02 June 2009

Creamy Asparagus Soup

I'm always looking for healthy ways to make things that aren't always that healthy. This recipe is one of those. Instead of using cream to thicken the soup you use cottage cheese that you blend in. I have to admit, I was quite skeptical at first because I don't like cottage cheese, but this was so good. I did add some garlic toast which made it even better. I think it might have been better the next day. When I took it to work I put a little parmesan cheese in it and it gave a sort of salty, nutty flavor.

Asparagus Soup
From: Cara's Cravings

1 tsp olive oil
1/4 cup chopped onion
2 garlic cloves, minced
1 1-lb bunch fresh asparagus
freshly ground salt & pepper
1 tsp Greek seasoning
2 cups chicken broth
6oz low fat cottage cheese
1/4 cup nonfat milk

Break off the tough ends of the asparagus and discard. Chop asparagus into 1/4 inch pieces. Heat olive oil in a saucepan over medium heat. Add onion and cook for about 7 minutes, until softened and translucent. Add garlic and cook 1 minute more. Add asparagus, salt & pepper, and seasoning and stir to combine. Add chicken broth; this should be enough to just cover the vegetables in the pan. Bring to a boil, then reduce heat, cover, and simmer for about 10-15 minutes until vegetables are tender.

Blend together the cottage cheese and milk in a blender or in a separate container using an immersion blender, until completely smooth. Set aside.

Remove the soup from heat and process until smooth, either using an immersion blender or by transferring to a food processor or blender. Return to medium-low heat and gently stir in cottage cheese mixture. Bring to a boil, and cook for 1-2 minutes to let it fully thicken.

I found the most luck using a regular blender. My immersion blender didn't seem to work very well.

Servings Per Recipe: 2
Amount Per Serving
Calories: 158.8
Total Fat: 4.2 g
Cholesterol: 11.9 mg
Sodium: 882.8 mg
Total Carbs: 18.8 g
Dietary Fiber: 4.1 g
Protein: 15.4 g

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