Potato and Asparagus Bisque
Submitted by: wzj8xw
If family members are not asparagus fans, you can substitute an equal amount of finely chopped broccoli or chopped roasted red bell peppers.
Ingredients
- 6 slices smoked bacon
- 1 cup chopped onion
- 1/2 cup diced celery
- 1 quart chicken broth
- 1 bay leaf
- 2 teaspoons salt
- 1/2 teaspoon white pepper
- 1 tablespoon snipped fresh thyme
- 2 cups peeled diced potatoes
- 1 (10-ounce) box frozen cut asparagus
- 1 cup heavy cream
Save Recipe
Interact
Method
Cook bacon until crisp in a 3-quart soup pot over medium heat. Remove bacon from pot, reserving 2 tablespoons drippings in pot. Drain bacon on paper towels. Crumble bacon and set aside. Cook onion and celery in drippings about 4 minutes or until tender. Add chicken broth, bay leaf, salt, pepper, thyme, and potatoes to pot. Simmer about 20 minutes or until potatoes are cooked through. Use a wooden spoon to mash potatoes in soup until soup is thickened but not totally smooth. Add asparagus; simmer for 5 minutes. Reduce heat to low; stir in heavy cream and crumbled bacon. Simmer for 3 minutes (do not boil).
Notes: The combination of bacon, potatoes and asparagus combine into a creamy, hearty soup for a winter's day.
Number of Servings: 4?6
Submitted by: wzj8xw ( See all of wzj8xw Recipes )
