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Recipes: Asparagus Soup, Dates With Mascarpone

May 23, 2008 at 4:11PM

ASPARAGUS SOUP

Makes 8 cups.

"In the apartment, we found small glasses, probably for vodka. Each guest was served one filled with asparagus soup during cocktails. It was a way of celebrating spring with the first asparagus of the season," said Sara Monick. "You would swear the soup had cream in it, but other than the optional drizzle it is vegetables and broth. Very low-cal. It can be served warm or cold. When I serve it warm, I garnish it with sautéed scallops as a starter or luncheon dish."

3 lb. fresh, peeled asparagus, sliced into 1/2-inch

pieces, reserving ¹/₃ of the tips for garnish

2 tbsp. vegetable oil

1 large onion, chopped

3 (14-oz.) cans chicken broth, preferably low-salt

Salt and white pepper

2 tbsp. lemon juice

4 drops hot sauce, optional

Salt and white pepper

2 tbsp. finely chopped chives

¹/₄ c. heavy cream, optional

Directions

Cook the asparagus tips in boiling salted water until just tender. Refresh in cold water and reserve for garnish.

In a large saucepan, heat oil and sauté onions. Add sliced asparagus and sauté until almost tender, about 10 to 15 minutes stirring occasionally. Add chicken broth to cover and simmer for 10 minutes. or until asparagus is soft. Pureé thoroughly in blender.

Chill. Stir in lemon juice, hot sauce, salt and pepper, if needed. Garnish with asparagus tips, a sprinkle of chives, and a drizzle of heavy cream.

Nutrition information per 1 cup serving:

Calories95Fat3 gSodium70 mgCarbohydrates7 g

Saturated fat1 gCalcium42 mg

Protein6 gCholesterol0 mgDietary fiber1 g

Diabetic exchanges per serving: 1 vegetable, 1 medium-fat meat.

DATES WITH MASCARPONE AND CHOPPED PISTACHIOS

Makes 24 pieces or will serve 8 to 12.

"This preparation couldn't be easier and is incredibly versatile. I use it as a dessert with sliced oranges flavored with cinnamon or on their own. They also work beautifully as hors d'oeuvres with cocktails or as a finger-food dessert at a cocktail supper," Monick says. "The chewy sweetness of the dates blended with the rich creaminess of the mascarpone and topped off with the crunchy saltiness of the pistachios is a real winner. They can be made ahead but add the pistachios shortly before serving so they retain their crunchiness."

12 Medjool dates

8 oz. mascarpone cheese

¹/₃ c. coarsely chopped pistachios

Directions

Halve dates and remove pits. Fill the center with a very generous teaspoon of mascarpone cheese. Use a pastry bag if doing a large quantity. Sprinkle with coarsely chopped pistachios and serve.

Nutrition information per date:

Calories120Fat7 gSodium25 mgCarbohydrates13 gSaturated fat4 gCalcium22 mg

Protein2 gCholesterol18 mgDietary fiber2 g

Diabetic exchanges per serving: 1 fruit, 1½ fat.