This soup is so creamy- a total comfort food. It has nice rich flavors and pairs with anything. I just love asparagus so this is an easy choice for me.
SERVES 6
INGREDIENTS
1/2 c onions, diced
3 T butter
1/4 t white pepper
2 lbs. asparagus, cleaned, trimmed, and sliced to 1/2 inch pices*
1/2 c slided Yukon gold potato
2 1/2 - 3 c chicken stock
3/4 c half and half
sea salt to taste
1 T sliced chives
3 T grated cheese
In a thick bottom soup pot, melt the butter and cook the onions and white pepper about 2 minutes. Do not brown.
Add the stock, asparagus and potato and cook until very soft. Transfer to a food processor and puree the mixture until it becomes a smooth paste. Return to pot.
Add the half and half, bring to a simmer and then add salt to taste. Serve immediately in warm bowls garnished with the chives and cheese.
*Peeling asparagus makes them very sweet
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Thursday, March 20, 2014
Monday, January 7, 2013
Skinny Cheesy Potatoes
These were super flavorful, and although they still have a few naughty ingredients, they're healthier than Grandma's recipe. I served these with Sticky Peppers and Sausage.
SERVES 6
INGREDIENTS
8 medium potatoes cut into matchsticks (or 32 oz bag shredded hash browns)
1 1/2 c plain greek yogurt
1/2 c veggie broth
1/2 c milk (at least 2%)
1 t garlic powder
1 t onion powder
1 t season salt
1/2 t dried oregano
1/2 t pepper
1 t salt
1 c shredded sharp cheddar*
PreHeat Oven to 350 degrees. Combine all ingredients into a large bowl. Grease a 9 X 13 glass or ceramic baking pan with cooking spray. Pour potato mixture into baking pan and spread evenly. Bake uncovered for 1 hour and 10 minutes.
*Although this recipe is much lower in fat/calories than the traditional, it still needs some fat to make sure the ingredients bind while cooking. That is why it is suggested to use 2% milk and regular (not non-fat) cheese. If you were to use all low fat ingredients, it will turn out watery.
*I have never encountered this, but if you are worried about the yogurt curdling, try mixing in 1 1/2T of flour to the potato mixture before pouring into the baking pan
SERVES 6
INGREDIENTS
8 medium potatoes cut into matchsticks (or 32 oz bag shredded hash browns)
1 1/2 c plain greek yogurt
1/2 c veggie broth
1/2 c milk (at least 2%)
1 t garlic powder
1 t onion powder
1 t season salt
1/2 t dried oregano
1/2 t pepper
1 t salt
1 c shredded sharp cheddar*
PreHeat Oven to 350 degrees. Combine all ingredients into a large bowl. Grease a 9 X 13 glass or ceramic baking pan with cooking spray. Pour potato mixture into baking pan and spread evenly. Bake uncovered for 1 hour and 10 minutes.
*Although this recipe is much lower in fat/calories than the traditional, it still needs some fat to make sure the ingredients bind while cooking. That is why it is suggested to use 2% milk and regular (not non-fat) cheese. If you were to use all low fat ingredients, it will turn out watery.
*I have never encountered this, but if you are worried about the yogurt curdling, try mixing in 1 1/2T of flour to the potato mixture before pouring into the baking pan
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