Cream of Asparagus and Basil Soup with Cottage Cheese Toast

Name: Cream of Asparagus and Basil Soup with Cottage Cheese Toast
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 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; 1/3 cup (75 ml) cottage cheese; 1 tsp (5 ml) basil pesto; 12 slices whole wheat baguette, toasted

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Preparation 25 MIN

Cooking 25 MIN
Servings 6

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.

Ingredients
Preparation

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

Preparation

Cream of Asparagus and Basil Soup

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.

Toast

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