Creamy Asparagus Chowder

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Hi again! I know that I mentioned soups. I LOVE soups… what is not to like, right? Grab up a whole bunch of fresh, yummy ingredients, a bunch of spices and throw it into a pot, cook it till it is hot and serve it up on a cold day! Doesn’t get much better than that! My honey loves soups, too! When we met it gave me so many opportunities  to experiment and make up new recipes! I thought my next post would be so appropriate as my first recipe. The weather is cooling and I did mention how much I love the cold weather foods.  Plus, this is the recipe that inspired it all, the first one I actually wrote down. I hope you like it!

 

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Creamy Asparagus Chowder

October 31, 2013

By: Kecia’s Flavor Breakthrough!

 When I told my husband I was making him asparagus soup for dinner he was a little afraid. Throughout the day I came up with a plan that I knew he would love. The minute he walked in the door he said, “Something smells really good!” He had two helpings, that is how I know my dinner was a success!

 Ingredients:

  •  1 lb. asparagus
  • 3 medium red potatoes diced small
  • 3 slices diced bacon
  • 1 medium sweet onion diced
  • 2 cloves of garlic minced
  • 2 tbls. Olive oil
  • ½ cup white wine
  • 2 sprigs fresh time
  • 1 tbls. Fresh Italian parsley minced
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 1 tsp. savory
  • 4 cups chicken broth
  • Salt and pepper to taste
  • 2 tbls. Sodium free chicken bouillon powder (I like Herbox)
  • 2 tbls flour         
  • 1 cup light cream
  • ½ cup shredded parmesan cheese

 Directions:

 Trim asparagus ends, slice the remainder into 1/4” slices and set aside. Heat olive oil in pan, add diced bacon cook until it begins to crisp, add onion and cook, stirring often until it softens and starts to become translucent, add garlic and continue to cook another minute, stirring often being careful to not burn the garlic. Pour in the wine to deglaze the pan, then add the thyme, parsley, bay leaf and rosemary, stir and heat until the herbs become fragrant… about one minute. Throw in potato and add chicken broth, chicken bouillon, stir in savory and salt and pepper to taste.  Bring to a boil and simmer over medium heat until potatoes begin to soften. Add asparagus and cook until fork tender. Place flour and a little cream in a measuring cup, whisk until smooth then whisk the mixture into the soup continue to heat and stir until the soup becomes the desired consistency. Add balance of the cream and heat through. Whisk in parmesan cheese until smooth and creamy. Serve hot with crusty whole grain bread or grilled cheese.

 

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