Creamy and Meaty Asparagus Soup
- 3 pounds fresh asparagus, rinsed
- 8 cups chicken stock
- 1 pound ground beef (or sausage)
- 4 slices of bacon
- 1 cup minced onion
- 4 potatoes
- 1 tablespoon minced garlic
- salt & pepper
- 1 cup heavy cream
- 1/4 cup finely grated Parmesan
Cook ground beef and finely chopped bacon in the pan, add onion and garlic, season to taste: salt, pepper and I like to add a pinch of dill weed and oregano. Once the meat is nice and cooked and the onions are transparent, add chicken stock and chopped potatoes.
Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.
Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove the stems with a slotted spoon and discard, by this time potatoes will be cooked thought.
Add the remaining tender stalks of asparagus (except for the tops) and add the heavy cream, cook another 20 minutes.
Than put the mass in the blender and puree the soup until smooth. Put back on the stove and add the remaining asparagus, cook for another 5 minutes.
When serving sprinkle some finely grated Parmesan.