Skip to main content

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.


Comments

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

    ReplyDelete
  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.

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

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

    ReplyDelete
  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

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas