WEBBring to a boil. Reduce heat, cover and simmer until the vegetables are tender, about 15 minutes. Stir in the butter. In a small bowl, whisk together the flour and milk. Pour the …
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WEBInstructions. First, trim the woody ends off of the asparagus and chop asparagus into small pieces. 2 cups asparagus. Sauté the asparagus with the oil until tender, add balsamic …
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WEBAdd leeks and potatoes cook, stirring occasionally, until the leeks begin to soften, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the broth, …
WEBHeat the butter and olive oil in a Dutch oven or other heavy pot over medium heat. Add the shallot and asparagus (reserve a few of the uncooked asparagus tips for garnishing …
WEBPlace asparagus, onion, and garlic in a medium pot with 1 cup of the broth. Bring the broth to a boil, reduce heat to medium/medium-high, cover, and let simmer until the …
WEBThis will enhance the natural sweetness of the onions. Melt the butter in the olive oil over medium-low heat in a Dutch oven or large soup pot. Add the chopped onion, stirring …
WEBSaute onions in olive oil until translucent (but not browned). Add i n garlic, asparagus, beans, salt, and pepper, and give it a good stir. Pour in veggie broth (or water) and bring …
WEBAdd broth, salt and pepper; bring to a simmer over medium heat. Simmer, undisturbed, until the asparagus is tender, about 12 minutes. Remove from heat; stir in tarragon. Pour the …
WEBIn a large pot over medium high heat, add the olive oil, garlic and onion and sauté 3-5 minutes until tender. Add the butter and the flour and stir until the flour is golden brown. …
WEBSet aside. Heat the oil in a medium pot over medium heat. Add the scallions and cook for 1 to 2 minutes, or until soft. Add the potatoes, garlic, salt, pepper, and water and simmer …
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WEBUsing a large stock pot, add olive oil. Place over medium-low heat. Once hot, add onions and garlic. Sauté for 5-6 minutes, stirring occasionally, or until onions begin to turn …
WEBMelt the butter in a 4 to 5 quart pot on medium heat. Add the onions and cook until translucent, about 5 minutes. Elise Bauer. Add the garlic (or green garlic) and cook a …
WEBHeat a the olive oil in a large pot over medium-high heat. Add in the leek, garlic, red pepper flakes, salt and pepper and sauté for 3 minutes or until the leek starts to soften. Add in …
WEBIn a small skillet or saucepan, bring ½ cup water to boil. Add asparagus tips, cover, and cook until tender, about 2 minutes. Remove from the pan and set aside to cool. In a …
WEBStep 1 Fill a large pot with 2 cups water and fit with a steamer basket. Bring to a boil. Add the asparagus and steam until tender, 3 to 4 minutes. Remove the asparagus to a …
WEBCook the asparagus with broth and the onion until the asparagus is tender. Transfer the mixture to a blender and puree until smooth. Make the roux, stir in the remaining chicken …
WEBMelt butter in a 4-quart Dutch oven over medium heat. Add onion and cook until soft, about 6 minutes. Stir in garlic and cook for about 30 seconds. Pour the broth in with the onion …