Barefoot Contessa's Cream of Asparagus Soup HalfScratched

Barefoot Contessa Asparagus & Prosciutto Bundles Recipes

Transfer the strips to a small bowl and cover with ice water. Set aside until ready to use. Cut the remaining asparagus spears into 1-inch pieces. Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion; cook, stirring often, until softened, about 5 minutes. Add the asparagus pieces and garlic; cook, stirring often.

Cream Of Asparagus Soup Barefoot Contessa

1. Wild Mushroom and Farro Soup. Ina loves to serve a soup as a first course, (bonus points if you make it ahead). She loads this creamy mushroom soup with lots of vegetables, diced pancetta, a scoop of créme fraîche, and a glug of Marsala wine to finish it off. It's best served with a slice of crusty bread.

Cream Of Asparagus Soup Barefoot Contessa HalfScratched Crockpot

Heat the butter and olive oil in a Dutch oven or other heavy pot over medium heat. Add the shallot and asparagus and cook for 7-8 minutes, stirring occasionally. Sautéing the asparagus with the shallot develops its flavor. Then add the minced garlic and cook for 30 seconds. Simmer.

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Instructions. Start by melting the butter in a Dutch oven set over medium heat. Add garlic and saute it until fragrant, about 1-2 minutes. Add the asparagus and saute it for about 5 minutes, until it turns bright green. Add the chicken broth, salt, and pepper, and bring the mixture to a boil over high heat.

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Directions. Combine asparagus, 1/2 cup chicken broth, and onion in a large saucepan; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until asparagus is tender, about 12 minutes. Transfer the mixture to a blender; puree until smooth and set aside. Dotdash Meredith Food Studios.

Parmesan Roasted Asparagus Recipes Barefoot Contessa

1/2 cup freshly grated Parmesan cheese. 2 lemons cut in wedges, for serving. Preheat the oven to 400 degrees. If the stalks of the asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender.

Barefoot Contessa's Cream of Asparagus Soup HalfScratched

Remove whole flower ends; set aside. Step 2. Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes. Step 3. Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently.

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Add 2 pounds asparagus (trimmed and chopped), 1 1/2 cups each water and chicken broth and a big pinch of salt. Simmer until tender, 5 to 8 minutes. Working in batches, puree in a blender. Return.

Barefoot Contessa's Cream of Asparagus Soup HalfScratched

Bring to a boil. Cover and simmer for about 30 minutes until the vegetables are very tender. Purée the soup with a hand-held immersion blender until smooth and creamy. Alternatively, you can blend the soup in batches in a blender. Return the soup to the pot and stir in the fresh lemon juice and grated Parmesan cheese.

Cream of Asparagus Soup Barefoot Contessa Recipe HotSalty

How To Make Ina Garten Cream of Asparagus Soup. In a big pot on medium heat, melt the butter. Add the garlic and cook for about 1 minute until it smells nice. Next, add the asparagus, sprinkle some salt and pepper, and cook for around 5 minutes until the asparagus is a light golden color. Pour in the chicken broth.

How to Make Cream of Asparagus Soup YouTube

In a small skillet or saucepan, bring ½ cup water to boil. Add asparagus tips, cover, and cook until tender, about 2 minutes. Remove from the pan and set aside to cool. In a large saucepan over medium heat, melt butter. Stir in chopped asparagus spears and leeks and cook until softened, about 8 to 10 minutes.

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Step 3. Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5.

Cream of Asparagus Soup Barefoot Contessa Recipe HotSalty

Bring a large pot of water to a boil. Fill a medium bowl with salted ice water. Working in 2 batches, add the asparagus to the boiling water and cook until just tender, about 4 minutes per batch.

Cream of Asparagus Soup Barefoot Contessa Recipe HotSalty

Instructions. Step 1. Melt butter in a Dutch oven over medium heat. Add garlic and saute for about 1-2 minutes or until fragrant. Step 2. Add the asparagus and sauté for about 5 minutes, until it turns bright green. Step 3. Stir in the chicken broth, salt, and pepper, and bring to a boil over high heat.

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Adding the asparagus at this stage of cooking, before adding any vegetable or chicken broth, ensures it gets nice and tender while caramelizing a bit. Sunny then adds about six cups of chicken.

Cream of Asparagus Soup (Crème d'asperges) Recipe Epicurious

Step 1 In a heavy pot over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper, and cook until golden, 5 minutes. Add broth and.