| Low Cholesterol Asparagus & Potato Bisque
1 large potato, peeled and diced
1 small onion, chopped
1 1/2 cups of water or chicken stock
1 pound of asparagus
2 teaspoons of lemon juice
1 cup of 2% milk
1/2 cup of low fat plain yogurt, light cream or milk
Salt, freshly ground pepper, and nutmeg
In a saucepan, combine the potato, onion, and water or chicken stock, cover and simmer until potato is nearly tender, 5 to 10 minutes. Meanwhile, trim asparagus of tough ends, then cut into about 1 1/2 inch lengths. Add to potato mixture, cover and simmer for 5 minutes or until asparagus are tender.
Using a slotted spoon, remove asparagus tips and let cool in cold water to prevent further cooking. Drain and reserve for garnish.
In a 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 each |
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