Ingredients
2 pounds thin fresh asparagus2 large potatoes, peeled and diced1 large onion, chopped2 celery ribs, chopped1 medium carrot, chopped2 teaspoons dried parsley flakes1 garlic clove, minced2 tablespoons canola oil2 cans (14-1/2 ounces each) chicken broth1 teaspoon salt1/2 teaspoon pepper, divided1 bay leaf2 cups cubed cooked chicken2 cups half-and-half creamShaved Parmesan cheese, optional
Preparation
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 teaspoon 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. 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.
