Ok, this one is Not Quick. If a recipe is not quick it has to be reallllllly good for me to keep it. And this one is. I usually make the broth and soup base the day before and the soup the next day since it's time consuming.
2 lbs fresh asparagus; 2 large
potatoes, peeled or not and diced; 1 lg onion, chopped; 2 T dried
parsley; 2 garlic cloves, minced; 2 T vegetable oil; 3.5 C (2 cans)
chicken broth; 1 tsp salt; 1/2 tsp. pepper; 1 bay leaf; 2 C cubed cooked
chicken; 2 C half and half, Parmesan cheese
Make broth - Cut tips off asparagus, set aside. Cover stalks with
water in large pot. Bring to a boil. Reduce heat, cover and simmer 40
min. Strain, reserve 4 C of cooking liquid. Discard stalks.
Make
soup base - In dutch oven, saute potatoes, onion, parsley and garlic in
oil til vegetables are tender. Stir in broth, salt, 1/4 tsp pepper,
asparagus water, and bay leaf. Bring to a boil. Reduce , simmer
uncovered 30 min. Discard bay leaf, cool slightly. In blender, a little
at a time, puree soup.
Make soup - In soup kettle or dutch oven, put soup base, chicken,
half and half, and asparagus spears. Bring to a boil. Reduce heat and
simmer uncovered 5 min. or until spears are tender. Sprinkle with
Parmesan.
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