Soups

‘Easy-Creamy’ Asparagus Soup

++ This soup can be made using JUST the snapped off ends of asparagus – OR – using the entire stalk of asparagus. (I just got a kick out of making a great tasting soup with asparagus ends, which are usually thrown away!)

On New Year’s Day I enjoyed a meal (more like a ‘feast’) at my sister-in-law’s home. I brought the asparagus, and, as I was breaking off the ends (which is actually rather fun to do) I began to think, “I bet I could do something with these little babies”. So I took them home and made an easy but delicious soup which I called ‘Free Asparagus Soup!”

Asparagus is good for you for several reasons, one being that asparagus contains Saponins. Saponins have anti-inflammatory and anti-cancer properties and their intake has been associated with improved blood pressure, improved blood sugar regulation and better control of blood fat levels.

+ Tip Asparagus should be eaten within 48 hours of purchase.

+ Tip Once you bring asparagus home, wrap the ends in a damp paper or cloth towel and place in the vegetable bin of your refrigerator.

Ingredients & Method Recipe makes 4 cups of soup but is easily doubled or tripled

++ If you have any questions about this soup, feel free to use the ‘comment’ section below

5 cups water
2 1/2 cups roughly chopped asparagus ends left after cooking asparagus spears – OR – whole (unsnapped) asparagus spears
1/4 cup chopped onion
1 Knorr chicken bouillon cube – – or 2 regular cubes
salt – to taste (I didn’t use any…)
1/2 cup heavy or whipping cream
croutons – for garnish

Place 5 cups water, 2 1/2 cups roughly chopped asparagus, 1/4 cup chopped onion, bouillon cube(s) & salt in a medium saucepan. Simmer for about 40 minutes.

Allow to soup to cool a bit so you can blend it in batches. (Last year I purchased a Magic Bullet, so I used that.)

Return the blended soup to the saucepan. Add cream. Simmer soup for a bit until rewarmed. Serve sprinkled with croutons and, perhaps, a stick-to-the-ribs grilled cheese sandwich. Enjoy!!

Photo courtesy of Bouchon Bakery & Serious Eats.com.

January 4, 2014August 20, 2014

My Yellow Farmhouse - Cooking with Love!17 Comments

Mushroom Soup – Made Entirely in Your Microwave !

++ UPDATE — I changed the amount of butter back to the original 1/4 cup (from 2 Tbs.) because I realized 1/4 cup of butter is necessary to make a roux so the soup thickens properly.)

I love this mushroom soup – it’s easy to make and delicious! I brought some of this soup to a friend’s home recently and a very, very fussy man really, really liked it! ‘Nough said – here’s the recipe!

Ingredients & Method

Makes 7 cups – enough for 4 people

12 ounces fresh mushrooms – sliced thin (about 4 – 4 1/2 cups)
1/2 cup chopped onion
1/4 cup butter
1/2 cup flour
4 cups water (Or chicken broth… if using chicken broth you don’t need bouillon cubes.)
2 chicken bouillon cubes – I like Knorr – they’re bigger and pack more flavor
1/2 tsp. salt – or to taste
1/4 tsp. pepper – or to taste
1 cup Half & Half
2 tsp. fresh parsley, chopped

Place sliced mushrooms, 1/2 cup chopped onion and 1/4 cup butter in a 3 quart microwavable bowl.

Cover with a microwavable lid – or waxed paper. Microwave on high for 4 minutes – STIRRING ONCE – just until mushrooms release their liquid.

Stir in 1/2 cup flour to make a smooth past.

Gradually stir in 4 cups water (or chicken broth…. no bullion cubes needed). Continue to stir until well-blended and no lumps remain.

Add 1 cup Half & Half, 2 chicken bouillon cubes, 1/2 tsp. salt & 1/4 tsp. pepper. (Remember – no bouillon cubes needed if you’re using broth.)

Microwave – UNCOVERED – on high for 9 – 10 minutes – until soup is bubbling and slightly thickened. Stir several times – especially during the last few minutes !

Remove bowl with pot holders ’cause it’ll be HOT !! Sprinkle on 2 tsp. fresh parsley. Enjoy!

November 22, 2013November 1, 2014

My Yellow Farmhouse - Cooking with Love!11 Comments

Jalapeno Corn Chowder

I adapted this from a “soup” recipe, but to me, perhaps because I’m a New Englander, this is a “chowder”. Or, as my Bostonian mother would’ve said, “It’s a CHOW-DA”. Here’s some information regarding “chowder” from Wikipedia – “The phonetic variant, chowda, found in New England, is believed to have originated in Newfoundland (Canada) in the days when Breton fisherman would throw portions of the day’s catch into a large pot, along with other available foods.Fish chowder, corn chowder, and clam chowder continue to enjoy popularity in New England and Atlantic Canada.”

So, whether you call this recipe a soup or a chowder, it’s thick, rich and delicious. And, as an added bonus, it’s quick and easy to make. Enjoy!

Ingredients

1 Tbs. olive oil
2 tsp. chopped fresh garlic
2 cups frozen hash brown potatoes with onion & peppers (Also called Potatoes O’Brien)
3 cups milk
1 can (15 oz) creamed corn
1 can Green Giant “Mexicorn” – – or 2 cups whole kernel corn
1/2 tsp. salt
1 tsp. cumin
8 oz. Jalapeno Jack Cheese, cut into slices (I used Great Midwest.)

Add 1 Tbs. olive oil to a medium saucepan and cook 2 tsp. chopped fresh garlic and 2 cups hash browns for 8 – 10 minutes, stirring often.

Add 3 cups milk, 1 can creamed corn and 1 can “Mexicorn” (or 2 cups whole kernel corn), 1/2 tsp. salt and 1 tsp. cumin. Mix everything together and bring chowder to a simmer. Reduce the heat to low and cook for 10 minutes, stirring often.

Remove saucepan from heat !! Add 8 oz Jalapeno Jack Cheese slices. Stir until cheese is melted and incorporated into the chowder. Ladle it out – and enjoy!!