STRATEGY SESSION: I keep fat and calories low in this soup by substituting lite silken tofu for cream.

 

My trial balloon for the Recipe Lab is Curried Asparagus Soup, which I made on the fly for a couple of last-minute dinner guests. It got me through the appetizer phase of the meal, and everyone seemed to enjoy it, but I wasn’t completely satisfied with it. Perhaps you’ll have some suggestions…

 

Curried Asparagus Soup

• 1 tablespoon extra virgin olive oil
• 2 cups thinly sliced leeks, white and light green parts only
• ¾ cup chopped onions
• ¼ cup minced shallots
• 2 teaspoons minced garlic
• 2 bunches of asparagus, about 2 pounds total, stems peeled, and cut into 1½” lengths
• 4 cups low-sodium chicken broth
• 2 tablespoons minced flat-leaf parsley
• 1 teaspoon chopped fresh thyme leaves
• 2 tablespoons sweet white miso
• 1½ teaspoons sugar
• ¾ cup pureed lite silken tofu
• ½ teaspoon curry powder
• ½ teaspoon salt, or to taste
• Freshly ground black pepper to taste
• Reduced fat sour cream and thinly sliced scallions for garnish, optional

1. Heat the oil in a large soup pot or Dutch oven over medium heat. Add the leeks, onions, and shallots. Stir well to blend and cook, covered, until tender, about 6 minutes. Add the garlic and cook 1 minute.
2. Add the asparagus, broth, parsley, and thyme and bring to a boil. Cover, reduce the heat to low, and cook 20 to 30 minutes, until the asparagus are very tender.
3. Remove from heat and stir in the miso, sugar, tofu, curry powder, salt and pepper. Cool slightly.
4. Transfer the soup in batches to a blender and puree until smooth. Adjust seasoning, and serve, hot or chilled, garnished with sour cream and scallions, if desired.

Makes 6 servings

Per serving: Calories 130, 3 g total fat, trace saturated fat, 0 mg cholesterol, 15 g total carbohydrate, 3 g dietary fiber, 13 g protein, 739 mg sodium