This light yet satisfying meal is ideal for an alfresco luncheon. Though the recipe calls for the soup to be chilled, it's also good hot or at room temperature. Serves: 6
Summer Caesar Salad
Asparagus soup
Cut 1 1/2 pounds asparagus into 1-inch pieces. Bring 3 cups fat-free, less-sodium chicken broth to a boil in a medium saucepan. Add asparagus to broth; cook 2 minutes or until tender. Remove asparagus with a slotted spoon; place in a large bowl of ice water. Drain. Cool broth to room temperature. Place broth, asparagus, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a blender; process until smooth. Cover and chill. Divide soup evenly among 6 bowls. Top each serving with 1 teaspoon crème fraîche or light sour cream and 1/2 teaspoon chopped fresh chives.
Sauvignon blanc

Raspberries topped with whipped cream

March 24, 2010
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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