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20 minute dinner recipes

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Asparagus Soup

http://www.eatingwell.com/recipes/asparagus_soup.html

From EatingWell:  June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

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.

2 servings, 1 1/2 cups each | Active Time: 20 minutes | Total Time: 30 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 174 Calories; 3 g Fat; 1 g Sat; 0 g Mono; 20 mg Cholesterol; 25 g Carbohydrates; 15 g Protein; 5 g Fiber; 818 mg Sodium; 378 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 lean meat

Tips & Notes