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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 (170 g) servings
Preparation time: 30–35 minutes
¾ cup (175 ml) Italian parsley leaves,
washed and dried
3 tablespoons (45 ml) unsalted butter
2
⁄
3
cup (170 ml) chopped onion or leek
1 pound (500 g) asparagus, trimmed, cut
into 1-inch (2.5 cm) pieces
3 cups (750 ml) fat-free, low-sodium
chicken or vegetable stock or broth
1 cup (250 ml) half-and-half
1 tablespoon (15 ml) cornstarch
1½ cups (375 ml) cold water
1 teaspoon (5 ml) kosher salt
½ teaspoon (2 ml) 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
(15 ml) 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
(250 ml) 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
ENTRÉES
RICOTTA SPINACH PIE
Somewhat like a crustless quiche, Ricotta
Spinach Pie can be served with Rustic Tomato
Sauce as a simple supper entrée.
Makes 8 servings
1 teaspoon (5 ml) extra virgin olive oil
½ ounce (15 g) Asiago cheese, cut into
½-inch (1.25 cm) cubes
½ slice white or wheat bread (½ ounce)
cut into
½-inch (1.25 cm) cubes
½ teaspoon (2 ml) dry basil
4 large eggs
2 cups (500 ml) fresh baby spinach
leaves, packed (about 2½ ounces
[70 g]), washed and dried
3 cups (750 ml) lowfat ricotta cheese
½ teaspoon (2 ml) kosher salt
½ teaspoon (2 ml) freshly ground black
or white pepper
Preheat oven to 350°F (180°C). Use a pastry
brush to coat a 10-inch deep-dish pie plate
with olive oil and set aside.
Place Asiago cheese cubes in blender jar;
cover blender jar. Set on Purée and pulse
10–12 times to grind the cheese. Remove
and reserve. Place bread cubes in blender jar,
pulse 5–10 times to grind; add basil, blend for
5 seconds. Remove and reserve.
Place the eggs, spinach, ricotta, reserved
Asiago cheese, salt, and pepper in the blender
jar. Set on Liquefy and pulse 10 times, then
blend for 15 seconds; use a spatula to scrape
the sides of the blender jar. Blend for an
additional 15–20 seconds. Pour the blended
ricotta mixture into the prepared pie plate.
Sprinkle evenly with the reserved bread
-
crumbs. Bake in the preheated 350°F (180°C)
oven for 45–50 minutes, until the custard is
set and the pie is puffed. Remove and let rest
for 5–10 minutes.
Cut into wedges to serve. Top with Rustic
Tomato Sauce.
Nutritional information per serving:
Calories 182 (54% from fat) • carb. 6g • pro. 14g •
fat 11g • sat. fat. 6g • chol. 136mg • sod. 254mg •
calc. 291g • fiber 0g
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