Meatball and Vegetable Soup

There is a restaurant in Port Aransas, TX that used to serve this delicious creamy asparagus soup. The great thing about this place is that they willingly offer up the recipes for their dishes. Unfortunately, the last time we went the chef that created it was no longer there. I came up with this recipe with the intention of it being something close. However, I went a little crazy and started adding more and more things.

This is a heavy soup, perfect for a cold evening. Serve it with a side salad and fresh hot bread and you have a great meal.

1lb fresh bulk Italian sausage

2 tbs olive oil

2 tbs butter

1 cup yellow onion, diced

2 stalks celery, chopped

1 cup carrot, chopped

3 cloves garlic, minced

1 tsp dried basil

1 tsp dried thyme leaves

1 tsp dried tarragon leaves

1 tsp red pepper flakes

1 tsp fresh ground pepper

1 cup white wine

5 cups chicken stock

2 red potatoes, diced

1 15.8oz can great northern beans, drained and rinsed

1/2 lb fresh asparagus, ends removed and chopped into 1" pieces

1 cup fresh spinach, chopped

1/2 cup parsley, chopped

1 tbs balsamic vinegar

1 cup heavy cream

salt to taste

Roll 1" meatballs from Italian sausage. Heat a stock pot and add olive oil when ready. Add meatballs and brown on all sides, being careful not to break up. When done, remove and set aside. 

Add butter to pot and melt. Add onion, celery and carrots. Cook until onions are tender. Add garlic and all of the spices, cook for about 3 minutes longer. Add white wine, bring to a simmer and stir for about 5 minutes making sure to scrape any bits from bottom of the pan. Add chicken stock, potatoes, beans and asparagus. Cover and simmer until potatoes and asparagus begin to become tender. Add remaining ingredients, bring back to simmer and cook until spinach just begins to wilt.

Serve hot.