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
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
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.
Per serving :
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
Make Ahead Tip: Prepare the soup (Steps 1 & 3), cover and refrigerate for up to 2 days. Top with prosciutto just before serving.
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.