Asparagus Soup
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. Source: EatingWell Magazine, June/July 2005
Ingredients
Directions
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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.
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Meanwhile, cook prosciutto in a small skillet over medium heat, stirring, until crisp, about 5 minutes.
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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
Make Ahead Tip: Prepare the soup (Steps 1 & 3), cover and refrigerate for up to 2 days. Top with prosciutto just before serving.
Kitchen tip: 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.
Nutrition Facts
1 starch, 1 vegetable, 1 lean meat
