Chicken Asparagus Soup

Courtesy of: Stick of Butter

2lbs thin fresh asparagus
2 large potatoes, peeled and diced
1 large onion, chopped
2 celery ribs, chopped
1 medium carrot, chopped
2 tsp dried parsley flakes
1 garlic clove, minced
2 tbsp vegetable oil
2 cans (14-1/2 ounces each) chicken broth
1 tsp salt
1/2 tsp pepper, divided
1 bay leaf
2 cups cubed cooked chicken
2 cups half-and-half cream
shaved Parmesan cheese, optional

Cut tips from asparagus spears; set aside. Place stalks in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Strain, reserving 4 cups cooking liquid. Discard stalks.

In a Dutch oven, saute the potatoes, onion, celery, carrot, parsley and garlic in oil until vegetables are tender. Stir in the broth, salt, 1/4 tsp pepper, bay leaf and reserved cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

Discard bay leaf. Cool slightly.In a blender, cover and puree soup in batches until smooth (I just use an immersion blender). Return to the pan. Add the chicken, cream, remaining pepper and reserved asparagus tips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until asparagus is tender. Garnish with Parmesan cheese if desired. 10 servings.