Cream of Asparagus and Basil Soup with Cottage Cheese Toast

Name: Cream of Asparagus and Basil Soup with Cottage Cheese Toast
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 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; 1/3 cup (75 ml) cottage cheese; 1 tsp (5 ml) basil pesto; 12 slices whole wheat baguette, toasted

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Preparation 25 min
Cooking 25 min
Servings 6

It may be the colour of the Grinch, but this silky cream of asparagus is anything but stingy: it’s rich in fibre, a key component in helping people with diabetes regulate their blood sugar levels.

Featured in RICARDO Magazine HOLIDAY 2015 (p. 68)

Nut-free
Egg-free

Ingredients

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

Preparation

Cream of Asparagus and Basil Soup
- Cut the asparagus into pieces. In a large pot of salted boiling water, cook ½ cup (60 g) of the asparagus tips until al dente. Cool in ice water. Drain and set aside for garnish.
- In the same pot over medium heat, soften the onion and garlic in the oil. Add the potato and chicken broth. Bring to a boil. Cover and simmer for about 20 minutes or until the potato is tender. Add the remaining asparagus. Cover and continue cooking for about 4 minutes or until the asparagus is tender.
- In a blender, purée until smooth. Season with salt and pepper.
Toast
- In a bowl, combine the cottage cheese and pesto. Spread the mixture on the bread slices and top with the asparagus tips and basil leaves.
- Ladle the soup into bowls. Garnish with basil leaves and pesto. Serve with the toast.

Note from Ricardo

per serving › Carbohydrate 17 g / Fibre 3 g

Personal Note

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Cream of Asparagus and Basil Soup with Cottage Cheese Toast

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