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

  • 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

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.


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

  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.

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

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

  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

  6. This comment has been removed by a blog administrator.


Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t