I received an eCopy of Robyn Webb’s upcoming cookbook, The Perfect Diabetes Comfort Food Collection, and I’ll also receive a hard copy. This is a sponsored post. Now let’s make some lemon asparagus soup!
Another comforting soup recipe on the site is my brown butter cauliflower soup.
For easy browsing, here are all of my soup recipes.
The Perfect Diabetes Comfort Food Collection
Robyn Webb—cookbook author, culinary instructor, and food editor for Diabetes Forecast Magazine—has long helped people with diabetes eat well and enjoy food. In The Perfect Diabetes Comfort Food Collection, she focuses on nine categories of comfort food: burgers, chicken, lasagna, meatloaf, pasta and sauce, salad, soup, stir-fry, and tacos. For each category she shares a master recipe and then offers nine variations, giving a total of 90 recipes. The format teaches technique while providing many practical variations, so you learn skills and gain ideas you can adapt. It’s a helpful, approachable way to cook delicious meals that fit a restricted diet.
For the blog tour I was allowed to reproduce one recipe from Robyn’s book, and I picked the lemon asparagus soup. I love asparagus: the soup is easy to prepare, beautifully colored, and versatile for garnishes. The original suggests lemon zest and pistachios; I used lemon zest, a splash of half-and-half, black pepper, and steamed asparagus tips. You can certainly add bacon for extra richness if you like—make whatever small indulgences fit your preferences.
Lemon Asparagus Soup
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Reprinted from The Perfect Diabetes Comfort Food Collection by Robyn Webb, MS, published by American Diabetes Association, October 2016.
Lemon Asparagus Soup
Jennifer Field
15 mins
25 mins
40 mins
Soup
American
12 cups
Ingredients
- 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 and sliced into 2-inch pieces
- 2 large russet potatoes, peeled and cubed
- 6 cups low-sodium chicken broth (fat-free)
- 1 tablespoon lemon pepper seasoning
- 1/2 cup half and half
- Grated zest of 1 lemon
- 1/4 cup toasted chopped pistachios
Instructions
- 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 the vegetables are soft. Add the asparagus, potatoes, and broth. Bring to a boil, then reduce heat to medium, cover, and simmer until the potatoes are tender, about 15–17 minutes.
- Ladle the soup into a food processor or blender and process until smooth, working in batches if necessary. Return the soup to the saucepan, stir in the lemon pepper seasoning and half and half, and heat through for 1 minute.
- Ladle into bowls and garnish with lemon zest and toasted pistachios. You can also garnish with steamed asparagus tips or a grind of black pepper.
Notes
Please tell us how it went!
Hi, y’all! I hope you enjoyed this post and picked up a tip or two.
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Here’s a long pin for you, friends, so you can save this recipe on Pinterest.
The soup has a silky smooth texture and a perfect consistency for a cream-style soup—really lovely.
Thank you for spending time here today, and congratulations to Robyn Webb on the upcoming book. The Perfect Diabetes Comfort Food Collection will be available on shelves October 11. Take care and have a wonderful day.