Cream of Asparagus and Basil Soup with Cottage Cheese Toast

Cream of Asparagus and Basil Soup

• 1 ½ lb (675 g) asparagus, trimmed
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 tbsp (15 ml) olive oil
• 1 potato, peeled and diced
• 5 cups (1.25 litres) chicken broth
• 2 tsp (10 ml) basil pesto
• Small basil leaves, to taste

Toast

• 1/3 cup (75 ml) cottage cheese
• 1 tsp (5 ml) basil pesto
• 12 slices whole wheat baguette, toasted