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HOT AND COLD SOUPS
Creamy Tomato & Red Pepper Bisque
Makes 8 servings
Preparation: 15 minutes active, 35–40 minutes total
1 teaspoon unsalted butter
1 teaspoon extra virgin olive oil
1 small onion (4 ounces), peeled, cut into ½-inch pieces
1 rib celery (2 ounces), cleaned, cut into ½-inch pieces
1 carrot (2 ounces), peeled, cut into ½-inch pieces
1 tablespoon white rice
1 teaspoon basil
2 cups fat-free, low-sodium chicken or vegetable stock
2 cans (15½-ounce) recipe-ready diced tomatoes with juices
2 roasted red peppers, seeded
½ teaspoon kosher salt
1
⁄
8
teaspoon white pepper
½ cup half-and-half
Heat the butter and olive oil in a 3¾-quart saucepan over medium low
heat. Add the onion, celery, and carrot, cover loosely and cook until the
vegetables are tender, 8–10 minutes. Stir in the rice and basil, and cook
until rice is opaque, 2 minutes. Stir in the stock and tomatoes. Raise
heat and bring to a boil. Lower the heat, cover loosely and simmer over
low heat for 20–25 minutes. Turn off heat and let stand for 5 minutes.
Strain the solids from the cooking liquid, reserving the cooking liquid
and returning it to the saucepan. Place the solids in the blender jar.
Add roasted peppers and 1 cup of the cooking liquid to the blender jar.
Select Purée. Pulse 10 times to chop, then process for 30–40 seconds
until totally smooth and creamy. Add the salt, pepper, blend 5 seconds
longer. Return the blended tomato mixture to the cooking liquid in the
saucepan. Heat on medium until it just begins to simmer; then add the
half-and-half. Do not allow to boil. The soup may be made ahead and
reheated – if making ahead, do not add half-and-half until it is
reheated.
Nutritional information per serving:
Calories 87 (28 % from fat) • carb. 13g • pro. 3g • fat 3g
• sat. fat 1g • chol. 7mg • sod. 367mg • calc. 47mg • fiber 3g
Cream of Asparagus Soup
Makes eight 6-ounce servings
Preparation time: 30–35 minutes
¾ cup Italian parsley leaves,
washed and dried
3 tablespoons unsalted butter
2
⁄
3
cup chopped onion or leek
1 pound asparagus, trimmed, cut into 1-inch pieces
3 cups fat-free, low-sodium chicken or vegetable stock
or broth
1 cup half-and-half
1 tablespoon cornstarch
1½ cups cold water
1 teaspoon kosher salt
½ teaspoon white pepper
Place the parsley in the blender jar. Place cover on blender jar. Select
Chop and pulse until coarsely chopped, about 4–5 times. Remove and
reserve.
Melt the butter in medium saucepan over medium heat. Add onion and
cook until soft but not brown, about 2–3 minutes. Add asparagus,
stock, and all but 1 tablespoon of the reserved parsley. Cover and
bring to a boil over medium-high heat. Reduce heat to low and simmer,
partially covered, until asparagus is tender, about 10–12 minutes.
Pour the soup through a strainer, reserving the solids and liquids. Allow
to cool 5 minutes. Place the solids in the blender jar with 1 cup of the
cooking liquid; return the remaining liquid to the saucepan. Cover
blender jar and select Purée. Blend until creamy and smooth, about
25–30 seconds. Turn blender off. Return puréed vegetable mixture to
the saucepan and stir to combine. Stir in half-and-half. Stir cornstarch
into water, and add to soup. Add salt and pepper. Cook, stirring often,
over medium heat, until soup thickens, about 6–8 minutes. Do not allow
to boil. Taste and adjust seasonings as needed. Serve in warmed bowls
garnished with the remaining parsley.
Nutritional information per serving:
Calories 98 (59% from fat) • carb. 7g • pro. 4g • fat 7g
• sat. fat 4g • chol. 19mg • sod. 510g • calc. 56mg • fiber 2g