Tag: cook

Creamy Asparagus Leek Soup with Creme Fraiche

Keeping things green today in the spirit of St Patrick’s Day! Cream of asparagus is one of my favorite Spring soups. The addition of leeks, a relative of onions, scallions and shallots gives this soup a wonderful subtle flavor. But the star here is a touch of creme fraiche added on top, which I like to swirl in to my soup for a creamy delicious finish.

My daughter Madison loves helping me in the kitchen, here I let her snap off the tough ends of the asparagus – she’s a pro!

Creme fraiche is wonderfully creamy, and a bit thinner than sour cream. If that’s not available near you can swap it for sour cream or even Greek yogurt. If you want to go dairy-free, you can of course leave it out, it will still taste wonderful. Enjoy!

Creamy Asparagus Leek Soup with Creme Fraiche
gordon-ramsay-recipe.com
Servings: 5 • Size: about 1 1/2 cups • Old Points: 2 • Weight Watcher Points+: 4 pt
Calories: 141 • Fat: 5 g • Carb: 20 g • Fiber: 5 g • Protein: 7 g • Sugar: 4 g
Sodium: 476 mg (without salt) • Cholest: 14 mg

Ingredients:

2 lbs asparagus (2 bunches) tough ends snapped off
1 tbsp butter
4 leeks, white and pale green only, halved lengthwise, sliced thin
2 cloves garlic, minced
32 oz container + 1 cup Swanson reduced-sodium chicken broth
2 tbsp Creme Fraiche^[1]
kosher salt and fresh pepper to taste
optional chives for garnish

Directions:

In a large heavy pot, melt better over medium-low heat. Add leeks and cook, stirring occasionally, until the leeks are soft, about 8 to 10 minutes. Add garlic and cook 1 minute, or until fragrant.

Chop the asparagus into 2-inch pieces. Add to the pot with the leeks. Add the broth and bring to a boil. Cover and cook about 20-25 minutes or until asparagus is very tender. Remove from heat and puree until smooth with a blender. Adjust salt and pepper, to taste.

To serve, divide in 5 bowls and spoon in 1 teaspoon Creme Fraiche and chives for garnish.

Makes 7 1/3 cups

References

^{^} Creme Fraiche (www.amazon.com)

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https://gordon-ramsay-recipe com/preparation/creamy-asparagus-leek-soup-with-creme-fraiche html

Spicy Shrimp with Chilies and Garlic

Sauteed shrimp with garlic, dried chilies and lemon juice – it’s spicy, garlicky, acidic and sooooo good! You can serve this as an appetizer or have this for dinner over some baby greens with a crusty whole wheat baguette. And the best part about this dish – it’s ready in under 15 minutes.

If you don’t have dried chilies, you can use a generous amount of crushed red pepper. If you don’t like spicy food, you can leave the chilies out completely. You can also make this with lime juice and cilantro for a twist of this dish, see Cilantro Lime Shrimp^[1]. This is gluten-free, paleo-friendly and low calorie… but trust me, you would never know it (it’s THAT good!).

Spicy Shrimp with Chilies
gordon-ramsay-recipe.com
Servings: 6 • Size: 2/3 cup • Old Points: 3 pts • Weight Watchers Points+: 3 pts
Calories: 147 • Fat: 4 g • Carb: 3 g • Fiber: 0 g • Protein: 23 g • Sugar: 0 g
Sodium: 171 mg • Cholesterol: 172 mg

Ingredients:

1 1/2 pounds peeled and deveined medium shrimp
kosher salt and freshly ground black pepper
1 tbsp extra-virgin olive oil
3 to 4 dried chilies, roughly chopped
5 garlic cloves, crushed
juice of 1 lemon
3 tbsp chopped fresh parsley

Directions:

Season the shrimp with salt and pepper to taste.

Heat a large nonstick skillet over medium heat. Add 1/2 tbsp of the oil to the pan and half of the chilies and cook 1 to 2 minutes. Increase the heat to medium-high, when hot add half of the shrimp. Cook undisturbed for about 1 1/2 minutes. Turn the shrimp over and cook until opaque throughout, about 1 minute. Transfer to a plate.

Add the remaining 1/2 tablespoon of oil and remaining chilies; cook 1 to 2 minutes. Add the remaining shrimp to the pan and cook, undisturbed, for about 1 1/2 minutes. Turn the shrimp over, add the garlic, and cook until the shrimp is opaque throughout, about 1 minute. Return the first batch of shrimp to the skillet, mix well so that the garlic is evenly incorporated and remove the pan from the heat.

Squeeze the lemon juice over the shrimp. Add the parsley and toss well. Serve with crusty whole wheat bread and a salad.

References

^{^} Cilantro Lime Shrimp (www.gordon-ramsay-recipe.com)

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Easy Garlic Broccolini

Broccolini, also known as baby broccoli, makes a fantastic, quick side dish and compliments just about anything from beef roasts, lamb, fish, turkey, chicken, lasagna and more.

It’s actually not a younger version of broccoli, but rather a natural hybrid between regular broccoli and a plant called Chinese broccoli. My family prefers it to broccoli and since it takes less time to cook, I make this at least once a week. It has longer, thin stalks with small florets and only needs a few minutes to cook. I make this side dish at least once a week – even my toddler eats it with no complaints!

The best part, it’s healthy and ready in under 10 minutes so if you’re cooking for the holidays or just a meal for your family and need an easy side dish, this is it! You can double it or halve it as you need.

Easy Garlic Broccolini
gordon-ramsay-recipe.com
Servings: 6 • Size: 1/6 • Old Points: 1 pts • Points+: 1 pts
Calories: 43 • Fat: 3 g • Protein: 1 g • Carb: 2 g • Fiber: 1 g • Sugar: 0 g
Sodium: 14 mg • Cholesterol: 0 mg

Ingredients:

2 bunches broccolini
6 cloves peeled garlic, sliced thin
1 1/2 tbsp extra virgin olive oil
pinch red pepper flakes (optional)

Directions:

Trim about 1 1/2 inches off broccolini stems and discard. Slice the brocolini in half lengthwise.

Bring pot of water to a boil. When boiling, add broccolini and cook 2 minutes. Quickly drain and run under cold water to stop it from cooking.

Heat a large sauté pan over medium-high heat. Add the oil and garlic and cook until golden, about 1 minute. Add the drained broccolini, season with kosher salt to taste and cook 1 minute, or until heated through.