Want diet success? Try this recipe from Lifetime’s Cook Yourself Thin co-host Allison Fishman.
Ingredients
1 Tbsp. unsalted butter
1 large shallot, peeled and chopped
¾ tsp. fresh thyme leaves, or ¼ tsp. dried thyme
1 pound asparagus, trimmed and cut into 11/2-inch lengths
2 ½ cups lower-sodium chicken broth
¼ cup sliced almonds
1 slice whole wheat or white bread, torn with your hands
¼ c. fresh parsley leaves
1 c. 2% Greek yogurt
Preparation
1.Melt the butter in a large skillet over medium-low heat. Add the shallot and thyme and cook, stirring, until soft, about 4 minutes. Add the asparagus and cover with the chicken broth. Bring to a simmer and cook until bright green and tender, about 4 minutes for thin asparagus and 8 minutes for thick asparagus.
2.While the asparagus is cooking, place the almonds in a small skillet over medium heat. Cook, stirring gently, until the almonds are fragrant and lightly browned, about 3 minutes.
3.Add the torn bread and parsley to the asparagus mixture and submerge the bread. Put the asparagus mixture in a blender. Before you puree, be sure to remove the clear plastic disk in the center of the lid and cover with a kitchen towel. (If you leave the lid on, the pressure from the blender will build and pop the sealed top.)
4. Blend the soup until pureed. Add the yogurt and blend to incorporate. Serve the soup warm, garnished with the toasted almonds.
Serves 4
