Asparagus Potato Bisque
A soup that is delicate yet vibrant, soft and smooth, creamy and comforting on the tongue. A bisque typically has cream in it, but I used Greek yogurt and lowfat milk instead to create a healthier soup that still has the taste and creamy texture of a bisque.
I just got back from a week-long work trip and I am exhausted. We left Monday morning for Colorado, worked hard all week, and got back late Friday night. It was about 11:00 last night and I had just stepped in the door a few minutes before when my son called and asked if I could pick him up from his dad’s house and take him to his ACT test this morning. He had to be there by 8:00, so we decided I would pick him up at 7:15 just to make sure we were there on time.
This wasn’t exactly how it was supposed to go, but oh well. I had come back Friday night especially to make sure I was here for him on this important day. It was raining like mad in the morning, so after I dropped him off, I headed to the coffee shop to warm up before yoga class. After yoga I really wanted a nap, but I didn’t want to oversleep and leave my son hanging, so I stayed up. He was scheduled to referee some soccer games after his test, so I wanted to make sure he got some food before I took him to the soccer fields. I picked him up from his test, bought him a quick lunch and dropped him off on the fields. He wanted just a cold turkey sandwich but I just wanted something hot, so I figured I would just eat at home.
By now I really really needed a nap, but I also needed food and I was chilled to the bone from the cool rain. I pulled out the leftover Roasted Asparagus with Asiago Chive Breadcrumbs I’d made just before I left and decided it needed to morph itself into some nice, hot, comforting “it’s good to be home” soup. Some hot soup with lots of healthy vegies would be just the thing to get my body back on track after my travels.
It was really good … I finally went down for my rainy day nap. It’s hours later now and I think I could go for another nap … that trip really took a lot out of me. Or maybe I need some more soup and some hot tea? That might be just the thing for a weary traveller …
- 1 teaspoon extra virgin olive oil
- 1 small onion, peeled & chopped (about 2/3 cup)
- 1 large clove of garlic, peeled & chopped
- 2 medium potatoes, peeled and chopped
- 2 cups of chicken or vegetable broth
- 2 cups chopped leftover Roasted Asparagus with Asiago Chive Breadcrumbs (recipe here)
- 1/4 cup milk
- 1/4 cup plain nonfat Greek yogurt
- For garnish: shredded Asiago cheese & a few cooked asparagus spears, chopped
- Heat a saucepan over medium heat, then add the oil and swirl it around in the pan. Add the garlic and onion and sautee until the onion is soft and transclucent. Add the potatoes and broth, cover and bring to a boil, then reduce heat to a simmer and cook until the potatoes are soft, about 15 minutes.
- Remove from heat, stir in the cold chopped asparagus (and all the breadcrumbs that go with it!), the milk and the yogurt.
- Pour the soup into a blender and blend until smooth. Return to the pan and heat until hot.
- Ladle into bowls and serve hot garnished with shredded Asiago cheese and an asparagus spear or two.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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