Friday, April 8, 2011

Super Light Asparagus Soup

For the day after you had one too many pieces of birthday cake (Ahem, birthday season), I recommend this super-light but filling soup.

Pretend Cream of Asparagus Soup

Serves 2.

1 c. fat free cottage cheese
20-24 stalks of asparagus, any color
1/2 medium yellow onion
fresh or dried parsley
fresh or dried basil
salt to taste
pepper to taste

1. Snap off the woody ends of the asparagus (That means the blunt end, not the bushy end) and place them in a shallow pot on the stove. Take the onion, cut it in half, then cut that half in half again. You should have two onion quarter wedges. Toss those in with the asparagus and fill the pot with enough water to cover the vegetables.

2. Cook over medium heat for 10-12 minutes, until the asparagus is softened. Once soft, remove the asparagus and onion from the pan and toss in a blender (reserve the cooking liquid, you'll need it in a sec). Add the cottage cheese, parsley, basil, salt and pepper. Blend until smooth, adding the reserved vegetable stock until you reach the desired consistency. Voila! If the mixture isn't warm enough, return to the stove to reheat.

It's suprisingly yummy, full of sneaky vegetables and contains a minimal amount of calories.


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