A bisque is a creamy soup. However, as a dietitian, sometimes I feel guilty using real cream. So, I experiment with alternative techniques to cut down on saturated fat that you are tempted to use a LOT when you get into cooking and flavors, etc. I will admit, there are some things that are really not even close to the same and taste fake but, for this soup I used white beans to give the creaminess and thickness. It worked out really well. The little garnish of a few crumbles of bacon will throw off any skeptics and satisfy their taste buds expecting something fatty. The beans also add a healthy carbohydrate base to the soup so it is more filling and can be used as a major piece of the meal, rather than just an appetizer. I'll give credit to www.aspicyperspective.com for reminding me of this great idea.
Start by sauteing onion in a little oil. Then add in chopped asparagus (reserving the very tops for garnish) to the pot and let them saute a few minutes until they look bright green.
Add in the spices (I used a little extra salt in my recipe today because I was using my homemade vegetable stock-I'll post about it later- which had a lot less salt than the canned). Pour in the stock and beans and let simmer over med low heat for about 15 minutes.
Use an immersion blender to puree. This, my friends, is an immersion blender.
Once it is a smooth as you like it, stir in a dollop of plain yogurt. Taste it to make sure the spices don't need to be adjusted. Pour into soup bowls and garnish.
A note about bacon: I use it, to be sure, but never much as once. But, bacon only comes in one size package in the stores. So, this is my method to always having a little bacon around when I need it for recipes such as this. I separate each strip and lay them out on a cookie sheet (my small one) and put them in the freezer. Then the next day, I will cut each strip in half so they fit into a ziploc baggie or two and store in the freezer to use as needed. They thaw out easily under running warm water.
1 TBSP canola oil
1 bunch fresh asparagus, chopped
8 oz white beans (1/2 a can)
4 cups vegetable or chicken stock
1 pinch of cayenne pepper
1/2 tsp salt
1/2 tsp black pepper
1 heaping tablespoon of nonfat plain yogurt
1 tsp lemon juice
1 strip of bacon, chopped
Saute onion in a little oil in your soup pot. Then add in chopped asparagus (reserving the very tops) to the pot for a few minutes until they look bright green. Add in the spices. Pour in the stock and beans and let simmer over med low heat for about 15 minutes. Meanwhile, saute the bacon pieces and tops of asparagus in a little skillet for a few minutes until bacon is cooked but not completely crisp. Set aside for garnish. Use an immersion blender to puree soup. Once it is smooth, stir in a dollop of plain yogurt and lemon juice. Adjust salt and pepper to taste. Pour into soup bowls and top with garnish.