CREAMY ASPARAGUS SOUP

YIELD - 8 servings

 

INGREDIENTS:

• 4 bunches of asparagus (4 lbs.) tough ends trimmed.

• 4 leeks, white and light pts only. sliced thin, rinsed.

• 1 tbsp. butter

• salt & pepper

• 7 cups low sodium chicken broth

• 1 cup frozen peas

• 4 tablespoons grated parmesan

• 1/4 cup fat free half & half

• 1 tsp fresh lemon juice.

 

PREPARATION:

Cut tips off asparagus spears and chop remaining spears into 1/2 inch pieces. Bring 1/2 cup water to a boil in an 8-inch skillet over med-high heat. add asparagus tips cook 2 min until tender. remove. pat dry, set aside. 2. Combine the remaining pieces, leeks, butter 1/8 tsp salt and pepper in large saucepan. cover and cook over med-low heat, stirring occasionally, until softened - 8-10 min. 3. Add the broth to the pot, bring to a simmer, and cook until veggies are completely tender about 5 min. Stir in the peas and parmesan. 4. Working in 3 batches, process the soup in a blender until completely smooth about 2 min. Return soup to pot. stir in reserved asp. tips, half & half, and lemon juice and cook until heated through 2 min. season with salt and pepper.

Mom’s Chicken Curry

3 – BONELESS CHICKEN BREASTS WITH SKIN  

1 ¼ - 1 ½ LBS. SEASON WITH SALT & PEPPER

2  Tbls OLIVE OIL

2  MEDIUM ONIONS, COARSLY CHOPPED

6  CLOVES GARLIC, PEELED, CRUSHED, CHOPPED

1” FINGER FRESH GINGER, GRATED

3  Tbls GARAM MASALA

1 tsp SALT

¼ tsp BLACK PEPPER

2 CANS (14.5 oz. ea.) DICED TOMATOES

1 CAN (49 ½ oz.) CHICKEN STOCK

1 MEDIUM HEAD CABBAGE, COARSLY CHOPPED

 

HEAT OIL IN A 3 QUART DUTCH OVEN OR HEAVY PAN WITH LID. ADD CHICKEN AND SAUTE UNTIL BROWN ON BOTH SIDES APROX. 3 MIN PER SIDE, REMOVE THE CHICKEN AND SET ASIDE.

IN THE SAME PAN, SAUTE THE ONION, GARLIC AND GINGER UNTIL THE ONIONS ARE TRANSPARENT, ADD GARAM MASALA AND COOK 2 MIN., ADD TOMATOES AND SIMMER AN ADDITIONAL 5 MINUTES.

ADD THE CHICKEN BREASTS AND THE STOCK TO THE VEGETABLES, ADJUST THE SALT AND PEPPER TO TASTE, COVER AND BRING JUST TO A BOIL, LOWER TO A SIMMER, SLOW SIMMER FOR 1 HOUR OR UNTIL THE CHICKEN IS TENDER ENOUGH TO SHRED.

REMOVE THE CHICKEN, REMOVE AND DISCARD THE SKIN, SHRED INTO BITE SIZE CHUNKS, ADD THE CHICKEN BACK IN ALONG WITH THE CABBAGE, RETURN TO A SIMMER AND CONTINUE TO COOK FOR 20 MINUTES.

SERVES 6-8