Hearty, warming and toasty
Cream of Asparagus and Basil Soup with Cottage Cheese Toast
Ricardo Tested
Cream of Asparagus and Basil
Soup
1-1/2 lb (675 g) asparagus, trimmed
1 onion, chopped
2 garlic cloves, chopped
1 tbsp (15 ml) olive oil 1 potato, peeled and diced
5 cups (1.25 L) chicken broth
2 tsp (10 ml) basil pesto Small basil leaves, to taste
Toast
1/3 cup (75 ml) cottage cheese
1 tsp (5 ml) basil pesto
12 slices whole wheat baguette, toasted
Cream of Asparagus and Basil Soup
Cut the asparagus into pieces. In a large pot of salted boiling water, cook 1/2 cup (60 g) of the asparagus tips until al dente. Cool in ice water. Drain and set aside for garnish.
In the same pot, over medium heat, soften the onion and garlic in the oil.
Add the potato and chicken broth. Bring to a boil. Cover and simmer for about 20 minutes or until the potato is tender.
Add the remaining asparagus. Cover and continue cooking for about 4 minutes or until the asparagus is tender.
In a blender, purée until smooth. Season with salt and pepper. Toast
In a bowl, combine the cottage cheese and pesto. Spread the mixture on the bread slices and top with the asparagus tips and basil leaves.
Ladle the soup into bowls. Garnish with basil leaves and pesto. Serve with the toast.
Makes 6 servings.