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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

10 ServingsPrep: 1 hour Cook: 45 min.

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.

2 of 2

Chicken Asparagus Soup (continued)

Directions (continued)

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. Yield: 10 servings (about 2 quarts).

Nutrition Facts: 1-1/3 cups (calculated without Parmesan cheese) equals 226 calories, 10 g fat (4 g saturated fat), 51 mg cholesterol, 660 mg sodium, 20 g carbohydrate, 2 g fiber, 13 g protein.