Asparagus And Potato Bisque
|Potato||1 Large, peeled and diced|
|Onion||1 Small, chopped|
|Water/Chicken stock||1 1⁄2 Cup (24 tbs)|
|Fresh asparagus||1 Pound|
|Lemon juice||2 Teaspoon|
|2 % milk||1 Cup (16 tbs)|
|Plain low fat yogurt||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
In saucepan, combine potato, onion, and water or chicken stock; cover and simmer until potato is nearly tender, 5 to 10 minutes.
Meanwhile, cut asparagus into about 1 1/2-inch lengths (4 cm).
Add to potato mixture; cover and simmer for 5 minutes or until asparagus is tender.
Using slotted spoon, remove asparagus tips and let cool in cold water to prevent further cooking.
Drain and reserve for garnish.
In food processor or blender, puree asparagus-potato mixture; add lemon juice.
Pour into bowl; cover and refrigerate until chilled.
Stir in milk and yogurt; season with salt, pepper and nutmeg to taste.
Serve cold or reheat.
Garnish each serving with reserved asparagus tips.
Makes 6 servings, 3/4 cup/1 75 ml each.
Serving size: Complete recipe
Calories 570 Calories from Fat 66
% Daily Value*
Total Fat 3 g4.6%
Saturated Fat 1.6 g8.1%
Trans Fat 0 g
Cholesterol 22.9 mg7.6%
Sodium 603.8 mg25.2%
Total Carbohydrates 102 g34.2%
Dietary Fiber 18.6 g74.6%
Sugars 32.5 g
Protein 32 g63.1%
Vitamin A 78.1% Vitamin C 165.2%
Calcium 70.8% Iron 70.6%
*Based on a 2000 Calorie diet