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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
  • Total Time
    Prep: 1 hour Cook: 45 min.
  • Makes
    10 servings (about 2 quarts)

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

  • 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.
  • 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.
  • 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.
Nutrition Facts
1-1/3 cups: 226 calories, 10g fat (4g saturated fat), 51mg cholesterol, 660mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 13g protein.

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