chicken asparagus soup
2 lbs 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. vegetable 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
Clean asparagus, cut tips from spears and set aside. Place stalks in a pot, cover with water and bring to a boil. Reduce heat and simmer for 40 min or until tender. Set aside. Reserve 4 cups of cooking liquid.
In a Dutch oven, sauté the potatoes, onion, celery, carrot, parsley, and garlic in oil until vegetables are tender. Stir in the broth, salt, ¼ tsp. 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 and cooked asparagus in batches until smooth. Return to 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.
