Asparagus Soup Recipe
Asparagus Soup Recipe
Asparagus & Leek Soup
1Tbsp olive oil
1 medium leeks (white and pale green parts only); cleaned and thinly sliced
1 tsp minced garlic
1 ½ pounds asparagus; trimmed & coarsely chopped
2 cups vegetable or chicken stock
2 medium potatoes; peeled and quartered
½ cups Horizon Milk
½ cups Lifeway Lowfat Plain Kefir
½ teaspoon grated lemon zest
1 tsp salt
In a medium soup pot, saut̩ the leek and garlic in oil until tender. Add the asparagus, stock and potatoes. Bring to a boil and simmer until the potatoes are tender, 30 Р40 minutes. Puree the soup in a blender (strain the soup, if needed, to remove the asparagus fibers)before whisking in the Lifeway Kefir, milk, lemon zestand salt. Warm soup before serving and garnish each bowl with parmesan crisp.
Parmesan Crisp
½ cup grated parmesan cheese
2 tablespoons Kikkoman Panko crumbs
½ teaspoon freshly ground black pepper
In a medium bowl, combine all the ingredients. Heat a heavy 10-inch nonstick skillet over moderate heat until hot, but not smoking. Reduce the heat slightly. Using a measuring cup sprinkle 1 tablespoon of the cheese mixture evenly over the bottom of the skillet to make a thin layer. The cheese should sizzle when it hits the pan. Cook until cheese melts together and the edges begin to brown. Immediately remove the pan from the heat and let sit for 1 minute to set. With a spatula, gently lift the crisp up by the edge and slide it onto a rack to cool until hardened, about 2 minutes. Repeat with the remaining cheese mixture
Asparagus & Leek Soup
1Tbsp olive oil
1 medium leeks (white and pale green parts only); cleaned and thinly sliced
1 tsp minced garlic
1 ½ pounds asparagus; trimmed & coarsely chopped
2 cups vegetable or chicken stock
2 medium potatoes; peeled and quartered
½ cups Horizon Milk
½ cups Lifeway Lowfat Plain Kefir
½ teaspoon grated lemon zest
1 tsp salt
In a medium soup pot, saut̩ the leek and garlic in oil until tender. Add the asparagus, stock and potatoes. Bring to a boil and simmer until the potatoes are tender, 30 Р40 minutes. Puree the soup in a blender (strain the soup, if needed, to remove the asparagus fibers)before whisking in the Lifeway Kefir, milk, lemon zestand salt. Warm soup before serving and garnish each bowl with parmesan crisp.
Parmesan Crisp
½ cup grated parmesan cheese
2 tablespoons Kikkoman Panko crumbs
½ teaspoon freshly ground black pepper
In a medium bowl, combine all the ingredients. Heat a heavy 10-inch nonstick skillet over moderate heat until hot, but not smoking. Reduce the heat slightly. Using a measuring cup sprinkle 1 tablespoon of the cheese mixture evenly over the bottom of the skillet to make a thin layer. The cheese should sizzle when it hits the pan. Cook until cheese melts together and the edges begin to brown. Immediately remove the pan from the heat and let sit for 1 minute to set. With a spatula, gently lift the crisp up by the edge and slide it onto a rack to cool until hardened, about 2 minutes. Repeat with the remaining cheese mixture
Asparagus Soup Recipe
Reviewed by Unknown
on
05:36
Rating:
Reviewed by Unknown
on
05:36
Rating:
