Same old story…had something in the fridge that had to be used. Looked up a lot of recipes and found this one for Asparagus Soup. Thanks, Food.com, for this great recipe. It is easy and a good place to start my recipe re-invention. Yes, I had a heart attack and now will be re-evaluating all recipes for fat, calories, cholesterol and sodium. While I didn’t have a typical heart attack that involves blood clots or occluded arteries, I did have a cardiac event which reminded me of the importance of diet, exercise and a calm nature.
ASPARAGUS POTATO SOUP
4 t. oil (try not to use saturated or trans fats; try PAM Cooking Spray)
1 onion, chopped
3 T. flour
2 c. asparagus, chopped
2 c. milk (try using non-fat or 2% fat milk)
1 14 oz. can chicken broth (try using low fat, low salt version)
1 large red potato, diced
1/4 t. salt (try using salt substitute or Mrs. Dash)
1/8 t. cayenne pepper
4 oz. cheddar cheese (try using reduced fat cheese)
Dash of Sriracha
Saute onion in oil until tender. Sprinkle flour on top. Stir well to coat and cook flour. Add milk, broth, salt and pepper. Stir to combine. Add asparagus and potato. Cover and simmer 10 minutes until tender. Use a stick blender to smooth out some of the veg.
Add cheese and stir to melt. Put a few drops Sriracha on top for additional flavor.