12
Cream of Asparagus Soup
Makes eight 6-ounce servings
¾
cup Italian parsley leaves, washed and dried
3
tablespoons unsalted butter
²⁄³
cup chopped onion or leek
1
pound asparagus, trimmed, cut into 1-inch pieces
3
cups fat free, low-sodium chicken or vegetable
stock or broth
1
cup half-and-half
1
tablespoon cornstarch
1½ cups cold water
1
teaspoon kosher salt
½
teaspoon white pepper
Place the parsley in the blender jar . Cover and pulse on
Chop until coarsely chopped, about 4 to 5 times . Remove
and reserve .
Melt the butter in medium saucepan over medium heat . Add
onion and cook until soft but not brown, about 2 to 3 minutes .
Add asparagus, stock, and all but 1 tablespoon of the reserved
parsley . Cover and bring to a boil over medium-high heat .
Reduce heat to low and simmer, partially covered, until
asparagus is tender, about 10 to 12 minutes .
Pour the soup through a strainer, reserving the solids and
liquids . Allow to cool 5 minutes . Place the solids in the blender
jar with 1 cup of the cooking liquid; return the remaining liquid
to the saucepan . Cover blender jar and blend on Purée until
creamy and smooth, about 30 to 40 seconds . Turn blender off .
Returned puréed vegetable mixture to the saucepan and stir to
combine . Stir in half-and-half . Stir cornstarch into water, and
add to soup . Add salt and pepper . Cook, stirring often, over
medium heat, until soup thickens, about 6 to 8 minutes . Do not
let boil . Taste and adjust seasonings as needed . Serve in
warmed bowls garnished with the remaining parsley .
Nutritional information per serving:
Calories 98 (59% from fat) • carb. 7g • pro. 4g • fat 7g • sat. fat 4g
• chol. 19mg • sod. 510g • calc. 56mg • fiber 2g
Chipotle Roasted Tomato Soup
This slightly spicy, slightly smoky tomato soup
would be great with a grilled cheese sandwich .
Makes 6 cups
1
can (35-ounce) plum tomatoes in heavy sauce
2
tablespoons extra virgin olive oil, divided
1
tablespoon unsalted butter
1
cup chopped (½-inch) onion
½
cup sliced carrots (½-inch)
¼
cup sliced celery (½-inch)
1
teaspoon oregano
½
teaspoon ground coriander
½
teaspoon ground cumin
2½
cups chicken stock
¼
cup white rice
1
teaspoon kosher salt
1-2
teaspoons chipotle peppers with adobo sauce
(from a can)
Preheat oven to 300°F . Line a baking sheet and sides with
parchment . Drain tomatoes and reserve sauce . Cut tomatoes
in half lengthwise and place cut side up in a single layer on
prepared baking sheet . Drizzle with 1 tablespoon olive oil and
roast for 1½ hours .
Place remaining olive oil in a large saucepan with butter . Heat
on medium high until butter is melted . Add onions, carrots,
and celery . Reduce heat to low and cook until vegetables are
softened and translucent, about 4 to 5 minutes . Add oregano,
coriander and cumin . Cook for 2 to 3 minutes until herbs are
aromatic . Add reserved tomato liquid, roasted tomato halves,
chicken stock, rice, and salt . Bring to a boil, then reduce heat
to low and simmer, loosely covered, for 20 minutes .
Strain the solids from the cooking liquid, reserving liquid .
Place solids and 1 cup of the cooking liquid in the blender jar
with the chipotle peppers . Cover and blend on Purée for 20 to
30 seconds until completely emulsified, smooth and
homogenous . Return purée to clean saucepan and stir in
reserved cooking liquid . Reheat if necessary .
