14
saucepan. Heat on medium until it just
begins to simmer; then add the half-and-
half. Do not allow to boil. The soup may
be made ahead and reheated – if making
ahead, do not add half-and-half until it is
reheated.
Nutritional information per serving:
Calories 87 (28 % from fat) • carb. 13g • pro. 3g • fat 3g
sat. fat 1g • chol. 7mg • sod. 367mg • calc. 47mg • fiber 3g
CREAM OF ASPARAGUS SOUP
Makes eight 6-ounce servings
Preparation time: 30–35 minutes
3
⁄
4
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
1
1
⁄
2
cups cold water
1
teaspoon kosher salt
1
⁄
2
teaspoon white pepper
Place the parsley in the blender jar. Place
cover on blender jar. Select Chop and pulse
until coarsely chopped, about 4–5 times.
Remove and reserve.
Melt the butter in medium saucepan over
medium heat. Add onion and cook until soft
but not brown, about 2–3 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 10–12 minutes.
Pour the soup through a strainer, reserving
the solids and liquids. Allow to cool 5 min-
utes. 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 select Purée. Blend until
creamy and smooth, about 25–30 seconds.
Turn blender off. Return puréed vegetable
mixture to the saucepan and stir to com-
bine. 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 6–8 min-
utes. Do not allow to 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
ENTRÉES
RICOTTA SPINACH PIE
Somewhat like a crustless quiche, Ricotta
Spinach Pie can be served with Rustic
Tomato Sauce as a simple supper entrée.
Makes 8 servings
1
teaspoon extra virgin olive oil
1
⁄
2
ounce Asiago cheese, cut into
1
⁄
2
-inch cubes
1
⁄
2
slice white or wheat bread
(
1
⁄
2
ounce) cut into
1
⁄
2
-inch
cubes
1
⁄
2
teaspoon dry basil
4
large eggs
2
cups fresh baby spinach leaves,
packed (about 2
1
⁄
2
ounces),
washed and dried
3
cups lowfat ricotta cheese
1
⁄
2
teaspoon kosher salt
1
⁄
2
teaspoon freshly ground black or
white pepper
Preheat oven to 350°F. Use a pastry brush
to coat a 10-inch deep-dish pie plate with
olive oil and set aside.
Place Asiago cheese cubes in blender jar;
cover blender jar. Set on Purée and pulse
10–12 times to grind the cheese. Remove
and reserve. Place bread cubes in blender
jar, pulse 5–10 times to grind; add basil,
blend for 5 seconds. Remove and reserve.
Place the eggs, spinach, ricotta, reserved
Asiago cheese, salt, and pepper in the
blender jar. Set on Liquefy and pulse 10
times, then blend for 15 seconds; use a
spatula to scrape the sides of the blender
jar. Blend for an additional 15–20 seconds.
Pour the blended ricotta mixture into the
prepared pie plate. Sprinkle evenly with
the reserved breadcrumbs. Bake in the
preheated 350°F oven for 45–50 minutes,
until the custard is set and the pie is puffed.
Remove and let rest for 5–10 minutes.
Cut into wedges to serve. Top with Rustic
Tomato Sauce.
Nutritional information per serving:
Calories 182 (54% from fat) • carb. 6g • pro. 14g
fat 11g • sat. fat. 6g • chol. 136mg • sod. 254mg
calc. 291g • fiber 0g
RUSTIC TOMATO SAUCE
Makes about 8 cups
1
tablespoon extra virgin olive oil
1
onion (8 ounces), peeled and cut
in
1
⁄
2
-inch pieces
2
carrots (4 ounces), peeled and cut
in
1
⁄
2
-inch pieces