Saturday, February 19, 2011
Jacqueline over at Tinned Tomatoes has challenged us to create a soup or dressing which is luxurious and creamy for this months No Croutons Required. I have to admit that I was more in a frugal and low fat humour when the time came to make my soup - so here goes ... my attempt at a creamy, luxurious, frugal, low fat/carb soup ...... oxymoron, you might think - but just try it and I think you'll be convinced!!
Although I try to keep most of our food local and seasonal - sometimes I yearn for the fresh flavours of summer. When I found asparagus for 89c in my local Aldi, I had to leave my principles at the door and buy an obscene amount of the stuff!!!! As I had so much I felt that I could be extravagant when snapping the stems, then when I saw the amount of asparagus going in the compost, I realized that I had to do something with it (well most of it - I discarded the very woody ends) and this soup is the result. That was the luxurious and the frugal parts of the equation, now for the creamy and low fat/carb part! Cream cheese was the answer the very low fat type - I have used it before in soups and it always does the business, so here is my contribution to this month's No Croutons Required.
1 Large Onion
The stem part (minus the very woody ends) from 4 bunches of asparagus - I kept the first 4"/10cm for another recipe and used the rest of the stem for this soup.
Vegetable Stock - enough to just cover the vegetables in the pot
1tbsp Extra low fat cream cheese
Chop the onion and the asparagus spears, put in a pot and cover with vegetable stock (I used Marigold).
Bring to a simmer and cook until tender.
When tender remove from the heat and add the cheese.
Blitz until smooth.
Serve with a dollop of low fat yogurt and freshly milled pepper.