Heat olive oil in a large pot or Dutch oven over medium heat. Roughly chop the courgettes into chunks and the asparagus spears if they’re whole. FOOD WITH THOUGHT | FASHION WITH FEELING | BEAUTY WITH BELIEF, SUMMER, VEGETARIAN, LUNCH, SMALL PLATES, BREAKFAST, DINNER, THANKSGIVING, sweet potato, fritters, gram flour, chickpea flour, besan, herbs, gremolata, snack, carrot, quinoa, porridge, breakfast, snack, sweet. Stir in flour until blended. Cook and stir for 2 minutes or until golden brown. They’re still great — they taste great and contain great nutrition, but they’re not so nice in the mouth or on the teeth so this is what I’ve been doing with them — blitzing them into an asparagus soup with a courgette thrown in to make it creamy. Ladle the soup into bowls, then top each bowl with asparagus tips, Parmigiano-Reggiano, herbs (if using), and freshly ground black pepper. It was delicious. DIRECTIONS. Add the garlic and oregano and stir … Step 3 Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Remove from the heat and carefully blitz with a stick or insertion blender until smooth. Melt butter in a large pan and fry tips and a handful of the peas until tender, about 3min. When it starts bubbling add the parmesan and stir it in. Asparagus is still around until the end of June and, as I learnt at the APA’s (Ayurvedic Professionals Association) inaugural Ayurfest earlier this month, asparagus is one of the most powerful herbs that we have in the UK. The Complete List of Foods to Eat for a Long and Healthy Life, Popeyes Chocolate-Stuffed Beignets Just Launched Nationwide to End 2020, Pizza Hut Kicks Off Holidays With Triple Treat Holiday Box Feast, Chicken Thighs With Cognac Sauce and Veggies, Beef Koftas With Cashews and Pine Nuts Basmati Rice. Transfer to a blender, add the yogurt and blend until smooth. Return to the pan. It’s the “female friend” — good for women’s everything throughout their lifetimes. Add the onion and saute for 5 minutes, until fragrant but not browned. Transfer the blend to the same cooking pot over low heat. Add the onion and curry powder. Taste and adjust seasoning, and add some more hot water if necessary, until you reach your desired consistency. Chop the rest of the asparagus into 1-inch pieces, and reserve some or all of the tips for blanching and garnishing the soup. In a medium saucepan over medium heat, melt the butter and saute the onion for about 2 minutes. Put broth in pan and bring to boil. Season with oregano, basil, thyme, garlic, cayenne pepper, salt and pepper. Bring to the boil, then reduce to a simmer and cook, covered, for 10 minutes. Roughly chop the courgettes into chunks and the asparagus spears if they’re whole. Add the asparagus and courgette, and other veg if using. 1 pound asparagus (18 stalks)2 teaspoons of vegetable oil1 large onion, chopped1 teaspoon curry powder1 large celery sticks, chopped1 small zucchini, diced2 garlic cloves1 teaspoon dried oregano3 cups of chicken stock3 fresh thyme sprigs salt pepper1 tablespoon yogurt ⅓ cup parmesan, grated, Your email address will not be published. Your email address will not be published. You can cook it down until it’s thick and creamy if you like and use it like a sauce or gravy — seriously, it’s good. We blended the veggies into a velvety cream and topped it with fresh … Cook and stir asparagus in melted butter until bright green, but still firm, 3 to 4 minutes. Inspired by the classic Italian zucchini soup, we have prepared ours with courgettes, asparagus, leeks, and potatoes. Cut off bottom of asparagus stocks (the woody section), and then rough chop the asparagus and add to pot. Add all remaining ingredients (except pepper and asparagus spears for garnish), … Place asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes. Serve the soup with slashes of toast if you want and drizzled with some olive oil. Bring to a boil. Place the asparagus sticks on the work surface and chop them into 5 pieces each. Trim the bottom one inch from the asparagus and discard (this is the tough part of the stem and it can get fibrous). Commentdocument.getElementById("comment").setAttribute( "id", "afafff3e91dd87d90c23d063ba842213" );document.getElementById("a19243be0a").