Cream of Asparagus Soup

Cream of Asparagus Soup
  1. 4 slices of thickly-cut bacon
  2. 1 small onion, finely chopped
  3. 3 cloves garlic, minced
  4. 1 t salt
  5. 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  6. 3 pounds russet potatoes, peeled and quartered
  7. 2 cups low-fat milk
  8. 1 t ground black pepper
  9. 1/4 cup chopped fresh chives (optional)
  1. Place bacon slices into a large skillet and cook over medium-high heat, turning occasionally, until Stir onion, garlic, and salt into the hot skillet and cook and stir until fragrant, 2 to 3 minutes. Remove from heat.
  2. Bring a large saucepan of water to a boil and stir in the asparagus; reduce heat to medium-low and simmer until asparagus are softened but still bright green, 5 to 8 minutes. Drain asparagus Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then transfer cooked potatoes to a soup pot and mash them with a potato masher, leaving some potato chunks for texture.
  3. Pour milk into a microwave-safe bowl and heat on high setting until the milk is hot, 1 to 3 minutes; stir milk occasionally as it heats. Pour hot milk into the potatoes and stir to combine.
  4. Place soup over medium-low heat. Crumble bacon slices and stir bacon and the onion mixture into the soup; heat to a simmer and cook, stirring often, until soup thickens, 5 to 10 minutes.
  5. Sprinkle soup with chives to serve.

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