(WEB EXCLUSIVE) ROUND 2 RECIPE: CREAM OF ASPARAGUS SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



(Web Exclusive) Round 2 Recipe: Cream of Asparagus Soup image

Provided by Sandra Lee

Categories     appetizer

Time 17m

Yield 4 servings

Number Of Ingredients 21

2 tablespoons canola oil
Leftover asparagus stems from Asparagus and Tomato Tart, recipe follows
1/2 cup chopped yellow onion
2 cups milk
1 tablespoon chopped fresh parsley leaves
1 can cream of potato soup
2 tablespoons sour cream
Salt and pepper
One 9-inch frozen pie crust
2 slices bacon, chopped
1 medium onion, chopped
1 bunch fresh asparagus tips, reserve stems for another use
1/2 cup ricotta cheese
1/4 cup milk
2 eggs, lightly beaten
1 tablespoon chopped fresh parsley leaves
One 14.5-ounce can diced tomatoes, drained well, divided
1/2 teaspoon salt, plus more for seasoning
1/4 freshly ground black pepper, plus more for seasoning
1 1/2 teaspoons chopped fresh basil leaves
1 teaspoon balsamic vinegar

Steps:

  • Add the oil to a medium pot and heat over medium heat. Add onions and asparagus stems and saute for 5 minutes. Stir in the milk and parsley and bring to a boil. Reduce heat to low and let simmer for 5 more minutes. Carefully pour into a blender and puree, or puree using a hand blender. Pour back into pot through a fine mesh strainer and return the pot to medium heat. Whisk in the potato soup and the sour cream, and season with salt and pepper. Bring to a simmer, then remove from the heat and serve.
  • Preheat oven to 375 degrees F.
  • Place the frozen pie crust onto a baking sheet. Prick the bottom of the crust with a fork and bake for 10 minutes.
  • Saute the bacon in a skillet over medium heat until crisp. Remove bacon and drain on a paper towel. Add onion and asparagus tips to the skillet with the bacon fat and saute until tender, approximately 5 minutes.
  • In a large bowl whisk together ricotta, milk and eggs. Add parsley, half the tomatoes and season with salt and pepper. Add asparagus and onion mixture and combine well. Pour egg mixture into the prepared crust.
  • Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature.
  • In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper. Serve as garnish for tart.

All in one Multimedia
[email protected]

This soup was easy to make and very tasty. I used fresh asparagus from my garden and it was delicious. I will definitely be making this soup again.


Paun Florin
[email protected]

I made this soup last night and it was a hit! My husband and I both loved it. The soup was very flavorful and the asparagus was cooked perfectly. I will definitely be making this soup again.


Cristina karla Silva
[email protected]

This soup was delicious! I made it for my family and they all loved it. The asparagus flavor was very strong and the soup was very creamy. I will definitely be making this soup again.


THABO Phuravhathu
[email protected]

I made this soup for a party and it was a big hit. Everyone loved it. The soup was very creamy and the asparagus flavor was very strong. I will definitely be making this soup again.


Alina Waris
[email protected]

This soup was easy to make and very tasty. I used fresh asparagus from my garden and it was delicious. I will definitely be making this soup again.


Mario Brown
[email protected]

I made this soup last night and it was a hit! My husband and I both loved it. The soup was very flavorful and the asparagus was cooked perfectly. I will definitely be making this soup again.


Priyashni Lata
[email protected]

This soup was delicious! I made it for my family and they all loved it. The asparagus flavor was very strong and the soup was very creamy. I will definitely be making this soup again.


Tahiirz
[email protected]

I made this soup for a party and it was a big hit. Everyone loved it. The soup was very creamy and the asparagus flavor was very strong. I will definitely be making this soup again.


Yasir Qureshi
[email protected]

This soup was easy to make and very tasty. I used fresh asparagus from my garden and it was delicious. I will definitely be making this soup again.


Aziz Ullah
[email protected]

I made this soup last night and it was a hit! My husband and I both loved it. The soup was very flavorful and the asparagus was cooked perfectly. I will definitely be making this soup again.


Min Chit Thu
[email protected]

This soup was delicious! I made it for my family and they all loved it. The asparagus flavor was very strong and the soup was very creamy. I will definitely be making this soup again.


Michael Carrillo
[email protected]

I made this soup for a party and it was a big hit. Everyone loved it. The soup was very creamy and the asparagus flavor was very strong. I will definitely be making this soup again.


Federica Sg
[email protected]

This soup was easy to make and very tasty. I used fresh asparagus from my garden and it was delicious. I will definitely be making this soup again.


heily Celeste
[email protected]

I made this soup last night and it was a hit! My husband and I both loved it. The soup was very flavorful and the asparagus was cooked perfectly. I will definitely be making this soup again.


Top Music
[email protected]

This soup was delicious! I made it for my family and they all loved it. The asparagus flavor was very strong and the soup was very creamy. I will definitely be making this soup again.