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Friday, March 21, 2014

Cream of Asparagus Soup

Yet another comfort dish for these cold winter days in Kansas.  Our local grocery store had asparagus on sale so of course I bought some.  Micheal Simon from Iron Chef and the Chew recommends that you save all your stems and such for making soups and stocks.  Well when I made the pork chop I also had asparagus and took the bottoms that I snapped off and made this wonderful soup.  Great for a cold day.  It's super easy and quick to make and I'm sure you'll have all the ingredients in your pantry.  So the next time you have asparagus, broccoli or other veggies remember not to toss the parts you cut off.  If you don't make something right away put them in freezer bags for future use.

bottom from aparagus
1 onion, diced
1 clove garlic minced
1 carrot sliced or diced
1-2 stalks celery, tops and all
2-3 TBL flour
1/4 - 1/3 cp white wine
1/4 cup sour cream
salt and pepper
2 TBL parsley
1/2 tsp rosemary
1/2 cup water (may need more)
1 packet chicken stock
1/2 - 3/4  half n half
1-2 TBL butter
1-2 TBL bacon fat

In a sauce pan  heat and then add the bacon fat and butter, when melted added 1/2 the onion, saute until clear add a pinch of salt, add the garlic cook about 30 seconds or so.  Add the flour and stir til you have a sand color, add the wine and cook for a minute or two.  Add 1/2 cut of water and  the asparagus, 1/2 the carrot and 1/2 the celery, cook for about 3-5 minutes.  With an emulsion blender cream the ingredients in the pot.  When smooth add the rest of carrots, onion, and celery.  Add the chicken stock more water and cook for 5 minutes.  Add the half n half and sour cream  and simmer for approximately 15-20 minutes.  Add parsley, rosemary and salt and pepper to taste.  Enjoy
Thanks for taking time to stop by and Always Remember to Find the Time to DO all the Things You L♥ve.

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