Chicken Asparagus Soup

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)