Papa's Creamy Cheesy Asparagus Soup.

[Papa Deuce]

OK, this makes a large amount.... you may have to cut it by half....

2 Bunches of Asparagus.... ABOUT 3 pouunds in total
1 or more quarts of Chicken Broth
2 chopped onions
1 head of garlic..... or use the bottled stuff.... about 3 TBS.
about 4 - 6 ounces of cheese... I used parmesan / cheddar...... use what YOU like.
have 1 QUART of heavy cream ready..... but you won't use it all.
Chunks of ham if you want them.


In a LARGE skillet, put 2 TBS of EVOO on medium heat. Put in the onions to cook.... add garlic. Simmer.

Take the asparagus... chop of and discard the bottom 10% of them..... then chop the asparagus up in small pieces, keeping the tips seperate.

Put the asparagus in the pan and simmer for a few minutes - do NOT put the tips in yet.

After a few minutes add the chicken broth. Stir a few times. Let everything simmer about 10 minutes or so.

Add salt and pepper as you like.

OK, here is the "hard" part.... turn off the heat and let it cool for about 15 minutes. Transfer it all to a blender. Blend it til smooth and pour back in a pan.

Now, add the ham if you want it, and the asparagus tips. Simmer on LOW for 15 minutes....


Next, pour in as much of the cream as you like.... I would use about 2 cups....

Add the cheese now, as well.... STIR IT.

At this point you are done except for, you may want to add more cream or broth, depending on how you like it. Adjust the seasonings to the way you like it.

[AlaskaGirl]

Sounds great. I love soups- perfect for vegis and fat

I will try this soon.

Julie

[Adena]

This sounds very good. I'm trying to get back on the wagon... creamy soups are one of my favorites, on or off Atkins. A recipe like this is a good reminder that this way of eating doesn't deprive! Thanks for sharing.

[momtomany1]

Sounds completely wonderful, will watch for a sale on asparagus!

[Fancy1952]

Sounds like a great recipe Chuck, but even serving 8, the total carbs are just over 12gm so not really induction friendly. I did save it though, and will use it later on.
Again, thanks for the recipe,
Suzanne