Ingredients (Serves 4)
1 ½ pounds (680 g) asparagus spears, cooked (reserve one cup pieces for garnish)
1 ½ cups (360 ml) vegetable broth
½ cup (120 ml) half and half
salt and ground black pepper, to taste
1. Place asparagus and vegetable broth into the Vitamix container and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for 6 minutes or until hot. Reduce to Variable 2; remove lid plug.
5. Add half and half through the lid plug opening. Blend for 10 seconds.
6. Season with salt and pepper and serve over reserved asparagus spears.
In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
A staple of Maine cuisine, thick, creamy haddock chowder will satisfy any appetite. Quick and simple to make, you won’t be disappointed with this recipe, ever!
3 ounces bacon, fried, chopped into small bits.
1 large yellow onion, sliced.
2 cups bottled clam juice.
1 cup water.
3 cups russet potatoes, diced.
1 teaspoon sea salt.
1/2 teaspoon ground black pepper.
2 cups half and half.
2 teaspoons dried thyme.
2 pounds haddock, cut into 2 inch pieces.
2 tablespoons unsalted butter.
Cook the bacon in a large soup pot over medium heat until the bacon is crisp and the fat is rendered, 10 to 15 minutes. Remove the bacon bits with a slotted spoon and drain on paper towels (refrigerate until ready to serve)You should have at least 2 to 3 tablespoons of fat left in the pot.
Add the onion and celery to the drippings and cook over medium heat until the vegetables begin to soften, about 5 minutes. Add the clam juice, water, potatoes, salt, and pepper, and bring to a boil. Reduce the heat to medium low and cook, covered until the potatoes are tender, about 15 minutes.
Add the half and half and thyme. Add the fish, bring to a simmer over medium heat, and cook until the fish is opaque, about 5 minutes.
When ready to serve, add the butter and reheat gently (do not boil) adjusting the seasonings and adding more water if necessary, and ladle into bowls. Pass a bowl of reserved bacon bits for sprinkle on top, if desired.
Vegetarian friendly, this is also a light and tasty meal that is sure to satisfy while going easy on your waistline. Simple to make and ready in 30 minutes or less. Try my version of this and see if you don’t agree.
1 teaspoon vegetable oil.
1 medium yellow onion, chopped.
2 cups zucchini, chopped.
2 cups carrots, chopped.
1 teaspoon minced garlic.
1/3 cup fresh basil, chopped.
2 tomatoes, chopped.
1/4 teaspoon ground black pepper.
1 teaspoon parsley.
1 32 ounce container, organic vegetable broth.
12 ounces, cheese tortellini.
2 cups frozen corn kernels.
4 tablespoons shredded Italian cheese blend.
In a large pot, heat oil until hot over medium heat.
Add onion, zucchini, carrots and garlic.
Stir often until onion is limp (about 5 minutes).
Add basil, tomatoes, pepper, parsley and broth. Heat to boiling (about 10 minutes).
Stir in tortellini and corn.
Reduce heat and simmer until tortellini is tender (about 5-6 minutes).