Cream of Asparagus and Basil Soup with Cottage Cheese Toast
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…
Instructions
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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.
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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.
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3
In a blender, purée until smooth. Season with salt and pepper.
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.
