Monday, October 19, 2015

SRC Rescue: Cream of Asparagus-Potato Soup


It's time for Group Cs Secret Recipe Club October reveal. I know, I know...I'm in Group B. But this month I get to post a bonus recipe from It's Yummy to My Tummy, who was left out of Group C's reveal earlier today. I enjoy getting to meet new-to-me bloggers. So, I was happy to hop over to Group C for the day.


Heather is the culinary force behind It's Yummy to My TummyShe shares that her little blog helps to organize her thoughts and experiments as she uses baking and cooking to de-stress. She writes, "As my little girl and boy says, 'mommy, it's yummy to my tummy.'" That's sweet.

My little critics now say things such as, "Mom, I think this would be better with lime instead of lemon." Or "It's not quite right. Good effort, though." Case in point: my Not-There-Yet-Samosas.

Looking through Heather's blog, there were many yummy to my tummy recipes that I hope to try soon. How about her Sweet Smoked Zucchini Salsa, 6 Ingredient Grilled Fish, and Apple Bellini. I will definitely be making those dishes soon. The boys will love having a fancy drink that's not just for "the tall people."

For today, I searched Heather's blog for something I could make for dinner tonight. Eccola! Dinner is served...I slightly adapted in that I cooked the bacon right in with the soup instead of cooking it separately. This was a hit. Very yummy to my tummy. Thanks, Heather, for the great - and weekday evening-easy - recipe. I will definitely be making this more often through the soup season.

Cream of Asparagus-Potato Soup

Ingredients
  • 1 C bacon, diced
  • 1  C onion, diced
  • 2 cloves garlic, crushed and minced
  • 2 C asparagus, stalks trimmed and cut into 2" pieces + some for garnishing
  • 2 C diced potatoes
  • 2 C chicken stock
  • 1 C milk
  • 1/4 C fresh herbs (I used a mixture of parsley and cilantro)
  • freshly ground salt
  • freshly ground pepper

Procedure
Add bacon to a souppot and cook until fat is rendered, but bacon is not crisped. Add the asparagus, potatoes, and stock. Simmer all ingredients until the potatoes are cooked and the liquid has reduced slightly. Let the soup mixture slightly cool and blend till smooth. Add in milk, to your preference on thickness. Season to taste with salt and pepper. Heat to warm again, then fold in fresh herbs just before serving. Garnish with thin slices of asparagus.


5 comments:

  1. Yum! I love blended soups, and this one sure looks good! Great job Camilla, especially on such short notice.

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  2. We both rescued this month and I see there was another orphan as well. It is getting to be that busy time of the year. This soup looks delicious.

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  3. Wow, you just got right to the kitchen!

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  4. Yum! This looks fantastic! Thank you so much for helping out this month. You rock!!

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  5. Oh my yum! This looks soo good! I love asparagus...this soup is calling to me. I could go for a bowl right now. It just looks so warm and inviting :D

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