By Sue Serves 6
This healthy soup is the perfect way to disguise vegetables for your picky eaters. Your kids may dislike asparagus, but they're sure to love this green monster soup!
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- 2 tbsp extra virgin olive oil
- 1 ½ cup yellow onion chopped
- 1 tsp salt, finely ground
- 6 cups chicken stock, low sodium
- 2 lbs asparagus, cut in 1/2 inch pieces
- 2 cups spinach, fresh
- 1 cup half and half
- 2 tsp parmigiano regiano cheese, grated
You may also need:
A Pot, Blender, Bowl, Immersion Blender, Spoon
To cut back on the calories and saturated fat, while boosting the calcium and protein, swap out the 1 cup of half-and-half for 1 cup of plain non- or reduced-fat yogurt (Greek or regular).
Set a large saucepot over high heat, and add the olive oil. Add the onions, stir briefly, and lower the heat to medium. Cook the onions until they are soft and translucent, but without any browning (about 10 minutes).
Add the chicken stock. Raise the heat to high to bring the stock to a boil, add the asparagus. Return the stock to a simmer. Cook until the asparagus is barely tender.
With a hand blender, blend the soup until it is smooth.
To cool quickly, remove soup to a large bowl set inside a larger bowl filled with ice water.
Once the soup has cooled, add the cream and lemon zest, and season with salt and pepper. To re-heat the soup for serving, slowly bring to a simmer over medium heat. Top with fresh grated Parmigiano cheese.
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