 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
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. Ingredients:
2 pounds thin fresh asparagus |
2 large potatoes, peeled and diced |
1 large onion, chopped |
2 celery ribs, chopped |
1 medium carrot, chopped |
2 teaspoons dried parsley flakes |
1 garlic clove, minced |
2 tablespoons canola oil |
2 cans (14-1/2 ounces each) chicken broth |
1 teaspoon salt |
1/2 teaspoon pepper, divided |
1 bay leaf |
2 cups cubed cooked chicken |
2 cups half-and-half cream |
shaved parmesan cheese, optional |
Directions:
1. Cut tips from asparagus spears; set aside. Place stalks in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Strain, reserving 4 cups cooking liquid. Discard stalks.
2. In a Dutch oven, saute the potatoes, onion, celery, carrot, parsley and garlic in oil until vegetables are tender. Stir in the broth, salt, 1/4 teaspoon pepper, bay leaf and reserved cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf. Cool slightly.
3. 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. Yield: 10 servings (about 2 quarts).
|
|