SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

recipe center

Asparagus Soup

From: EatingWell

This creamless but still creamy soup is a great lunch or summer-night dinner on its own - but you can also spoon it over lump crabmeat, cooked shrimp or cubed tofu for a heftier meal.

Servings: 2 servings, 1 1/2 cups each
Prep: 20 mins
Total: 30 mins
Rated : 
 by 1 person
1 14-ounce can  reduced-sodium chicken broth
1/4 cup  water
1   yellow-fleshed potato, such as Yukon Gold (6 ounces), peeled and cut into 1/2-inch cubes
1   medium shallot, thinly sliced
1 clove  garlic, thinly sliced
1/2 teaspoon  dried thyme
1/2 teaspoon  dried savory, or marjoram leaves
1/8 teaspoon  salt
12 ounces  asparagus, woody ends removed, sliced into 1-inch pieces
1 1/2 ounces  thinly sliced prosciutto, chopped
  Freshly ground pepper, to taste
1. Place broth, water, potato, shallot, garlic, thyme, savory (or marjoram) and salt in a large saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the potato is tender, about 8 minutes. Add asparagus, return to a simmer, and cook, covered, until the asparagus is tender, about 5 minutes more.
2. Meanwhile, cook prosciutto in a small skillet over medium heat, stirring, until crisp, about 5 minutes.
3. Pour the soup into a large blender or food processor (see Tip); puree until smooth, scraping down the sides if necessary. Season with pepper. Serve topped with the crisped prosciutto.
Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen.
MAKE AHEAD TIP: Prepare the soup (Steps 1 & 3), cover and refrigerate for up to 2 days. Top with prosciutto just before serving.
Nutrition Facts
Calories 174, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 20 mg, Sodium 818 mg, Carbohydrate 25 g, Fiber 5 g, Protein 15 g, Potassium 378 mg. Daily Values: Vitamin A 25%, Vitamin C 50%, Iron 30%. Exchanges: Starch 1,Vegetable 1,Lean Meat 1.
Percent Daily Values are based on a 2,000 calorie diet

Comments (0)

Add Your Review

Your Rating:

Your Comment:

You must be logged in to leave a comment. Register | Log In

Please confirm your comment by answering the question below and clicking "Submit Comment."