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.
reduced-sodium chicken broth
yellow-fleshed potato, such as Yukon Gold (6 ounces), peeled and cut into 1/2-inch cubes
medium shallot, thinly sliced
garlic, thinly sliced
dried savory, or marjoram leaves
asparagus, woody ends removed, sliced into 1-inch pieces
thinly sliced prosciutto, chopped
Freshly ground pepper, to taste
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.
Meanwhile, cook prosciutto in a small skillet over medium heat, stirring, until crisp, about 5 minutes.
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.
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