Portion control is one of the biggest things I struggle with on a daily basis. The reason behind this is the fact I make too much food for just E and I. Growing up with 3 brothers, there never seemed to be enough food to go around (they all ate 3x the amount I did) and my mother was always preparing big roasts, pots of soup, 2 boxes of pasta. Since I learned how to cook from her, I adapted how much she made, even though we are far from a family of 6.
Plus, I just love food.
So when something is REALLY good, like this amazing pizza I had in Italy, it’s hard for me to just say “okay, I’ve had my 2 slices, I’ll walk away.” Actually, it’s damn near impossible. As much as I love food, I hate being the weight I am right now more. I want to be happy and enjoy my food, and that my friends, is done by portion control.
So yesterday, I made a creamy asparagus soup. And to keep myself from overeating it, I served them in shooter fashion.
Not only are they freakin’ adorable, each shooter is perfectly portioned with 1/2 cup serving.
I was inspired to make shooters by the butternut squash shooters I made back in November. Not only was the soup DELICIOUS, I found that I didn’t eat 6 servings when they were tiny like this. Instead, I had 2 shooters and I was done. Happily, I followed such constraint yesterday and was completely satisfied after 2 shooters.
And trust me when I say this, eating just one serving of this soup was hard. It was so creamy and flavorful, and on a night like last night (20 degrees F), it was warm and cozy too. I paired this soup with simple croutons made from toast. I didn’t add any butter or cheese since the soup was so creamy. The croutons added just the right amount of crunch and paired so well with the asparagus flavor.
I have got to find a way to serve all my meals in a shooter fashion. How cute would that be?
Recipe adapted from Simply Recipes.
Creamy Asparagus Soup Shooters
Prep time: 10 minutes
Cook time: 15 – 20 minutes
What You’ll Need:
- 1 large onion, chopped
- 2 tablespoons of butter
- 1 clove of garlic, chopped
- 1 batch of asparagus, chopped
- 3 cups of organic chicken broth
- 1 1/2 cups of dry white wine
- 1/3 cup light cream
- 2 tablespoons of fresh thyme
- 2/3 cup Parmesan cheese
- Salt and pepper to taste
How to Make it:
- In a pot or Dutch oven, heat butter over medium high heat. Add onions and cook until slightly browned, about 3 minutes. Add garlic and cook another 2 minutes. Add in asparagus and cook until asparagus is browned and a little soft, about 3 more minutes.
- Reduce heat to low. Add broth, wine, salt and pepper and thyme. Cover and simmer until asparagus is VERY tender, about 15 minutes. Remove from heat.
- Pour mixture into a blender and add cream and cheese. Blend on low until mixture is smooth and velvety. Serve with croutons or enjoy alone!
Nutritional information per 1 cup: 160 calories, 6 grams of fat, 22 grams of carbohydrates, 12 grams of protein and 4 grams of fiber.