Ingredients with Measurements:
- 6 slices of bacon, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Sprinkle the flour over the onion and garlic, stirring constantly for 1-2 minutes.
4. Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming.
5. Add the chopped asparagus to the pot and bring the mixture to a boil.
6. Reduce the heat and simmer until the asparagus is tender, about 10-15 minutes.
7. Using an immersion blender or regular blender, puree the soup until smooth.
8. Stir in the heavy cream and season with salt and pepper to taste.
9. Serve hot, garnished with the crispy bacon and chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking bacon, onion, and garlic
- Boiling for cooking asparagus and chicken broth
- Simmering for cooking asparagus until tender
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 26g
- Carbohydrates: 16g
- Protein: 13g
Substitutions for ingredients:
- Turkey bacon or pancetta can be used instead of regular bacon.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Half-and-half or milk can be used instead of heavy cream for a lighter version.
Variations:
- Add diced potatoes to the soup for a heartier version.
- Top the soup with grated Parmesan cheese for extra flavor.
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
Tips and tricks:
- Be sure to trim the tough ends of the asparagus before cutting into 1-inch pieces.
- Use an immersion blender for easier and safer blending of hot soup.
- Adjust the consistency of the soup by adding more or less chicken broth or heavy cream.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in a bread bowl for a fun and unique presentation.
- Top the soup with a dollop of sour cream or croutons for added texture.
Garnishes:
- Crispy bacon
- Chopped fresh parsley
- Grated Parmesan cheese
- Sour cream
- Croutons
Pairings:
- Crusty bread
- Salad with vinaigrette dressing
- White wine, such as Sauvignon Blanc or Chardonnay
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or heavy cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the bacon thoroughly before adding it to the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Chowder is a type of soup that originated in North America, particularly in New England. It typically consists of seafood or vegetables in a creamy broth.
Flavor profiles:
- Creamy
- Savory
- Smoky (from the bacon)
- Earthy (from the asparagus)
Serving suggestions:
- Serve the soup as a starter or main course for lunch or dinner.
- Pair the soup with a salad or sandwich for a complete meal.
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