Asparagus Soup #SundaySupper

When my husband and I got married we went to Riviera Maya for our honeymoon.  Where we stayed at had the best Asparagus Soup.  I would order it every night for a late night snack…and I’ll admit that I would order a steak with it too.  Hey we were on vacation!  So when this weeks Sunday Supper theme came out, Easy Spring Recipes, I knew I had to finally try and recreate this soup recipe with one of my favorite Spring vegetables.

Asparagus Soup | Bottom Left of the Mitten

I looked up the hotel to share with you only to find out that now it’s totally under a different name.  When we went it was the Adventura Spa Palace but now it’s Hard Rock Riviera MayaI was kind of sad finding out about this because it was always a hope that we would go back one day.  I guess though change is inevitable.  It has been over 13 years and it would give us an opportunity to try out a new location.  Until then though I can try to make this soup and reminisce about the wonderful time we had.  And I’m glad I took the challenge to try to make my own because it worked out perfectly!  Now on to the food.

Asparagus Soup | Bottom Left of the Mitten

One thing that is plentiful throughout the Spring & Summer in Michigan is asparagus.  I actually grew up next to a field of it when I was a kid and you can find it at roadside stands for cheap!  A great tip is to buy it in bulk and freeze it so when it goes up to almost $5/pound in the Winter I don’t have to worry about it when I have a craving.  Thinking about this got me interested in knowing when fruits and vegetables are at their peak growing season in Michigan.  I found this great resource from PickYourOwn.org with all the fruits and vegetables and when the crop will become available.  Check it out to see what goodies are coming soon to a farm near you.

Asparagus Soup | Bottom Left of the Mitten

This asparagus soup recipe ended up being so simple.   Chop off those pesky hard ends on the asparagus and throw them out.  Then chop the rest in equal pieces.  Heat up some oil in the bottom of a large pot over medium/high heat.  Add the asparagus and 3 cloves of minced garlic.  Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.  Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.

Making this soup ‘creamy’ is a two step process.  One is to use a little tool called an ‘immersion blender’.  This is actually something my Mother-In-Law gave me and I don’t use it too often but always glad I have it as part of my kitchen.  If you do not have one I would suggest taking most of the soup mixture and putting into a blender.  Should give the same exact effect with just a little more work.  For the second part of adding creaminess, take a small bowl add the milk, remaining flour and cornstarch.  Stir to combine then add to the soup mixutre.  Finally the last part of making this soup ‘Wow’ is adding the thyme, nutmeg and Parmesan.

Top this creamy soup off with some homemade croutons.  And here you are…..

AspargurusSoup_Final

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Thank you so much to this weeks Sunday Supper host Anne from Simple and Savory.  Check out all these wonderful Spring recipes from other taste makers:

Breakfast

Cakes, Pies, and Sweets

Cookies and Bars

Main Courses

Pastas

Seafood

Veggies and Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Asparagus Soup | Bottom Left of the Mitten #SundaySupper #asparagus #spring #soup recipe
Print Recipe
Asparagus Soup
Asparagus is cooked until tender then made creamy with milk and Parmesan. Top with crunchy homemade croutons to complete this delicious and light meal.
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Instructions
  1. Chop off the hard ends on the asparagus and throw them out. Then chop the rest in equal pieces.
  2. Heat up some oil in the bottom of a large pot over medium/high heat. Add the asparagus and 3 cloves of minced garlic. Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.
  3. Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.
  4. Use an immersion blender or regular blender to cream the vegetables.
  5. Take a small bowl add the milk, remaining flour and cornstarch. Stir to combine then add to the soup mixture.
  6. Add the thyme, nutmeg and Parmesan.
  7. Top this creamy soup off with some homemade croutons. Enjoy!
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Thirteen Bean & Bacon Soup

Well, we missed the snow!  Last Saturday we hightailed it out of here when it just started sleeting and missed the light dusting that came soon after.  Where did we head to you might ask?  Oh, a little place called ‘Disney’!  While Michigan had it’s first cold spell we were basking in the sun, swimming & riding roller coasters. It was a great trip but now it’s time to settle into the reality that Winter is coming.  I’m okay with that–because I get to celebrate Mitten Movie Night snuggled up while the wind howls drinking some craft beer and enjoying a warm bowl of soup.  My Thirteen Bean & Bacon Soup to be exact.

Thirteen Bean & Bacon Soup from Bottom Left of the Mitten

With this soup recipe we’re having Accumulation from New Belgium.  New Belgium has some of the best seasonal beers and this is one of my favorites.  A White IPA perfectly pairs with the beefy bacon and tang of the tomato base in this bean and bacon soup.  The tomato comes from a favorite of mine, condensed soup.  This time of year I can get such a great deal on them so I stock up.  Adding it to recipes like my Cream of Chicken Bake or just for heating up to dip grilled cheese in.

For the movie we’re watching Elf.  Will Ferrell is my favorite actor.  As I mentioned before I really think he’s one of Hollywood’s hottest.  I also need to watch a holiday movie because after spending Thanksgiving week in Florida I’ll be honest, I kind of forgot that it even IS the holidays.  When we got to the hotel in Disney they were playing Christmas songs and it was decorated but something just felt ‘off’ about it.

