As the weather chills and you start craving more warming foods, try this asparagus and leek soup recipe from Diane Henderiks. It’s prepared with Kefir and milk for a protein punch, vegetables for fiber and a parmesan panko crisp that is sure to satisfy even the pickiest of eaters.
Asparagus & Leek Soup
1Tbsp olive oil
1 medium leeks (white and pale green parts only); cleaned and thinly sliced
1 tsp minced garlic
1 ½ pounds asparagus; trimmed & coarsely chopped
2 cups vegetable or chicken stock
2 medium potatoes; peeled and quartered
½ cups Horizon Milk
½ cups Lifeway Lowfat Plain Kefir
½ teaspoon grated lemon zest
1 tsp salt
In a medium soup pot, sauté the leek and garlic in oil until tender. Add the asparagus, stock and potatoes. Bring to a boil and simmer until the potatoes are tender, 30 – 40 minutes. Puree the soup in a blender (strain the soup, if needed, to remove the asparagus fibers)before whisking in the Lifeway Kefir, milk, lemon zest and salt. Warm soup before serving and garnish each bowl with parmesan crisp.
½ cup grated parmesan cheese
2 tablespoons Kikkoman Panko crumbs
½ teaspoon freshly ground black pepper
In a medium bowl, combine all the ingredients. Heat a heavy 10-inch nonstick skillet over moderate heat until hot, but not smoking. Reduce the heat slightly. Using a measuring cup sprinkle 1 tablespoon of the cheese mixture evenly over the bottom of the skillet to make a thin layer. The cheese should sizzle when it hits the pan. Cook until cheese melts together and the edges begin to brown. Immediately remove the pan from the heat and let sit for 1 minute to set. With a spatula, gently lift the crisp up by the edge and slide it onto a rack to cool until hardened, about 2 minutes. Repeat with the remaining cheese mixture.