HOT and Cold Soups, Cream of Asparagus Soup

HOT AND COLD SOUPS

Creamy Tomato & Red Pepper Bisque

Makes 8 servings

Preparation: 15 minutes active, 35–40 minutes total

1teaspoon unsalted butter

1teaspoon extra virgin olive oil

1small onion (4 ounces), peeled, cut into ½-inch pieces

1rib celery (2 ounces), cleaned, cut into ½-inch pieces

1carrot (2 ounces), peeled, cut into ½-inch pieces

1tablespoon white rice

1teaspoon basil

2cups fat-free, low-sodium chicken or vegetable stock

2cans (15½-ounce) recipe-ready diced tomatoes with juices

2roasted red peppers, seeded

½teaspoon kosher salt

1⁄8 teaspoon white pepper

½cup half-and-half

Heat the butter and olive oil in a 3¾-quart saucepan over medium low heat. Add the onion, celery, and carrot, cover loosely and cook until the vegetables are tender, 8–10 minutes. Stir in the rice and basil, and cook until rice is opaque, 2 minutes. Stir in the stock and tomatoes. Raise heat and bring to a boil. Lower the heat, cover loosely and simmer over low heat for 20–25 minutes. Turn off heat and let stand for 5 minutes.

Strain the solids from the cooking liquid, reserving the cooking liquid and returning it to the saucepan. Place the solids in the blender jar. Add roasted peppers and 1 cup of the cooking liquid to the blender jar. Select Purée. Pulse 10 times to chop, then process for 30–40 seconds until totally smooth and creamy. Add the salt, pepper, blend 5 seconds longer. Return the blended tomato mixture to the cooking liquid in the 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

¾cup Italian parsley leaves, washed and dried

3tablespoons unsalted butter

2⁄3 cup chopped onion or leek

1 pound asparagus, trimmed, cut into 1-inch pieces

3cups fat-free, low-sodium chicken or vegetable stock or broth

1cup half-and-half

1tablespoon cornstarch 1½ cups cold water

1teaspoon kosher salt

½ 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 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 select Purée. Blend until creamy and smooth, about 25–30 seconds. Turn blender off. Return 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 6–8 minutes. 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