Yield: about 2 quarts

Chicken Asparagus Soup

2 lbs. thin fresh asparagus
2 large potatoes, peeled & diced
1 large onion, chopped
2 celery ribs, chopped
1 medium carrot, chopped
2 tsp. dried parsley
1 garlic clove, minced
2 tbs. veg oil
2 cans(141/2 oz.) chicken broth
Salt and pepper to taste
1 bay leaf
2 cups cubed cooked chicken
2 cups half-&-half cream
Shaved Parmesan cheese, optional
Cut tips from asparagus spears; set aside. Place stalks in a large skillet; cover w/water. Bring to a boil. Reduce hear; 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, 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, and reserved asparagus tips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until asparagus is tender. Garnish w/Parmesan cheese if desired.

I came across this recipe in my Taste of Home magazine. I made it yesterday for supper; and then after telling Mama about it, she requested I put it on the blog. This soup is very good...Kevin and I had never tasted soup broth as good as this one!