I was on a work trip in Oklahoma City several years ago and had a delicious bowl of cream of asparagus soup at a cute cafe, and I spent a year trying to recreate my own version of this heart-warming soup. With the collaboration of my family’s ideas, I have come up with a version of soup that I serve for our formal holiday meals as a starter course.
Ingredients
- 3 slices bacon
- 1 tablespoon bacon drippings
- ¼ cup butter
- 3 stalks celery, chopped
- 1 onion, diced
- 3 tablespoons all-purpose flour
- 6 cups chicken broth
- 1 potato, peeled and diced
- 1 pound fresh asparagus, tips set aside and stalks chopped
- salt and ground black pepper to taste
- 1 (8 ounce) package sliced fresh mushrooms
- ¾ cup half-and-half cream
Directions
Step 1
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble bacon when cool; set aside. Reserve 1 tablespoon of bacon drippings.
Step 2
Melt butter with drippings in a saucepan over medium heat.
Step 3
Cook and stir celery and onion in the saucepan until onion is translucent, about 4 minutes.
Step 4
Whisk flour into the mixture and cook for 1 minute.
Step 5
Whisk in chicken broth and bring to a boil.
Step 6
Add potato and chopped asparagus stalks, reserving the asparagus tips for later. Season with salt and ground black pepper.
Step 7
Reduce heat and simmer for 20 minutes.
Step 8
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Step 9
Cook and stir mushrooms and asparagus tips in the same skillet used for bacon until mushrooms give up their liquid, 5 to 8 minutes. Season with salt and ground black pepper, if needed.
Step 10
Stir mushrooms, asparagus tips, and half-and-half cream to pureed soup. Cook until thoroughly heated.
Step 11
Garnish soup with crumbled bacon.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 155 | |
% Daily Value * | |
Total Fat10g | 13% |
Saturated Fat6g | 29% |
Cholesterol27mg | 9% |
Sodium145mg | 6% |
Total Carbohydrate13g | 5% |
Dietary Fiber3g | 9% |
Total Sugars3g | |
Protein5g | |
Vitamin C11mg | 54% |
Calcium53mg | 4% |
Iron2mg | 10% |
Potassium428mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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