Asparagus Soup

Posted on October 29, 2013 by Mary Moore
Asparagus Soup
Serves 8
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1 cup sliced yellow onions
  2. 3 Tbsp butter
  3. 2 lbs. Fresh green asparagus, washed and butts trimmed
  4. 2 qt. lightly salted boiling water
  5. salt
  6. 2 Tbsp flour
  7. freshly ground white pepper
  8. ½ cup heavy cream, cream fraiche or sour cream
Instructions
  1. Cook the onions and butter slowly in a saucepan until tender and translucent.
  2. Cut 2 ½ to 3” from the tips of the asparagus; drop them into the boiling water and boil for 3 minutes or until barely tender.
  3. Shock the asparagus in ice water and reserve the boiling liquid. Drain and reserve the tips.
  4. Chop the remaining stalks into ½” lengths and add to the onions with a sprinkle of salt. Cover and cook slowly 5 minutes.
  5. Stir in the flour and cook, stirring, 3 minutes more.
  6. Remove from heat and when the bubbling stops, blend in the hot asparagus cooking water. Simmer uncovered 25 to 30 minutes, or until tender enough to puree.
  7. Cut just the tips off of the remaining asparagus pieces and cut the tips in half. Add the lower parts of the tips to the soup and puree. Strain through a sieve to remove the fibers. Taste to correct the seasoning.
Notes
  1. To serve hot: Just before serving, reheat to a simmer and stir in the cream. Taste and correct seasoning. Garnish with tips.
  2. To serve cold: Chill uncovered. Stir in chilled cream or top with a dollop of cream fraiche or sour cream and asparagus tips.
Adapted from The Way to Cook
Adapted from The Way to Cook
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Roasted Asparagus

Posted on October 29, 2013 by Mary Moore
Roasted Asparagus with Lemon & Parmesan
Serves 8
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 2 lbs fresh asparagus
  2. olive oil
  3. Kosher salt
  4. Freshly ground black pepper
  5. Zest of 1 lemon
  6. Parmesan cheese for dusting
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely.
  3. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
  4. Remove from oven and sprinkle with lemon zest and finely grated Parmesan cheese. Serve immediately.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Chutney

Posted on October 10, 2013 by Mary Moore

 

Apple Date Chutney
Yields 4
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Ingredients
  1. 1/2 cup rice wine vinegar
  2. 1/2 cup (packed) golden brown sugar
  3. ½ medium sweet onion,
  4. 4 large Granny Smith apples, peeled, quartered, cored, cut into 1/2-inch dice
  5. 1/2 cup water
  6. 2 tablespoons minced peeled fresh ginger
  7. 2 teaspoons ground coriander
  8. 1 teaspoon ground cardamom
  9. 1 teaspoon salt
  10. 1 cinnamon stick, broken in half
  11. 1 teaspoon minced jalapeno
  12. 1 cup coarsely chopped pitted Medjool dates (about 7 ounces)
  13. 1/2 lemon, peeled, seeded and sectioned
Instructions
  1. Combine vinegar and brown sugar in heavy large saucepan.
  2. Bring to boil over medium heat, stirring until sugar dissolves.
  3. Add apples, 1/2 cup water, ginger, coriander, cardamom, salt, cinnamon stick, and jalapenos; bring to simmer over medium heat.
  4. Cover and simmer until apples are tender, about 10 minutes.
  5. Stir in dates and lemon sections.
  6. Transfer chutney to bowl and cool. Cover and refrigerate overnight.
Notes
  1. Can be prepared 2 weeks ahead. Keep refrigerated. Bring to room temperature before serving.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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