Cream of Asparagus and Basil Soup with Cottage Cheese Toast

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