Chicken Asparagus Soup and French Loaves

Chicken Asparagus Soup

This is delicious!

2 pounds thin fresh asparagus

2 large potatoes, peeled and diced

1 large onion, chopped

2 celery ribs, chopped

1 medium carrot, chopped

2 T fresh minced parsley (or 2 tsp dried)

2 garlic cloves, minced

2 T olive oil

2 cans (14.5 oz each) chicken broth

1 tsp salt

1/2 tsp pepper, divided

1 bay leaf

2 cups cubed cooked chicken

2 cups half-and-half cream

shredded parmesan (optional)

Cut upper half from asparagus spears; chop into bite-sized pieces and set aside. Place remaining stalks in large pot; cover with water. Bring to a boil. Reduce heat; cover and simmer 40 minutes. Strain, reserving 4 cups liquid. Discard stalks.

In Dutch oven, sauté potatoes, onion, celery, carrot, and garlic (and parsley, if using dried flakes) in oil until vegetables are tender. Stir in broth, salt, 1/4 tsp pepper, bay leaf and reserved cooking liquid. Bring to boil. Reduce heat; simmer uncovered, for 30 minutes. Discard bay leaf. Cool slightly.

Blend soup in covered batches until smooth. Return to pan. Add chicken, half-and-half, remaining pepper, and asparagus tips. Boil; reduce heat; simmer, uncovered, for 5 minutes, or until asparagus is tender. Stir in fresh parsley. Garnish with parmesan cheese. 

French Loaves

4 cups warm water
4 tsp salt
2 tsp sugar
4 Tbsp instant yeast
9-10 cups bread flour

cornmeal

In stand mixer (I use a Bosch), combine water, salt, sugar, and 5 cups flour.  Mix.  Add 3 cups flour and yeast.  Mix, and continue adding flour until soft dough forms and cleans sides of bowl. Knead in mixer 5 minutes.
Remove dough and cut in half.  Place each ball of dough in one of two large greased bowls and cover.  Rise in warm place until triple (at least an hour.)  Prepare two long cookie sheets with parchment paper sprinkled with a little cornmeal.  Divide each ball of dough into two pieces and shape each piece into long french loaf (about 12 inches).  Place two loaves on each cookie sheet.  Rise until double (30-60 minutes.)  Preheat oven to 450.  Sprinkle loaves with a little cornmeal and make four slits in the top of each loaf with a sharp knife.  Bake loaves for 15-20 minutes or until golden brown.  This bread freezes well--I bake it a bit less (just barely browning) if I am going to freeze it.  Thaw on the counter and crisp the room temperature loaf in a 400 degree oven for 5-10 minutes before eating, depending on how crispy you like your crust.

Serve with salad or fruit.