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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 clove Garlic, minced
  • 2 Tbsp. Vegetable oil
  • 2 cans Chicken broth (14 1/2 oz. ea)
  • 1 tsp. Salt
  • 1/2 tsp. Pepper, divided
  • 1 Bay leaf
  • 2 cups Cooked Chicken, cubed
  • 2 cups Half & Half cream
  • Optional Shaved Parmesan cheese

Clean asparagus, cut tips from spears and set aside.  Place stalks in pot, cover with water and bring to a boil.  Reduce heat and simmer for 40 minutes 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 broth, salt, 1/4 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 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.

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