Asparagus Soup
Recipe 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.


Asparagus Soup

by 2  people


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Servings: 2
Yield: 2 servings, 1-1/2 cups each
Prep Time: 20 mins
Total Time: 30 mins
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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
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