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Asparagus Soup
Asparagus Soup
3 Reviews
From: EatingWell Magazine, June/July 2005
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.
- By: EatingWell Test Kitchen
Ingredients 2 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
- 1 14-ounce can reduced-sodium chicken broth
- ¼ cup water
- 1 yellow-fleshed potato, such as Yukon Gold (6 ounces), peeled and cut into ½-inch cubes
- 1 medium shallot, thinly sliced
- 1 clove garlic, thinly sliced
- ½ teaspoon dried thyme
- ½ teaspoon dried savory, or marjoram leaves
- ⅛ teaspoon salt
- 12 ounces asparagus, woody ends removed, sliced into 1-inch pieces
- 1½ ounces thinly sliced prosciutto, chopped
- Freshly ground pepper, to taste
Preparation
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Active
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Ready In
- 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.
- 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.
- Serving size: 1½ cups
- Per serving: 172 calories; 3 g fat(1 g sat); 5 g fiber; 25 g carbohydrates; 15 g protein; 97 mcg folate; 17 mg cholesterol; 4 g sugars; 0 g added sugars; 1,403 IU vitamin A; 30 mg vitamin C; 60 mg calcium; 5 mg iron; 1,184 mg sodium; 549 mg potassium
- Nutrition Bonus: Vitamin C (50% daily value), Iron (28% dv), Vitamin A (28% dv), Folate (24% dv)
- Carbohydrate Servings: 1½
- Exchanges: 1 starch, 1 vegetable, 1 lean meat
Reviews 3
December 22, 2013
By: Stephanie Chan
Amazing
My bf will normally frown at asparagus but he loved it! Healthy and easy
Pros: Easy, tasty
September 08, 2011
By: noreciperequired
Try with some Potatoes
I have been making a very similar soup for years, but recently started adding a few pieces of potatoes for Asparagus Potato soup http://tiny.cc/hsbm6. It has all the great asparagus flavor, the potato adds some body and richness that is very nice.
February 08, 2010
By: EatingWell User
Super easy to prepare, and very delicious!Filled me up too, nice and hearty! Five stars for this one.
