Creamy Asparagus Chicken and Potato Soup
I’ve never been much of a “holiday-themed” recipe fan but how could I not be inspired to make something green for St.Patty’s Day?! (Especially since I had taken advantage of a great sale on asparagus the other day at the grocery store!) I had more than enough to use in this “experimental” recipe. I myself have never had cream of asparagus soup, and I wonder if maybe that had a little to do with inspiring me to make it. I replaced the cream with some baby-friendly cheese and also added chicken for extra protein and potatoes which lend a somewhat “creamy” consistency to the soup. Well, I can say I definitely like cream of asparagus soup (at least this version!). I need to remember to make extra for ME the next time around!
(Makes 2 cups with 1/4 cup leftover broth)
2 cups homemade vegetable (or low-sodium organic chicken or vegetable broth)
2 cups asparagus (about 1 bunch)
1 chicken breast
1 medium potato
2 oz Laughing Cow cheese (or formula or breast milk)
1/2 tsp. thyme
pinch of nutmeg
*TIP: To easily remove the hard stalk of the asparagus simply hold the asparagus at both ends and bend it- it will snap where the hard stalk starts!
Discard the stalks and chop the asparagus into thirds or quarters so they are small enough to fit in the food processor or the container for the hand blender. (This way you don’t have to wait for them to cool down to chop once cooked!)
Chop chicken into 2-3 inch chunks and cut potato into quarters.
Bring broth to a boil in a medium saucepan, add the chicken and cook for about 2 minutes.
After 2 minutes add the potato and asparagus. Reduce heat to medium and cook covered (otherwise too much of the broth will evaporate!) for about 15 minutes or until the veggies are tender enough to be pureed.
Strain the broth in a small bowl. Now you have a few options; puree EVERYTHING, chop the veggies and chicken into bite-size pieces or…
…puree the asparagus and potato and chop the chicken into bite-size pieces. (I prefer to puree the potato so it adds a little more creaminess to the broth.) While pureeing add a tablespoon of broth at a time until you get the desired consistency.
Once the veggies are pureed add the cheese and whizz again. (You might need to add more broth as the puree will thicken.)
Add the finely chopped chicken to the pureed soup and mix.
I like to make the soup somewhat thick so it’s easier (and less messy) for my son to eat! (I added the broth until I got the consistency I was looking for and ended up with 1/4 cup leftover which I poured into an ice cube tray to freeze.)
Lunch is ready and the rest is going in the freezer!
“DID YOU KNOW…?”
Asparagus has been used to treat problems involving inflammation, such as arthritis and rheumatism, and may also be useful for PMS-related water retention. It is an excellent addition to the diet during pregnancy because it is a good source of folic acid.