Difference between revisions of "User:Blheier/Recipes"

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* 5-6 C Vegetable Broth
 
* 5-6 C Vegetable Broth
 
* 1/2 C Heavy Whipping Cream
 
* 1/2 C Heavy Whipping Cream
* Creme Fraiche?
 
 
* One Russet Potato, Peeled and Diced
 
* One Russet Potato, Peeled and Diced
 
* Juice of One Lemon
 
* Juice of One Lemon
 
* Parmesan Cheese
 
* Parmesan Cheese
  
1. Melt butter over medium-high heat. Cook garlic and leek until leek begins to wilt. Add asparagus and cook a few minutes, stirring occasionally.  
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1. Melt butter over medium-high heat. Cook garlic and leek until leek begins to wilt.  
  
2. Add vegetable broth and potatoes, and bring to a boil. Let simmer12-15 minutes, or until potatoes are tender.  
+
2. Add vegetable broth and potatoes, and bring to a boil. Reduce to medium-low heat and add asparagus. Let simmer12-15 minutes, or until potatoes are tender.  
  
 
3. Once vegetables are tender, puree soup in batches and run through a mesh strainer.  
 
3. Once vegetables are tender, puree soup in batches and run through a mesh strainer.  
  
 
4. Add cream and lemon juice; stir in parmesan cheese to taste.
 
4. Add cream and lemon juice; stir in parmesan cheese to taste.

Latest revision as of 19:23, 24 January 2016

Ladies Christmas Dinner 1/8/16

Creamy Asparagus Soup

  • Two Bunches Asparagus, Chopped
  • One Leek, Chopped
  • One Garlic Clove, Minced
  • 3 Tbs Butter
  • 5-6 C Vegetable Broth
  • 1/2 C Heavy Whipping Cream
  • One Russet Potato, Peeled and Diced
  • Juice of One Lemon
  • Parmesan Cheese

1. Melt butter over medium-high heat. Cook garlic and leek until leek begins to wilt.

2. Add vegetable broth and potatoes, and bring to a boil. Reduce to medium-low heat and add asparagus. Let simmer12-15 minutes, or until potatoes are tender.

3. Once vegetables are tender, puree soup in batches and run through a mesh strainer.

4. Add cream and lemon juice; stir in parmesan cheese to taste.