Creamy Asparagus Soup

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Kristianne

I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

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The other day my husband did a really nice thing: the grocery shopping! Usually, I’m the one who does it, but I’ve been working long hours lately, so he offered to buy some things at the grocery store for us that night. I came home to two huge bundles of asparagus. Now, we both love to eat asparagus, but this was just way too much to eat before they go bad. I started thinking about what we could do with all of that asparagus and came up with this creamy asparagus soup.

The addition of bacon really adds great flavor to this soup. First, the vegetables are cooked in the bacon fat. Then, the bacon is used a second time as cooked bite-sized pieces to add texture and even more flavor to the soup.

Enjoy!

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Creamy Asparagus Soup

Ingredients

  • 4 slices bacon
  • 1 Tbsp unsalted butter
  • 1 small yellow onion, chopped
  • 3 ribs celery, chopped
  • 3 cups chopped asparagus spears (woody parts chopped or peeled beforehand)
  • 1 large russet potato, peeled
  • 3 cups chicken broth
  • 1/4 tsp. pepper
  • 2 Tbsp fresh parsley (plus more for garnish)

Instructions

  1. Add the bacon to a large pot and cook over medium heat until crispy.
  2. Remove the bacon and set aside for garnish later (retain the bacon fat in the pot for flavor!)
  3. Add the butter, onions, celery and asparagus to the pot and cook over medium heat until onions are soft, about 7 minutes.
  4. Add the potatoes, parsley and chicken broth and bring to a boil. Lower the heat and simmer for 20 minutes, until potatoes are soft.
  5. Allow to cool, then transfer in batches to a Magic Bullet pitcher and blend until smooth.
  6. Transfer the soup back to the pan and add the pepper. Reheat and serve warm and topped with crumbled bacon.

Makes 4 servings

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