Post by cuteascountry_Shortcake on Jun 11, 2005 13:01:43 GMT -6
My Mother always made this when asparagus became available in the Spring. I think it is delicious and I always look forward to making it.
The bacon adds enough smokiness to it to really enhance the flavor.
Asparagus Soup
The ends of asparagus that you break off
1- 16 oz. can of diced tomatoes
1 - 16 oz. can of chicken broth
1/2 cup celery diced
1 medium onion diced
1 clove garlic
1 carrot finely diced
3-4 slices bacon
Water to cover vegetables by about an inch
Noodles if desired
Take the asparagus ends and a sharp knife and cut in 1/2 inch pieces until the stem gets hard to cut. You will be surprised how much tender asparagus is left on what you broke off. Add to saucepan with other ingredients. Cook until vegetables are soft.
Add a handful of noodles if desired.
Submitted by Mary Jo in MD
Printed in Nancy's Kitchen Newsletter 3/30/05
The bacon adds enough smokiness to it to really enhance the flavor.
Asparagus Soup
The ends of asparagus that you break off
1- 16 oz. can of diced tomatoes
1 - 16 oz. can of chicken broth
1/2 cup celery diced
1 medium onion diced
1 clove garlic
1 carrot finely diced
3-4 slices bacon
Water to cover vegetables by about an inch
Noodles if desired
Take the asparagus ends and a sharp knife and cut in 1/2 inch pieces until the stem gets hard to cut. You will be surprised how much tender asparagus is left on what you broke off. Add to saucepan with other ingredients. Cook until vegetables are soft.
Add a handful of noodles if desired.
Submitted by Mary Jo in MD
Printed in Nancy's Kitchen Newsletter 3/30/05