Day After Easter Soup

Name: Day After Easter Soup
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 9
Cuisine: Global
Ingredients: 454 grams fresh asparagus, trimmed; 2 Tbsps butter; 1 teaspoons celery seed; 1 teaspoon minced chives; 170 grams cubed fully cooked lean ham; 2 Tbsps all-purpose flour; 1 Tbsp minced fresh parsley; 0 teaspoons ground nutmeg; 303 milliliters half-and-half cream; 1 teaspoon herbes de Provence; 2 mediums leeks (white serving only), chopped; 5 mediums red potatoes, peeled and cut into 1/2-inch cubes; 3 Tbsps shredded Gruyere or Swiss cheese; 907 grams carton vegetable broth; 237 milliliters water

Day After Easter Soup is a hor d'oeuvre that serves 9. One serving contains 225 calories, 9g of protein, and 9g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up asparagus, leeks, carton vegetable broth, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. It is perfect for Autumn. If you like this recipe, take a look at these similar recipes: Easter Soup, Easter Lamb Soup, and Easter Carrot Soup.

Instructions

In a large saucepan, saute leeks in butter until tender. Stir in flour until blended. Gradually add the broth, water, parsley, herbes de Provence, chives, celery seed and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened.

Ingredients you will need

Herbes De Provence

Celery Seed

Parsley

Butter

Chives

Nutmeg

Broth

All Purpose Flour

Leek

Water

Equipment you will use

Sauce Pan

Cut tips off asparagus and set aside.

Ingredients you will need

Asparagus

Cut stalks into 1/2-in. pieces; add to pan. Reduce heat; cover and simmer for 10-15 minutes or until asparagus is tender. Cool slightly.

Ingredients you will need

Asparagus

Equipment you will use

Frying Pan

In a blender, process soup in batches until smooth. Return all to pan. Stir in potatoes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in asparagus tips; cover and simmer 5-8 minutes longer or until vegetables are tender. Stir in ham and cream; heat through.

Ingredients you will need

Asparagus

Vegetable

Potato

Cream

Soup

Ham

Equipment you will use

Blender

Frying Pan

Sprinkle with cheese.

Ingredients you will need

Cheese

Equipment

Sauce Pan

Frying Pan

Blender

Ingredients

Servings:

454grams

fresh asparagus, trimmed 2Tbsps

butter 1teaspoons

celery seed 1teaspoon

minced chives 170grams

cubed fully cooked lean ham 2Tbsps

all-purpose flour 1Tbsp

minced fresh parsley 0teaspoons

ground nutmeg 303milliliters

half-and-half cream 1teaspoon

herbes de Provence 2mediums

leeks (white serving only), chopped 5mediums

red potatoes, peeled and cut into 1/2-inch cubes 3Tbsps

shredded Gruyere or Swiss cheese 907grams

carton vegetable broth 237milliliters

water

Recommended wine: Sparkling Wine, Sparkling Rose

Antipasti works really well with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "