Recipe Index

Hennessy Margarita: A Twist on the Classic

May 2, 2024 by Tanya Leave a Comment

This Hennessy Margarita recipe is a game-changer for cocktail enthusiasts looking for a sophisticated twist on a classic. Its unique blend of smooth cognac and zesty lime provides a luxurious sip for unwinding after a long day or spicing up your weekend gatherings. This post is meant for an audience 21 and over.

Hennessy Margarita on coaster with Hennessy bottle in background

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

I love spins on classic cocktails, and this one is perfect for the summertime weather. A classic margarita is one of my favorite summertime drinks, but I also like an excellent cognac. Once combined, you develop a cognac margarita, aka Henny margarita, aka Henny-rita.

This cocktail is like a typical margarita, but I subbed some of the tequila for Hennessy. The only difference is that I opted to leave out any sweetener, which I tend to add to a classic margarita. With the Hennessy, simple syrup isn't needed. But if you like your cocktails on the sweet side, feel free to add a bit of sweetener.

If you like margaritas, you'll want to try my Tamarind Margarita too.

Ingredients You Will Need

Cognac - I use Hennessy Cognac, a high-quality Brandy type.
Blanco Tequila - A staple for margaritas.
Cointreau - A liqueur that adds a touch of citrus and sweetness.
Fresh lime juice - To bring the necessary acidity and brightness.
Ice - used to shake the cocktail and to serve the margarita on the rocks.
Tajin or salt- For rimming the glass (optional).
Lime wheel- For garnish.

Bar Tools You Will Need

Cocktail shaker
Jigger
Strainer
Rocks Glass

hennessy margarita in glass with lime wedge on it

How to make a Hennessy Margarita

If you like a salted rim, start by running a lime wedge around the rim of your glass and then dip it into the salt. If you like a little extra flavor, use tajin instead of salt. Set the glass aside.

Combine the Hennessy, Tequila, Cointreau, and fresh lime juice in a shaker. Fill the shaker with ice.

Shake the mixture vigorously until well chilled, about 10-15 seconds.

Strain the cocktail into your prepared glass filled with fresh ice.

Garnish with a lime wheel.

Hennessy Margarita Rim Options

Tajin
Sugar
Salt

close up photo of the hennessy margarita recipe from above

Flavor Variations

The balance of components in a Hennessy Margarita can be adjusted to suit your taste, with a typical formulation being 1 part Hennessy, 1 part Blanco tequila, 1 part lime juice, and 1 part orange liqueur.
This cocktail is usually presented in a glass with a salted rim and adorned with a slice of lime. I used Tajin for salting the rim.
For the triple sec, I opt for Cointreau, though Grand Marnier or any triple sec of your choice works well.
This version incorporates fresh lime juice, but you can use lime juice concentrate if you have it on hand.

Expert Tips

These suggestions will ensure your Hennessy Margarita is a standout.

No Shaker, No Problem: If you don't have a cocktail shaker, simply mix all ingredients in a glass brimming with ice and stir thoroughly until blended.
Serving Freshness: Ideally, this cocktail should be enjoyed immediately after mixing. However, you can also prepare it in advance and store it chilled in the fridge for up to 24 hours. Just add ice and stir well before serving.
Ice Timing: Only introduce ice when you're ready to serve to avoid dilution from melting.
Batch Mixing: Catering to a crowd? Scale up the recipe and mix everything in a large pitcher instead of individual shakes. Do not add the ice. When ready to serve, pour the margaritas over ice.

I hope you enjoy this Hennessy Margarita recipe as much as we do. If you like Hennessy cocktails, check out my Hennessy Sidecar recipe.

If you make this cocktail recipe, please let us know how you like it by leaving a review below. Your feedback is appreciated!

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5 from 1 vote

Hennessy Margarita

Prep Time5

Cook Time0

Total Time5

Course: Cocktails

Cuisine: American

Keyword: hennessy margarita

Servings:

Calories: 225kcal

Author: Tanya

Equipment

1 cocktail shaker

Ingredients

1 ounce Hennessy cognac or other high quality Cognac
1 ounce blanco tequila
1 ounce orange liqueur such as Cointreau or Grand Marnier
1 ounce fresh lime juice
Ice For shaking and serving.
Tajin or salt For rimming the glass
Lime wheel For garnish.

Instructions

If you like a salted rim, start by running a lime wedge around the rim of your glass and then dip it into salt. Set the glass aside.
Combine the Hennessy Cognac, Tequila, orange liqueur, and fresh lime juice in a shaker. Fill the shaker with ice.
Shake the mixture vigorously until well chilled, about 10-15 seconds.
Strain the cocktail into your prepared glass filled with fresh ice.
Garnish with a lime wheel.

Notes

You can adjust the ingredients in a Hennessy Margarita to your liking. A common recipe includes equal parts Hennessy, Blanco tequila, lime juice, and orange liqueur.

Nutrition

The Perfect Lavender Martini Recipe

May 1, 2024 by Tanya Leave a Comment

This Lavender Martini elegantly marries the botanical complexity of gin with the delicate, floral notes of lavender. With just 3 ingredients, this is the perfect twist on the classic martini. This post is meant for an audience of 21 and over.

lavender martini in glass with sugar rim

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

Spring gets me loving a few ingredients, lavender and lemon being my favorite two. I love making simple syrups, and I add my lavender syrup to many drinks and cocktails. This lavender martini contains few ingredients, just gin, lavender syrup, and lemon juice.

Gin is the basic ingredient in a classic martini, while lavender and lemon are the perfect flavor combo.

If you like martinis, try my bourbon martini recipe or watermelon martini.

Ingredients for Lavender Martini

Gin: A juniper-flavored spirit with a botanical profile, serving as the cocktail's base.
Lavender Syrup: Sweet and floral, adding a soothing lavender essence.
Lemon Juice: Fresh lemon juice works wonderfully in this drink. You could also use the stuff in a bottle if preferred.

How to make a Lavender Martini

In a cocktail shaker, combine gin, lavender syrup, and lemon juice.

Put ice in the shaker, close lid, and shake for 10-15 seconds to mix and cool ingredients.

Strain the mixture into a martini glass, ensuring no ice pieces escape.

Garnish with a lemon twist or a lavender sprig and enjoy.

lavender martini in glass at upward angle

How to make Homemade Lavender Syrup

I make my own lavender simple syrup to add to this cocktail. In a saucepan, add ½ cup white granulated sugar, ½ cup water, and 1 Tablespoon culinary lavender buds. Simmer over medium heat for about 15-20 minutes. Cool the syrup to room temperature before straining and using it in the cocktail.

Expert Tips

These tips will help you make the best Lavender Martini recipe you’ve ever tried.

If you don't have a shaker, just mix all the ingredients in a glass with ice and stir until well mixed.
This drink is best when served immediately. However, you can also prepare it in advance and store it in the fridge for up to 24 hours. When ready to serve, add the ice and stir well.
Don’t add the ice cubes until you are ready to serve; otherwise, you risk them melting and diluting the cocktail.
Serving more people, no problem. Increase the recipe and prepare in a large jug rather than a cocktail shaker.

lavender martini in glass in front of lavender plant

Frequently Asked Questions

Can I use dried lavender instead of lavender syrup?

While dried lavender can infuse gin with floral notes, it's more potent and can easily overpower. Lavender syrup provides a more balanced sweetness and flavor.

Is there a non-alcoholic version of this martini?

Absolutely! Replace the gin with a non-alcoholic spirit or seedlip and use non-alcoholic lavender syrup for a delightful mocktail version.

How can I make my own lavender syrup?

Simmer equal parts water and sugar with a handful of culinary-grade lavender buds. Strain after cooling for a clear, fragrant syrup.

I hope you like this drink recipe as much as we do. If you’re looking for more martini recipes, try these out:

If you tried a recipe from my blog, please leave a rating and comment on how it turned out. Your feedback is appreciated!

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5 from 1 vote

Lavender Martini Recipe

Prep Time5

Cook Time0

Total Time5

Course: Cocktails

Cuisine: American

Keyword: lavender martini

Servings: person

Calories: 210kcal

Author: Tanya

Ingredients

2 ounces gin
1 ounce lavender syrup
½ ounce lemon juice

Instructions

In a cocktail shaker, combine gin, lavender syrup, and lemon juice.
Put ice in the cocktail shaker, close lid, and shake for 10-15 seconds to mix the ingredients..
Strain the mixture into a martini glass, ensuring no ice pieces escape.
Garnish with a lemon twist or a lavender sprig, and enjoy.

Notes

If you're not a fan of gin, feel free to substitute the gin with vodka.
Fresh lemon juice works wonderfully in this drink. You could also use the stuff in a bottle if preferred.

Nutrition

Turkey Meatloaf Recipe

April 25, 2024 by Tanya 4 Comments

This turkey meatloaf is juicy, moist, flavorful, and easy to make. This classic comfort food contains ground turkey and lots of vegetables. It will make you feel like a kitchen pro.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

Meatloaf is one of those recipes that never gets boring. It's super delicious and there are endless ways to flavor it. You can keep it classic, like my Southern meatloaf recipe, or you can get creative, like swapping the ketchup glaze for a tangy barbecue sauce.

I love finding ways to use ground turkey, and this recipe is one of my favorite ways to use it. For this recipe, I make ground turkey meat the star and add onions, mushrooms, and carrots to ensure the meatloaf is nice and juicy.

Ground turkey gets a bad wrap for coming out dry, but it stays nice and moist when you add veggies to it.

If you're a fan of ground turkey, try my air fryer turkey burgers or my turkey tacos.

Ingredients for Turkey Meatloaf

Ground Turkey Meat forms the meatloaf's foundation, offering structure and protein.
Soft breadcrumbs, eggs, and chicken broth bind the mixture and enhance texture.
Aromatics and Vegetables - Includes yellow onion, mushrooms, and carrots.
Butter adds richness and softens the vegetables.
A mix of chopped parsley, Worcestershire sauce, salt, pepper, celery salt, and garlic powder enhances the flavor.
Glaze - Combining ketchup, brown sugar, Worcestershire sauce, garlic powder, apple cider vinegar, and black pepper creates a flavorful topping.

How to make Turkey Meatloaf with Ground Turkey

This meatloaf recipe consists of two main steps: preparing the meatloaf and applying the glaze.

Prepare the Meatloaf:

Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with foil. Start with the breadcrumbs by placing them in a small bowl and moistening them with chicken broth. Allow them to soak until they've absorbed most of the liquid, about 5-10 minutes.

In a medium skillet over medium heat, melt the butter and sauté the chopped onion, mushrooms, and carrot until soft and lightly browned, approximately 5-7 minutes.

In a large bowl, combine the ground turkey with the soaked breadcrumbs. Add the sautéed vegetables, beaten eggs, parsley, Worcestershire sauce, salt, celery salt, and black pepper. Stir the mixture gently to combine thoroughly.

Shape the mixture into a loaf, pack it tight, and place on the prepared baking sheet. Bake in the preheated oven for 40 minutes before you add the glaze.

raw ground turkey with seasonings in bowl

formed turkey into meatloaf before baking

Prepare the Glaze:

While the meatloaf bakes, in a small bowl, prepare the glaze by combining ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and black pepper.

After the initial 40 minutes of baking, remove the meatloaf from the oven, evenly spread the glaze over the top, and return it to the oven for another 20 minutes of baking. Your meatloaf should reach an internal temperature of at least 165°F (74°C).

Once done, remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing and serving.

How to make ahead and how to store

Assemble the meatloaf mixture and shape it into a loaf a day before you cook it. Cover it tightly with plastic wrap or place it in an airtight container and store it in the refrigerator.

Alternatively, you can thoroughly cook the meatloaf, allow it to cool, and refrigerate. You can refrigerate the cooked meatloaf for up to 4 days or freeze it for up to 3 months.

turkey meatloaf when done cooking on platter

How to Reheat Meatloaf

When reheating, add a splash of water or broth to moisten the meatloaf. Cover with foil and heat in the oven at 350°F (175°C) until warm. You can also reheat individual slices in the microwave for quick serving.

To reheat meatloaf in the microwave, cover it with a damp paper towel. Heat it in 30-second intervals until it is heated all the way through.

Meatloaf Variations

Add other vegetables, like shredded zucchini or chopped bell peppers.
Add other seasonings, like ranch seasoning, BBQ seasoning, or jerk seasoning, for a different flavor profile.
Form these into smaller turkey meatballs and bake them at 375°F (190°C) for about 20-25 minutes, or until they are browned and cooked.

Ideas for Meatloaf Leftovers

You can use your leftover meatloaf as a part of new dishes, like meatloaf sandwiches, add it to soup, or serve it over hashed potatoes.

Recipe Notes

Use 85/15 ground turkey for this recipe for best results.
You will notice a low of liquid around the meatloaf as it bakes. Do not stress; your meatloaf will still be juicy and hold together.

FAQS

Can I substitute turkey for beef in any meatloaf recipe?

Yes, you can generally substitute ground turkey in most meatloaf recipes, but you may need to adjust the seasonings and add moistening ingredients due to turkey's lower fat content.

What are the best sides to serve with turkey meatloaf?

Classic sides like mashed potatoes, roasted vegetables, or a simple green salad pair well with turkey meatloaf.

I hope you like this turkey meatloaf recipe as much as we do. Please leave a comment below if you make this recipe, your feedback means a lot.

Print Recipe

5 from 3 votes

Turkey Meatloaf Recipe

This turkey meatloaf is juicy, moist, flavorful, and easy to make. This classic comfort food contains ground turkey and lots of vegetables. It will make you feel like a kitchen pro.

Prep Time25

Cook Time1

Total Time1 25

Course: Main Course

Cuisine: American

Keyword: turkey meatloaf

Servings: people

Calories: 318kcal

Author: Tanya

Ingredients

Turkey

2 pounds ground turkey meat
1 cup soft breadcrumbs or ½ cup dried breadcrumbs
½ cup chicken broth
2 Tablespoons unsalted butter
1 ½ cup chopped yellow onion
½ cup chopped mushrooms
½ cup grated carrot
2 large eggs lightly beaten
⅓ cup chopped parsley
1 Tablespoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon celery salt
1 teaspoon garlic powder
½ teaspoon ground black pepper

Glaze

½ cup ketchup
2 tablespoons light brown sugar
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
¼ teaspoon ground black pepper

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with foil paper.
Place the breadcrumbs in a small bowl. Pour the chicken broth over the breadcrumbs and allow them to soak until most of the liquid is absorbed, about 5-10 minutes.
Melt butter in a skillet over medium heat. Add onion, mushrooms, and carrots. Sauté until they are soft and lightly browned, about 5-7 minutes.
In a large bowl, combine the ground turkey, soaked breadcrumbs, sautéed vegetables, beaten eggs, chopped parsley, Worcestershire sauce, salt, celery salt, and black pepper. Mix everything together gently.
Transfer the mixture to the lined sheet pan, shaping it evenly into a loaf.
Bake in the preheated oven for about 40 minutes.
Make the glaze while the meatloaf is baking by combining ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and black pepper in a small bowl. Stir well until all the ingredients are fully mixed.
Remove the meatloaf from the oven after 40 minutes. Spread the glaze evenly over the top.
Return the meatloaf to the oven and continue baking for 20 minutes, until the meatloaf’s internal temperature reaches 165°F (74°C).
Remove from oven and allow the meatloaf to cool 10-15 minutes before slicing and serving.

Notes

Use 85/15 ground turkey for this recipe for best results.

You will notice a low of liquid around the meatloaf as it bakes. Do not stress; your meatloaf will still be juicy and hold together.

Nutrition

Crispy Air Fryer Chickpeas (4 Different Flavors)

April 16, 2024 by Tanya 162 Comments

This quick and easy Crispy Air Fryer Chickpeas recipe is perfect when craving a delicious snack. You can season with salt and pepper or any of these four flavor combinations.

This post may contain affiliate links, please read my full disclosure here.

Full Recipe/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

I use my Air Fryer quite often. It’s not only for fries, wings, and steak…I also make delicious, quick, and easy snacks. I enjoy using the air fryer for quick snacks with frozen foods.

My favorite snack is chickpeas. I like grabbing a chickpea can and putting it in the air fryer. I roast them, and in less than 20 minutes, I have a delicious snack. They're also great as a salad topper.

I’ve been roasting chickpeas for a while. They’re healthy for you, high in fiber, and are tasty and much less expensive than other snacks you can purchase.

I used to roast them in my oven but found that roasting chickpeas in the oven gave inconsistent results. I can’t stand grabbing one chickpea that is super crispy while the next is a soft, wet mess. The Air Fryer made every single chickpea crispy.

air fryer chickpeas in glass bowls close up

Ingredients Needed

A can of chickpeas
Oil to spray on chickpeas
Seasonings

How to make Crispy Air Fryer Chickpeas

First, open and drain a 15.5-oz can of garbanzo beans. Garbanzo beans and chickpeas are the same. I don’t bother rinsing them, but you can do it if you like; make sure to drain them in a colander.

Next, add the drained chickpeas to the air fryer basket, spreading them out across the bottom.

This is how we’ll dry the chickpeas before we add oil.

Close the air fryer basket and set the temperature to 390 degrees Fahrenheit. Set the timer for 17 minutes. After 5 minutes, open the air fryer basket. At this point, your chickpeas should be dry and ready for you to spray them with oil.

I fill my spray bottle with oil for my air fryer cooking.

After spraying the chickpeas with oil, I close the air fryer basket. Then, I continue the cooking cycle and shake the basket every 5 minutes.

When there are about 2 minutes left, I add half of my seasoning combination. This allows the chickpeas to roast without the seasonings burning or falling off.

Continue to cook for the last 2 minutes, and then remove the chickpeas. If you need a little crispier, put them in for a few more minutes. I found that the 17-minute total cooking time was perfect for the chickpeas in my Phillips Air Fryer.

After cooking the chickpeas, place them in a large bowl and pour the remaining seasoning on them. Stir to coat the seasoning on all the chickpeas. Allow them to cool and enjoy.

How to enjoy your chickpeas

These chickpeas can be enjoyed individually as a snack or used in your favorite recipes. Try them on top of a salad in place of croutons.

The Best Oil to Use

For crunchy chickpeas, it's best to use a light oil with a high smoke point, such as avocado oil, which coats well without weighing down the chickpeas or burning them at high temperatures.

Seasoning Options

I suggest you use your favorite seasoning choice. I've included a few in the recipe card below.

Tanya's Notes on Air Fryer chickpeas

The best results were obtained by drying the chickpeas in the Air Fryer before adding the oil. They should be dry after 5 minutes.
How long it takes to cook the chickpeas will depend on the Air Fryer brand and size. I suggest checking the doneness of your chickpeas after 15 minutes.
Add half of the seasoning before the last 2 minutes of air frying and the remainder when the chickpeas are done. I noticed that when I added seasoning too early, it would fall off the chickpeas or taste burnt.
If you want to make these ahead or have leftover chickpeas, you can store them in a paper bag for a couple of days. I found that storing them in a paper bag was the best way to keep them crispy.
Have fun with the seasonings! The possibilities are endless.
The chickpeas may pop in the air fryer. This is normal, just be careful when removing them from the air fryer.
You do not need to remove the skin from the chickpeas.

I hope you enjoy this healthy snack of roasted chickpeas!

If you're looking for more Air Fryer recipes, try these out:

Air Fryer Bacon Wrapped Chicken Bites

Breaded Potato Wedges

Air Fryer Apple Chips

Easy Air Fryer Recipes for Beginners

Air Fryer Granola

Pin Air Fryer Chickpeas for Later

Print Recipe

4.76 from 90 votes

Crispy Air Fryer Chickpeas

This quick and easy Crispy Air Fryer Chickpea recipe is perfect for when you are craving a delicious snack. You can season with salt and pepper or any of the 4 flavor combinations that's provided.

Prep Time5

Cook Time17

Total Time22

Course: Snack

Cuisine: American

Keyword: air fryer chickpeas

Servings: people

Calories: 126kcal

Author: Tanya

Ingredients

15.5 oz can Garbanzo beans drained
Oil for spraying

Seasonings

Cinnamon Sugar

1 Tablespoon granulated sugar
½ teaspoon Cinnamon

Ranch

1 Tablespoon ranch dressing packet

Chili Lime

1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon true lime

BBQ

1 ½ teaspoon paprika
1 teaspoon brown sugar
½ teaspoon celery salt
½ teaspoon garlic powder
½ teaspoon dry mustard
¼ teaspoon black pepper

Instructions

Place chickpeas in Air Fryer basket. Set temperature to 390 degrees Fahrenheit and timer to 17 minutes. After 5 minutes, open basket and spray chickpeas with oil and shake basket. Close and continue air frying, shaking about every 5 minutes.
With about 2 minutes left, open air fryer basket and sprinkle half of the seasoning on the chickpeas. Close and continue air frying for the remaining 2 minutes. Once chickpeas are done, remove and place in a bowl. Sprinkle remainder of the seasoning on the chickpeas and stir to combine. Serve and enjoy.

Video

Notes

Suggested Tools for Air fryer Chickpeas

I recommend spraying with an oil with a high smoke point. Avocado, olive oil, vegetable oil, or canola oil all work fine.

*Calorie information provided does not include seasonings.

Nutrition

Calories: 126kcal

This post was originally published on February 19, 2019. It has been updated with additional helpful information.

Flaky Air Fryer Donuts a.k.a Cronuts

April 9, 2024 by Tanya 24 Comments

These puff pastry air fryer donuts are wonderfully flaky and delicious! They are so quick and easy to make in the air fryer and require just five ingredients. Be warned, they are going to disappear quickly!

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

There is nothing quite like homemade donuts, but these are truly out of the world! Made with puff pastry, they are so wonderfully fluffy and flaky, and because they are cooked in the air fryer, they don't require any oil.

Rolled in cinnamon sugar, these flaky donuts are even more amazing when topped with my blueberry compote and whipped cream. You could also add a glaze. Depending on the day, we rotate through all kinds of toppings.

Ingredients You Will Need

Puff Pastry Sheets
Egg
Melted Butter
White Sugar
Cinnamon

How To Make Flaky Air Fryer Donuts

Roll out puff pastry on a lightly floured countertop and brush egg on one side of each pastry.

Egg being brushed on the puff pastry sheets

Lay the sheets of puff pastry on top of each other, making sure the sides brushed with egg are together.

Place in the freezer for 15 minutes. This step will make your donuts rise high while they cook.

The puff pastry sheets on top of each other

After 15 minutes, remove the pastry from the freezer and use a donut cutter, or two cookie cutters to cut out donut shapes. I left some donuts without holes. There is no particular reason; I just like variety.

Cutting donut shapes in the dough with 2 different sized cookie cutters

Then, place in an air fryer basket and cook at 330 degrees Fahrenheit for 10 minutes until the pastry has risen and is browned a bit.

The cooked donuts in the air fryer basket

While the pastry is cooking, combine white sugar and cinnamon in a bowl and set aside.
Once the pastry is finished cooking, brush it with melted butter and dip it in the cinnamon and sugar mixture.

Why make donuts with puff pastry?

Puff pastry is known to "puff up" into beautiful flakey layers. Store-bought pastry does a great job making these flaky cronuts with minimum work and prep. You could also use other dough, such as store-bought biscuit dough, but I found those to be a little saltier than puff pastry dough.

Can you make them ahead of time?

I like to serve these while they are still warm so that the texture is at its best. The cooled donuts can be kept in an airtight container for about two or three days.
You can cut out the donut shapes and keep them covered in the fridge on a baking tray for up to 24 hours until ready to air fry them.

Why make donuts in an air fryer?

My air fryer has become a kitchen staple, and I'm thrilled with its versatility. These donuts are a perfect example of its capabilities. The results are truly amazing!

Recipe Notes and Tips

Be sure to freeze the pastry together for at least 15 minutes. Only cut the donut shapes after freezing the pastry.
A large air fryer can hold about six donuts at a time. If using a smaller one, place the remaining cut donuts in the refrigerator or freezer to remain cold while the donuts are air-fried. The dough needs to be cold to rise properly in the air fryer.
Preheat the air fryer for the most flakey donuts.
The donuts should be placed in a single layer in the basket and not touching.

More Easy Air Fryer Recipes

Watch this video tutorial and see how I make flaky air fryer donuts from start to finish.

Print Recipe

5 from 5 votes

Flaky Air Fryer Donuts

These puff pastry air fryer donuts are wonderfully flaky and delicious! They are so quick and easy to make in the air fryer and require just 5 ingredients. Be warned, they are going to disappear quickly!

Prep Time10

Cook Time10

Freezing Time15

Total Time35

Course: Dessert

Cuisine: American

Keyword: air fryer donuts, flakey donuts, puff pastry donuts

Servings: donuts and 9 donut holes

Calories: 396kcal

Author: Tanya

Equipment

Ingredients

2 puff pastry sheets defrosted
1 large egg lightly beaten
4 Tablespoons unsalted butter melted
½ cup granulated white sugar
½ teaspoon ground cinnamon

Instructions

Roll out puff pastry on a lightly floured countertop and brush egg on one side of each pastry.
Lay the pieces of puff pastry on top of each other, making sure the sides brushed with egg are touching each other. Place in the freezer for 15 minutes.
After 15 minutes, remove pastry from the freezer and use a donut cutter or two cookie cutters to cut out donut shapes.
Place in air fryer basket and cook on 330 degrees Fahrenheit for 10 minutes, until the pastry has risen and is browned a bit.
While the pastry is cooking, combine white sugar and cinnamon in a bowl and set aside.
Once the pastry is finished cooking, brush with melted butter and dip in cinnamon and sugar mixture.
Serve and enjoy.

Video

Notes

Be sure to freeze the pastry together for at least 15 minutes.
A large air fryer will be able to hold about 6 donuts at a time. Place remaining cut donuts in the refrigerator or freezer so they remain cold while the donuts are air frying.
Preheat the air fryer for the most flakey donuts.
The donuts should be placed in a single layer in the basket and not touching.

Nutrition

This recipe was originally published on May 8, 2020. It has been updated with additional helpful information.

Homemade Refrigerator Pickles (Quick & Easy)

March 21, 2024 by Tanya 8 Comments

My Quick & Easy Refrigerator Pickles are a great way to elevate any savory dish. My No Cook Refrigerator Pickles are the perfect pickles to try if you haven’t made homemade pickles before. The preparation time is minimal; there’s no need to heat anything in a pot.

glass mason jar filled with cucumber and sweet onion refrigerator pickles

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

I love making my own easy homemade pickles, and everyone loves it when I prep them for our cookouts. I like making a batch when we have pulled pork or shredded BBQ chicken. They add the perfect acidity to many dishes.

These pickles involve minimum prep, but you will need time to chill them in the fridge for the best results.

I make these pickles with onion and cucumber. This method can also be used to make different types of pickles. I recommend you give my Quick Pickled Onions recipe a try, too.

Ingredients

Here's what you will need to make the best homemade refrigerator pickles:

Vinegar – I use equal quantities of hot water and white vinegar to make the pickling liquid.
Sugar – granulated sugar is added to the pickling liquor for the perfect balance of sweet and sour.
Kosher Salt – I add salt to balance the sweet and sour flavors in this pickle.
Black Pepper - I also like to add fresh cracked black pepper to season the pickle.
Cucumbers - I use three medium-sized pickling cucumbers, like Kirby pickles, thinly sliced on a mandolin.
Onion - half a sweet onion is added along with the cucumber.

How to make Refrigerator Pickles

Put hot water, white vinegar, sugar, salt, and pepper in a jar. Close the jar and shake until the sugar and salt dissolve. I use a 32-ounce mason jar.

Add thinly sliced cucumbers and sweet onion to the jar, pushing the cucumbers and onions down into the liquid.

Ensure that the liquid covers all the vegetables.

top down image of a glass jar filled with cucumber and onion pickles

Cover and store in the fridge for at least 8 hours before serving.

Remove pickles and onions from the brine with a fork or slotted spoon to serve.

mason jar filled with pickles and a fork filled with cucumber and onion pickle

Tanya's Top Tips

These tips will help you make the best refrigerator pickles you've ever tried.

I suggest using a mandolin to slice cucumber and onion thinly. However, take care when using a mandolin to avoid slicing your hand and fingers.
If you don’t have a mandolin, a sharp kitchen knife will work well, too.
Always ensure that the pickling liquid covers the cucumber and onion to prevent them from spoiling.
Always store refrigerator pickles in the refrigerator.

mandolin and thinly sliced cucumber and sweet onion set on a wooden board

Flavor variations

You can replace white vinegar with white wine, apple cider, or sherry vinegar.
Swap sweet onions for white or red onions or shallots.
For extra flavor, add spices like peppercorns, coriander, red pepper flakes, fennel, or mustard seeds to the pickling vinegar.
Add a few sprigs of fresh herbs like dill, tarragon, or parsley.
If you like pickles, use the same process to pickle other vegetables. Try thinly sliced onions, red chili peppers or jalapenos, carrots, radishes, or zucchini.

Serving suggestions

These easy pickles go with just about any savory dish. I like to eat them alongside my Southern favorites, like Fried Chicken. I also love them over seasoned fish, like my Whole Oven-Roasted Fish.

They’ll add a great zing to your hot dogs, burgers, salads, and sandwiches too. Try these recipes: Oven-Baked Hot Dogs, Air Fryer Turkey Burgers, Korean Sloppy Joes, and Garlic Butter Cheese Steak Sandwiches.

a white bowl filled with thinly sliced cucumber and sweet onion pickles

How long will Refrigerator Pickles last?

Store the pickles in an airtight jar or container, fully submerged in the pickling liquid. Keep the container in the refrigerator for up to 3-4 weeks for optimal freshness and flavor.

Tools You’ll Want to Use

This handheld mandolin is a dream when it comes to thinly slicing vegetables. It also doesn’t take up much storage space.

Mason jar filled with cucumber and sweet onion refrigerator pickles

FAQs

What is the difference between refrigerator pickles and regular pickles?

You must store refrigerator pickles in vinegar and in the refrigerator to prevent them from spoiling. Regular pickles are pasteurized, and this process allows them to be stored on the shelves for extended periods of time without the need to refrigerate until they are opened.

What vinegar is best for pickling?

You can use any vinegar for pickling; it all depends on the flavors you like. I’ve used white vinegar as I like its strong, sharp flavor. However, you could use red wine, white wine, apple cider, or sherry vinegar too.

What's another name for refrigerator pickles?

They're also known as ice box pickles.

If you have tried these Refrigerator Pickles, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 5 votes

Homemade Refrigerator Pickles (Quick & Easy)

My Quick & Easy Refrigerator Pickles are a great way to elevate any savory dish. My No Cook Refrigerator Pickles are the perfect pickles to try out if you haven't made homemade pickles before. The preparation time is minimal, there's no need to heat anything in a pot.

Prep Time5

Refrigeration Time8

Total Time8 5

Course: Condiment

Cuisine: American

Keyword: best homemade refrigerator pickles, best refrigerator pickles, easy homemade pickles, easy refrigerator pickles, quick & easy refrigerator pickles, refrigerator pickles, refrigerator pickles with onion

Servings:

Calories: 65kcal

Author: Tanya

Equipment

1 Mandolin
1 32-ounce Mason Jar

Ingredients

¾ cup hot water
¾ cup white vinegar
¾ cup granulated sugar
1 tablespoon kosher salt
1 ½ teaspoon fresh cracked black pepper
3 medium-sized pickling cucumbers like Kirby pickles, thinly sliced
½ medium sweet onion thinly sliced

Instructions

Add hot water, white vinegar, granulated sugar, kosher salt, and black pepper into a heat-proof jar and cover and shake to combine until the sugar and salt are dissolved. I use a 32-ounce mason jar.
Add the cucumbers and sweet onion to the jar, pushing the cucumbers and onions down into the liquid. Make sure all the vegetables are covered with liquid.
Cover and store in the fridge for at least 8 hours before serving.
To serve, remove pickles and onions with a fork or slotted spoon from the brine.

Notes

These pickles will last in an airtight container in the refrigerator for 3-4 weeks.

Nutrition

This post was originally published on April 17, 2023. It has been updated with additional helpful information.

Creamy Yellow Squash Soup

March 18, 2024 by Tanya 22 Comments

Simple and easy to make, this delicious yellow squash soup is the perfect way to make the most of the season's produce. Ready to serve in around 30 minutes, it's perfect to serve for lunch or a sit-down appetizer.

Yellow squash soup served in two white bowls.

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

Summer squash is starting to appear in stores, and this delicious recipe will help you make the most of them. I make this recipe every time I see yellow squash appearing in the stores, and it's such a great way to use the vegetable.

This simple soup is light and fresh-tasting, seasoned with garlic, nutmeg, and thyme. It's all made in one pot and ready to enjoy in around 30 minutes.

Made with natural and healthy ingredients, this soup is easy to make, vegetarian or vegan, and it's a tasty way to get some veggies into your family's diet!

Be sure to try my Roasted Tomato Basil Soup and sauteéd yellow squash, too!

What Readers Say

I made this soup and it was just lovely. Thank you so much for this taste of summer.
Denise

Ingredients Needed for this Recipe

Scroll to the recipe card for ingredient quantities and detailed instructions.

For sautéing: unsalted butter, sweet onion, garlic cloves
For the soup base: yellow squash, dried thyme, ground nutmeg, kosher salt, chicken broth (or vegetable broth as an alternative)
For finishing: heavy cream, pepper (optional)

How to make yellow squash soup

Gather your ingredients.

Melt butter in a large heavy-bottomed pot over medium heat. Add onions, garlic, and sauté for 5 minutes, or until the onions soften.

Add squash, thyme, nutmeg, and salt and stir and continue to cook for an additional 10 minutes, stirring occasionally.

Then add the broth, increase the heat to medium-high, and bring the mixture to a boil. Allow the mixture to boil for about 10 minutes until the squash is softened.

Remove from heat and add contents to a blender. Blend until smooth.

The soup blended smooth in a stand blender.

Add in heavy cream. (Salt and pepper to taste)

Serve and enjoy.

How long does it keep?

This soup is excellent for meal prep throughout the week, so feel free to make a bigger batch! Once cooled, transfer the soup to an airtight container. It will keep well in the fridge for 4 to 5 days.

Reheat the soup on the stovetop on medium heat, stirring occasionally, until heated. Alternatively, you can heat it through in the microwave for about 3 minutes, stirring halfway.

Can you freeze it?

Yellow squash soup is a great freezer meal and will keep well for up to 3 months. Place the cooled soup into a container or individual portions in ziplock bags. Thaw the soup in the fridge overnight before reheating.

Serving

This soup is perfect for a light lunch or sit-down appetizer before a main meal. Drizzle each bowl with some cream, freshly baked croutons, and a few fresh thyme leaves, and you are good to go. For a fuller meal, serve it with cornbread muffin or crusty bread.

yellow squash soup in white bowl with thyme leaves on top

Recipe Variations

This yellow squash soup is delicious, but you can make a few easy swaps to suit your tastes.

Make it vegetarian by using vegetable broth in place of chicken broth.
Make it vegan by using a plant-based cream.
Use other herbs like parsley or rosemary.
Carrots would be a great choice if you want to add some extra veggies!

Recipe Notes and Tips

Please be careful when blending hot soups. Ensure your blender can handle them, and don’t fill it more than halfway.
An immersion blender can also be used. However, a standing blender makes the soups a little creamier.
Make the soup in a heavy-bottomed pot or Dutch oven. These pots distribute the heat evenly.
You do not need to peel the squash for this recipe.

Yellow squash soup served in a white bowl with croutons.

More Soup Recipes

yellow squash soup in bowl with yellow squash in back

Print Recipe

4.81 from 21 votes

Yellow Squash Soup

Simple and easy to make, this delicious yellow squash soup is the perfect way to make the most of the seasons produce. Ready to serve in around 30 minutes, it's perfect to serve for lunch or a sit down appetizer.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: American

Keyword: easy squash soup recipe, How to make squash soup, yellow squash recipes

Servings: servings

Calories: 148kcal

Author: Tanya

Ingredients

3 Tablespoon unsalted butter
½ cup chopped sweet onion
2 garlic cloves chopped
4 medium yellow squash ends removed and chopped
½ teaspoon dried thyme
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt or to taste
2 cups chicken broth vegetable broth
2 Tablespoon heavy cream
Pepper to taste optional

Instructions

Melt butter in a large heavy bottomed pot over medium heat. Add onions and garlic and sauté for 5 minutes, or until the onions have softened.
Add squash, thyme, nutmeg and salt and stir and continue to cook for an additional 10 minutes, stirring occasionally.
Add broth and increase the heat to medium high and bring mixture to a boil. Allow mixture to boil for about 10 minutes, until squash is softened.
Remove from heat and add contents to a blender. Blend until smooth.
Add in heavy cream. (Salt and pepper to taste)
Serve and enjoy.

Notes

Please be careful when blending hot soups. Ensure your blender is capable of blending hot soups and don’t fill the blender more than halfway.
An immersion blender can also be used. I find the soups to be a little more creamy when a standing blender is used.
Use vegetable broth in place of chicken broth if you prefer.

Nutrition

This post was originally published on April 30, 2021. It has been updated with new photos and additional helpful information.

Lavender Simple Syrup Recipe (Homemade)

March 12, 2024 by Tanya Leave a Comment

Lavender simple syrup is a wonderfully aromatic addition to cocktails, mocktails, and desserts. This easy homemade recipe will show you how to make this floral-infused sweetener in no time!

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

Whenever I think of Spring, lavender is one of those aromas and tastes that reminds me of the Season. The floral notes in lavender are perfect for drinks and desserts. I knew I needed to have a lavender syrup recipe on hand to avoid buying the bottled stuff. The bottled stuff is fine, but I became hooked once I learned how to make it from scratch.

This recipe uses dried lavender leaves instead of fresh ones because I can't find fresh lavender in my neighborhood. Just make sure you buy food-grade lavender when buying it.

Ingredients Needed

Simple Syrup Recipe - Water and granulated sugar in equal amounts.
Dried Lavender Leaves - Make sure to purchase food-grade lavender.
Blueberries - This ingredient is optional, but it does give me syrup some color. It does not make the syrup taste like blueberries.

ingredients for the lavender syrup recipe on a white background. sugar, water, dried lavender leaves, and blueberries

Tools Needed

A small pot
Whisk
Fine mesh strainer

How to make Lavender Simple Syrup

Combine the water, sugar, lavender, and blueberries (if using) in a medium saucepan. Place the saucepan over medium heat and stir until the sugar fully dissolves into the water. Bring the mixture to a simmer.

lavender simple syrup ingredients in saucepan before simmering

Reduce the heat to medium-low and let the mixture simmer for 15-20 minutes.

After simmering, remove the saucepan from the heat and allow the syrup to cool to room temperature. The lavender will continue to infuse as it cools, deepening the flavor.

lavender simple syrup in put after simmering

Once cooled, strain the syrup through a fine mesh sieve or cheesecloth to remove the lavender flowers.

Tanya's Top Tip

When making lavender syrup, don't boil the water. This keeps the floral flavor intact. A low simmer ensures the lavender infuses its flavor optimally into the syrup.

How to use Lavender Syrup

Make lavender-flavored cocktails like lavender martini, mojito, or lemonade for a refreshing and floral twist on classic drinks. Don't forget about mocktails - a splash adds a touch of elegance to non-alcoholic drinks.
I love adding a Tablespoon to my morning coffee or make a lavender latte.
Elevate your desserts with lavender syrup over ice cream, panna cotta, or meringues. For a more subtle touch, replace some of the sugar in frostings or glazes with lavender syrup.

How to Store

Store lavender syrup in a clean, airtight bottle or jar. Glass is preferable as it won’t retain flavors and is easy to sterilize. Keep your lavender syrup in the refrigerator. Properly stored, it should last several weeks.

FAQs

Can lavender simple syrup be made sugar-free?

Yes, you can make a sugar-free version by using sugar substitutes like stevia, erythritol, or monk fruit sweetener. The process remains the same, but the taste and texture might vary slightly from the traditional sugar-based syrup.

How do I adjust the strength of the lavender flavor?

The strength of the lavender flavor can be adjusted by varying the amount of lavender used or the steeping time. For a stronger flavor, add more lavender or steep it longer; for a milder flavor, do the opposite.

I hope you like this recipe as much as we do. If you're looking for more simple syrup recipes, try these out:

If you tried a recipe from my blog, please leave a rating and comment on how it turned out. Your feedback is appreciated!

Print Recipe

5 from 1 vote

Lavender Simple Syrup Recipe

Lavender simple syrup is a wonderfully aromatic addition to cocktails, mocktails, and desserts. This easy homemade recipe will show you how to make this floral-infused sweetener in no time!

Prep Time5

Cook Time15

Seep Time1

Total Time1 20

Course: Condiment

Cuisine: American

Keyword: lavender simple syrup

Servings: servings

Calories: 49kcal

Author: Tanya

Ingredients

½ cup water
½ cup granulated sugar
1 Tablespoon dried lavender flowers
3 blueberries optional

Instructions

Combine the water, sugar, lavender, and blueberries (if using) in a medium saucepan. Place the saucepan over medium heat and stir until the sugar has fully dissolved into the water. Bring the mixture to a simmer.
Reduce the heat to medium-low and let the mixture simmer for about 15-20 minutes.
After simmering, remove the saucepan from the heat and allow the syrup to cool to room temperature. As it cools, the lavender will continue to infuse, deepening the flavor.
Once cooled, strain the syrup through a fine mesh sieve or cheesecloth to remove the lavender flowers.
Use your lavender syrup in cocktails, desserts, etc. Enjoy.

Notes

Store lavender syrup in a clean, airtight container. Glass is preferable as it won’t retain flavors and is easy to sterilize.
Keep your lavender syrup in the refrigerator. Properly stored, it should last several weeks.

Nutrition

Ultimate Million Dollar Bacon Recipe

March 9, 2024 by Tanya 31 Comments

This is called Million Dollar Bacon for good reason. It consists of yummy pieces of thick bacon covered in brown sugar, spices, and maple syrup—the perfect mix of sweet, spicy, and salty.

[Read more...]

Cream of Asparagus Soup (Easy and Delicious)

March 6, 2024 by Tanya 2 Comments

This Cream of Asparagus Soup is bursting with fresh flavor! Ready in under an hour, it's perfect for a light and satisfying lunch or dinner.

cream of asparagus soup in bowl with asparagus garnish on top

This post contains affiliate links, please read my full disclaimer here.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

I'm a year-round soup kind of gal, and I love to eat this asparagus soup when Spring arrives. It's pretty easy to make and comes out nice, creamy, and flavorful. I follow a few steps to ensure the soup stays creamy. I also add a green asparagus garnish to each bowl.

This cream of asparagus soup recipe can be ready in less than an hour. For the best results, I suggest prepping all your ingredients before you start cooking.

If you enjoy creamy soups, check out some others I have, like this popular cream of mushroom soup or my yellow squash soup.

Ingredients Needed

Fresh asparagus - I've used green asparagus in this recipe, but other colored asparagus should also work. I prefer to use the thinner asparagus when I can find them. If your asparagus is thicker, consider peeling the stalks before cutting them for this recipe.
Broth - I use vegetable broth, but chicken broth works well here too. You could also use water.
Roux Ingredients - Unsalted Butter and All-purpose flour - I add these to thicken the soup a bit.
Flavoring Vegetables - Onion and garlic.
Heavy Cream and Parmesan Cheese—I use heavy cream for added flavor and richness, and I also add parmesan cheese!
Salt and pepper to taste - I use kosher salt. I sometimes add pepper. If adding pepper, I suggest adding white ground pepper.

Main Kitchen Tools Needed

Large Pot
Knife and Cutting Board
Measuring Cups and Spoons
Blender or Immersion Blender
Small Pot or Saucepan
Slotted Spoon
Bowl of Ice Water
Whisk or Wooden Spoon
Ladle
Grater

How to make Cream of Asparagus Soup

Begin by taking a few asparagus tips and blanching them in boiling water for 1-2 minutes. Then, remove them, drain them, and set them aside.

Melt butter in a large pot over medium-low heat. Add the chopped onion and sauté until softened and translucent, about 8 minutes. Then add the garlic and sauté for an additional 30 seconds.

Turn up the heat to medium, put the chopped asparagus in the pot (except the blanched tips), and cook for 3 minutes until they begin to soften.

Sprinkle the flour in the pot, and stir, cooking the flour and vegetables for about 1-2 minutes.

asparagus tips and onions cooking in flour and butter

Pour in the broth, increase the heat to medium-high, and bring the mixture to a simmer. Reduce the heat to medium and simmer, uncovered, for about 10 minutes or until the asparagus pieces are tender.

Remove from heat. Use an immersion blender to puree the asparagus and broth mixture directly in the pot until smooth. You can also blend the soup in small amounts using a regular blender, being careful with the hot liquid.

blender blending the asparagus soup in the pot

Add the heavy cream to the pureed soup in the pot. Stir well to combine. Warm the soup over medium heat, but do not allow it to boil after adding the cream. Add the parmesan cheese and stir until incorporated—season with salt and pepper.

finished asparagus soup in pot being picked up with ladle

Tanya's Top Tip

Don't cover the pot when boiling the asparagus. Boiling green vegetables like asparagus without a lid keeps them bright green by stopping enzymes that make them dull.

Recipe Variations:

Make it richer: Substitute heavy cream for the whipping cream, or add a splash of sour cream for a touch of tang.
Go dairy-free: Use unsweetened plant-based milk, like almond or oat milk, and omit the cheese. To add a similar richness, use nut butter, like cashew butter.
Add a flavor twist: Stir in a teaspoon of pesto, a pinch of saffron, or a drizzle of truffle oil for a unique twist. You could also add ground black pepper or a squeeze of fresh lemon juice.
Boost the veggies: Add other spring vegetables like chopped peas, cauliflower florets, or zucchini for extra texture and nutrients.
Spicy kick: Add a pinch of red pepper flakes, a dash of hot sauce, or a chopped jalapeno for a touch of heat.

How to Store

To store, transfer the asparagus soup to an airtight container and refrigerate it for 3-4 days. To store longer, freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

To reheat, reheat gently on the stovetop over low heat, stirring frequently to prevent scorching.

Pairing Ideas

Salads: A light, refreshing salad with a simple vinaigrette perfectly complements this creamy asparagus soup.
Sandwiches: Pair the soup with grilled cheese for a satisfying lunch.
Crusty bread: A warm loaf of crusty bread is perfect for dipping into the soup.
Wine: Try a crisp Sauvignon Blanc or Pinot Grigio for a white wine pairing.

FAQs

Can I make this asparagus soup vegetarian/vegan?

Yes, use vegetable broth and substitute the cream with plant-based milk and a thickener like cornstarch or nut butter.

Can I make this asparagus soup smoother?

Yes! For an ultra-smooth texture, you can strain the blended soup through a fine-mesh sieve to remove any remaining fibrous parts.

Looking for more soup recipes? Try these out:

I hope you enjoy this cream of asparagus soup as much as we do. If you tried a recipe from my blog, please leave a rating and comment on how it turned out. Your feedback is appreciated!

Print Recipe

5 from 2 votes

Cream of Asparagus Soup

This Cream of Asparagus Soup is bursting with fresh flavor! Ready in under an hour, it's perfect for a light and satisfying lunch or dinner.

Prep Time20

Cook Time25

Total Time45

Course: Soup

Cuisine: American

Keyword: cream of asparagus soup

Servings: people

Calories: 392kcal

Author: Tanya

Ingredients

1 lb fresh asparagus ends trimmed, chopped into 1-inch pieces (a few tips tips set aside)
3 Tablespoons unsalted butter
1 medium yellow onion chopped
2 cloves garlic chopped
2 Tablespoons all-purpose flour
4 cups vegetable broth can sub with chicken broth
1 cup heavy cream
½ cup Grated Parmesan cheese plus more for garnish
Salt to taste (start with ½ teaspoon and adjust as needed)

Instructions

Begin by taking a few asparagus tips and blanching them in boiling water for 1-2 minutes. Then, remove them, drain them, and set them aside.
Melt butter in a large pot over medium-low heat. Add the chopped onion and sauté until softened and translucent, about 8 minutes. Then add the garlic and sauté for an additional 30 seconds.
Turn up the heat to medium, put the chopped asparagus in the pot (except the blanched tips), and cook for 3 minutes until they begin to soften.
Sprinkle the flour in the pot, and stir, cooking the flour and vegetables for about 1-2 minutes.
Pour in the broth, increase the heat to medium-high, and bring the mixture to a simmer. Reduce the heat to medium and simmer, uncovered, for about 10 minutes or until the asparagus pieces are tender.
Remove from heat. Use an immersion blender to puree the asparagus and broth mixture directly in the pot until smooth. You can also blend the soup in small amounts using a regular blender, being careful with the hot liquid.
Add the heavy cream to the pureed soup in the pot. Stir well to combine. Warm the soup over medium heat, but do not allow it to boil after adding the cream. Add the parmesan cheese and stir until incorporated—season with salt and pepper.

Nutrition