Asparagus stars in this flavorful soup, a favorite recipe from my Italian grandmother. I have fond memories of chopping veggies and cooking with her as a child.
Sandy Clayton Visalia, California
Chicken Asparagus Soup Recipe
Chicken Asparagus Soup
2 lb. thin fresh asparagus
2 large potatoes, peeled, and diced
1 large onion
2 celery ribs, chopped
1 medium carrot, chopped
2 tsp. dried parsley flakes
1 garlic clove, minced
2 Tbsp. canola oil
2 cans (14 ½ oz. each) chicken broth
1 tsp. salt
½ tsp. pepper, divided
1 bay leaf
2 cups cubed cooked chicken
2 cups half-and-half cream
Shaved Parmesan cheese, optional
Cut tips from asparagus spears; set aside. Place stalks in a large skillet; cover with water. Bring to a boil. Reduced heat; cover and simmer for 40 minutes. Strain, reserving 4 cups cooking liquid. Discard stalks.
In s Dutch oven, sauté the potatoes, onion, celery, carrot, parsley and garlic in oil until vegetables are tender. Stir in the broth, salt, ¼ teaspoon pepper, bay leaf and reserved cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf. Cool slightly.
In a blender, cover and puree soup in batches until smooth. Return to the pan. Add the chicken, cream, remaining pepper and reserved asparagus tips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until asparagus is tender. Garnish with Parmesan cheese if desired. 10 servings
(Recipe for Chicken Asparagus Soup came from tasteofhome.com)
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