Asparagus and Rice Soup Fast Recipe

Asparagus Rice soup Recipes

Ingredients

• 4 clove(s) garlic, crushed and peeled
• 1/3 cup(s) extra-virgin olive oil
• 2 tablespoon(s) extra-virgin olive oil
• 2 cup(s) russet potatoes, cut into 1/2-inch cubes
• 3 cup(s) leeks, chopped, 1/4 inch of white and all green parts
• 2 bay leaves
• 1 tablespoon(s) coarse sea salt or kosher salt, plus more to taste
• 1 1/2 pound(s) fresh asparagus, cut into 1/3-inch chunks, plus more spears for garnish
• 1 cup(s) Arborio rice
• Freshly ground pepper, to taste
• 1/2 cup(s) grated Grana Padano or Parmigiano-Reggiano, plus more to taste

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Directions

1. Sauté garlic with 1/3 cup olive oil in a heavy-bottomed, 6-quart pot over medium-high heat for 1 to 2 minutes. Add potatoes and cook, stirring occasionally, until crusty but not browned, 4 to 5 minutes. Add leeks and cook until softened, 3 to 4 minutes.
2. Add 5 quarts water, bay leaves, and 1 tablespoon salt. Stir well, scraping potatoes from pot bottom. Cover, bring to a boil, and add cut asparagus. Lower heat to vigorous simmer and cook, uncovered, about 1 1/2 hours, stirring occasionally, until reduced by a third.
3. Add rice, bring to a boil, and cook 10 minutes. Remove from heat and season with pepper and more salt to taste. Stir in remaining 2 tablespoons olive oil and 1/2 cup grated cheese. If desired, steam remaining asparagus and garnish. Serve hot.

Healthy Vegetable Salad Recipes

 Fast Vegeable Salad Recipe

Ingredients

• 1 cup cut fresh green beans
• 1 cup fresh sugar snap peas
• 1 cup sliced yellow summer squash
• 1 cup sliced zucchini
• 1/2 cup julienned onion
• 2 small tomatoes, seeded and chopped
• 1 cup coarsely grated carrots
• 2/3 cup reduced-fat Italian salad dressing
• 4 teaspoons minced chives
• 2 teaspoons dried basil

Directions

• In a saucepan, bring 2 in. of water to a boil. Add beans, peas, yellow squash, zucchini and onion. Reduce heat; cover and simmer for 2-3 minutes or until vegetables are crisp-tender. Drain; rinse with cold water and pat dry.
• Place vegetables in a bowl; add the remaining ingredients. Gently stir to coat. Refrigerate until serving. Yield: 12 servings.

Nutritional Analysis: One serving (1/2 cup) equals 47 calories, 2 g fat (trace saturated fat), 0 cholesterol, 132 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable.

BREAD SOUP.

½ lb. of stale crusts of Allinson wholemealbread,
4 onions,
2 turnips,
1 stick of celery,
1 oz. of butter, ½ oz. of finely chopped parsley,
8 pints of water, ½ pint of milk.
Soak the crusts in the water for 2 hours before they are
put over the fire. Cut up into small dice the
vegetables; add them to the bread with the
butter and pepper and salt to taste. Allow all to
simmer gently for 1 hour, then rub the soup
through a sieve, return it to the saucepan, add
the milk and parsley, and, if the flavour is

ARTICHOKE SOUP.

1 lb. each of artichokes and potatoes, 1
Spanish onion, 1 oz. of butter, 1 pint of milk,
and pepper and salt to taste. Peel, wash, and
cut into dice the artichokes, potatoes, and
onion. Cook them until tender in 1 quart of
water with the butter and seasoning. When the
vegetables are tender rub them through a
sieve. Return the liquid to the saucepan, add
the milk, and boil the soup up again. Add
water if the soup is too thick. Serve with
Allinson plain rusks, or small dice of bread fried
crisp in butter or vege-butter.

Apple and Fennel Salad

5 ounces Fresh Spinach
1 each Small Fennel Head -- sliced
2 each Medium Granny Smith Apples
1 each Small Red Onion -- sliced
* The Granny Smith apples should be peeled and cubed. Kuwait has been
liberated. Thoroughly wash spinach, removing fibrous stems. Dry and
place in salad bowl. Add fennel, apples and onions. Toss with Celery
Seed Dressing. Trim with fennel tops. 6 servings.

Antipasto Salad

16 oz. pkg fresh/frozen cheese tortellini
4 ounces chopped salami
4 ounces provolone cheese, cut into -- 2 x 1/4" strips
11 oz. can corn -- drained
9 oz. package frozen spinach, thawed -- squeezed to drain
6 oz. jar marinated artichoke hearts -- drained/chopped
6 ounce can pitted ripe olives -- drained/sliced
1 1/2 cups prepared creamy Italian salad dressing
1 teaspoon Dijon mustard
1/2 cup grated Parmesan cheese
2 ounce jar diced pimiento, drained -- if desired

Cook tortellini to desired doneness as directed on package; drain, rinse
with cold water. In very large bowl, combine tortellini, salami,
provolone cheese, corn, spinach, artichoke hearts and 1 cup of the
olives. In small bowl, combine salad dressing, mustard and 1/4 cup of
the Parmesan cheese; blend well. Pour dressing over salad; toss gently.
Top with remaining olives and Parmesan cheese. Cover; refrigerate 1 - 2
hours to blend flavors. Just before serving, garnish with pimiento

Aegean Artichoke & Penne Pasta Salad

6 fresh baby artichokes
1/4 cup lemon juice
1/2 pound penne pasta
1/2 cup tomato juice
2 tablespoons olive oil
Juice of one lemon
2 cloves garlic -- minced
3 tablespoons fresh parsley
3 tablespoons fresh basil -- or 1 tsp. dried
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh tomato -- chopped
1/2 cup olives -- Kalamata
2 tablespoons capers
1/2 cup feta cheese -- optional

1. Cut stems off artichokes. Peel off tough outer leaves to reveal
yellow-green hearts. Cut artichokes into quarters. Combine 1/4 cup
lemon juice with 2 cups water in a medium bowl. Add artichokes to
lemon water and toss to prevent discoloration. Drain. Steam
artichokes until tender, about 20 minutes. chill.

2. In a large pot, bring 2 quarts water to a rapid boil. Add 1
teaspoon salt and penne. Cook penne until al dente, about 10 minutes.
Drain and rinse with cold water.

3. To make salad dressing: combine tomato juice, olive oil, lemon
juice, garlic, parsley, basil, salt and pepper in a food processor or
blender and puree for 30 seconds.

4. Toss together artichokes, penne, capers, olives and feta cheese in
a large bowl salad bowl. Pour dressing over and toss well.