Monday, January 31, 2011

Modified Crockpot Cream of Asparagus Soup

So, I (kind of) made Crock Pot Cream of Asparagus Soup. Except, I am on a diet. I wanted something kind of creamy, but much lighter than can be obtained by any recipe that uses heavy cream. So, thinking light and using what was in my (poorly stocked) kitchen, I came up with the following ingredients:

  • 1 pound fresh asparagus (after taking off the woody ends, it came out to about 11-12 oz.)
  • 14 oz. frozen shredded zucchini
  • 4 C. water
  • 4 chicken bullion cubes
  • 1/2 t. black pepper
  • 1/2 t. seasoned salt
I cooked this in a 4qt. crock on high for about 4 hours, then added 2/3 C. nonfat powdered milk and blended well with my immersion blender. (I might try using evaporated milk when I make this again- I think that would up the creaminess. Or possibly add some potato flakes.)

I liked this (maybe too much pepper, but still good). John and Abigail thought it needed salt, but otherwise had no complaints. Anna wouldn't touch it. It wasn't totally creamy and satisfying, but it was good... I would make it again, but will probably end up eating the left overs myself.

Yield: 6 servings
Approximately 60 calories/serving

No comments:

Related Posts Plugin for WordPress, Blogger...