recipes articles & more

Summertime Sangria
Spring Vegetable Ragout with Fresh Pasta
Sweet Strawberry Desserts
Macaroni and Cheese Recipe: Create Your Own
Roast Chicken Redux
Classic Lattice-Top Blueberry Pie
Garden Party Cocktail
Homemade Applewood-Smoked Bacon
Fresh & Healthy Recipes
Gluten-Free Baked Treats
Southern Buttermilk Biscuits
Top Brownie Recipes
Cheesecake Recipe: Create Your Own
Baconize It!
Best Burgers On the Block
Giveaway! Win Bruce Aidells’s Must-Have Grill Tools
Grow & Cook Your Own Fresh Peas
10 Ways to Eat Less Meat
Potato Salad Recipe: Create Your Own
The Perfect Menu for Picnic Season

Post your own recipe

print | |

View All Community Recipes comments (0)

Kipdack

Posted: January 31st, 2012
by Roviochickinz

This recipe was made with the Recipe Maker to create a custom soup with your choice of vegetables, seasonings, and garnishes.

Serves/Yields: Serves 8 as a starter

Created Using: Creamy Vegetable Soup

apple cider asparagus cream more more

2 Tbs. extra-virgin olive oil

1/4 cup thinly sliced celery (halve lengthwise then slice crosswise)

1 Tbs. minced fresh ginger

1/3 cup thinly sliced carrots (peel, halve or quarter lengthwise, then slice crosswise)

1/3 cup thinly sliced leeks

1/3 cup finely chopped shallots

Kosher salt

1-1/2 tsp. curry powder

2-1/4 lb. asparagus, bottom of stems trimmed, cut into 1/2-inch pieces

5 cups vegetable broth, preferably homemade OR 2-1/2 cups lower-salt chicken broth diluted with 2-1/2 cups water

3 Tbs. apple cider

1/4 cup heavy cream

1-1/2 tsp. fresh lemon juice

freshly ground black pepper

3 Tbs. toasted, finely chopped pine nuts

In a 4- to 5-quart saucepan or Dutch oven, heat the olive oil over medium-low heat. When hot, add the celery, ginger, carrots, leeks, and shallots and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt and the curry powder.

Add the asparagus, broth, and cider, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.

Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.

Add the cream and 1/2 tsp. of the lemon juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lemon juice as needed.

Ladle into 8 soup bowls and garnish each serving with 1 tsp. chopped pine nuts.