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Cream of Asparagus and Basil Soup with Cottage Cheese Toast
Cream of Asparagus and Basil Soup with Cottage Cheese Toast
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Cream of Asparagus and Basil Soup with Cottage Cheese Toast

Preparation
25 MIN
Cooking
25 MIN
Servings
6
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Ingredients

Cream of Asparagus and Basil Soup

Toast

Preparation

Cream of Asparagus and Basil Soup

  1. 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.
  2. 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.
  3. In a blender, purée until smooth. Season with salt and pepper.

Toast

  1. 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.
  2. Ladle the soup into bowls. Garnish with basil leaves and pesto. Serve with the toast.

Note

per serving › Carbohydrate 17 g / Fibre 3 g

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.