Creamy Asparagus Soup
This soup is one that our family loved!! I am so blessed to have a child who LOVES her veggies and this meal hits the spot on any chilly day! I will admit that it is a bit of a pain just because you have to baby the soup or else it will try clumping and burning to the bottom of the pot but with that said it is completely worth it and I hope you'll enjoy it!
Ingredients:
-6 strips of bacon; chopped into small bits
-2 medium red potatoes; diced into small pieces
-1 large bunch of skinny asparagus; chopped into 1/2 inch pieces
-1 medium yellow onion; diced
-2 large celery stalks; cut in half length wise and chopped
-1 large carrot; chopped into small pieces ( I like to cut the carrot into 3 pieces then cut each piece in half length wise then cut the halves length wise into thirds and chop the thirds into perfectly sized pieces. silly explanation, I know, but honestly if I don't write it down I wont remember! haha.)
-2 cloves of garlic; minced (I cheat and use minced garlic from a jar. I use a heaping teaspoon and maybe a little extra cause I love garlic)
-1/4 cup flour
-2 cans chicken stock
-3 cups whole milk
-1 cup heavy cream
-1/4 cup shredded Parmesan
-1 cup shredded cheddar cheese
-1/2 tsp dried marjoram
-1/2 tsp dried thyme
-1/2 tsp dried basil
-1/4 tsp powdered mustard
-Salt and pepper
-Garlic powder
Directions:
Preheat oven to 400 degrees. Place potato pieces on a greased cookie sheet, drizzle with a little olive oil and season well with salt, pepper, and garlic powder. Roast them in the oven until it's time to add them to the veggies; see directions below.
Cook the bacon in a large porcelain dutch oven, I find it easier to chop the bacon by removing all 6 strips together and cutting them into 1/2 inch chunks then cutting those chunks into small squares (I really hope that makes sense!!). Cook bacon until well done, almost to the point where it starts looking crispy like bacon bits. Do not drain the grease, you'll need about 1/4 cup of grease before you add the veggies so if it looks like you need a little more add enough butter to compensate.
Add the onion and carrots to the grease. Cook until onion is transparent and carrots are just beginning to soften. Add celery and garlic, season well with salt and pepper and cook until celery is just beginning to soften. Turn heat down a little and add the flour, it will try sticking to the bottom of the pot so make sure to stir constantly! Allow flour to cook for about 3 to 5 minutes then add potatoes, chicken broth, milk, heavy cream, Parmesan cheese, 1/4 cup of cheddar and dried seasonings.
Turn the heat down to low and allow soup to simmer for about 20 to 30 minutes or until potatoes and carrots are soft enough to enjoy. Make sure you stir this soup often cause it will try burning to the bottom of the pot if left alone for too long especially if your heat is too high. Add the chopped asparagus and allow soup to simmer until the asparagus reaches desired softness (not too soft or else the left overs will be completely mushy).
Serve topped with cheddar cheese and a toasted slice of olive oil rosemary bread and enjoy!
Ingredients:
-6 strips of bacon; chopped into small bits
-2 medium red potatoes; diced into small pieces
-1 large bunch of skinny asparagus; chopped into 1/2 inch pieces
-1 medium yellow onion; diced
-2 large celery stalks; cut in half length wise and chopped
-1 large carrot; chopped into small pieces ( I like to cut the carrot into 3 pieces then cut each piece in half length wise then cut the halves length wise into thirds and chop the thirds into perfectly sized pieces. silly explanation, I know, but honestly if I don't write it down I wont remember! haha.)
-2 cloves of garlic; minced (I cheat and use minced garlic from a jar. I use a heaping teaspoon and maybe a little extra cause I love garlic)
-1/4 cup flour
-2 cans chicken stock
-3 cups whole milk
-1 cup heavy cream
-1/4 cup shredded Parmesan
-1 cup shredded cheddar cheese
-1/2 tsp dried marjoram
-1/2 tsp dried thyme
-1/2 tsp dried basil
-1/4 tsp powdered mustard
-Salt and pepper
-Garlic powder
Directions:
Preheat oven to 400 degrees. Place potato pieces on a greased cookie sheet, drizzle with a little olive oil and season well with salt, pepper, and garlic powder. Roast them in the oven until it's time to add them to the veggies; see directions below.
Cook the bacon in a large porcelain dutch oven, I find it easier to chop the bacon by removing all 6 strips together and cutting them into 1/2 inch chunks then cutting those chunks into small squares (I really hope that makes sense!!). Cook bacon until well done, almost to the point where it starts looking crispy like bacon bits. Do not drain the grease, you'll need about 1/4 cup of grease before you add the veggies so if it looks like you need a little more add enough butter to compensate.
Add the onion and carrots to the grease. Cook until onion is transparent and carrots are just beginning to soften. Add celery and garlic, season well with salt and pepper and cook until celery is just beginning to soften. Turn heat down a little and add the flour, it will try sticking to the bottom of the pot so make sure to stir constantly! Allow flour to cook for about 3 to 5 minutes then add potatoes, chicken broth, milk, heavy cream, Parmesan cheese, 1/4 cup of cheddar and dried seasonings.
Turn the heat down to low and allow soup to simmer for about 20 to 30 minutes or until potatoes and carrots are soft enough to enjoy. Make sure you stir this soup often cause it will try burning to the bottom of the pot if left alone for too long especially if your heat is too high. Add the chopped asparagus and allow soup to simmer until the asparagus reaches desired softness (not too soft or else the left overs will be completely mushy).
Serve topped with cheddar cheese and a toasted slice of olive oil rosemary bread and enjoy!
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