Creamy Potato and Asparagus Soup
Serve up this potato and asparagus soup as a healthy comfort food for chilly days.
1/2 cup (125 mL) chopped onion
1/2 tsp (2 mL) dried thyme leaves
1 large potato, peeled and diced
1 1/2 cups (375 mL) low-sodium chicken broth or water
500 g fresh asparagus, ends trimmed
2 tsp (10 mL) lemon juice
1/2 cup (125 mL) 1% plain yogurt
1 cup (250 mL) 1% milk
“I love cream-style soups—and this one is guilt free. Asparagus is one of my favourite vegetables, and on a cold day a hot bowl of healthy soup is perfect.” –Leanne Chubey
In a large pot, combine onion, thyme potato and stock. Cover and simmer until potato is nearly tender, about 10 minutes. Meanwhile, cut asparagus into 1-inch (2-cm) lengths. Add to pot, cover and simmer until asparagus is tender, about 5 minutes. Allow to cool slightly, and in a food processor (or blender) purée with lemon juice. Stir in milk and yogurt. Season with salt and freshly ground pepper to taste. To serve hot, reheat carefully, and do not boil. (Also, delicious cold.)
Serves 4. Per serving: 158 calories, 10 g protein, 2 g fat (1 g saturated fat), 29 g carbohydrates, 4 g fibre, 5 mg cholesterol, 82 mg sodium
Web exclusive: December 2009