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Add the asparagus sprouts and stir for 1 minute more. Preparation. Cook and stir until onion is tender. Reheat the soup if necessary and adjust the consistency and seasoning with additional water, salt … In a saucepan cook the leek and the garlic in the butter over moderately low heat, stirring, until the leek is softened, add the But actually I like it really, really simple with just the horseradish kick. In a large saucepan, saute asparagus in butter until tender. © Last Gear Publishing & Mobiventura Limited. Complete it with yogurt and parmesan. Heat the water in a pan (or use the kettle to boil and then fill the pan), then mix in the crumbled stock cube/bouillon. Add asparagus and cook about 8 t0 10 minutes. Required fields are marked *. Full recipe available at https://sodelicious.recipes/recipe/Asparagus-and-Zucchini-Cream-Soup Indulge yourself with a bowl of steaming goodness. Add the asparagus and courgette, and other veg if using. Preheat oven to 400 degrees F (204 C) and spread asparagus on a bare baking sheet. If I see anymore bargain asparagus I will make up a few batches for the freezer so that we can enjoy my soup once the asparagus season is … Looking for recipes for asparagus soup? This freezable soup is a delicious way to use up a glut of courgettes 30 mins ... Courgette, pea & pesto soup. Give a good stir to coat potatoes in all the flavours. Separate the asparagus sprouts from the other pieces. Cook for a minute or so and then add the remaining stock. Onions … Cook and … 78 ratings 4.7 out of 5 star rating. 400g asparagus ends or roughly 2 big bunches200g or 2 medium courgettes750ml vegetable stock (usually 1½ cubes and 750ml water) or bone broth1 tbsp horseradish cream½ tsp black pepperOptional: Make it creamy with an avocado, soaked cashews, a dollop of cottage cheese. Stir in garlic, salt and black pepper; cook and stir for 1 minute. Add the asparagus and broccoli and saute for … The past couple of months we’ve been enjoying gently griddled asparagus spears — check out the asparagus with orange. Indulge yourself with a bowl of steaming goodness. Taste of Home has the best asparagus soup recipes from real cooks, featuring reviews, ratings, how-to videos and tips. Find easy soup recipes using spinach, peas, asparagus and more. Drizzle with olive oil and sprinkle with garlic and sea salt. Cook and stir for 1 – 2 minutes. Bring to the boil, then reduce to a simmer and cook, covered, for 10 minutes. Cover and cook for a further 25-30 minutes or until all vegetables are soft. 3. Next, add the broccoli and asparagus. Heat the vegetable oil in a cooking pot over low heat. A little horseradish turns this into a moreish dish. Stir in the horseradish and black pepper. Reduce heat to medium high. 1/2 small onion, 1 medium carrot and a stick of celery (celery not essential) Drizzle with oil of choice and season lightly with salt and pepper. Simmer lid off for a few more minutes or until very tender. Add the celery and zucchini. 3. A 3-ingredient showstopper. In a large … Gradually add broth, cream and wine or additional broth. Cook and stir for 1 – 2 minutes. Heat the water in a pan (or use the kettle to boil and then fill the pan), then mix in the crumbled stock cube/bouillon. Stir in half of parmesan cheese. Dr. Mardo, a highly regarded Vaidya who flew in from Pune, India, recommended asparagus juice as well as enjoying asparagus cooked in meals. Add the celery and zucchini. By the way, I had this for breakfast the other day topped with a poached egg! 250 ratings 4.7 out of 5 star rating. Stir in asparagus and zucchini and saute 5 minutes, or until tender. kosher salt, garlic, baby spinach leaves, kosher salt, asparagus and 12 more Cajun Shrimp, Sausage, and Vegetable Sheet Pan Yummly extra virgin olive oil, long grain rice, asparagus, black pepper and 10 more Pork Loin Tortilla Wraps with Roasted Vegetables and Citrus Mint Dressing Pork But what to do with all those rough woody ends? Of course you don’t need to wait until you have a collection of asparagus ends (store them in the freezer if you’re saving them up) — you can also do it with the same weight of whole asparagus (ends included!). In a large soup pot, melt a couple tablespoons of coconut oil, add the onions and garlic. Chop the asparagus into 1" pieces, reserving the tops for garnish if desired. While the onions and garlic are cooking, rough chop the celery, zucchini, and … Add in garlic if you like, onion, spring onion, celery, peas, whatever — soups are for suping up. Once veggies are brown, add the chicken broth and bring the soup to a boil, then turn down heat. Reduce heat; simmer for 10-15 minutes. A smooth and warming cream soup made from asparagus, celery, and zucchini, but flavored with curry powder, and thyme. Cover and simmer for about 5-8 minutes. In a large pot over medium heat, sauté shallot, garlic, thyme and spices until fragrant. 1 Trim asparagus into 2.5cm (1in) pieces and separate the tips. Add the garlic and oregano and stir them in. Asparagus is only in season in the UK for a short period (23rd April – 21st June usually) so make the most of it while you can as it still seems to be in the shops right now. In a blender; cover and process soup in batches until smooth. cover the pot, and simmer for about 20 minutes. Courgette, potato & cheddar soup. Cook for about 5 minutes till the veggies get some brown on them, stirring the entire time. 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