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Recipes
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| Author |
Messages |
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cicconettiadmin
Posts:889
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| 09/08/2008 8:39 PM |
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Now listen, this is VERY good so quit making that face! This is creamy and light and not entirely a main dish soup. We all like it though, even Ben eats it. It's really good with seafood dishes and I'm posting the shrimp sandwiches we like to eat it with.
14oz. chicken brother
1/4 c. water
1 yellow potato, peeled and cut into cubes
1 medium shallot (I don't know what that is, we use two green onions)
1 clove garlic (we use 1 tsp of minced garlic)
Dried Thyme
Dried Savory or marjoram leaves (never used this)
Salt
12 oz asparagus, ends cut off, and sliced into 1 inch pieces
1 1/2 oz thin prosciutto, chopped (this is garnish, we usually forego it)
1. Place broth, water, potato, shallot, and spices in a large saucepan. Bring to a boil over high heat. Reduce to medium-low, cover, and simmer until the potato is tender about 8 minutes. Add asparagus, return to a simmer and cook, covered, until the asparagus is tender, about 5 more minutes.
2. Meanwhile, cook prosciutoo in a small skillet over medium heat until crisp, about five minutes.
3. Pour the soup into a blender and puree until smooth. Serve with prosciutto.
Jamey's Bacon for my Husband Alternate Version:
For step 2: Use four pieces of uncooked bacon and cut up into little pieces. Cook it in a skillet. When you add the soup to the blender about 2/3 of the bacon and blend it into the soup. Use the rest for the top of the soup.
**This only makes about 3 cups of soup, so if cooking for a crowd you'd need more. Also, I usually need more liquid than they say too so I just add more broth or water to get the consistency that I want or to keep the potatoes/asparagus covered while cooking |
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