Don’t get me wrong, Disney World does a fantastic job, but they do not have the two things that make the season for a Michigander and that’s bone chilling cold and the possibility of a White Christmas.  It may seem like I’m a State snob but I’m not Michigan has ‘Winter Wonderland’ in spades and we do it better than most.  Time to reset my mind now that we’re home.  So enough about that…let’s get back to the food!

Thirteen Bean & Bacon Soup | Bottom Left of the Mitten

This Thirteen Bean mix came from Fresh Thyme Market in Mishawaka, IN.  We’ve been to this store a few times but just decided to peruse the loose bins section.  The convenience of filling the bags with just the amount I needed and the ‘required’ gummy worms that Little A was unable to leave the store without was great.  If you can’t find a bean combination I’m sure a great northern bean would work as well.

Starting off soak your beans for 6-8 hours in cold water.  Drain the water and rinse them when it’s time to cook the soup.  Add 5 cups of chicken stock to a large stock pot with the beans then set to medium heat.  Now dice the bacon and cook to the preferred doneness.

Thirteen Bean & Bacon Soup from Bottom Left of the Mitten

While the bacon is cooking chop the onions, garlic and carrots.  When bacon has cooked remove and put on a plate with a paper towel. Reserve 1 Tbs of the bacon grease.  Add onions, garlic and carrots to the pan with the bacon grease and sautee for 5 minutes. Let the veggies slightly softened.  To the vegetables stir in 1 Tbs flour which will eventually add a little thickness to the soup.

Into the pot of beans and chicken stock add the cooked bacon, all the vegetables then finally the can of condensed tomato soup.  Set to low/medium heat then cover and let it do it’s thing for around 1-1/2 hours.  Chop up some green onion for the top and here you are….

Thirteen Bean & Bacon Soup from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Thirteen Bean & Bacon Soup from Bottom Left of the Mitten
Print Recipe
Thirteen Bean & Bacon Soup
Who knew that making a delicious soup could be so simple and taste as good as the canned original? Hearty beans and smoky bacon make for a cozy winter meal.
Thirteen Bean & Bacon Soup from Bottom Left of the Mitten
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Course Main Dish
Cuisine Soup
Servings
servings
Ingredients
Thirteen Bean & Bacon Soup from Bottom Left of the Mitten
Instructions
  1. Soak beans for 6-8 hours in cold water. Drain the water and rinse them.
  2. Add 5 cups of chicken stock to a covered pot with the beans then set to medium heat.
  3. Dice and cook bacon to desired doneness.
  4. Chop the onions, garlic and carrots. When bacon has cooked remove the bacon and put on a plate with a paper towel reserving 1 Tbs of the bacon grease. Add onions, garlic and carrots to the pan with the bacon grease and sautee for 5 minutes until the veggies have slightly softened. To the vegetables stir in 1 Tbs flour which will eventually add a little thickness to the soup.
  5. To the pot of beans and chicken stock add the cooked bacon, all the vegetables then finally the can of condensed tomato soup.
  6. Set to low/medium heat and let it do it's thing for around 1-1/2 hours.
  7. Place in a serving bowl and add chopped green onions if desired. Enjoy!
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Salsa Chicken Skillet #SundaySupper

Summer certainly went by quickly.  Now that school is back into swing and football practice two nights a week I really need to make sure that I can get dinner on the table without much fuss.  This Salsa Chicken Skillet it perfect!

Salsa Chicken Skillet from Bottom Left of the Mitten

This is something that I’ve been making for years.  It’s really quick, just a few ingredients and all cooked in one pan.  So gather your ingredients….

Skillet Salsa Chicken from Bottom Left of the Mitten

Add the oil to the pan then add chicken and the onion.  Saute until chicken is cooked through.  I like to set up the rest of my ingredients next to my pan.  Once chicken is cooked pour the flour over the top then add the chicken stock and ranch dressing.  While it’s coming to a boil cut up your tortillas like a pie.  Once it’s to a boil add your tortillas to the top of the skillet and stir to combine. Cook for around 3-5 minutes.  On top of the chicken & tortillas pour the entire jar of salsa on top.  Don’t stir.  Place cheese on top.  Cook until cheese it melted.  Serve with some lettuce and sour cream.  And here you are….

Salsa Chicken Skillet from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Thank you so much to this Sunday Supper host Liz from that Skinny Chick Can Bake.  Do you need more quick meal ideas?  Check these out……

Favorite Skillet Breakfasts

Favorite Skillet Sides

Favorite Skillet Entrees

Favorite Skillet Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Salsa Chicken Skillet from Bottom Left of the Mitten
Print Recipe
Salsa Chicken Skillet
A spicy addition to your busy dinner routine.
Course Main Dish
Cuisine Chicken
Servings
servings
Course Main Dish
Cuisine Chicken
Servings
servings
Instructions
  1. Add the oil to the pan then add chicken and the onion. Saute until chicken is cooked through.
  2. Once chicken is cooked pour the flour over the top then add the chicken stock and ranch dressing.
  3. While it's coming to a boil cut up your tortillas like a pie. Once it's to a boil add your tortillas to the top of the skillet and stir to combine. Cook for around 3-5 minutes.
  4. On top of the chicken & tortillas pour the entire jar of salsa on top. Don't stir.
  5. Place cheese on top. Cook until cheese it melted.
  6. Serve with some lettuce and sour cream.
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