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.
AppetizersAsparagusComfort FoodCooking for DiabeticsHoliday Starters and SidesHolidaysSoups and BrothsSpring RecipesVegetables
Ингредиенты
- 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
- Salt and pepper
- 1/3 cup (75 ml) cottage cheese
- 1 tsp (5 ml) basil pesto
- 12 slices whole wheat baguette, toasted
Инструкция
- 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.
