Cream of Asparagus Soup

Ingredients:

¼ cup of unsalted butter
1 medium onion, finely chopped
1 celery stalk with leaves, finely chopped
4 cups of unsalted chicken stock
3 lbs. asparagus, trimmed and cut into 1-inch pieces*
2 baking potatoes, peeled and cut into 1-inch chunks
2 tablespoons finely chopped fresh basil or 1 teaspoon of dried basil
2 cups of heavy cream**
Salt and white pepper***

Directions:

In a large saucepan melt the butter over low to medium heat.  Add the onion and celery and sauté until translucent, 2-3 minutes.  Add the stock, all of the asparagus, the potatoes and basil.  Raise the heat and bring to a boil, simmer gently until the vegetables are tender, about 20 minutes.

In small batches (and being very careful) puree the soup in a blender, taking care to avoid splattering.  Return the puree to the pan.  Stir in the cream, season to taste with salt and white pepper and warm over low heat.

Serves 6 to 8.

* An option would be for you to save a few of the tips.  When ready to serve, lightly cook the tips in salted water and garnish the bowls of soup when serving.

** I use FAT FREE half & half.  This is a wonderful product is you haven’t tried it.

*** I don’t worry about the white pepper.  We love the taste of black pepper and don’t mind the soup having tiny black specks.     

Caldo de Polo (Mexican Chicken Soup)

Ingredients

1 medium cabbage, cut into wedges
1 – ½ lbs chicken breast
Water to cook chicken (just enough to cover the chicken)
4 potatoes, peeled and cubed
4 carrots, peeled and sliced
1 small chopped onion
1 zucchini diced
1 (14 ½ oz.) can of stewed tomatoes, undrained
Salt and pepper to taste
1 tbsp fresh cilantro, chopped
1 ½ cups white rice, cooked

Directions:

Cook chicken over medium heat in a large Dutch oven until it is tender.  Add water, as needed, to keep chicken covered.

When the chicken come apart with a fork, add the carrots to the chicken.

Bring to a boil, cover, reduce the heat and simmer 15 minutes.  Add the rest of the vegetables and simmer until the potatoes are tender.

Add the rice and bring back to a simmer.  Add the cilantro, let simmer 2 more minutes. 

Serve with salsa, if desired.