Asparagus Soup Recipe

Ingredients

• 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

Directions

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.

Tips:

1. 

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.

2. 

MAKE AHEAD TIP: Prepare the soup (Steps 1 & 3), cover and refrigerate for up to 2 days. Top with prosciutto just before serving.

nutrition information

Per Serving: cal. (kcal) 174, Fat, total (g) 3, chol. (mg) 20, sat. fat (g) 1, carb. (g) 25, fiber (g) 5, pro. (g) 15, vit. A (IU) 1214.76, vit. C (mg) 29.52, sodium (mg) 818, Potassium (mg) 378, iron (mg) 5.4, Vegetables () 1, Starch () 1, Lean Meat () 1, Percent Daily Values are based on a 2,000 calorie diet