It’s Tasty Tuesday and we hope that you had a wonderful Memorial Day weekend! It was very rainy here in South Florida so we stayed indoors this year. We did have Martha Stewart’s Turkey Burgers on the grill, potato salad, baked beans, and corn on the cob. Yum!
Anyway, right now is a great time to make anything with asparagus. This is the season to find fresh and delicious asparagus for this incredible soup recipe. What a great lunch for a rainy day with a little crusty French bread on the side.
We love to make homemade soups, fill up our tureen that we got from Homegoods a few years back and ladle some deliciousness into one of our favorite bowls. We can’t wait until it is safe to do a little shopping at Homegoods, as it is one of our favorite stores ever! Might need to be a gals outing including lunch at a later date.
Sharing Recipes Is A Great Way Add Variety To Your Meal Plan
One of the positive things that have come out of this “stay at home” directive is discovering new recipes and sharing these with friends. The gals that we are friends with are always trying new recipes and they like to share if they find something that is extra yummy.
Our friend Gail made Creamy Asparagus Soup recently and shared her special recipe. Well, I must say that it is the best I have ever had! Now, keep in mind that there is a little bacon included in the preparation. In my opinion — EVERYTHING is just better with bacon.
The final product is not too creamy and is full of subtle flavors. I used homemade chicken stock, but a good quality store-bought brand would definitely be fine. I am always careful with adding salt if I use the storebought stock — so beware.
Another friend also shared an asparagus soup recipe that is chilled. How perfect for this time of year with the hotter weather. We will post this one later and know that you will love this refreshing and light dish.
Gail's Creamy Asparagus Soup
- May 26, 2020
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- 3 slices bacon
- 1/4 cup butter
- 3 celery stalks, chopped
- 2 medium shallots, diced
- 3 tablespoons flour
- 6 cups good quality chicken stock (or homemade is even better)
- 3 medium red potatoes, peeled and diced
- 1 pound of asparagus (separate the tips from the stalks - chop the stalks)
- 1/2 cup heavy cream
- Salt and pepper to taste
- Step 1
- Cook the bacon in a large soup pot
- Step 2
- Remove the bacon and leave about 1 tablespoon bacon drippings in the pot (keep the rest of the drippings and bacon for later)
- Step 3
- Add 1/4 cup butter to the pot with the bacon drippings and saute two medium shallots and three stalks of celery until translucent
- Step 4
- Whisk in 3 tablespoons flour
- Step 5
- Once the flour is completely mixed, add the chicken stock and bring to a boil
- Step 6
- Reduce heat to simmer and add the potatoes along with the chopped asparagus stalks (hold the tips on the side)
- Step 7
- Season with salt and pepper to taste and simmer for 30 minutes
- Step 8
- While the soup is cooking, add about 1 tablespoon bacon drippings into a small pan and add the asparagus tips
- Step 9
- Saute for approximately 4 minutes until asparagus tips are crisp-tender
- Step 10
- When the soup is done cooking add 1/2 cup heavy cream and stir well
- Step 11
- Use an immersion blender or regular blender (blending in batches) to blend well
- Step 12
- Add the cooked asparagus tips
- Step 13
- Ladle soup into bowls and garnish with crumbled bacon
- Step 14
- TIPS FROM GAIL: You can use more than one pound of asparagus. Just add more stock if needed. Also, whenever you make asparagus, freeze the bottom part of the stalk to use later in soups. If you make a roast chicken, you can use the bones to make your own stock. Just add enough water to cover the chicken bones, season, and cook for a couple of hours. Strain into a container or freeze for later