Easy, Low Calorie Asparagus Soup

~Adapted from Yum Sugar Webpage ~

 

Easy, Low Calorie Asparagus Soup

 

Serves 4 ish

 

Ingredients:

1/4 cup extra virgin olive oil

Pinch of crushed red pepper flakes

course salt

1 lb asparagus, trimmed, chopped, tips reserved

4 cups chicken broth

1 cup loosely packed spinach leaves

Optional:  sharp cheese for garnish (I used Havarti)
 

Directions:

1. In a medium saucepan, heat 2 tablespoons oil over medium-high heat.
2. Add chopped asparagus, and cook for 1 minute. Stir in broth, red pepper flakes, and salt and 1 cup water; bring to a boil. Reduce heat to a simmer; continue cooking until asparagus is tender, about 15 minutes.
3. Meanwhile, prepare an ice-water bath. Fill a medium saucepot with water and bring to a boil. Add salt, return to a boil, and add asparagus tips. Cook until just tender. Transfer asparagus tips to ice-water bath; let cool about 1 minute. Drain and set aside.

    4.  Remove from heat; add spinach.

    5.  Using an immersion blender, puree soup while drizzling in remaining 2 tablespoons oil. Return to heat and cook until heated through; season with salt. Divide soup evenly between 4 bowls, garnish with asparagus tips (and Havarti or some other type of sharp cheese!), and serve immediately.

Spinach and Pomegranate Soup

Adapted from Sara's Book:
(This has been one of my favorites so far!)

 

Based on a Persian traditional soup

 

Serves 4-6 (but I doubled it):

 

Ingredients:

1 lb spinach, stalks removed, rinsed

1/4 stick (2 tbsp.) butter

1 large onion or leek, finely chopped

1 tbsp. ground turmeric

2 tbsp. long-grain rice

2 tbsp. split peas (yellow recommended but I used green)

1/2 tsp crushed black peppercorns

1 tsp salt

juice and finely grated zest of 1 bitter orange or lemon

seeds of 1 pomegranate, to garnish

 

Directions:

1.  Shred the spinach and set it aside.

2.  Melt the butter in a large saucepan.  Add the onion/leek, turmeric, rice, split peas, peppercorns, and salt with enough fresh spring water to cover generously, about 1 quart.

3.  Bring to a boil, reduce the heat, and bubble gently for 20-30 minutes, or until the rice grains are tender and the split peas are perfectly soft.

4.  Stir in the spinach and bubble again.  Reduce the heat and simmer for another 10 minutes, or until the spinach is well amalgamated into the soup.

5.  Stir in the citrus juice and zest, then taste and adjust the seasoning.

6.  Ladle into bowls and garnish each portion with a sprinkle of pomegranate seeds.