This Skinny Asparagus Soup makes for a great low-calorie meal on a chilly day!
What was the first “fancy” recipe you learned how to make? Think back. Way back. I’m not talking about learning to scramble an egg or make a piece of toast. (Although a good egg sandwich is still quite respectable!) I’m talking about a recipe that you were proud to serve to company. For me, it was Martha Stewart’s Asparagus Gruyere Tart. (I’m actually not a huge fan of Martha, but I can say that she makes a mean asparagus tart!)
That asparagus tart was not the first recipe I learned to make. That honor has to go to my mother’s chocolate cake…or her banana bread…or her southern-style buttermilk biscuits. But the asparagus tart was the first time I picked a new recipe and tried it out on my own. And it turned out quite well! Of course, I had to google Gruyere cheese to figure out what it was…and then I had to go to a “fancy” grocery store there in Baton Rouge to find it. But that tart came together in the end, and it’s been a staple dinner party food in our house ever since. (In fact, I’m pretty sure I made that tart the first time I cooked dinner for Laura…and she must’ve liked it since she married me!)
So what is your first fancy recipe that you learned to make?
I’ve been on a soup kick lately. I’m sure part of that is because it’s still quite frigid here in upstate New York. So the other day I decided to make soup using asparagus as the base. I didn’t want to add a ton of calories by using heavy cream, so I just stirred in some light sour cream once the soup was done. (After all, I’d rather save those calories for a slice of this Chocolate Chocolate Cake!)
This Skinny Asparagus Soup is seriously one of the easiest recipes ever. You do need an immersion blender, though, as pureeing the sauteed asparagus is a pretty essential step to turning those asparagus stalks into something you eat with a spoon. I chose to save the tips from the asparagus and stir them into the soup at the end…but you could skip that step and just puree the stalks and tips together. And I did add a couple croutons to the top of this soup because, well, croutons. (I might have snacked on a couple croutons dipped in soup while I took these photos.)
Without the croutons, I estimate that this soup clocks in at just about 80 calories a cup. That means I can have a nice big bowl of this Skinny Asparagus Soup…and still have room for dessert! Because that’s how I roll.