Best 11 Ritamays Asparagus Artichoke Soup Recipes

ASPARAGUS-SPINACH-ARTICHOKE CASSEROLE

Steps:

• Spread asparagus across the bottom of a 9x13-inch casserole dish. Scatter artichoke hearts on top. Place the casserole dish in the oven; this will remove some residual moisture from the vegetables as the oven heats.
• Preheat oven to 350 degrees F (175 degrees C).
• Place spinach and mushrooms in a microwave-safe bowl. Heat in microwave until moisture evaporates, about 5 minutes.
• Transfer spinach and mushrooms into a pot over medium heat. Add heavy cream, cream cheese, and broth. Cook and stir continuously until cream cheese melts and sauce thickens, about 5 minutes. Reduce heat to low. Stir in Italian seasoning and garlic powder; cook until flavors meld, about 3 minutes.
• Remove casserole from the oven; pour sauce over the vegetables. Top with Cheddar cheese slices.
• Bake in the preheated oven until top is lightly browned and edges are crumbly, about 20 minutes. Let cool for about 10 minutes before serving.

CREAMY ARTICHOKE SOUP

Steps:

• 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 artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
• Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
• Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
• * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

SUPER EASY DIP FOR ARTICHOKES OR ASPARAGUS

Steps:

• Stir together the mayonnaise, sesame oil, and soy sauce in a small bowl. Serve as a dip for steamed vegetables.

BALSAMIC ASPARAGUS AND ARTICHOKES

Steps:

• Steam asparagus in batches vegetable steamer for 5-10 minutes each batch; time depending on the thickness of your asparagus stems.
• Meanwhile, stir fry frozen peppers in nonstick pan until warm and soft. Spoon out any extra liquid.
• Drain and rinse artichoke hearts. Chop coarsely and toss with peppers in medium bowl. Drizzle with balsamic vinaigrette to taste.
• Put mixture in refrigerator until cool.
• Cool asparagus and refrigerate until ready to serve.
• To serve, put pepper mixture on plate and neatly place asparagus on top. Drizzle with more balsamic vinaigrette.

VANESSA'S LAKE - ASPARAGUS, ARTICHOKE, LEEK SOUP

Steps:

• Heat olive oil in a large soup pot.
• Add the leeks and cook until wilted.
• Add water, asparagus, potatoes, seasoning, and vinegar. Simmer until potatoes are tender.
• Remove from heat. Add beans and artichoke. Blend soup in batches in blender. Rehead and serve.
• (For non-vegan soup, add cooked chicken. The soup is nice and thick, but if you want it chunkier than just blend only half the soup).

SUNNY'S GRILLED ASPARAGUS SOUP WITH CHILE-CHEESE CIABATTA TOAST

Steps:

• For the soup: Preheat a grill for direct and indirect cooking or oven to 400 degrees F. If using a grill, set a wire rack directly on the grill grate.
• Brush the asparagus and scallions all over with olive oil. Sprinkle with salt and pepper and place over the direct heat of the grill. Cook, turning a few times, until limber and partially charred, 2 to 4 minutes. Remove to a cutting board.
• Make the toast: In a small bowl mix the jam and sambal. Spread on the cut side of the rolls. Divide and pile the cheese on top of the jam on each roll and place over the indirect heat of the grill (directly on the grates or on a baking sheet). Cook, covered, until the cheese is melted, 3 to 5 minutes.
• Build the soup. Transfer the grilled veggies to a cutting board and roughly chop. Add to the jar of a blender. Add the stock, yogurt and parsley and blend until smooth.
• Put the soup, lemon zest, garlic and salt to taste in a medium pot over medium-high heat and bring to a simmer. Cook for a few minutes to warm through. Taste and adjust the seasonings if needed.
• To finish the soup: In a small bowl, whisk together the yogurt, lemon juice and honey. Pour the soup into bowls. Spoon 3 drops of the yogurt mixture into each bowl and run a skewer in a circle through the yogurt mixture to make a decorative pattern.
• Serve the toast alongside the soup.

CREAM OF JERUSALEM ARTICHOKE SOUP

Steps:

• Melt the butter in a medium-size saucepan over high heat, add the garlic and onion and cook until soft, about 2 minutes. Add the Jerusalem artichokes and sauté about 2 minutes. Add the stock and simmer until the chokes are tender. Add the cream and bring back to a boil. Season with salt and pepper. Purée in a blender until smooth. Strain through fine sieve. Keep warm. Sprinkle with the chive. Serve.

RITAMAY'S ASPARAGUS & ARTICHOKE SOUP RECIPE

Steps:

• In a large heavy soup pot, melt 2 tablespoons butter on low. Be careful not to burn. Add onion and celery; saute over medium heat until onions are transparent. Remove heat and set aside. In double boiler melt the rest of the butter, add flour and whisk until blended. Slowly add 1 can of milk, continue to whisk, make sure that the flour and butter mix completely with the milk. Add this white sauce to sauteed onions and celery. Over medium heat stir in remaining milk, stock and reserved liquid. Stir until the consistency is smooth. Add remaining vegetables and season. Bring to a low boil turn down immediately to low or simmer. Cook about 30 minutes (could be more or less) Stir occasionally to make sure milk does not scald. Serve hot Cooks Note: While cooking it is a judgement call as to the cooking covered or uncovered. If liquid is not thickening, leave lid off. If it is too thick, add some water and cook with lid on. Play with the recipe.

TANGY ASPARAGUS SOUP

Steps:

• In a large skillet over medium heat, melt butter. Add shallots; cook and stir until tender. Add asparagus; cook 1 minute longer. Stir in the broth, wine and coriander. Bring to a boil. Reduce heat; cover and simmer until asparagus is tender, 3-5 minutes. Do not drain. Cool slightly. Place in blender; cover and process until pureed. Stir in pepper. Keep warm. , To make crisps, heat a lightly greased small skillet over medium heat. Add about 2 tablespoons cheese; cook until cheese is golden brown and bubbly, 1-2 minutes. Carefully flip the crisp; cook 30 seconds longer. Remove to waxed paper to cool. Repeat., In a small bowl, combine the creme fraiche, lemon juice and lemon zest., Ladle soup into cups; dollop with creme fraiche mixture. Serve with Parmesan crisps.

ARTICHOKE & BACON CAULIFLOWER SOUP

Steps:

• In a large saucepan, combine cauliflower and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until cauliflower is tender. , Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan. Stir in the cream, nutmeg, salt and pepper; heat through. Serve with artichoke hearts, cheese and bacon.

RITAMAY'S ASPARAGUS & ARTICHOKE SOUP RECIPE

Steps:

• In a large heavy soup pot, melt 2 tablespoons butter on low. Be careful not to burn. Add onion and celery; saute over medium heat until onions are transparent. Remove heat and set aside. In double boiler melt the rest of the butter, add flour and whisk until blended. Slowly add 1 can of milk, continue to whisk, make sure that the flour and butter mix completely with the milk. Add this white sauce to sauteed onions and celery. Over medium heat stir in remaining milk, stock and reserved liquid. Stir until the consistency is smooth. Add remaining vegetables and season. Bring to a low boil turn down immediately to low or simmer. Cook about 30 minutes (could be more or less) Stir occasionally to make sure milk does not scald. Serve hot Cooks Note: While cooking it is a judgement call as to the cooking covered or uncovered. If liquid is not thickening, leave lid off. If it is too thick, add some water and cook with lid on. Play with the recipe.