Creamy Artichoke + Asparagus Soup with Ezekiel Bread, Lemon + Pine Nut

Instructions. Spray a large pan or non stick skillet with cooking spray. Add artichoke hearts, lemon juice, and lemon zest and cook over medium-high heat for about 5 minutes. Add asparagus and cook another 2-4 minutes until tender, stirring throughout. Remove artichokes and asparagus with a slotted spoon and set aside.

The Chardonnay Kitchen Artichoke Asparagus Soup

Bring a large pot filled with 3-4 cups of water to a boil. Add the asparagus stalks and simmer. Cook until tender and cooked through, about 3-5 minutes. 3. Once done, scoop the asparagus out of the cooking liquid with a strainer or slotted spoon and transfer immediately to a food processor.

The Chardonnay Kitchen Artichoke Asparagus Soup

1 bunch asparagus, washed and broken, use only the tender end, cut into bite size pieces; 2 cans artichoke hearts packed in water, drained and reserve liquid to add to the soup, cut into quarters; 2 cans skimmed evaporated milk, or 2 cups separated, cream of half and half; 1/2 cup parsely minced; 1/2 cup green onions finely chopped

Creamy Artichoke + Asparagus Soup with Ezekiel Bread, Lemon + Pine Nut

Melt butter in a large, heavy pot. Add onions and sauté over high heat. When onions start to brown, reduce heat to medium-low and keep cooking until golden brown (about 15 minutes). STEP 4. Add roasted asparagus and artichokes and stir. Stir in flour and cook for 2 minutes. STEP 5. Add wine and reduce by half.

Creamy Artichoke + Asparagus Soup with Ezekiel Bread, Lemon + Pine Nut

Melt butter for roasting and add garlic, oil and lemon juice. With a sharp knife cut artichokes in half. Remove the choke and purple leaves with a paring knife and spoon on melted butter mixture making sure to get in-between the leaves and place face down in an over safe dish. Cover with foil and roast for 25-30 minutes.

The Chardonnay Kitchen Artichoke Asparagus Soup Asparagus soup

Instructions. VEGGIES: In a large pot, heat 2 tbsp oil and 2 tbsp butter over medium-high heat. Once the butter melts, add onions, carrots, celery, mushrooms, and garlic. Season to taste (I add 1 tsp each salt and pepper). Cook for 8-10 minutes, stirring frequently, until vegetables soften and onions become translucent.

Creamy Artichoke + Asparagus Soup with Ezekiel Bread, Lemon + Pine Nut

Watch how to make this recipe. Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the.

Ugly Vegan Kitchen Lemon Artichoke Asparagus Soup

Sauté white parts of green onions and garlic, add potatoes: In a large pot set over medium-high heat, warm the olive oil for 1 minute. Add the white parts of the green onions as well as the garlic and sauté for 1 minute. Add the potatoes, and cook 1 minute more.

Creamy Artichoke + Asparagus Soup with Ezekiel Bread, Lemon + Pine Nut

Cover and leave to sweat/cook for around 3 - 4 minutes. Add the stock, cover and bring to a simmer. Once simmering, reduce the heat and continue to simmer for around 20 minutes until the Jerusalem artichokes are tender. Meanwhile, make the pangrattato/crumb topping. Meanwhile, make the pangrattato/crumb topping.

Artichoke & Asparagus Soup

Finish this with some pepper and a little lemon spritz. So fresh! I love this soup so much because it's a bit brine-y. My pickle-loving, vinegar-obsessed heart can taste the slightest hint of tartness left over from the canned artichokes and it's ideal for dipping.

The Chardonnay Kitchen Artichoke Asparagus Soup

Step 1. In a large heavy pot sauté onions in olive oil over medium heat until translucent. Add thyme and oregano, potatoes, garlic, lemon juice, black pepper and jalapeño, if using. Sauté for 10 minutes, stirring occasionally. Add asparagus, artichokes, and broth. Cover and simmer for 30 minutes.

The Chardonnay Kitchen Artichoke Asparagus Soup

Method. Bring a small pot of slightly salted water to a boil. Cut the asparagus tips of the stems about 2 inches long and set a side. Cut the reaming stems into small pieces ½ an inch long set aside. With a channel zester, zest the lemon and set the curly peel aside. Blanch the asparagus tips in the water, cool in an ice bath, drain and slice.

Creamy Artichoke + Asparagus Soup with Ezekiel Bread, Lemon + Pine Nut

Instructions. Sauté the onion in olive oil, over medium-high heat in a large pot, stir for 3-4 minutes. Add garlic and lower heat to medium. Cook garlic until fragrant, 2-3 more minutes. Add celery, sauté 1 minute. Add potatoes, artichoke hearts, broth, optional cashews, salt and sage (or thyme).

Pin on Ugly Vegan Kitchen

Instructions. Cut asparagus into ½" pieces. Cook onion and garlic in butter over medium heat until tender. Add asparagus and cook an additional 5 minutes. Stir in broth, salt & pepper. Cover and let simmer 10-15 minutes or until asparagus is softened. Using a hand blender, puree soup until smooth.

Parmesan Artichoke Soup Recipe Taste of Home

INSTRUCTIONS. - Start by frying 3 chopped leaks in olive oil. -Add chopped artichoke and asparagus. -Add vegetable stock and water. -Don't add too much water at first as its best to add some astounding go along to get the right consistency. -Simmer for 30 minutes. -Blend in a blender. -Put through moulin to get smooth.

Healthy Creamy Asparagus Soup Vibrant plate

Stir the asparagus and artichokes into the soup. Cover and simmer for 10 minutes or until the vegetables are cooked through. 5. Remove the pot from heat. Fish out the bay leaves. 6. Add the entire contents of the soup pot, the parsley, lemon juice, and nutritional yeast to a blender (or use an immersion blender). 7.