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Cream of Chicken Asparagus Soup
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Cream of Chicken Asparagus Soup
5 bundles of fresh asparagus
2 chickens
3 quarts chicken broth
1-2 fresh habaneros
1 bunch celery
1 bag small baby carrots
1 white onion
flour and milk
salt and pepper
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In a large stockpot, put the 2 cleaned chickens and start to cook over a high heat. Dice baby carrots, onion, and celery, chop the asparagus into ¾” pieces. When chicken is fully cooked, remove them from the pot and allow them to cool. Place the onions, carrots, asparagus, and celery into the remaining fluid and cook until tender. Shred the chickens and remove all bones then put into stockpot. Finely dice habanero and add to pot.
When satisfied that everything is fully cooked and melded, reduce heat and mix the flour and milk to make a rue, add to pot as needed, stirring constantly, until you reach a medium consistency.
Salt and pepper to taste.
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Preparation Time: 1.5 hours |
Serves: 6-? |
| Recipe Origin: United States |
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Submitted by: |
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Shaun
Missouri
United States |
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| This recipe has been viewed 1897 times. |
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