Creamy asparagus bacon chowda. In a Dutch oven, saute onions and celery in butter until tender. Bacon should have most of the fat rendered. Add kale, onion, shallots, garlic, sage, and horseradish to meat until kale softens and absorbs the rendered bacon fat and onion is slightly caramelized. Creamy asparagus bacon chowda

You can have Creamy asparagus bacon chowda using 15 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Creamy asparagus bacon chowda
  1. It’s of Asparagus.
  2. You need of cream.
  3. You need of chicken stock.
  4. You need of Bacon.
  5. Prepare of Ground turkey.
  6. You need of white onion chopped.
  7. It’s of shallots chopped.
  8. You need of garlic chopped.
  9. Prepare of kale leaves chopped.
  10. It’s of prepared horseradish.
  11. You need of fresh sage leaves chopped.
  12. You need of paprika.
  13. Prepare of parmesan shredded.
  14. Prepare of butter.
  15. It’s of salt and pepper to taste.

Cream of Asparagus Soup with Bacon and Croutons This is not your typical cream of asparagus soup. It's rich, flavorful, and hearty, packed with tender asparagus, and topped with crispy bacon and buttery croutons. The preparation for this Cream of Asparagus Soup is simple and straight forward. DIRECTIONS In a Dutch oven, melt butter; saute onions, celery and garlic until tender.

Creamy asparagus bacon chowda instructions

  1. Cut heads off of asparagus and set aside..

  2. Put asparagus stalks and cream in blender..

  3. Add asparagus mixture to chicken stock in a large pot and bring to low boil. Then simmer for 10 minutes..

  4. Cook bacon and turkey in skillet until done. Bacon should have most of the fat rendered..

  5. Add kale, onion, shallots, garlic, sage, and horseradish to meat until kale softens and absorbs the rendered bacon fat and onion is slightly caramelized ..

  6. Stir meat mixture into asparagus mixture. Add butter, parmesan, asparagus heads, and paprika. Heat until parmesan and butter are thoroughly melted and stirred in. Salt and Pepper to taste..

Preparation In a Dutch oven, saute onions and celery in butter until tender. Usually potato soup is very creamy so with the addition of the crunchy asparagus and the crisp bacon the texture was interesting. The recipe directions do not say what to do with the asparagus once it is cooked so I used it as a garnish along with the bacon and chives. In a large skillet, cook bacon over medium heat until crisp. Saute the carrots, onion and asparagus in drippings over medium heat until crisp-tender.