Asparagus, Potato, and Chicken Soup with Ricotta Cheese

2 Mar
Asparagus, Potato, and Chicken Soup with Ricotta Cheese

Asparagus, Potato, and Chicken Soup with Ricotta Cheese

My husband really does cook a lot in this household. The problem is, whenever he cooks, I’m usually off and about doing other things since I don’t have to cook that night, so don’t get the photos or the recipe or method he used. Last night however, I hovered around him, took a few photos, helped out a tad, and probably made him a little irritated with my cooking opinions. He’s made asparagus soup for us before, but this time he added some different ingredients that I felt made it worth a new post. He also cooked the turkey broth base from scratch! OK that was one thing I did help him with. I’m the queen of broth-makers, and had to make sure it was done right. (Although in reality it’s hard to mess it up at all, hmmm.) Nonetheless, this was a satisfying meal and the Ricotta cheese really gave the cream base a nice flavor that prevented it from tasting too floury. He made my Spinach Lasagna the other night, and had leftover Ricotta cheese he wanted to use. Also fresh early spring asparagus has started showing up in the stores and he had bought some of that. Then we had a leftover roasted chicken breast from the night before. He did some interwebz searches, and this is what he came up with. Thumbs up, hubby!

Asparagus, Potato, and Chicken Soup with Ricotta Cheese

1 pound asparagus, woody stems removed, tips cut off and reserved
4 to 6 cups chicken or turkey broth, homemade or low-sodium
1/2 cup diced onion
3 cups diced potatoes
1 cup low-fat Ricotta cheese
1 cooked chicken breast, shredded
1 tablespoon real bacon bits, optional
Ground black pepper, to taste
Salt to taste, optional
1/2 cup milk
2 tablespoons flour
Shredded Parmesan for garnish, optional

In a large soup pot or dutch oven, add the broth and asparagus (minus tips) and onions and bring to a boil. Reduce heat and simmer about 20 minutes, until asparagus is very soft. Meanwhile parboil the diced potatoes in another pot for about 10 minutes, drain, and set aside. Using tongs, remove half of the asparagus to a large blender or food processor and puree with about a cup of the broth and the 1 cup of Ricotta cheese. Pour mixture back into pot, then remove the rest of the asparagus and some of the liquid and blend again. Pour that back into the pot and add the reserved potatoes and asparagus tips, shredded chicken, bacon bits (optional), black pepper, and salt to taste.  In a small bowl, whisk the milk and flour together then slowly pour into the soup. Mix well and bring up to a low simmer again, and heat through about 10 or 15 minutes. Serve with warm French bread and garnish with Parmesan cheese.

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