parmesan Crisps
2 pounds fresh asparagus, rinsed
2 teaspoons olive oil
Salt and pepper
2 tablespoons unsalted butter
1 teaspoon chili flakes
1/2 cup minced shallots
1 cup leeks, minced
1 lb baby red potatoes
2 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground white pepper
6 cups Organic chicken stock
1/2 cup non-fat Greek yogurt (optional)
1 cup finely grated Parmesano Reggiano
Directions:
Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the remaining tender stalks into 1/2-inch pieces. Preheat oven to 400 degrees. Toss the asparagus with the oil and a little salt and pepper to taste. Roast for 10-12 minutes.
In a medium stockpot, melt the butter over medium-high heat. When foamy, add the chili flakes, shallots, and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the roasted asparagus stalks,potatoes, salt, and pepper, and cook, stirring, for 2 minutes. Add the broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.
With a blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add the yogurt( do not add the yogurt now if serving cold). Cook, stirring, until the soup is warmed through, about 3 minutes. While soup is reheating, line a sheet tray with a silpat and sprinkle 1 tablespoon parmesan in a 5 inch diameter. Do this with remaining parmesan and bake for 6-8 minutes until light golden brown. Remove using a rubber spatula. Serve with soup as garnish and top with asparagus spears.
To serve the soup cold, place in a large bowl, then into an ice bath to bring down to temperature. Serve cold with asparagus tips, dollop of yogurt, and parmesan crisps.
Комментарии:
Low Lay Choo пишет: Thanks. This looks delicious. I am trying to turn vegetarian. This is really gorgeous and healthy.
Low Lay Choo пишет: Thanks. This looks delicious. I am trying to turn vegetarian. This is really gorgeous and healthy.
You'll Need:
2 tbsp olive oil
1 leek, thinly sliced
2 cloves garlic crushed
2 sticks celery, sliced
8 oz small mushrooms, wiped
20 oz jar puree
1 pt vegetable stock
15 oz can of mixed beans, rinse
8 oz pasta
Salt and pepper to taste
To garnish:
1 oz toasted cashew nuts
1 oz olives
3 tbsp freshly chopped coriander
Parmesan cheese, grated
Procedures : Cook vegetables in the heated oil in a large heavy-based pan for about five minutes stirring every now and then.
Tip in the puree stock and beans and bring the mixture to the boil.
Stir well and add the pasta, simmering for 10 minutes or according to the instructions on the packet.
Stir frequently to prevent the pasta sticking. Season to taste and spoon into warmed bowls
Put the garnish out in separate bowls and allow people to garnish the soup according to their personal taste
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