Chicken Asparagus Soup

I give up. I don't even remember what I've made the past two weeks. I was hoping to be able to jot down these recipes and experiences for my children someday, but it's just not happening. And I'm not going to take any more photos until my new lens arrives because taking pictures in my house of bad lighting is worthless. I'm such a bad blogger. At least I'm making dinner every night! Anyway, I know this is another soup recipe with asparagus, but this one is a million, zillion times better. Plus asparagus is really cheap right now.

Chicken Asparagus Soup
courtesy of Taste of Home

2 lbs thin fresh asparagus
2 large potatoes, peeled and diced
1 large onion, chopped
2 celery ribs, chopped
1 medium carrot, chopped
2 tsp dried parsley flakes
1 garlic clove, minced
2 tbsp vegetable oil
2 cans (14-1/2 ounces each) chicken broth
1 tsp salt
1/2 tsp pepper, divided
1 bay leaf
2 cups cubed cooked chicken
2 cups half-and-half cream
shaved Parmesan cheese, optional

Cut tips from asparagus spears; set aside. Place stalks in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Strain, reserving 4 cups cooking liquid. Discard stalks.
In a Dutch oven, saute the potatoes, onion, celery, carrot, parsley and garlic in oil until vegetables are tender. Stir in the broth, salt, 1/4 tsp pepper, bay leaf and reserved cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf. Cool slightly.
In a blender, cover and puree soup in batches until smooth (I just use an immersion blender). Return to the pan. Add the chicken, cream, remaining pepper and reserved asparagus tips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until asparagus is tender. Garnish with Parmesan cheese if desired. 10 servings.