1 bunch of asparagus
8 cloves of garlic – chopped
1 bunch of Italian parsley – chopped with stems
½ cup of potato buds-plus ½ cup of water
3 cups of chicken broth
Dashes of fresh ground black pepper
Dashes of sea salt
Dash or two of ground cloves
¼ pound of bacon cut into 1 inch pieces
2 tablespoons of lemon juice
Cut the hard stems off of the asparagus and simmer the asparagus in about 3 cups of water for about 2 minutes. Do not over simmer them. Remove the asparagus from the water and reserve that asparagus water for later.
Heat the griddle with a drizzle of olive oil and place the asparagus on the heated griddle to grill until they get a beautiful grilled look. Slightly charred.
Cut the asparagus in half, setting aside the tops.
Grill the bacon and set aside in a paper towel.
Heat a saucepan with a drizzle of olive and add the chopped garlic and parsley. Sauté until the garlic becomes slightly golden.
Add the reserved asparagus broth and the chicken broth and simmer on low for about 5 minutes.
Gently lift out the garlic and parsley and place them in a food processor with the ends of the asparagus and give a few good chops and return to the broth.
Combine the ½ cup of potato buds with the ½ cup of water and stir and add to the soup, along with the lemon juice. Add the dashes of sea salt, black pepper and the dash or two of ground cloves.
Garnish with the asparagus tops and bacon and a lemon quarter of desired. This soup is elegant and so good you might have seconds!
Enjoy with Much Love,