Yesterday I went out to lunch at a popular chain restaurant that is known for sandwiches, soups and salads.
It was tasty, but the soup was not much better than opening a can and the half panini sandwich was almost all bread.
There were hardly any actual veggies in the soup.
I left feeling sort of regretful, realizing it wasn’t exactly the healthiest lunch.
Empowered, I realized I can make my own soup today, baby.
This preparation is very similar to my Skinny Broccoli Cheese Soup, that one is divine, too.
Ingredients: (Makes about 3-4 bowls)
1.) 12 ounces of fresh asparagus, or about 20 spears.
2.) One cup of shredded cheese, I used one half cup of organic mozzarella and one half cup of 2% shredded mild cheddar.
(I don’t like reduced fat mozzarella, so I use regular for that one.)
3.) Three cups chicken broth, I used low sodium organic chicken broth. Or use veggie broth instead.
4.) 3/4 cup diced yellow onion.
5.) Four tablespoons grated Parmesan cheese. I used the Kraft shaky kind.
6.) One tablespoon salted butter.
7.) Four tablespoons non fat or 0% plain Greek yogurt, I like Fage.
8.) Two tablespoons half n’ half.
9.) 2-5 cloves fresh garlic, peeled. Use less or none if you’re not a garlic lover. I am, I think it cures what ails you.
10.) Seasonings: Flexible. I used a couple dashes of garlic salt (Lawry’s) and pepper and added a sprinkle of cheddar and dried parsley for garnish.
Wash the asparagus, cut off the rough/whitish ends and add to a non stick pan with a few splashes of broth.
Put the lid on and steam on medium high heat until still bright green, but very fork tender. About 7-8 minutes.
Remove from the heat and put on a plate or chopping board to cool.
Meanwhile, slice up the garlic cloves and chop up the onion. Put them in an extra large nonstick pan or any pot with the butter.
Saute on medium heat, putting the lid on and stirring occasionally, until the onions and garlic are cooked and fragrant- I like them a little brown at the edges.
Into the same cooked onion/butter pan, now add the half n’ half, one cup of the chicken broth, the cheeses, both shredded and grated parm, a few good dashes of any herbs and seasonings you like.
Stir that together until the cheeses melt into the mix.
Meanwhile, chop up the steamed asparagus in one inch pieces, reserving some of the top tips for garnish, if desired. Then just toss it in your blender (or use a food processor).
Add the two remaining cups of chicken broth to the blender (Tip: My blender is plastic, not glass- so I use this broth room temperature or cold, it doesn’t have to be heated, yet).
Blend on liquify. Add the warm cheesy mixture from the pan, just pour it in and blend it all together until creamy.
Pour it back into the large pan or pot, reheat and serve in cups or bowls with the optional garnishes on top.
Mmmm! This is sooo good.
Calories: The whole batch is about 900 calories or less, divided by 4 that’s 225 calories per serving, by 3 it’s only 300.