Canadian Aged Cheddar and Asparagus Soup
By: Teresa Makarewicz, P.H.Ec.
Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books.
Anyone you know an asparagus abstainer? This soup is a great way to re-introduce the unbelievably good-for-you asparagus to naysayers.
1 1/2 lb (700 g) asparagus, trimmed and cut into 1-inch (2.5 cm) pieces (see note)
4 medium Yukon Gold potatoes, peeled and diced
1 onion, chopped
2 1/2 cups (625 mL) no salt added chicken broth
2/3 cup (160 mL) water
1/2 tsp (2 mL) dried thyme leaves
1 cup (250 mL) 1% or skim milk
1/2 tsp (2 mL) iodized salt
1/2 cup (125 mL) shredded white Canadian aged cheddar cheese, divided
Freshly ground pepper to taste
1 Tbsp (15 mL) chopped fresh chives
1. In a large pot over high heat, combine asparagus, potatoes, onion, broth, water and thyme.
2. Bring to a boil, reduce heat to medium-low, cover and simmer for 10 to 15 minutes or until vegetables are tender.
3. Remove from heat. Using a hand held immersion blender, puree the soup OR transfer to a blender or food processor and puree in smaller batches and return soup to saucepan.
4. Stir in milk, salt and 1/4 cup (60 mL) of the cheese. Heat over medium heat, stirring often, for about 5 minutes or until hot and the cheese has melted; season with pepper to taste.
5. Ladle into warm bowls; top bowls evenly with remaining cheese and chives. Serve.
Makes 6 cups (1.5 L) One serving = 1 1/4 cups (310 mL)
Per serving: 245 Calories, 5 g Total Fat, 3.1 g Saturated Fat, 0.1 g Trans Fat, 399 mg Sodium, 40.5 g Carbohydrate, 5.8 g Fibre, 9 g Sugars, 0 g Added Sugars, 12.2 g Protein - Carbohydrate Choices: 2