Cream of Asparagus Soup

I know it seems strange to want soup in the middle of Summer but I've been in the mood for it! I've been wanting to make this one for awhile and I'm glad I did. I love finding soup recipes that are good and simple enough to make again. Much to my surprise and delight, the kids couldn't get enough of it and they loved dipping the asparagus spears (used for garnish) in the soup.

Ingredients:
2 lbs. green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup heavy cream
1/4 teaspoon fresh lemon juice, or to taste

Directions:
Cut tips from 12 asparagus
1 1/2 inches from top and halve tips lengthwise if thick and reserve for garnish.
Cut stalks and all remaining asparagus into 1/2 -inch pieces.
Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring 5 minutes. Add 5 cups of broth then simmer, covered, until asparagus is very tender, 15-20 minutes. While soup simmers, cook reserved asparagus tips in boiling, salted water, until just tender, 3-4 minutes, then drain. Puree soup in batches in a blender until smooth, transferring to a bowl, then return to pan. Stir in heavy cream, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk remaining tablespoon butter.
Add lemon juice and garnish with asparagus tips!

Easiest Chicken Tortilla Soup

This is a great fall/winter recipe. Since we've finally been having some cold weather and rainy days, I've been feeling like eating some warm soup. I remembered my friend Carly had made some delicious tortilla soup a few years ago at her Tupperware party. I sent her a text and she sent me the recipe right over. I didn't realize it would be this easy! My family was very happy with this recipe so I'm positive I'll be making this again and again.

2 Cans of Corn

2 Cans of Rotell diced tomatos with chillis

2 Cans of Ranch Style Beans with jalepenos

2 Cans of Chicken Broth

2 Cans of Cream of Chicken soup

1 rotisserie chicken

tortilla chips

shredded cheese (I use reduced fat mexican style)

light sour cream

Add all 10 cans to a large pot or crock pot (DO NOT DRAIN ANY OF THE CANS) and stir. Pull all the meat off the rotisserie chicken and add to the pot. Stir and heat! Serve in a bowl then add chips, shredded cheese and sour cream to your liking. Enjoy!

*Don't forget the Tapatio!*

Roasted Red Pepper Soup

This has become a staple in our home. I've been making it for a couple of years now, 1ST getting the idea from a girl at work. It is an Atkins diet recipe so it is low in carbs and healthy! We like spicy in our house so I usually add a jalapeno to spice it up but it is just as delicious with out.

Ingredients

2 tablespoons olive oil
2 celery stalks, chopped
1 small onion, chopped
2 cloves garlic, finely chopped
4 roasted red peppers, chopped

1 Jalapeno (optional)
2 cans (14.5 ounces each) reduced sodium chicken broth, plus 1/2 can water
2/3 cup heavy cream
Salt and black pepper
1/4 cup grated Parmesan

Directions

Heat oil in medium saucepan over medium heat. Add celery, onion, and garlic, and cook, stirring occasionally, about 8 minutes, until vegetables are softened. Add roasted peppers and stock. Bring to a boil; lower heat and simmer 5 minutes. Pure soup in batches in a blender or food processor until smooth. Return soup to saucepan; stir in cream. Heat gently. Add salt and pepper to taste. Sprinkle with Parmesan before serving.