Asparagus Soup

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Asparagus Soup


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


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.

Nutritional Information:

Per serving

Calories 174 kcal

Calories From Protein -

Calories From Carbs -

Calories From Fat -

Carbohydrates 25 g

Dietary Fiber 5 g

Fat 3 g

Saturated Fat 1 g

Monosaturated Fat -

Polysaturated Fat -

Protein 15 g

Potassium 378 mg

Sodium 818 mg

Iron -

Cholesterol 20 mg

Folic Acid -

Nutritional Bonus:

Per serving

Vitamin C (50% daily value), Iron (30% dv), Vitamin A (25% dv), Folate (22% dv).

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