Cream of Asparagus Soup

Serves 4

3 cups, or 1-lb, sliced asparagus
2 cups fat-free or low sodium chicken broth
3/4 tsp. thyme
1 bay leaf
1 garlic clove or 1 heaping tsp. of jarred garlic
1 TBSP flour
2 cups low fat milk
Dash of nutmeg
2 tsp. butter
3/4 tsp. salt
1/4 tsp. grated lemon rind

Combine asparagus, broth, 1/2 tsp thyme, bay leaf and garlic in a large saucepan over med-high heat, bring to a boil. Reduce heat, cover and simmer for 10 min. Discard bay leaf. Place mixture in a blender and process until smooth.

Place flour in pan. Gradually add the milk, stirring with a whisk until blended. Add pureed asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat, simmer 5 minutes, stirring constantly. Remove from heat and stir in 1/4 tsp thyme, butter, salt and lemon rind.

This recipe tastes best when low fat milk is used. I have also used 1/2 cup non fat and 1/2 cup whole. You can use only non-fat milk but it won't be as creamy. I have also used broccoli instead of asparagus and it was wonderful. Serve it with sprinkled cheddar cheese and warm bread.

This recipe is complements of Cooking Light Magazine

Partridge or Chicken Picata

Serves 2

2 - 3 Partridge, deboned or 2 chicken breasts, pounded flat
1/4 cup flour
1 TBSP oil
1 lemon
1 jar of marinated artichoke hearts
1 TBSP capers
1 cup of white wine
1 small can of mushrooms, drained
Salt and pepper to taste

Coat a non-stick pan with olive oil. Coat poultry with flour. Saute partridge or chicken in pan, 2-3 minutes on each side until browned. Remove from heat and cover with a paper towel to keep warm. Deglaze the pan with artichoke hearts, capers, wine and mushrooms. Squeeze 1 TBSP of lemon juice into sauce. Add birds into the pan. Reduce heat and cover for 15-20 minutes, or until sauce thickens.

This recipe is complements of my father-in-law