BAGEL CROUTONS RECIPES

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SIMPLE ASPARAGUS SOUP RECIPE: HOW TO MAKE IT



Simple Asparagus Soup Recipe: How to Make It image

My family and friends love this soup. It's elegant and unusual, but the hardest part of making it is occasional stirring. —Kathryn Labat, Raceland, Louisiana

Provided by Taste of Home

Categories     Lunch

Total Time 01 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 12 servings (2-1/4 quarts).

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon olive oil
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 medium onion, chopped
1 medium carrot, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2/3 cup uncooked long grain brown rice
6 cups reduced-sodium chicken broth
Reduced-fat sour cream, optional
Salad croutons, optional

Steps:

  • In a 6-qt. stockpot, heat butter and oil over medium heat. Stir in vegetables and seasonings; cook until vegetables are tender, 8-10 minutes, stirring occasionally., Stir in rice and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes, stirring occasionally., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to pot and heat through. If desired, serve with sour cream and croutons.

Nutrition Facts : Calories 79 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 401mg sodium, CarbohydrateContent 11g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 vegetable

BROCCOLI BEER CHEESE SOUP RECIPE: HOW TO MAKE IT



Broccoli Beer Cheese Soup Recipe: How to Make It image

Whether you include the beer or not, this soup tastes wonderful. I always make extra and pop single servings into the freezer. —Lori Lee, Brooksville, Florida

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 14

3 tablespoons butter
5 celery ribs, finely chopped
3 medium carrots, finely chopped
1 small onion, finely chopped
4 cups fresh broccoli florets, chopped
1/4 cup chopped sweet red pepper
4 cans (14-1/2 ounces each) chicken broth
1/2 teaspoon pepper
1/2 cup all-purpose flour
1/2 cup water
3 cups shredded cheddar cheese
1 package (8 ounces) cream cheese, cubed
1 bottle (12 ounces) beer or nonalcoholic beer
Optional toppings: Additional shredded cheddar cheese, cooked and crumbled bacon strips, chopped green onions, sour cream and salad croutons or soft pretzel bites

Steps:

  • In a Dutch oven, melt butter over medium-high heat. Add celery, carrots and onion; saute until crisp-tender. Add broccoli and red pepper; stir in broth and pepper. Combine flour and water until smooth; gradually stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, until soup is thickened and vegetables are tender, 25-30 minutes., Stir in cheeses and beer until cheeses are melted (do not boil). Top with additional shredded cheese, bacon, green onions, sour cream and croutons or pretzel bites as desired.

Nutrition Facts : Calories 316 calories, FatContent 23g fat (13g saturated fat), CholesterolContent 69mg cholesterol, SodiumContent 1068mg sodium, CarbohydrateContent 13g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 12g protein.

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