. Rainbow Soup Month: Creamy Asparagus and White Bean Soup Seriously Soupy

Tuesday, May 31, 2011

Rainbow Soup Month: Creamy Asparagus and White Bean Soup


Creamy Asparagus and White Bean Soup by Cathy Elton of What Would Cathy Eat
This delicious green soup was provided to Seriously Soupy by Cathy Elton of What Would Cathy Eat. A fellow-Brooklynite, Cathy created a savory green soup for Rainbow Soup Month. For additional recipes by Cathy - not to mention a place to look at gorgeous food photography, please visit www.whatwouldcathyeat.com.

Guest Post by Cathy Elton

I wanted to make a creamy asparagus soup, but health issues prevent me from using cream. Nonfat Greek yogurt was a great alternative, but wanted to add another layer of flavor, so I tossed in some white beans on a whim. A brilliant idea, if I don’t say so myself! The beans make the soup more substantial, and add fiber and protein – taking this beyond your run-of-the-mill cream of asparagus soup.

Recipe Notes:
  • Be sure to use a blender rather than a food processor. You’ll get a much more velvety texture.
  • Instead of thyme, you could use another fresh herb. I think tarragon would be particularly nice in this soup.   
 
      Creamy Asparagus and White Bean Soup
      Ingredients:
       
      2 tablespoons extra virgin olive oil
      1 medium onion, chopped
      3 cloves garlic, minced
      1 pound asparagus, (tough ends broken off and discarded), cut into ½-inch pieces
      ½ cup dry white wine, such as Sauvignon Blanc
      5 cups vegetable broth
      1 15-ounce can navy or cannellini beans, drained
      1 teaspoon fresh thyme leaves
      ¼ cup roughly chopped flat-leaf parsley
      ½ cup nonfat Greek yogurt
      2 teaspoons fresh lemon juice
      Pinch of white pepper (or substitute black pepper)
      Salt to taste

      Directions:
      Heat the olive oil over medium heat in a large heavy pot or dutch oven. Add the onion and garlic and sautée until the onion is translucent, about 5 minutes. Add the asparagus and cook another 5 minutes, stirring occasionally.

      Add the wine, broth, beans, thyme and parsley. Bring to a boil, reduce heat and simmer for 30 minutes.

      Puree in a blender until very smooth. Return to the pot, reheat and season with salt and pepper. Remove from the heat and whisk in the yogurt, followed by the lemon juice.

      Serves 3-4 

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