Healthy Cream of Asparagus Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a healthy, delicious, and low-fat soup. It is also vegetarian (more specifically, vegan) and easy to prepare. The recipe is from Conscious Cuisine: A New Style of Cooking from the Kitchens of Chef Cary Neff based on the cuisine he developed while chef at Miraval Spa. Ingredients:
1/3 teaspoon extra virgin olive oil |
1 cup diced yellow onion (about 1 large) |
1/2 cup chopped celery (about 1 medium rib) |
4 cups chopped peeled, asparagus (about 2 pounds) |
1/2 teaspoon minced garlic |
1 bay leaf |
1 teaspoon fresh thyme |
3 cups potatoes, diced and peeled |
4 cups vegetable stock |
1/2 teaspoon grated nutmeg |
1 teaspoon sea salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Heat a medium stock pot over medium-high heat. Add the olive oil to lightly coat the bottom of the pan. Add the onion, celery, and asparagus. Cook until the asparagus is bright green, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bay leaf, thyme and potatoes. Add enough of the stock to cover the vegetables.
2. Bring to a boil. Reduce the heat and simmer until the potatoes are soft, 20 to 25 minutes. Add the nutmeg, salt and pepper. Remove the bay leaf.
3. Carefully ladle the soup into a blender and process until pureed and smooth. Strain through a fine mesh strainer or colander lined with cheese cloth to remove any asparagus strings. Return the strained soup to a pan over low heat. Taste and adjust the seasoning with additional salt, pepper, and nutmeg, if desired. (Add a little more stock or water to give the soup a more creamy consistency if it seems too thick.).
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