Cream of Asparagus Soup

Cream of Asparagus Soup

Cream of Asparagus Soup

Cream of Asparagus Soup……….even the name sounds silky and elegant. That is just what this soup is, and it has no cream in it………What you say no cream?????

I know I was amazed too! I have made plenty of cream soup, but they have all got their creaminess from heavy cream. But heavy cream has a lot of calories, and a lot of fat so, what to do to reduce that??

I have seen recipes what have used instant potatoes to thicken soups, so I wondered if a regular potato would work. Low and behold it did! Adding some onion and garlic to the asparagus gave it just the right underlying taste. The only other thing it needed was salt and pepper.

Cream of Asparagus Soup 1

Now, I have have one of those handy immersion blenders, and next to my Kitchen Aide stand mixer, it is one of the best gadgets I own. It works like a blender but with NO, I repeat, No big mess to cleanup after, just plug it in, stick it in your pan, and blend away. There are many versions on the market, do yourself a favor and get one…….. you won’t be sorry.

Now, I did want to add just a touch of cream with out using cream, so sour cream (low-fat) is a great substitute. You just need a small amount to make a big impact.

I garnished the soup with some beautiful reserved asparagus tips that I blanched until just tender crisp, and just a few slivers of parmesan cheese.

Serve it with a rustic loaf of French bread, and it’s a great light lunch or dinner.

Of course, as always if you have your own asparagus …………….Yum! I am still gushing over ours, it is fabulous!

Cream of Asparagus Soup Collage

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Cream of Asparagus Soup

Cream of Asparagus Soup

  • Author: Marty Boyd
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Soup
  • Method: Cook
  • Cuisine: American

Description

Cream Soup with out the cream!


Ingredients

  • 1 pound asparagus
  • 2 teaspoons butter
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 medium russet potato, peeled and diced
  • 4 cups chicken stock
  • 3 tablespoons low fat sour cream
  • Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. In a large pot, melt butter over low heat. Add onion and garlic, sauté on low for 3-4 minutes.
  2. Trim asparagus, removing tough ends, and cut into 2 inch pieces, reserving the tips for garnish
  3. Add diced potato and asparagus pieces to onion and garlic in the pot. Add chicken stock and season with salt and pepper. Cover and cook for 20-25 minutes or until asparagus is very tender. While asparagus is cooking, blanch tips until tender crisp, cool under running water and set aside for garnish.
  4. Remove from heat and using an immersion blender puree until smooth (alternately you can puree mixture in a regular blender in batches, then return to pot). Stir in sour cream until well blended.
  5. Ladle into serving bowls, garnishing with asparagus tips and parmesan cheese.

Keywords: asparagus, soup, healthy,

 

 

 

 

Gluten Free Brownies

Gluten Free Brownies

Gluten Free Brownie

Sometimes in life you meet someone, who through unforeseen circumstances, life throws a curve ball.

I know a young woman at school who is having such an experience. Angela is the daughter of one of my staff at school, she is in her Senior year of High School and has been ill for much of that time. She has gone through a lot this year and has managed to do so with grace and a sense of humor, that I am not sure I would have had at her age…….she is beautiful inside and out. Although she is getting better, she has learned that a gluten free diet may help. As anyone who is trying gluten free knows substitutes,  especially for sweets can be a challenge.

I talk about my blog at work, and my staff has listened to me go on and on about whatever it is that I am doing for my blog.  They have been my guinea pigs, official taste testers, and sounding boards. I was talking about a request from a friend of mine for gluten free recipes and Angela made a comment that she had tried gluten free brownies and they were awful.

Perusing Pinterest one day, I came across a recipe for a gluten free brownie using of all things, black beans. The original recipe is from Skinnytaste, a food blog that I follow. I wondered if they would taste like a real brownie and how they would turn out. With Angela in mind I made them.

Now, I must admit I was a little scared to taste them, as I have never had much luck with substitutions in baking. I was sooooo very surprised! They were gooey, chocolatey, fudgy, and quite frankly, I don’t know anyone who would be able to tell that they were not regular brownies.

But the real test would be having Angela taste them. Now, I am sure that she was just as leery as I was to eat them, but she did and the look on her face was priceless. She loved them!!!

So, this recipe is for Angela and all of those who are looking for a yummy gluten free brownie 🙂

They are so good you may have to hide them………..

Gluten Free Brownies Collage

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Gluten Free Brownies

  • Author: Skinnytaste
  • Prep Time: 15 minutes
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 16
  • Category: Dessert
  • Method: Bake
  • Cuisine: Amreican

Ingredients

  • 1 (14 oz) canned low-sodium black beans, rinsed and drained
  • 2 large eggs
  • 1/2 cup cocoa powder
  • 3/4 cup sugar
  • 1/2 teaspoon oil
  • 1 tablespoon unsweetened vanilla almond milk
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  •  1/2 teaspoon of freshly ground coffee or instant coffee
  • 1 cup semisweet chocolate chips, divided

Instructions

  1. Preheat the oven to 350° F.  Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
  2. Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl. Fold in 1/2 cup chocolate chips until combined.  Pour the brownie batter into the prepared pan.  Sprinkle the remaining chocolate chips evenly over the top of the brownies.
  3. Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes.  Allow the brownies to cool completely before slicing them into squares.

Keywords: gluten free, brownie, bake, black beans, chocolate

 

 

 

 

Asparagus Scallops

Asparagus Scallops

Asparagus Scallops ……….Asparagus……..our first year with our own has proven to be well worth the wait………it has taken three long years. 

We have made several dishes, and as the crop continues (hopefully for a while longer), I will be able to post a few more recipes with this yummy spring veggie.

Scallops, are something that people either LOVE or do not. Tim and I happen to LOVE them. They pair well with many things but, pairing them with the fresh, home grown, extra special, because we grew it ourselves asparagus, was nothing short of fabulous!

While the sauce is not exactly fat free it is tastiful……………I know not proper english, and probably grammatically incorrect, but…………….if you want that kind of writing you are in the wrong spot. I write like I talk……..those of you who know me know I am kinda a goober sometimes, so, now those who do not know me know as well.

This recipe is quick to fix, would be impressive to serve to company, makes a great date night dinner, and as I have already said is tastiful!! So. whether you have your own asparagus, bum some from a friend who has an asparagus patch, or purchase it from the store……………then try our Asparagus Scallops recipe for dinner tonight!

Asparagus Scallops Collage

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Asparagus and Scallops

Asparagus Scallops

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2
  • Category: Main Dish
  • Method: Cook
  • Cuisine: American

Ingredients

  • 1/2 lb asparagus
  • 1 1/2 tablespoons coconut or olive oil
  • 1 lb large sea scallops
  • Salt and black pepper to taste
  • 1 shallot minced
  • 1/3 cup dry white wine
  • 2 teaspoons white-wine vinegar
  • 1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces

Instructions

  1. Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
  2. Heat 1/2 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot, sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer to a plate with a slotted spoon, reserving skillet off heat. You can use the same skillet for the entire meal, so no need to clean.
  3. Pat scallops dry and sprinkle with salt and pepper. Add remaining oil to skillet and heat over moderately high heat until hot, then sauté scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops to another plate as cooked.
  4.  Add white wine and vinegar to skillet and bring to a boil, scraping up any brown bits in the pan. Boil until liquid is reduced to about 2 tablespoons. Add any scallop juices accumulated on plate and bring to a simmer.
  5. Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
  6. Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
  7. Serve scallops topped with asparagus and sauce.

Keywords: asparagus, scallops, main dish