I received an eCopy of Robyn Webb’s upcoming cookbook, The Perfect Diabetes Comfort Food Collection and I will be receiving a hard copy of her book as well. As such, this is a sponsored post. Now let’s make some lemon asparagus soup!
The Perfect Diabetes Comfort Food Collection
Cookbook author, culinary instructor, and food editor for Diabetes Forecast Magazine Robyn Webb has long been helping people with diabetes eat more healthfully and deliciously. In her latest, (affiliate link) The Perfect Diabetes Comfort Food Collection, Robyn continues the trend of making deliciousness accessible to people on a restricted diet.
How does it work? Robyn considers 9 categories of comfort food–Burgers, Chicken, Lasagna, Meatloaf, Pasta and Sauce, Salad, Soup, Stir-Fry, and Tacos–shares a master recipe and then 9 variations of each for a total of 90 comforting dish encompassing everything from Tofu Meatloaf to Blackened Fish Tacos to Juicy Lamb Burgers to Tuscan Bean Soup. I have long been a proponent of teaching technique over recipe, and with this book you get the best of both worlds: solid techniques and 9 recipe variations that help you hone your skills so you can later come up with your own unique creations. Wonderful!
For this blog tour, we were allowed to choose one recipe from Robyn’s book to print, and of course I zeroed right in on the lemon asparagus soup. I do love me some asparagus! The soup is really easy to make, is a gorgeous color, and you can garnish it in all sorts of ways. The original recipe called for lemon zest and pistachios, but I went with lemon zest, a bit of half and half, black pepper and steamed asparagus tips. I’m pretty sure bacon wouldn’t mind being invited to the party, although I’m not sure that would make it be quite as healthy. Sometimes, if possible, allowances must be made for bacon!
Lemon Asparagus Soup
Reprinted from (affiliate link) The Perfect Diabetes Comfort Food Collection by Robyn Webb, MS, published by American Diabetes Association/October 2016
- 1 tablespoon olive oil
- 1 small leek, , bottom portion only, washed and chopped
- 1 medium onion, , chopped
- 2 garlic cloves, , minced
- 2 pounds asparagus, , stems trimmed, sliced into 2-inch pieces
- 2 large russet potatoes, , peeled and cubed
- 6 cups fat-free, , low-sodium chicken broth
- 1 tablespoon lemon pepper seasoning
- 1/2 cup half and half
- grated zest of 1 fresh lemon
- 1/4 cup toasted chopped pistachio nuts
- Heat the olive oil in a large saucepan over medium heat. Add the leek, onion, and garlic and sauté for about 7–9 minutes until vegetables are so¨. Add in the asparagus, potatoes, and broth. Bring to a boil, lower the heat to medium and cook, covered, until potatoes are tender, about 15–17 minutes.
- Ladle the soup into a food processor or blender and process until the soup is smooth, working in batches if necessary. Return the soup to the saucepan and add in the lemon pepper seasoning and half and half. Heat through for 1 minute.
- Garnish each bowl with lemon zest and pistachio nuts.
CALORIES FROM FAT 30
TOTAL FAT 3.5 g
SATURATED FAT 1.1 g
TRANS FAT 0.0 g
CHOLESTEROL 5 mg
SODIUM 170 mg
POTASSIUM 510 mg
TOTAL CARBOHYDRATE 17 g
DIETARY FIBER 2 g
SUGARS 3 g
PROTEIN 5 g
Here’s a long pin for you, friends, so you can easily save this recipe on Pinterest!
Let’s take a closer look at the soup, friends–the texture is silky smooth and the perfect consistency for a cream soup. Just lovely.
Thank you for spending some time with me today, and congratulations to Robyn Webb on the upcoming book! The Perfect Diabetes Comfort Collection will be on shelves on October 11, so stay tuned! Robyn will also be joining Denise and me for Cook the Book with Denise and Jenni at some point in January, so join our group and get all the details!
Take care, and have a lovely day.