Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
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  • 1 star values: 0

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


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

1 1/2 cups
172 calories; protein 14.9g; carbohydrates 25.5g; dietary fiber 5g; sugars 3.8g; fat 2.5g; saturated fat 0.8g; cholesterol 16.7mg; vitamin a iu 1403.1IU; vitamin c 29.6mg; folate 97mcg; calcium 59.8mg; iron 5.4mg; magnesium 29.6mg; potassium 549.3mg; sodium 1184mg; thiamin 0.3mg.

1 starch, 1 vegetable, 1 lean meat